Apple Pie Recipe with the Best Filling (VIDEO)
Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!
We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
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Apple Pie Recipe:
This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Apple Pie Crust:
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
- Granny Smith – firm, tart and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Pie From Browning Too Fast:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
More Fall Baking Recipes:
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake – the frosting is incredible!
- Cinnamon Rolls – easy, quick rising
- Baklava – timeless (and freezer friendly)
- Pumpkin Cheesecake – decadent and simple
- Homemade Caramel – add this to your fall baking
- Pumpkin Bread – serve with honey butter
Watch How to Make Apple Pie:
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe with the Best Filling
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
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Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
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Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
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Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
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Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
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Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Recipe Notes
*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
It turned out looking beautiful! Hopefully it tastes as good!
Hi Mary! Thank you for trying my recipe. I hope it was well enjoyed!
Hi Natasha
I made the pie yesterday and came out to be the best tasting. However, my crust became flaky and I could not correctly make the lattice shape as it was breaking into several pieces, unlike as explained in your video. Perhaps I had too much water?
Hi Para! If the crust is flaky and breaking it’s usually a result of not enough water or too much flour. You may need to use more or less water depending on how things were measured and the temperature of your ingredients. It’s best to watch for visual cues. Also- watch my tutorial on how to measure your ingredients HERE.
I was looking for a fancy old fashion apple pie and I loved to watch you on you tube! WOW! You are the One!
Hi Celita! Thank you, that is very kind. I hope you love this recipe!
I made this for Thanksgiving & it was delicious! My husband raved about it! Very easy to prepare, too. Best I’ve ever had!
Made 2 more for our family Christmas gathering & still more rave reviews!
I’m ready to make another today for guests coming to dinner.
Thank you for sharing this wonderful recipe!
You’re very welcome! I’m glad glad it was a hit. It’s one of our favorites. Thank you for sharing, Marcy.
I made your apple pie yesterday for my new neighbors and it doesn’t look anything like yours. I’d like to know why mine is real high and yours is flat. I wish I could send you a picture so you could see what mine looks like. I do have to say the crust was very easy to do and I’m not usually good with crust, but it turned out perfect
Hi Cynthia! I’m glad it was still great! You can always tag me on Instagram or Facebook at #natashaskitchen.
Oh I knew this recipe was amazing BEFORE I baked it. I tried a piece of apple right after I added the sauce and filled the pie with it… Then I kept eating it so I had to stop myself. Soooo good. Then I licked the whisk & scrapped the pot!! 👀👅
I’m so glad you loved it, Shellie! Thanks so much for sharing.
By far, the best apple pie I’ve ever eaten. Even with using a pre-made pie crust which I didn’t lattice, this pie is just outstanding. I did use 1/3 cup of brown sugar and 2/3 cup regular sugar but otherwise followed the recipe as written. This one is a winner !
Hi Colette! I’m glad you loved the recipe! 🙂
Hi Natasha. When I make the sauce the fat from the butter separated from the sugar and flour mixture. It happened as soon as I added the water and sugar. So it wasn’t a sauce for me. What might have caused that?
Hi Alex! I have not had this issue. Are you making any substitutions? I would look through the recipe again and watch the video to see if you missed something or are doing something different. The only other thing I can think of is that the heat may be too high on your burner. I hope that helps!
Best apple pie I’ve ever had, my family agrees. This is now my new #1 and only apple pie recipe! Thank you so much
That’s wonderful! I’m so glad to hear that.
This pie recipe is the best I have ever tried. Thank you! I really enjoy your site.
That’s great, Donna! Thank you so much for the feedback.
Hi Natasha! I love this apple pie recipe! It is amazing, but I did have a question. How (if there is any change) would the recipe change if I wanted to *not do the lattice crust on the top? I just wanted to roll it out on top. Would I need to poke holes in the top of the crust? How would the time change, etc.
Hi! Thank you, I’m glad you love it! The process would be similar to this recipe for deep dish apple pie HERE.
This was my first-ever pie and it was SO good. The crust is AMAZING. Mine turned out pretty runny though. I wonder if I needed to bake longer?
Hi Alexis! I’m so glad to hear that. This is our favorite pie crust! The filling will thicken as the pie cools. It also depends on the type of apples you used. In the future, you can also use a little more flour in the filling if needed.
No! not to bake it more. You simply do the following:
To prepare the filling:
melt butter
add apples (that already have sugar on them) (that is brown sugar and white sugar) and cook stirring until the sugar dissolves and the mixture begins to simmer, about 2 minutes. cover reduce heat simmer until apples soften ( not too much) and the juices are released, about 7 minutes. Then remove the apple pieces and allow to cool. Then simmer the leftover juices until lightly carmelized, about 10 minutes, Later these will be put together (while cool) and then baked into the pie (with out the black birds). Good Luck!
NO! Not that way. Do it exactly like the recipe. It’s amazing! Obviously you have not tried it. I’m sure your way is good but this recipe is really delicious so maybe give it a try.
