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 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.
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. 
I do not often post comments on recipes but I have to say that this was the best apple pie I have ever baked (and I bake a lot). The crust was divine.
Yay! Amazing, thank you so much for your awesome review, Lindsay.
Love this recipe, thanks for sharing!
Glad you loved it!
Thank you madame for sharing this recipe and video. I just made my first apple pie. Im so proud. The house smells like pie now.
You should be proud! I can only imagine how lovely your house smells!
I tried your recipe and it is so good! I usually don’t make my own pie crust but this was easy, although it took more water, possibly due to our elevation, anyway, it was delish, I’ve been enjoying making several of your recipes.
Hi Deena, thanks for sharing that with us. I’m happy to know that you tried the homemade pie crust and liked it!
I baked for many years but as we get older we tend to buy ready made dishes because they’re easier. They are easier but sometimes tasteless. Since I discovered Natasha’s Kitchen I have started baking again. Her recipes are easy to follow and so good! Thank you for sharing them with us. Your apple pie is my favorite!
I’m so inspired reading your review. Thank you for sharing that with me!
So when you need to egg wash the edges of the pie crust, do you mix 1 egg and 1 Tbs of sugar or 1 Tbs of water together? The instructions say egg and water but your video says egg and sugar.
Hello Hannah, sorry for the confusion. Please use the recipe as that’s the most updated one. Thank you and I hope you love it!
I was skeptical if I can pull it off, but with your recipe, it was very easy to follow and very delicious filling indeed! Made this apple pie two times already 🙂 Thank you for your wonderful recipes!
Very nice! I think this is going to be your new favorite apple pie recipe!
Thank you Natasha for all the wonderful tasty recipes 😋 Your added JOY in cooking, tips and instruction are a great bonus! Just took pie out if oven — house smells AMAZING! The next hour of waiting won’t go fast enough lol.
I’m so happy to hear that! Thank you for sharing your great review!
Can I make it ahead
Hi Ghousia, This recipe can be made ahead. 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. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Thank you for the lovely recipe. I always make apple crumble so this was somthing completely different esp the sauce. Please help though, my pie came out very dark :-(. can i pre-cook the apples a bit and then cook the pie on 180C (i think it might be something like 365F) for the hour? or should i cover it with foil in the beginning and then remove the foil. The very dark crust doesnt look nice. Thanks so much. Love from Belgium
Hi, if the apples came out dark, it’s likely due to using too much cinnamon. A little goes a long way in this recipe.
No. The pie crust. It is just lovely but its so dark. Doesnt look as nice as yours in the photos. The apples were great. I cubed them. The cinnamon was perfect. I used the recipe as is. Didnt change anything. So thats why i was thinking to bake it at a lower temperature but then i might have to pre cook the apples a bit. How do you keep your pastry so light golden and not very dark?
Oh, I see, you may just need to shield the crust with foil (see tips for that in the post above).
This recipe was really good, but the only complaint I have is that it’s too watery. Even after letting the apple pie set for a day, the filling was still so watery. I think the reason for this is that the recipe doesn’t actually cook down the liquid in the apples, which is why it tends to have too much juice. If you are looking for another recipe, I recommend ‘preppy kitchens’ apple pie. It was not watery at all, and it set nicely. But overall, I love your recipes Natasha! Your soups, and chicken pot pie always turn out amazing!
Hi Carly, I haven’t had it turn out watery but I am always happy to help troubleshoot. Make sure not to use too many apples – also it could be due to the type of apples used. Lastly, make sure to give it enough time in the oven for the pectin to break down and cause those juices to thicken.
I hear this is a problem when using granny smith apples due to their very high water content. It has been recommended to macerate the apples first (slice the apples and toss them in the 1 cup of sugar) and let them set for about an hour or 2. This will take out much of the juice. You can then reincorporate this juice in a reduction and put it back in your pie filling
Hi Natasha.
My sauce did not turn smooth like a caramel sauce. Instead it was chunky. No matter how much I stirred. I followed ur direction but not sure where I went wrong.
Hi Shani, make sure to cook the flour in butter before adding the liquids. Also, avoid cooking at too high of heat. If you are seeing clumps when you add it to the apples, that is normal and could be due to cold apples, but no worries, it will come together in the oven.
This looks wonderful! Is it possible to make it ahead of time? Or would you recommend putting the pie together and waiting to bake it on the day of an event?
Hi Anne, This recipe can be made ahead. 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. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Thank you so much!
My daughter Sandra made this pie for me and it is the best I have ever tasted! Apple pie is my favorite dessert, so I know pies. I will make your recipe myself. The best crust ever!
Thank You!
Thank you so much, Micheline. I’m so glad you loved this pie!
Hi Natasha
My 1st time making pastry n Apple pie.
