Desserts
This simple 3-ingredient apple pie recipe delivers all the comfort of classic pie with minimal effort—no rolling crusts, no fuss, just golden perfection in 30 minutes. The secret lies in a foolproof no-roll crust that transforms basic ingredients into flaky layers, while tender apple filling caramelizes beautifully.
Perfect for weeknight desserts or last-minute gatherings, this recipe proves you don’t need complexity to create something extraordinary.
The beauty of this pie is its simplicity: just apples, a pre-made crust (or a 5-minute shortcut version), and your choice of sweetener. I’ve tested it with both store-bought and homemade crusts—both work flawlessly—and the filling requires zero extra steps beyond slicing, tossing with spices, and baking.
The result? A crispy, buttery crust with a filling so tender it practically melts in your mouth.
What makes this recipe truly special is how it balances ease with restaurant-quality results. The apples release their juices just enough to create a lightly saucy filling, while the crust stays golden and flaky.
No overcomplicating the process—just three key components that come together seamlessly. Whether you’re a beginner or a seasoned baker, this pie is designed to impress without the stress.
Ready in under an hour, this dessert is ideal for when you crave something sweet but don’t have time for elaborate baking. Serve it warm with vanilla ice cream, or let it cool slightly for cleaner slices.
The versatility of this recipe means it’s perfect for any occasion—simple, satisfying, and always a crowd-pleaser. Let’s get baking!
Ingredients for simple 3 ingredient apple pie
Three ingredients transform into restaurant-quality pie—no rolling, no stress, just golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-Made Pie Crust (9-inch) 🥧 | 1 whole | Store-bought or homemade, chilled |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | 1 ½ cups | Or brown sugar for deeper flavor |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, prevents browning |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice topping |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
The apples are your star—Granny Smiths stay firm and release juices perfectly, but Honeycrisp or Fuji work too. Grab 6-8 apples from the produce section, not the pre-sliced kind (they brown fast). If you're short on time, Trader Joe's or Whole Foods sell pre-peeled, cored apples in bags—game changer. The sugar? Granulated is classic, but brown sugar adds caramel notes that pair beautifully with tart apples. Just don't skip the lemon juice—it keeps everything bright and prevents that sad gray filling.
No pie crust? Pillsbury refrigerated dough is a lifesaver—just roll it out and you're golden. Short on butter for the lattice? Melted coconut oil works in a pinch, though real butter gives that unmistakable flakiness. The cinnamon can be swapped for pumpkin pie spice if you're feeling festive, but stick with classic cinnamon for this recipe. Prefer a sweeter pie? Add 2 tbsp cornstarch to thicken the juices. And yes, you can make this with canned apple pie filling in a bind—just skip the lemon juice and double the cinnamon.
This pie tastes even better the next day—3-4 days in the fridge, no problem. For make-ahead magic, assemble the pie, refrigerate overnight, then bake straight from cold. The lattice keeps for 2 days if wrapped tightly in foil. Freeze the whole pie (unbaked) for up to 3 months—thaw overnight in the fridge before baking. Serve warm with that ice cream—vanilla or salted caramel both shine here. And save the leftovers? They're perfect for breakfast toast.
Why You'll Love This Recipe
- No Fuss Filling: I swear by this trick—just toss sliced Granny Smiths with sugar, a squeeze of lemon, and cinnamon. No peeling, no spice blends, no stress. The tartness of the apples shines through without overpowering, and the lemon keeps it bright. Honestly, it’s the kind of filling I’d make even if I had to peel apples.
- Crispy-Topped Magic: That pre-made crust is my secret weapon. No rolling, no poking—just unfold, fill, fold. The edges get golden and flaky while the center stays tender, and the cinnamon-sugar dusting on top? It caramelizes into little crispy pockets that disappear faster than I can say "seconds."
- Weeknight or Guest Night: This pie is my go-to when I need something impressive but not laborious. Serve it warm with vanilla ice cream for a cozy dinner, or let it cool for a picnic dessert. Between us, it’s the only pie I’ll bake when my in-laws visit—and they’ve never asked for my recipe.
- Leftovers? More Like Leftovers: One pie lasts my family three days. I’ll slice it for breakfast toast, pack it in lunches, or reheat slices with a sprinkle of oatmeal for a sweet crunch. And because it’s just apples, sugar, and cinnamon, it’s cheaper than takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for simple 3-Ingredient apple pie
Here's how to make a foolproof apple pie with minimal effort and maximum flavor.
Prepare the Apple Filling
In a large mixing bowl, combine the 6 medium Granny Smith Apples that you've already peeled, cored, and sliced into ¼-inch thick pieces. Add the 1.5 cups Granulated Sugar, 2 tbsp Lemon Juice, 2 tsp Ground Cinnamon, and 0.25 tsp Salt. Toss everything together with your hands or a wooden spoon until the apples are evenly coated. The lemon juice will help prevent browning while keeping the apples tender.
Let the filling sit for 5 minutes while you prepare the crust. This gives the sugar time to draw out some moisture from the apples, which will help create a thicker, more flavorful filling. If you're using brown sugar instead of granulated, you'll notice a deeper caramel-like flavor that pairs beautifully with tart Granny Smith apples.
Assemble the Pie
Roll out the 1 whole Pre-Made Pie Crust (9-inch) on a lightly floured surface and fit it into a 9-inch pie dish, pressing gently to remove any air bubbles. Trim the excess dough from the edges, leaving about ½ inch of overhang. This will be folded under later to create a nice, sealed edge.
Pour the prepared apple filling into the crust, mounding it slightly in the center. The filling will likely be quite juicy, but that's perfect—it'll create a delicious sauce as it bakes. Sprinkle the 0.5 cup Unsalted Butter, cut into small cubes, over the top of the filling. This will add richness and create a beautiful golden lattice pattern when melted.