Absolutely one of the best Apple Pie recipes. I’ve got a second one in the oven right now!
The filling with the butter, flour and sugar make this pie the best! It cuts well and stays in place, a very, very good recipe. It’s my go to…sorry Mom!
That’s wonderful to hear, Laura! Thank you for the wonderful feedback!
Such a great recipe! Have made this twice foe Chriatmas gatherings and it was a hit both times. I have never seen a cooked roux before. Worked like a dream.
Thanks for sharing that with us, Darcy. We appreciate it!
This was an amazing apple pie! Not overly sweet. Pink Lady apples worked well. Many compliments on the pie. I cheated and used a frozen pie crust as that is very time consuming and I was short on time.
No worries, I’m glad you loved it!
Easy to make and 😋 Delicious! Perfect blend of spices. This will be my go to apple pie recipe for years to come.
I’m so happy you enjoyed that. Thank you for sharing that with us, Wendy!
My first time ever making a pie. It was my son’s 16th birthday today and I felt ambitious – apple pie is his favorite. This recipe was SO GOOD and easy for a novice “baker!” Thank you!!
I’m so glad you loved it, Julie. Thank you for sharing.
Amazing pie recipe! Turned out just perfect.
I only wish I saw the note about putting foil under before I baked it because now the entire bottom of my oven is covered in burnt sugar! Ensure you put some foil or a pan underneath while baking!
That’s just awesome! Thank you for sharing your wonderful review, McKenna!
Made for Christmas dinner at in-laws. Everybody loved it, which is quite difficult with desserts and everyone’s different tastes. Looked awesome and tasted better. Sweet sauce and tart crisp Granny Smiths had a great balance.
Hi Matthew! That’s great. I’m so glad it was a hit. Thank you for trying my recipe.
Made this for Christmas dessert and it was wonderful! Thank you for the recipe, clear instructions and fun video. I don’t normally make pies, I’m more of a cheesecake person, but it was my husband’s request, so I gave yours a try. Def a winner and no comparison to store bought.
You’re very welcome! I’m so glad it was a hit.
Mine looks so pretty, but we aren’t eating it until tomorrow. I haven’t seen anything that says how to store it. I guess it’s ok to refrigerate it? It smells wonderful! Can’t wait to try it.
Hi Shana! Yes, it can stay at room temperature for 1-2 days and it is ok to refrigerate it for longer. I hope you love it!
Christmas Eve dessert last night. Very easy!! Wish I could post a photo caus it looked amazing and it tasted delicious too!! Happy Holidays!
I’m so happy to hear that! Merry Christmas!
Delicious pie recipe — I tend to use Cortland apples and usually melt my butter and pour over the apples, but this recipe took it to the next level by blending all of the ingredients in a pot. I cut down the water and added orange juice instead. Added cinnamon in the melted mixture and added more over the apples. The pie is a nice consistency throughout. Thank you for sharing!
I’m so glad you enjoyed it, Denice!
Your video says eggwash is mixed with 1 Tbl SUGAR but your written recipe says 1 Tbl WATER. Which is it?
Hi Roxanne! I recommend following the written recipe always, sometimes we update the recipe but cannot update the video since it was already filmed. 🙂 I hope you love this pie!
Can you make the pie 2 days ahead then bake it the day of your dinner or do you have to bake it the day it’s made
Hi Eva! The pie reheats great. You can also assemble it, freeze it and then bake it fresh from a frozen state on the day of. I hope that helps!
Best Apple pie I ever made. Great recipe. I was almost out of white sugar so added 1/4 cup of brown sugar (only had 3/4 cups of white sugar). Not sure if that added anything to it but it sure didn’t hurt! Will make again. Perfect apple pie. One guest literally licked their plate.
Hi Serena! I’m so glad it was a hit. Thank you for sharing.
Lovely flavour on my first attempt. The bottom was a bit soggy for me, any tips on how to avoid this while keeping the flavor?
Hi Shane, my best advice to avoid a soggy crust is to bake right away in a fully preheated oven and not let it sit out for long before getting it into the oven.
Made vegan pie crust for my sweet niece, wondering if the filling can also use Earth Balance as a butter sub, please?
Hi Nikki! I haven’t tested it but I imagine it would work. Let us know how it turns out if you test it.
Help!
I made the sauce without issue on Thanksgiving but it seems to be causing me issues today!
I believe I am doing the recipe correctly but the sauce seems more of a very sticky “sludge” and there remains a liquid phase.
Can someone possibly help solve my issue!
Hi Kenneth, I am always happy to help troubleshoot. If the sauce is heated for too long or over too high of heat, it will get too thick. If that happens, mix it together with the apples as well as you can and it will still come together and be ok after it’s baked in the oven and the apples release their juices.
Hi there! I made this pie at Thanksgiving. I had to cook it about 20 minutes extra to see the juices bubbling, & apples appear cooked. It was amazing!!! Best I ever made! I did it the same way next time, but the apples (Granny Smiths) stayed crunchy, less juicy all around. I have a free standing oven thermometer, so I’m sure the temp was reliable. Do you have any advice?
