The Anchor’s Easy-Peasy Apple Pie


We know that Hingham has many amazing bakers but unfortunately we’re not among them. However, we are good at finding the best and easiest dishes to trick our guests into thinking that we slaved over a hot stove for hours. Below you will find The Anchor’s favorite super simple apple pie recipe that is sure to delight even the most discriminating mother-in-law. Bon apetit!


1 box (14.1 oz.) refrigerated pie crusts (we like Pillsbury brand, which has 2 crusts in each box)

(You like where this is going so far? Let them think you made it from scratch, we won’t tell…)


6 cups peeled, thinly sliced Granny Smith apples (about 6 medium apples)

¾ cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

¾ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

Optional for serving: vanilla ice cream


  • Preheat oven to 425 degrees F. Bring refrigerated pie crusts to room temperature.
  • Unroll 1 pie crust and press it into a 9-inch glass pie plate.
  • In a large bowl, toss together all of the filling ingredients.
  • Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.
  • Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.
  • Cut slits in the top of the pie (to allow steam to vent).
  • Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.
  • Cool pie on a wire rack for at least 2 hours before slicing and serving.

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