Create the Lattice Topping
Roll out the second 9-inch pie crust (if using a double-crust pie) or cut the remaining dough into strips about 1-inch wide for a lattice top. For a classic lattice, cut the dough into strips and then cut each strip diagonally every 1-2 inches. Arrange the strips in a crisscross pattern over the filling, pressing lightly where they overlap to seal.
If you're making a single-crust pie, simply fold the overhanging edges of the bottom crust under and crimp them with a fork or your fingers. Brush the top with a little beaten egg or milk for a golden finish. This step is where the pie transforms from simple to show-stopping—don't skip it!
Bake to Golden Perfection
Preheat your oven to 375°F. Place the pie on the middle rack and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with a strip of aluminum foil. The filling should be thick and slightly caramelized, with a few bubbles breaking through the surface.
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. The longer it cools, the easier it will be to slice cleanly. Serve with 1.5 cups Vanilla Ice Cream for the ultimate dessert experience.
Pro Tips For Making Simple 3 Ingredient Apple Pie
- Pre-Cook Your Apples: Toss sliced Granny Smiths in a bowl with a splash of lemon juice and 1 tablespoon sugar for 10 minutes before baking. This stops them from turning brown and lets the flavor meld—your pie will taste brighter and less tart right out of the oven.
- Blind-Bake the Crust: Sprinkle pie weights or dried beans on the bottom crust and bake at 375°F for 10 minutes before adding apples. I learned this the hard way—skipping it makes the crust soggy, and nobody wants a mushy bottom.
- Don’t Overfill the Pie: Apples shrink. Pack them loosely, leaving a ½-inch gap at the top—this prevents overflow and lets the filling caramelize properly. Trust me, you’ll regret it if you cram them in like a Thanksgiving turkey.
- Use Brown Sugar Too: Swap ¼ cup of the granulated sugar for light brown sugar in the filling. The molasses notes deepen the flavor, and it caramelizes faster—no extra effort, just better taste. (Yes, even if the recipe says "simple.")
Storing and reheating your simple 3 ingredient apple pie
Refrigerator Storage
Store your freshly baked apple pie in an airtight container at room temperature for up to 2 days, but for longer storage, refrigerate it immediately after cooling. Place a damp paper towel over the lattice top before sealing to prevent drying.
I like using glass pie carriers from Pyrex because they keep the pie fresh and make reheating a breeze. The pie will stay delicious for 3-4 days in the fridge, with flavors deepening as the filling sets. 🍏
Freezer Prep
For longer storage, freeze your pie unbaked for the best texture. Wrap the assembled pie tightly in plastic wrap, then place it in a freezer-safe bag with all air removed. Label with the date and freeze for up to 3 months.
When ready to bake, thaw overnight in the fridge before baking as directed. If you prefer baked storage, wrap the cooled pie in foil and freeze for 2 months—just add 10-15 minutes to the baking time when reheating. 🧊
Oven Reheating
For the best results, reheat pie slices in a 350°F oven for 10-15 minutes on a baking sheet lined with parchment. This restores the crispness to the crust and warms the filling evenly.
If you're reheating the whole pie, cover it loosely with foil for the first 10 minutes to prevent over-browning. I find this method keeps the lattice intact and the filling gooey—just like fresh from the oven. 🔥
Microwave Shortcut
When you're in a hurry, the microwave works in a pinch. Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on high for 20-30 seconds. For multiple slices, space them out to avoid soggy spots.
This method is quick but won't restore the crust's crispness—best for when you just want warm filling. Add a dollop of vanilla ice cream to make it feel special. ⏱️
Lattice Preservation
To keep the lattice looking fresh, store the pie crust-side down in the fridge or freezer. This protects the delicate design from crushing. When reheating, place the pie on a wire rack over a baking sheet to allow air circulation—this prevents a soggy bottom.
If the lattice loses its crispness, pop it back in the oven for 5 minutes at 375°F to restore its flakiness. 💫
Serving Warm
For the ultimate experience, serve warm slices straight from the oven or reheated. The contrast of warm pie and cold vanilla ice cream is unbeatable. I like to sprinkle a pinch of cinnamon on top before serving—it reminds me of my grandma's kitchen.
If you're serving to a crowd, keep the pie in a warm oven (200°F) while you plate individual slices to maintain temperature. 🍦
Nutrition facts
Frequently asked questions
Can I use any apples for this recipe?
Granny Smith apples work best because they stay firm and release juices that create a perfect filling texture. However, Honeycrisp, Fuji, or even a mix of tart and sweet apples (like Gala) will work too. Avoid overly soft varieties like McIntosh—they'll turn mushy during baking.
What if I don't have a pre-made crust?
No problem! Use Pillsbury refrigerated pie crust (just roll it out) or make a quick 5-minute crust by mixing 1.5 cups flour, ½ cup cold butter, 3 tbsp ice water, and ½ tsp salt. Press it into the pie dish and chill for 15 minutes before filling.
Why does my lattice keep falling apart?
This usually happens when the dough strips aren't chilled enough or overlapped properly. Press the strips firmly where they cross, and keep the remaining dough cold while working. If it still crumbles, try a simpler single crust with crimped edges instead.
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For even better flavor, bake it a day ahead and store it in an airtight container. The filling will thicken beautifully, and the crust stays crisp. Just reheat slices before serving.
How do I fix a soggy bottom crust?
Prevent it by baking on the middle rack and adding a pie crust shield or baking sheet underneath to reflect heat. If it's already soggy, slice the pie and place it on a baking sheet. Broil for 2-3 minutes to crisp the bottom—just watch closely to avoid burning!