Crock Pot Apple Pie
Experience the ultimate comfort dessert with this indulgent Crock Pot Apple Pie recipe, a genius twist on the classic treat that simplifies baking without sacrificing flavor. Featuring tender slices of tart Granny Smith apples coated in a warm blend of cinnamon, nutmeg, and brown sugar, this slow cooker apple pie layers its mouthwatering filling between flaky, golden crusts for a perfectly rustic dessert. The slow cooker does all the work, transforming simple ingredients into a rich and aromatic masterpiece in just a few hours. Ideal for fall gatherings or any time you're craving a cozy homemade dessert, this easy apple pie pairs beautifully with a scoop of creamy vanilla ice cream. Plus, with minimal preparation and clean-up, it’s the perfect choice for busy bakers who want maximum flavor with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Granny Smith apples
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 2 tablespoons Butter
- 2 sheets Refrigerated pie crusts
- 1 can Nonstick cooking spray
- 1 pint Vanilla ice cream (optional for serving)
Instructions
Peel, core, and slice the Granny Smith apples into 1/4-inch thick slices.
In a large bowl, mix together the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, salt, and cornstarch.
Add the sliced apples to the bowl and gently toss to coat them evenly with the sugar mixture.
Drizzle the lemon juice over the coated apples and mix gently.
Spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking.
Roll out one refrigerated pie crust and place it at the bottom of the slow cooker. Press it gently into place.
Pour the apple mixture over the pie crust in the slow cooker. Spread it out evenly.
Dot the apples with small chunks of butter evenly distributed across the filling.
Roll out the second refrigerated pie crust and carefully place it over the apple filling.
Tuck the edges of the top crust under the bottom crust along the edges and gently press them together to seal.
Using a knife, cut 4-5 small slits in the top pie crust to allow steam to escape during cooking.
Place the lid on the slow cooker and cook on HIGH for 2.5 to 3 hours, or until the apples are tender and the crust is golden brown.
Once done, carefully remove the slow cooker lid and let the pie cool slightly before serving.
Serve warm with a scoop of vanilla ice cream, if desired, for an extra indulgent treat!
Nutrition Facts
Calories |
6020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.2 g | 457% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 672.2 g | 244% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 413.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 818 mg | 63% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2711 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