Hi Kathryn, I wonder if maybe your oven runs cooler? Also, was your oven fully preheated? I found my oven takes an extra 5 minutes to fully preheat to the right temperature even when it alerts me that it’s preheated.
Wonderful pie, love the taste, husband approved! 3rd time I made it, finally figured out why my pie crust was a little short; I am using a 9.5 in. pie plate. Increased my crust ingredients to 1 1/2 times the original recipe and now I had enough for my pie plate instead of a 9 in pie plate. Keep the good food coming!
So glad you enjoyed the results!
Will this work with gluten free flour too. Has anybody tried?
Or erythriol/monk fruit sugar to make it edible for people with diabetes?
Hi Irene! I have not tested it. I think it could work but you may have to experiment with it. I looked through the comments as well, but I have not seen a response regarding these substitutions.
Hi Natasha, I have a question about the filling in the saucepan. The recipe calls for 8 TB of butter, but in the instructions it says 3 TB which is the correct measurement?
Hi Denise, I don’t see where it says 3 Tbsp – can you point that out to me specifically where so I can adjust if needed because it should be 8 Tbsp. In the written instructions I’m seeing this: “Melt butter in a medium saucepan ” and in the ingredient list, it says 8 Tbsp. The video also says 8 Tbsp of unsalted butter in the instructions.
It was my mistake, too tired and read the recipe wrong. I am sorry. I have made both your lattice and crumb top pies before many times, I don’t know why this time my mind saw the 3T flour as butter. Ugh. Merry Christmas! Thank you
You’re welcome! 🙂
Hi Natasha, I can tell you are an excellent cook. Just wanted to see what you think about using Apple Pie Spice by McCormick instead of just cinnamon in your apple pie. It has cinnamon, nutmeg and allspice in it and it is made for apple pies. I think it works super. You should try it!!!😁
Hi Gayle! Thank you 🙂
I think that using that spice would be great. Thanks for sharing.
Worst pie ever, sauce turned into gummy hard state that can’t pour on apples. Followed recipe step by step.
Hi Ariana, this is a very popular recipe for us but I am always happy to help troubleshoot. If the sauce is heated for too long or over too high of heat, it will get too thick. If that happens, mix it together with the apples as well as you can and it will still come together and be ok after it’s baked in the oven and the apples release their juices.
Wow…I would suggest checking all steps to make sure you didn’t miss something…….It’s really worth giving it another try! It is a Delicious recipe 😋I have made and froze 4 pies for the Holidays to give as gifts…That’s how much I love it!
Thank you Sharon! I’m so glad you loved the recipe so much.
Hi Natasha, I made the pie and everyone LOVED it so I made a few more and froze them 😃
How would you recommend baking the pie now? From frozen and at what temperature? or thaw first? Thanks
I just saw that you answered this question on dec 10th.
I’ll keep my eye on the pie! 😉
Hi Amali, you will bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Hi Natasha, I tried making the caramel twice following the recipe and instructions but both times ended up with the butter splitting from the pale yellow sugar goo. Any tips or recommendations please? The pie crust turned out amazing!
Hi Charlotte, I haven’t had the sauce separate before. Are you making sure to follow each step in the recipe in order without any substitutions? I recommend watching the video and reading all the recipe tips.
The all time best pie ever-the inside of the is perfection.I have made many apple pies-and this was great!!!
Wonderful! I’m glad you enjoyed it. We love this pie. 🙂
I’m pulling this out of my freezer to bake today – do I bake it from frozen or should I thaw it first? Do I follow the same baking instructions?
Hi LP, you will bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
I found using OliveNation’s Apple Pie Spice Mix made making this recipe even easier!
Thank you so much for sharing that with us!
I was wondering if I could do 1/2 cup brown sugar and 1/2cup white sugar? Also, could I add vanilla to the sugar mixture once its taken off heat- before adding it to the apples?
Hi Michelle, I think that could work but you’ll have to experiment with it.
This was the first time I attempted to make a crust and pie recipe, and it came out perfectly, it was easy to follow and tasted delicious, 10/10
Love it! Thank you so much for your perfect review.
Hi Natasha, I’m looking for a good Apple Crisp recipe that isn’t dry like some of them are hoping you have one.. Thanks
Hi Peggy! Yes, you can use the search bar above to search all of my recipes or click HERE HERE for apple crisp recipe.
Possibly THE best apple pie I have ever made. However, could you possibly have omitted a tiny, but important ingredient in the sauce?—salt? My grandma always preached to me that if my butter was unsalted, I should add at least a pinch, maybe even two, to the apples. I did that with this recipe and it was delicious! Perhaps the recipe for the pie filling wasn’t supposed to have any salt, but I felt more confident adding it. I’d love to hear what you think, Natasha, as well as other bakers who’ve made this wonderful pie. Thanks for your patience!
Hi Teri! I’m so glad you loved this recipe. It’s one of our favorites as well. Thank you for the wonderful feedback.
