No Fuss Apple Wrapper Pie – 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!
Let’s face it, making an apple pie from scratch is a lot of work. If you’re crunched for time, or if you want to simplify your holiday meal prep without having to digress to store-bought pie, this is the perfect recipe for you! It has all the amazing flavor and freshness of traditional homemade pie, but I cut some corners on this one. Sometimes a busy cook’s gotta do what a busy cook’s gotta do!
Confession time: more often than not I use a store-bought pie crust. This rings especially true if I’m making multiple dishes for a large meal. *Gasp!* I know! I’m a food blogger, so that must be terrible! But not really… Just practical. Homemade pie crust is fabulous, but when you’re busy it’s for the birds. I make a nice flaky and buttery crust of my own, but I like the pre-made crust produced by Immaculate Baking Company just about as well (note: this is not a sponsored post).
On the other hand, although I’m willing to take the semi-homemade route with pie crust, the filling has got to be homemade and to-die-for. In the past, I’ve sweetened my apple pie filling with white sugar, but this batch uses light brown sugar, which adds a touch of molasses to the flavor. The light brown sugar mixed with the cinnamon gives the pie a deeper sweet and spicy flavor than most apple pies. This coating, over slightly tart Cripps Pink apples (aka. pink ladies), which are fabulous at holding their shape when baked, makes for one delicious pie!
In the spirit of simplicity, I’ve taken step-by-step photos of this recipe and turned it into a pinnable image for you. If you’re feeling frazzled by holiday entertaining, pin it for later and share it with your friends. It’s pretty straightforward and if you give this recipe a try you’ll have dessert ready in a jiffy!
Now that you’ve gotten an amazingly-delicious (and amazingly-easy) pie on the table, sit back and enjoy your family, friends, and all the things that truly make the holidays special.
- 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
- Preheat oven to 425ºF. In a large bowl mix together the light brown sugar, flour, cinnamon, and salt.
- 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.
- 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.
- Heap your apple pie filling into the center of the crust and pour any of the remaining juices into the center.
- Fold over the pie crust, working in a circle around the pie.
- Check the pie for potential holes or leaks and seal them with your fingers.
- Thinly brush the crust with the beaten egg. Expect to have a lot of egg left over.
- Sprinkle the crust with granulated sugar.
- Divide 1 Tbsp of butter into 4 butter pads and scatter them over the top of the pie filling.
- Bake in a 425ºF oven for 30-35 minutes or until the filling is bubbling and the crust is golden brown.
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adina says
November 23, 2015 at 3:01 amIt looks delicious, Rachel. Just to let you know, the second and third ingredient on your list are not shown properly, instead of so many cups of brown sugar and flour there are only squares to be seen. For example : square cup of light brown sugar.
Rachel says
December 2, 2015 at 7:04 amThanks for letting me know Adina. I looked into it and I think it was just a bug, because it’s appearing correctly now. Us food blogger need to watch out for one another 😉
Laura @MotherWouldKnow says
November 24, 2015 at 11:03 pmI’m with you – no matter what I do with the crust, the filling must be homemade. And I agree that brown sugar adds a depth of flavor (on account of the molasses in it) that white sugar can never achieve. Gorgeous galette.
Rachel says
December 2, 2015 at 7:08 amThanks Laura! The store bought crust I used always surprises me, as it tastes much better than what one would expect a store bought crust to taste! I could take it to a party and no one would be none the wiser.
Becca @ Amuse Your Bouche says
November 27, 2015 at 5:15 amThis looks yummy and I love how easy it is! I usually pre-cook apples for things like this but it’s so much easier this way, and I bet they keep a lovely bite to them 🙂
Rachel says
December 2, 2015 at 7:09 amYou’re right Becca! They do have a lovely bite. I was going for that as the pink lady apples have such a nice texture of their own.
Marisa Franca @ All Our Way says
November 27, 2015 at 7:46 amOh boy your dessert looks delicious. We didn’t get apple pie this year and this looks like it would fit the bill. Thank you for sharing.
Rachel says
December 2, 2015 at 7:12 amThanks Marisa! I live on the East Coast and I’m able to get pretty good apples that have been put into storage well through the holiday season. Pink lady apples are a later variety, so they still taste pretty fresh!
Toni | 2 Aussie Travellers says
November 29, 2015 at 2:30 amI love how rustic and home made this pie looks, no one would ever know we had to take a little shortcut with the pastry from time to time to stay sane over the holiday season 🙂
Rachel says
December 2, 2015 at 7:12 amHaha! A girl has got to do what a girl has got to do! 😉
Helen @ Fuss Free Flavours says
November 29, 2015 at 1:38 pmI always use ready made pastry – life is too short for otherwise, I do enjoy a lovely apple pie!
Rachel says
December 2, 2015 at 7:15 amThanks Helen! I appreciate your honesty in the pastry department. Thank goodness for store bought pastries! It’s one less thing to fuss over through the holiday season!
Chris @ SimpleFood365 says
November 30, 2015 at 4:56 pmWhat a wonderful looking pie! Homemade pie crust is great but sometimes, it just is not practical. And I think you proved the point that the pre-made pie crust can work well. So much in fact that I am heading to the freezer for some ice cream to go with that pie! YUM!
Patricia @ Grab a Plate says
November 30, 2015 at 5:51 pmI love the rustic beauty of your pie! And yes, who couldn’t use some “help” in the kitchen?! This is lovely, and I’m intrigued by the light brown sugar. Will definitely need to try this soon! Thank you!
Rachel says
December 2, 2015 at 7:17 amThe light brown sugar makes for such a yummy pie with a touch of the flavor of molasses. It you make a pie with brown sugar I’d love to hear about it!
Platter Talk says
December 1, 2015 at 9:39 amWe still have bags of apples from our backyard, patiently waiting to be put to good use. Thanks so much for helping us solve our dilemma with this wonderful apple treat!
Rachel says
December 2, 2015 at 7:19 amYeah! Can’t waste those apples! This recipe was developed after a similar conundrum in my home. I had take my son apple picking and he picked, well, a lot of apples!
Donna says
December 3, 2015 at 1:08 pmThis looks like perfection! I have to check out that pie crust, I have yet to find one that I really love. Now you have me craving some apple pie 🙂
Kelly Hutchinson says
December 3, 2015 at 5:57 pmMy husband is a huge fan of apple pie. I think he would really love me forever if I made this recipe for him lol