It taste very nice, but I think the ingredients maybe too wet. The pie cannot hold the Apple ingredients.
The top pastry is very crunchy Overall taste very nice.
I think my problem is I don’t have oven. I use airfryer instead
I will keep on trying again
Maybe next times I put in lesser water
From singapore
Hi Amanda, this recipe wasn’t intended for an air fryer and I suspect that was the culprit.
Hi Natasha .. great recipe! but I have a question my caramel when I am cooking it looks exactly like the video, but when I let it cool down it gets harder it is not smooth anymore … do you know what i am doing wrong? I am following the 1 min and 3 min cooking time … not sure why it solidifies when it gets cold… thanks 🙂
Hi Katia, if you are talking about the sauce that mixes into the apples, it is normal for it to get a little thick when it hits the cold apples but no worries, it will thin out and bake up well with the pie.
Great recipe, I’ve done it several times and its so easy to make considering that a im a teen with not much experience. What can u do with the left overs?
So great to hear that you’ve enjoyed making this recipe, Sandy. 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.
Best apple pie I ever tasted! I followed the pie and crust recipes exactly and wow it is the perfect pie.
I’m so happy to hear that! Thank you for sharing your great review, Hillary!
We absolutely love the Apple Pie, rich sweet ( just the perfect sweetness), so delicious. Super easy to make. My family loved it!
I haven’t tried this recipe yet, but knowing Natasha’s recipes, and by the comments, its going to be another one for my recipe box. However, question before I make this one. Once baked are the apples soft or do they still have a firmness or slight crunch to them? I’m looking for a softer texture. If it is firmer, do you think I could boil the apples in water/juice or even in the sauce for a few minutes before adding them to pie crust? I assume if I add the apples to the sauce while on the stovetop that may ruin the sauce and it won’t setup as well when cooking in the oven? Thank you and I just love your recipes😊
Hi Sharon, the apples are soft once they are baked. Be sure to slice them thinly so they have a chance to soften up. I hope you love the pie!
Question on the size of the pie pan I need for this pie, the recipe calls for a 9 inch but not the depth of pan, my pan is 1.5 is that deep enough or will the filling spilling over be a concern?
Hi Mandy, we used this 9″ pie plate HERE.
I used the recipe for the pie filling with my mother’s pie crust recipe! The filling was delightful! I used Fiji apples since I had an abundance of them and added a dash of nutmeg in too. This recipe is a keeper! I can’t wait to try and make it again with other apple varieties!
That’s so great! It sounds like you have a new favorite!
Sensational! My family loved it and it’s a keeper!
I’ve used 1/2c of sugar instead of 1c and sprinkled the crust with cinnamon sugar.
My son served it with vanilla ice cream.
Thank you,
Tamara
Thank you so much for sharing that with me. I’m glad you all enjoyed this recipe, Tamara!
The pie is delicious. Have you ever used any other type of apple? I have an abundance of Fiji apples and wonder how they will cook and taste in a pie.
Hi Dee, I haven’t tried this with fuji apples, but one of our readers reported using a mix of apples, including fuji. If you experiment, I would love to know how you like that.
I made this tonight with Fiji apples! It turned out wonderful!
Wonderful recipe! I worked at a busy apple orchard for years and made 1000’s of pies….after some tweeking for my own taste (and a few tricks that I learned over the years), I have to say, this pie was delightful! I have froze the piecrust, thawed it, and it is fine, I made it a day ahead then baked it and it was great Thank you for sharing your passion for food with everyone… you do it with such flair!
I’m so happy to hear that! Thank you for sharing your great review, Gail!
I follow the recipe exactly, using granny smith and golden apples..Super delicious, our new favorite apple pie!! thankss
That’s just awesome! Thank you for sharing your wonderful review!
Best tasting apple pie ever and I’ve been baking for 47 years. Easy and delicious.
That’s so great! It sounds like you have a new favorite!
Cooked today. Very nice pie with good pastry. It didn’t take the 45 mins on lower temp. I gave it 35 and was fine.
Will make again as I love apple pie.
Sounds great! Thanks for sharing that with us, Simon.
Love this recipe! It’s my first time baking pies, I baked one apple and one blueberry (Natasha’s recipe of course.) Actually, I threw in some raspberries with the apples and it was divine. Thanks for making my first pie baking experience a success!
Yay, so glad it was successful! Thanks for sharing, Monica.
I am in Australia and I made your apple pie for Christmas Day lunch. It was delicious and devoured by all! It was such an easy straight forward recipe and your instructions were very clear. Thanks so much.
You’re so welcome, Pam. I’m happy that everyone liked it!
Thank you for the recipe. I made it but I found some discrepancies in the measurements. I used measuring cups and kitchen scale to be accurate but still the outcome was not as I expect it (like your apple pie).