Can you freeze the filling? I made this recipe for Thanksgiving and making another pie tonight per request! So good.
Hi Julie! I have not tested freezing just the filling but the whole pie freezes well after it is assembled.
I made this pie for my family Thanksgiving and it was delicious! I used Granny Smith apples and followed the recipe except I used store bought roll out pie crust (I am not successful with pie crust). I also just used the whole crust on top, no lattice, just vented it. My husband could not stop eating it. I plan to make your blueberry pie recipe for him next! Thank you for sharing!
You’re so very welcome! I’m glad it was a hit!
Made the apple pie for Thanksgiving, following the recipe exactly. It was amazing. First pie I had ever made. Turned out perfect and was a huge hit. I wish I could post a picture of it!
Tip: Definitely put foil or a sheet pan on a rack underneath the pie. I missed that instruction and had a bit of a mess to clean up as some of the gooey goodness leaked through the lattice. Even so, it was well worth it.
Hi Mike! Thank you for the feedback. I’m so glad you enjoyed my recipe. In the future, you can tag me on Instagram or Facebook #natashaskitchen.
I haven’t made it yet but was wondering how deep the pie plate needs to be? Making it now
Thanks
Kerri
Hi Kerri, this is the Pie Plate (9″ wide) that I used.
This by far the best apple pie recipe ever-you don’t need any other one. I can make a good apple pie but it is always the luck of the draw..somtimes it is perfect other times not so good. This recipe makes you an Apple Pie Queen.
Thank you! We love this pie too. I’m so glad you do.
I am about to start this recipe for the first time! These directions appear quite simple; looking forward to it!
#appleQueenInTheMaking
I hope its a big success for you Anthony!
This pie was amazing! Going through a difficult time in life right now, but I went right to your website for an apple pie recipe, knowing that I could rely on you to have a great recipe! There’s so much comfort for me in that, and in sharing the amazing pie with my family!! Thank you again!
Aww, thank you so much, Diana! That makes my heart happy. You’re very welcome. Be blessed.
Thought I’d try a new recipe this year. Wasn’t crazy about this one, despite the reviews. The one I typically use has nutmeg, brown sugar, and 1/4 of the butter. I thought the light caramelizing of the sugar and butter would make up for the brown sugar, but it ended up just having a generic taste.
Made this for my family of 15 for Thanksgiving this year (my first apple pie) and it was a hit! My family devoured the whole pie so I’ll be making another one for my husband to enjoy. My brother in law, who is a pie connoisseur, said it was the best apple pie he had ever had! Very easy to put together and bake. I only got to sample a small slice but it was quite tasty. Thanks for the recipe. Made the pie dough the night before and put the pie together and baked it early Thanksgiving morning after putting the turkey in the oven. Made the kitchen smell divine! The only difficult part was waiting to cut it and have a slice.
I’m so glad it was a HIT! Thanks for sharing, Jenny.
Wondering how much in advance you can make this? Guests are arriving in 36 hours, and I sure would like to get this “project” off my list? Can I make this soon? Should I keep it in the frig? Should I cover it? Thanks in advance!
Hi Jen! This pie refrigerates well and you can keep it at room temperature for 1-2 days. It reheats well in the oven if needed. You can also assemble it, freeze it and then bake it fresh from a frozen state on the day of. I hope that helps!
Thank you for this recipe! I felt a full cup of sugar was too much (just my personal preference) so I used only 1/2 cup sugar, and 2 tsp pumpkin pie spice in lieu of cinnamon. Just took it out of the oven. Smells heavenly and looks beautiful. Can’t wait for Thanksgiving dessert later today.
That sounds wonderful! Happy Thanksgiving!
This apple pie recipe was the best. Living in Germany and our neighbors have never had an apple pie before. Needles to say both pies were gone in minutes. 💕
I am so happy to hear that you all loved the apple pie. Thank you!
I absolutely love this recipe! This is the second year I make this apple pie for thanksgiving since everyone couldn’t get enough last year! I do add only half of the sugar instead of the whole cup. The recipe is perfect though! Thanks Natasha, you’re the best! 🙂
That’s wonderful! I’m so glad you love this recipe.
i am making this pie atm and the sugar mixture turned solid and chunky while letting it cool the first time so I reheated it and it went back to a more caramel texture but i’m not sure what happened to make it that way. also does that mixture have to be cooled all the way because it’s taking a long time and the apples are browning
Hi Hailey! No, it does not need to cool completely. Also, be sure to measure your flour correctly, using too much flour could cause it to be thick. As you can see in the video, the sauce will be thicker but shouldn’t be too chunky. I hope that helps.
Same thing happened to me just now! Once I mixed it well with the apples, it was fine.
I tried using brown sugar instead of granulated sugar, and when the sauce cooled down, the mixture became grainy and chunky, like applesauce. I tried reheating it and added a few tablespoons of water, but it didn’t quite work. Does anyone have any idea how to fix this?
Hi Natasha and team!!
I am deathly allergic to apple as of 9 years ago, have you tried this recipe with pears?
