No Fuss Apple Wrapper Pie
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Scratch-made apple pie is great, but sometimes a busy cook just needs a hassle-free way to get dessert on the table. No fuss apple wrapper pie for the win!
  • 1 Immaculate Baking Company pie crust
  • ⅔ C light brown sugar
  • ⅓ C all-purpose unbleached flour
  • ¾ tsp cinnamon
  • ¼ tsp salt
  • 5 C peeled and thinly-sliced cripps pink (aka pink lady) apples
  • 1 beaten egg
  • 1 Tbsp granulated sugar
  • 1 Tbsp butter divided in 4
  1. Preheat oven to 425ºF. In a large bowl mix together the light brown sugar, flour, cinnamon, and salt.
  2. Peel, seed, and thinly slice your apples and then fold them into your dry ingredients. Allow them 3-5 minutes to release some of their juices so that they form a sauce with the dry ingredients.
  3. On a light colored baking sheet, carefully roll out 1 store-bought pie crust. If it tears at all be sure to patch up any holes by squeezing the dough together.
  4. Heap your apple pie filling into the center of the crust and pour any of the remaining juices into the center.
  5. Fold over the pie crust, working in a circle around the pie.
  6. Check the pie for potential holes or leaks and seal them with your fingers.
  7. Thinly brush the crust with the beaten egg. Expect to have a lot of egg left over.
  8. Sprinkle the crust with granulated sugar.
  9. Divide 1 Tbsp of butter into 4 butter pads and scatter them over the top of the pie filling.
  10. Bake in a 425ºF oven for 30-35 minutes or until the filling is bubbling and the crust is golden brown.
Recipe by Simple Seasonal at