When I think of desserts for the 4th of July the first thing that comes to mind is apple pie! This apple pie is packed with delicious juicy cinnamon apples, topped with a brown sugar buttery topping and a flaky crust. Serve it warm over vanilla ice cream and your taste buds will love you forever!
Lastly, fill your pie crust and add your topping. For this making of the apple pie I used the refrigerated rolls of pie crust and layered them into my pie dish. My mom loves pie crust so I added extra crust on the edges of the dish. I’ve also used the frozen pie crusts for this pie and both taste delicious! If you’re wanting to make your own pie crust I recommend trying Sally’s Baking Addiction recipe. She has some great tips and tricks to make the most delicious homemade pie crust.
When your pie is ready for the oven bake it at 375 degrees for about 50 minutes. Serve warm with vanilla ice cream and enjoy!
Don’t forget to check out my tips and tricks below!
The EASIEST Apple Pie
- 1 Deep Dish pie crust
- 8 cups peeled, cored & sliced cooking apples
- 1 tablespoon Lemon juice
- ½ cup white sugar
- ¼ cup brown sugar, packed
- 1/4 cup flour
- 1 tsp ground cinnamon
- 1 cup flour
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup butter or margarine (room temp)
- 1/4 cup of finely chopped pecans (optional)
- Preheat oven to 375 degrees. Put pie crust into pie plate.
- In a large bowl, mix the next six ingredients and pile into crust.
- Prepare the topping in a medium bowl with a pastry blender or fork. Mix the flour, sugar, brown sugar, butter and pecans (if desired) until coarsely crumbled.
- Sprinkle evenly over apples.
- Bake at 375 for 50 minutes. (If crust gets too brown early on then loosely cover the pie with tin foil and continue baking. I usually have to do this every time about halfway through the baking time.
- Serve warm with ice cream and your taste buds will love you forever. Enjoy!
Tips and Tricks !
- I recommend using green apples to break up the sweetness.
- The thinner the apple slices the shorter the baking time. Last time I made this pie I left my apple slices about an inch thick and after 50 minutes of baking the apples were fully cooked but still had some firmness to them. However, this time I made my apple slices thinner (not sure why) and after 50 minutes of baking the apples were very, very soft. I think I prefer my apples to have a little crunch to them.