Hi Anny!! I haven’t tested this with pears myself to advise. If you happen to test that out, I’d love to know how you like it!
Wow wow wow! My first pie from scratch including the crust. I used your crust recipe and filling and I am just shocked at how easy it was to follow and how amazing it turned out. Couldn’t be better.
Yay, so glad it was a success!
Can you pre make this pie to reheat later? Should you make crust and filling and keep separate?
Hi Megan, yes, this recipe reheats well! You can let it come to room temperature or if you prefer this hot, you can pop it in a preheated oven at 350℉ in 10min intervals until it’s to your liking.
Hi Megan, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then tore at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you! Happy Thanksgiving!
So you couldn’t make the filling ahead and freeze it? Just got a bunch of apples and wanted to freeze it. Fingers crossed for the result.
I have not tested freezing this however, one of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps. God bless!
Just finished my pie and used your hashtag on Instagram! Won’t be tasting it till tomorrow but it looks gorgeous. For the crust, I didn’t have a food processor or the right standing mixer attachments so I had to mush the butter by hand with a spoon. Definitely adding some items to my Christmas wish list for next time. I accidentally preheated the oven to 450 instead of 425 for the first 15 minutes, so needless to say my pie was done a little bit faster. Luckily I was checking on it and noticed how dark it was getting so I took it out early. My only suggestion is maybe including instructions for people who may be making this completely by hand.
I bet your home smells so good after baking that pie, Meredith! I’m so glad it all worked out!
My dad has a world famous apple pie recipe that he guards jealously. Everyone wants his apple pie and it is the highlight of the holidays but he won’t share the recipe. Well, with two days before Thanksgiving both of my parents tested positive for Covid and we have been scrambling to figure out who will make each dish that they were supposed to make for our 26 person meal. I was assigned the pie and I took a chance on your recipe and made first (trial) pie and it was so delicious! I think it tastes just like his and it was relatively easy. Thank you so much from the bottom of my heart for sharing this recipe and making our Thanksgiving dessert scene a success!
I’m so glad you found a way to step into that roll this year! I hope everyone loves your pie! Happy Thanksgiving!
Hello Natasha,
Made the pie, it was delicious, only problem when I cut into it there was so much liquid (from the sauce, yes). Is there a way to ensure that I don’t have sauce on the bottom before serving? When watching your video I did not see this problem. And I did follow your instructions to the letter. Many thanks.
Hi Samantha! Did you use the recommended apples? Some apples break down more than others and it could make the filling watery. The filling will thicken as it cools. You could try adding a little more flour next time if needed. I hope that helps! I’m glad you loved the recipe. 🙂
Love the recipe. As Steve said, the substitute for brown sugar and bourbon is amazing. Another thing I have tried is using Autumn Glory apples never had a better recipe for apple pie, even if me and Steve altered the recipe a bit. Thanks, Natasha.
That’s wonderful! You’re welcome. I’m glad you loved the recipe.
Hi! I’ve made this recipe twice and I’ve loved it both times. I’m planning on making two of them for a Thanksgiving potluck. If I were to make two pies, would I have to make the sauce in two batches? I know the dough would probably get overmixed/undermixed if I tried to do it as a double batch at one time, but I’m not sure if the sauce would be the same.
Thank you in advance (and for such a delicious recipe!)
Hi Hazel! Doubling it should be fine if you have a pot and bowl large enough to be able to mix it and coat the slices evenly. I’m glad you enjoy this recipe.
Is this supposed to be made with a blind baked pie crust?
Let me know what you think 🙂 making it tomorrow!
Thank you!
Hi Bobbie! No, it is not necessary to blind-bake this crust. 🙂
would we be able to use a frozen pie crust for the bottom and get a ready made crust to do the strips on the top?
Yes that will work!
Although that will work. You have got to make her crust when given the chance. You won’t be disappointed. Sooooo good!!
I made this and sadly the filling just taste like flour instead of apply goodness. Def didn’t use too much flour, any suggestions to make sure the flavor stays on point?!
Made this Sunday for my mom’s 80th birthday there was other desserts also but the apple pie seem to be the star. I had a request to make another for our Thanksgiving gathering. Came home with a clean pie plate even. lol
That’s great! I’m so glad it was a hit!
Hi!
Will this pie filling give the crust a soggy bottom? I’m using a different piecrust recipe, but I really want to use this pie filling recipe because it looks really delicious, just wondering if it makes the bottom layer of the pie soggy though?
Hi Abbe, the bottom is never soggy using our homemade pie crust recipe, but forms a crispness at the edges which doesn’t get any better!
This recipe was delicious and made with fresh apples from our tree. It is a keeper and have recommended it to so many friends and family. Thank you.
I did freeze a few for the holidays and would like to know the best way to thaw and serve.
Thank you for your great review and for recommending this recipe to your family and friends. We appreciate it!
Can I make the sauce beforehand and store in fridge? Then pour over apples when ready?
Hi Haven, I have not tried freezing the filling. One of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!
