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Freshly baked apple pie with store bought crust in a ceramic pie dish, showing deeply browned, hand-crimped edges and steam vents.

The Best Apple Pie With Store Bought Crust

Achieve bakery-quality results at home with this delicious apple pie with store bought crust. Featuring thick sliced apples, a dark cinnamon spice syrup, and a golden brown, flaky top crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust & Topping
  • 1 box refrigerated pie crusts 14 oz / 400g, 2 crusts total
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 1 tbsp coarse turbinado sugar for sprinkling on the crust
Apple Filling
  • 6 cups apples 6-7 medium, peeled and thick-sliced (1/2-inch / 1.25cm)
  • 1 tbsp lemon juice freshly squeezed
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 3 tbsp unsalted butter
  • 2 tbsp cornstarch

Equipment

  • 1 Ceramic Pie Dish 9-inch (23cm) dish.
  • 1 Large Skillet For pre-cooking the apples into a syrup.
  • 1 Pastry Brush To apply the egg wash evenly.

Method
 

Preparation
  1. Peel, core, and slice your apples into thick 1/2-inch (1.25cm) pieces. Toss the thick sliced apples in a large bowl with the fresh lemon juice.
  2. In a large skillet over medium heat, melt the butter. Add the sliced apples, dark brown sugar, granulated sugar, cinnamon, nutmeg, and allspice. Cook for 5-7 minutes. Sprinkle the cornstarch over the top and stir for 2 minutes until a dark cinnamon spice syrup forms. Let cool.
Assembly & Baking
  1. Preheat oven to 400°F (200°C). Unroll one pie crust and gently press it into a 9-inch (23cm) ceramic pie dish.
  2. Pour the cooled apple mixture and dark syrup into the bottom crust. Drape the second pie crust over the top.
  3. Trim overhang, fold the edges under, and hand-crimp firmly. Cut 4-5 steam vents in the center of the top crust.
  4. Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake 25-30 minutes until golden brown.

Notes

Cool the filling completely before assembling to avoid a soggy bottom crust.
Let the baked pie rest for at least 3 hours before slicing so the dark syrup sets properly.