Apple pie. Popular, all-American, irresisible. Nothing smells as tempting as an apple pie in the oven. And the good news is, apple pie is easy to make.

Three steps to an apple pie (you won't believe how easy this is):

1. Mix it. Mix apple slices with sugar and a spice or two (cinnamon is a great choice).
   
   
2. Unroll it. Unroll a refrigerated pie crust into a pie pan and spoon the filling into the crust. Then unroll the other pie crust and top the pie. Press the two crusts together.
   
   
3. Bake it. That's it. Even if you've never baked a pie, you can do this.

Check out the recipes below... lots of irresistible choices.

Start with the pie crust. This s a no-brainer. Unroll a refrigerated pie crust, and you're halfway there. You can top the pie with a crumbly brown-sugar streusel topping or even a lattice crust. It is way easier than it looks. You can do it!

Apple pie filling. It doesn't take much to make a classic apple pie recipe. You'll need about six medium-sized apples (lots of varieties available...we like Granny Smith, Honeycrisp, Braeburn and Gala for baking). Some sugar and a little cinnamon.  And of course, refrigerated pie crusts. Check out different varieties of apples and a few recipes to find the combo of apples and spices you like best.

Easiest apple pie recipes. In the old days, it took all day to make a pie. Those days are gone, and pie baking is, well, a piece of cake. If you want super easy, these are the quickest, simplest recipes. But don't worry--these are as tempting and irresistible as any apple pie you'll try.

• Magically Fast Apple Pie
• Easy Caramel Apple Tart
• Easy Apple Pie Foldover
• Easiest of all is Super-Easy Fruit Pie, just made with refrigerated pie crusts, some canned apple pie filling and, if you like, a brush of milk and sprinkle of sugar. Simply delicious.

Apple pies with a twist. Different strokes for different folks.

• Cinnamon-Apple Pie with Caramel-Pecan Sauce
• Apple-Pear Praline Pie
• Caramel Apple Marshmallow Tarts
• Easy Apple Foldovers with Apple Glaze
• Cinnamon-Apple Crostata

Five tips to get you started:

1. Soften it. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
   
   
2. Don't stretch it. Try not to stretch the pie crust when you put it in the pan.
   
   
3. Use glass or dull-metal pie pans. Shiny pans keep refrigerated crusts from getting brown, and dark pans cause too much browning.
   
   
4. Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
   
   
5. Get some more tips. Check out our Six Steps to a Perfect Pie and Special Touches.