I haven’t made this yet, but I love the famous recipe you mentioned. Have you ever made this with brown sugar in the filling? I’m wondering if that’ll give you a caramel/apple taste.
Hi Diana, I haven’t tested that but one of our readers shared this “Substitute about 1/3 of the sugar with brown sugar and add about 2 ounces of bourbon while simmering, and this pie filling goes up a few notches. Very good the way it’s written, but much better with the little tweaks” I hope that helps.
Substitute about 1/3 of the sugar with brown sugar and add about 2 ounces of bourbon while simmering, and this pie filling goes up a few notches. Very good the way it’s written, but much better with the little tweaks
Thanks for sharing, Steve!
I LOVE your recipes!!! I see that in your apple slab pie, you use puff pastry for the crust. Are you able to use puff pastry as a crust in a pie plate for this recipe too, instead of the traditional crust?
Hi Shannel, This should work in a puff pastry too.
Hi! Do you weigh the apples before or after coring and peeling? My 6-7 apples weigh almost 4 lbs total.
Hi Alana! You can weigh and then peel and core.
Mine did the same and I was wondering too, weigh before or after.
Could I prep this pie the day before and bake the day of Thanksgiving?..……………..
Hi Jess, I haven’t tested that. One of my readers commented on freezing this pie after prepping and baking it from a frozen state.
Can I use regular salted butter instead of the unsalted butter?
Hi Donna! I use unsalted because it allows me to control the level of saltiness. If using salted, be sure to omit the salt in the recipe or it may be too salty.
I dont see salt in this recipe. Is the recipe supposed to include salt?
Hi Mariam, you could add salt if you wanted to, but it wouldn’t affect the sweetness.
Can I use stevia sweetener for the apple pie and if so how much would I put in it
Hi Joyce, I have not tested this alternative to advise. If you experiment, let us know how it turns out.
I absolutely love apple pie and am so excited to come across this recipe, your blog and recipes are very easy to follow and aesthetically pleasing to look at! Amazing!
I hope you love this and all the other recipes that you will try!
I made this pie for a church luncheon. Made it the morning of the luncheon, so it was still warm when I delivered it. What a crowd pleaser! So many folks were so happy with a homemade pie.
I’m so glad it was a crowd pleaser, Lisa! That’s awesome!
Any tips for freezing? I have a couple thanksgivings several days apart but want to bring this for both! I have used this recipe for a couple years and I LOVE IT!
Hi Lexi! I’m so glad you love it! One of my readers reported good results freezing this before baking and then baking it from a frozen state.
Absolutely delicious. Was looking for a great pie where I could skip precooking the apples. I used 2/3 c of white sugar and 1/3 c of brown sugar. It gave it a hint of caramel.
That’s a good idea, thank you for sharing that with us! We’re glad that you liked it!
I’ve made this several times now (and many of your recipes!) absolutely delicious! Can this be made/baked the day before serving? If so, should it be stored in the refrigerator or room temperature? TIA!
Hi Lindsey, I haven’t tried freezing it but one of my readers said: “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!
Also, you can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. You would heat it until heated through. Some ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.
I made this pie for Thanksgiving last year and it was a BIG hit! Everyone was so impressed n loved it.
I made the pie the night before, my only question is, how long and at what temperature should I re-bake it to get it warm enough n without compromising the flavors?
I don’t remember how long I did it for last year but want to do it right this year.
Thanks!
I’m so happy it was a hit, Sue! That’s so great! Some ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.
Thank you for making my first pie I’ve ever baked so delicious! I think maybe next time I’ll add a little brown sugar to get some extra flavor.
Also, I really hope people stop commenting about the sugar vs water thing. You’ve responded to a million comments already about it, can people not use their heads?
Thank you, Courtney! I’m glad you loved the recipe. 🙂
I was wondering if I can use a 10” pie pan, would I have to increase ingredients in anyway? More dough, more apples, more sauce?
Hi there, I think that will work but feel free to increase it a bit but I think it should work without increasing anything.
Idk why but my pie mixture became clumpy and didnt get that caramel look or texture. I’m really confused.
I had that happen also, I just kept mixing it until it finally became smooth.
Hi there, I’m super time poor and wondering if I can use frozen pastry sheets instead? Can’t wait to try the recipe.
Hello Amara, I haven’t tested that to advise but feel free to do an experiment!
I have never really liked apple pie till I made this one! The filling inside was perfect! Will definitely make again!!
I’m so glad you loved it, Kelly! Thank you for your feedback.
Hi Natasha! 🙂
How big is your pie dish in this recipe, please? 22 cm?
Thank you. ♥
Hi Katie! It’s 9”, I linked it in my recipe notes, you can click on the red letting (see step 4).
I would make this again. But next time I’d reduce the sugar a little and adjust the spice. I also squirt lemon juice on my apples while I’m slicing. I started with 14 apples for a double batch. Mostly green and some honey crisp. I used a kitchen aid to peel the apples then sliced around the cores in large chunks that I fed into the Kitchenaid slicer. I squirted 1/2 lemon per pie over the sliced apples then followed the recipe throughout. I prefer allspice or apple pie spice instead of just cinnamon. I added more and it was too much so next time I’d replace 1/3 to 1/2 the cinnamon with my homemade pie spice mix. I’ll try again on thanksgiving!
