Here’s a simple, approachable apple pie recipe you can follow with common ingredients. Direct answer

• Classic easy apple pie with a flaky crust and cinnamon-spiced apple filling.

Ingredients

• 2 pre-made 9-inch pie crusts (or homemade crusts)
• 7 large apples (Granny Smith or other baking apples), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest (optional)
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon water or milk (for egg wash)
• Optional: coarse sugar for topping

Instructions

• Preheat oven to 400°F (204°C).
• In a large bowl, toss apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest until evenly coated.
• Roll out the bottom crust and fit into a 9-inch pie plate. Add the apple filling and dot with butter.
• Cover with the top crust. Trim, crimp edges, and vent the top crust with a few slits.
• Brush the crust with the beaten egg wash (egg and water/milk). Sprinkle with coarse sugar if desired.
• Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for 40–45 minutes, until the crust is golden and filling is bubbling.
• If the edges brown too quickly, cover them with foil or a pie shield during baking.
• Let the pie rest for at least 2 hours before serving to set the filling.

Tips

• For ultra-tool-free prep, use a store-bought crust and a mix of tart and sweet apples for balance.
• To prevent soggy bottom, pre-bake the crust for 8–10 minutes before filling (par-bake).
• If you prefer a thicker filling, add an extra 1–2 tablespoons of flour.

Would you like a version with a gluten-free crust or with measurements scaled for a smaller pie (6-inch) or a larger sheet-pan pie?