Sounds good! Let us know how it goes on your next try.
I am sure this is the best apple pie ever, but unfortunatelly I can never have it unless you give right measers in metric. In my country the table spoons and the cups are much different then in USA. The metric link shows not good measurements. Could you please turn on your scales and measure the ingredients please? Thank you
Hi Dorina, you can click Jump to recipe then click Metric to convert the ingredients to grams. I hope that helps.
When you convert to metric, some of the ingredients still list in teaspoons and tablespoons instead of grams. I think that’s what Dorina is talking about.
You could also google any conversions yourself……
For example the butter requirement doesn’t change to grams when you flip to metric but it takes two seconds to google how many grams are in 8Tbs.
Using my own scale and online conversions, these are the numbers I got from the written recipe:
1020g peeled, cored granny smith apples (1655 ml)
3.5g cinnamon
112g butter
22g all-purpose flour
60g water
210g granulated sugar
1 egg + 12g water
Hope that helps.
Would you please tell me the Brand of the white pie dish ypurree using in the apple pie recipe with the best filling. Thanks.
Hi Chris! The words that are in red font are a link so you can click on them to take you to the link. I linked the pie dish to the recipe card. You can find the Pie Dish in my amazon shop.
This recipe looks really good so I think I am gonna make it for my family on Thanksgiving
I hope you all love it, Hector! It’s truly the best treat!
Love this recipe best Apple Pie and you made it easy to follow.
Thank you! We appreciate your good comments and feedback.
I am a college student and me and my friends were craving a little home cooked dessert on a Sunday night so we decided to make an apple pie. This recipe was simple and delicious, it worked well with our limited resources and we were able to enjoy a delicious pie without a lot of hassle. We got a store bought pie crust, and used granny smith apples. This recipe really used minimal dishes and was easy to follow. Because we were cooking with limited ingredients we had to use 3/4 C sugar, and 1/4 C brown sugar which still turned out great! I will definitely be making this again:))
Hello Carolyn, good to hear that you enjoyed this recipe! Thanks for sharing and I hope you will love all the recipes that you will try from us.
Hi. I’m wondering if I could put the apple pie filling together and then freeze it until Xmas? I have lots of apples from a friend and would hate for them to go bad. Thank you!
Hi Lindy! I have not tested freezing the filling. Some of my readers have reported good results freezing the pie assembled before baking.
The apple pie was delish and lattice too was beautiful. Thanks
Thank you for the great feedback!
Not sure if anyone else has this problem this year but my Apple pies are coming out like apple soup. No matter how much extra time baking it just seems like the apples don’t cook. I always used (for over 30 years) Cortland Apples NE NY. I think maybe it has to do with the 2 month drought we had this summer. Any suggestions?
Hi! I have yet to make this recipe and I was asked to make a pie for a friend. Typically I use my glass pie pan but since this is for a friend I was wondering if this would work in an aluminum pie pan? I can’t wait to try this recipe. Thank you!
Hi Isabel! I haven’t tested it in an aluminum pie pan, but I think it would work. You may want to research online to see if you should make any adjustments. Let us know how it turns out if you try.
This is the best apple pie I’ve ever made or had! The crust was amazing, with a tender flaky bottom and crisp top. I didn’t do the lattice top because I prefer mile high apple pie and lattice is too much effort. Also used fresh apple cider instead of water and sprinkled Demerata sugar (2Tbs) on top of egg wash.
This is my new go to apple pie recipe. Thanks for sharing it!
You are very welcome, its my pleasure! I’m glad you love it.
Question!
Did you blind bake the crust? The pie crust recipe says to, but this recipe makes it seem like it isn’t supposed to be- just combine the raw crust and pie filling then bake
Hi Natasha,
I have not made this recipe yet. When I make apple pie I always use Granny smith apples and they are mushy. How do you avoid that?
Hi Kimberly! I do not have that issue using granny smith apples in this recipe.
could Someone please tell me how thick your dough is on the bottom of your pies I can’t seem to get this rolling of the dough right from the circle part to the right thickness. I have tried so many times don’t know what I am doing wrong! Help!
Hi Avis, about 1/8-inch is a good thickness.
I made this pie today for company. It came out perfectly,so delicious loved the sauce pour over the apples.I always have trouble with the pie coming out of the pie plate not this time, perfect.Thx for my new go to apple pie.
That’s wonderful! Glad you loved it.
Hey there I made this today! As prep for thanksgiving. I saw where someone froze it and baked it from frozen. Can you find their comment and post it under this? I can’t seem to find it. Also wondering if they baked it straight from frozen same temp and time or adjusted if some! I tasted all components and added a streusel topping and it looks/tasted amazing!
Hi Heather! The other reader said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” It does not state specifics! Thank you for sharing, I’m glad it tasted great.
Please tell us what size pie pan to use for this pie? Thanks
Hi Barrie, we used the 9″ pie plate. Here’s my amazon affiliate link for it.
This came out great. To save time, I replaced the homemade pie crust with a two Pillsbury pie crusts. I couldn’t get Granny Smith apples, so I used five honey crisps. To cut down on the sugar, I used four scoops of pure sucralose dissolved in the water of the sauce instead. To cut down on fat, I used seven tablespoons of butter in place of eight. I put a foil tent around the pie for the entire hour of baking so the dough would not burn, then removed the tent for an additional fifteen minutes of baking. Perfect.
Thank you for sharing, Marlin! I’m so glad you loved the recipe.
Please clarify if egg wash is 1 egg + 1 tbsp of water or sugar (the recipe reads water, but you say sugar in the video).
Thanks
Hi Cristina, I recommend following the written recipe always as we can update that compared to the video that we cannot update it anymore. I hope that helps!
I read the same – 1 egg + 1 tbls of water- prep everything then watched the video 🤷🏼♀️ I added 1 tbls of sugar to the egg and water looks great!!
It was the best apple pie I ever made! Just ate a huge piece, and hubby is levitating over his. I have one suggestion, if the apples are very juicy, you may need 4 Tbsp flour in the sauce instead of 3 so it thickens enough. I used Honeycrisp. And the pie crust, oh so heavenly and flaky – I used frozen diced sticks of butter and it made it just perfect. What a great recipe!
Thank you, Linda, for your good comments and feedback! We’re happy to hear that you enjoyed our Apple Pie Recipe!
This looks scrumptious 😋 just wondering if instead of a lattice pie you could do a streusel top.
Thanks so much! Happy day! 😊
Hi Tammy, I’m sure that would be fine. If you give that a try, we’d love to know how it goes!
Can you prep the filling and crust a day before you back or will the filling get funky?
Hi Lisa, I haven’t tried it that way. One of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!
I prepare my crust ingredients 2 days before then chill in fridge. The day before I peel & cut up the apples & put in fridge. Then day of, I let dough warm up a bit so it can roll, add stuff to the apples, then bake. This way you aren’t going crazy trying to do everything in one day.
Hello!
I am in the process of baking this pie right now. I have a lot of apples and want to make a filling to use at a later date. Can this filling be frozen?
Thank you!
I have not tried freezing the filling. One of my readers reported freezing the whole assembled pie and baking it before thawing.
I have tried this at least three times. The “sugar gravy” never works. Not one time. I’ve gone ahead and put it in the pie, but it doesn’t improve anything. Just a sticky, clumpy mess.
And for comparison, last spring I “decided” that I could make Zeppole for St. Joseph’s day, and despite never having done so, was able to make a choux pastry perfectly and a nice yellow cream filling. So….not sure what’s not working here, but I’ve given up.
HI Elsie, I’m glad you had good success the choux pastry. With the filling for this pie, overheating or heating for too long can cause the filling to become thick, but once it’s baked in the oven, it all melds together and will still work out. It’s still useable even if it overheats. I hope that helps.
I. Made this apple pie last nite. I can’t stop eating it….I’ve had many apple pies. This recipe takes the cake. Lol best tasting. One I will be making this one for a long time
That’s wonderful, Cathy! We love this apple pie. I’m happy you found a keeper!
This apple pie didn’t end up with that runny syrup that mine usually have AND it was delicious and beautiful. I used Granny Smith apples, 2 tsp of high quality cinnamon and it was very flavorful!
That’s wonderful, Susan! Thank you for sharing.
Wonderful recipe! One of the first apple pies I made but won’t be my last! Only complaint is i followed the video recipe and on there you said “ beat 1 egg and Tbsp Sugar together” not egg and water for the egg wash… I thought it was weird but still followed it. Big mistake bc my pie burned on the top :/ still tasted good though! Would advice you to fix the video recipe if able though!
Hi Yelena, that was a verbal typo, I always recommend using the video as a guide but following the written recipe since I can’t edit the video.
We loved this apple pie! Absolutely delicious! Wanted to share that because I am diabetic, I used Truvia Sweet Complete ( cup for cup sugar replacement) to make the yummy sauce. I worried at first after letting it cool, because it became like a thickened gelatin and did not pour, so I quickly thought what should i do?! I added it to my apples w cinnamon, and then put it in a 6 qt pan over low heat to see if that would bring it back to a liquid state, and kept stirring. It worked! Another tip I have it to use a variety of baking apples in the pie just like you would apple sauce- doing that makes the best sauce, so it is reasonable to think the same for apple pie! Delicious and a new family favorite! Just sharing because there may be another person trying to lower sugar. Thanks again for another great recipe! Love your videos!
Hi Carolyn, thank you so much for sharing that with us. A lot of our subscribers will definitely be able to use your tips!
very tasty filling and delicious flakey shell …thanks a lot for the wonderful recipe 🙂
Thank you for your good feedback!