For example, the dough didn’t need was, 3 tbsp for the sauce was a lot and the filling taste it flour. I wish I did it without the filling sauce.
Overall it was not bad but as I said it is below my expectations.
Hi Ahlam, the measurements are correct and this is normally a very popular recipe – make sure to make the sauce over the stovetop as mixing the flour without cooking off the flour taste would make the filling taste like flour. I’ve never noticed a flour taste otherwise especially with the lengthy baking time in the oven. I hope that helps to troubleshoot.
Hi Natasha,
I will do that next time!
Thanks again.
Thank you so much for sharing this beautiful tasting apple pie. I normally don’t leave comments only for the ones that are as scrumptious as this one. I’ve always made apple pies the simple boring way, but this one is simple but a 100% more tasting. My husband is in love with it. This will definitely be added to my recipe book. Merry Christmas!!
Hello Robin, thank you so much for sharing your experience with this recipe. I’m happy to know that you and your family loved this apple pie! Merry Christmas to you all.
Wow – the best and so easy to make! Thanks Natasha.
Thank you so much!
I have tried several apple pie recipes and this was the very best ever
I’m so happy to hear that! Thank you for sharing your great review, Shivana!
The first time I made this, I brushed the pie crust with egg and sugar.My family liked it. Since you corrected to brush with egg wash diluted in water, my family liked with sugar better. And so, I have made this delicious apple pie several times given to friends and relatives with turbinado cane sugar on top.
Thank you for sharing that with us Vickie! I’m glad you all enjoyed that!
ALL of your recipes are WONDERFUL! When I’m lookin for a recipe I come here, to Natasha’s Kitchen.
LOVE the apple pie!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Forgot to rate!
Hi Natasha. This is my FAVORITE apple pie recipe! Always a hit with family and friends. Can the filling be made the day and chilled until ready to roll out the crust?
Hi Shawn, I haven’t tried that but I think the apples might release some extra juice and might get a little brown if pre-making it a day ahead.
I made the best pie crust with this apple pie and it is delicious. The instruction video was so helpful. Im so proud of my first ever 100% made from scratch apple pie. Thanks Natasha!
I’m so glad that was helpful, Melissa! Thank you for that wonderful review!
This is the best apple pie I’ve ever made and ate. Been baking for 50 years.
That’s just awesome! Thank you for sharing your wonderful review!
I’m not a full fledged baker or cook. I followed Natasha’s apple Pie recipe. ( never made pie crust before). It turned out soooooo good, flaky crust, firm apples, pieces stayed together when cut. Did not have a food processor so I mixed by hand with my grandmas dough mixer. excellent! thanks natasha
I’m so glad you enjoyed it, Keith! Thank you for the wonderful review!
I am so impressed with your videos, that my whole Christmas dinner will be your recipes! Beef tenderloin with mushrooms, mashed potatoes, asparagus casserole and apple pie with ice cream. Thank you so very, very much!!
That sounds like a great menu, Doris! Enjoy and I hope you and your family will love the recipes that you will try.
I’d like to make this in a cast iron pan. What temp do you suggest and for how long? Cast iron will hold the heat longer, correct?
Hi Janette, I haven’t tested this in a cast iron to advise on temperature and time, but you are right; a cast-iron will hold heat longer.
For the filling, how much in advance can I prepare it?
Hi Shubhda! I haven’t tried making just the filling ahead but this recipe can be made ahead. 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. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hi Natasha,
So on your recipe you mention to use one egg and a tbsp of water for the egg wash but on the video you used one egg and a tbsp of sugar. Which one is it? I made this pie for thanksgiving and everyone loved it. I followed your video. Today I made it for the second time and followed the written recipe with the egg and water wash and I’m afraid it won’t taste the same. I’m giving this second one as a gift for my friend. Please can you clarify which one is right. Thank you.
Hi Damaris, the recipe is correct. I’m not sure why I said that in the video but I would recommend following the recipe always as we sometimes update our recipe from time to time.
Hi, love the recipe!! Would be so nice if you could add metric measurements and temperatures.
Thanks, Daleen. You may click on “Jump to recipe” and click “Metric” to see the ingredients converted. I hope that helps.
Natasha, this is by far the best apple pie recipe ever! Absolute perfection! Thank you so much! <3 <3 <3 Blessings and love to you and to your family! <3 <3 <3
I am so happy to hear that, Elizabeth. Thank you so much!
Thank you for this amazing recipe! My husband is an apple pie connoisseur and loves this pie! We have made it together 3 times now and he even helps clean the kitchen if I promise to help with the next one!
Wow, that is so great! Sounds like you found your favorite apple pie recipe. Thank you for your awesome feedback!
Hi Natasha! Love your recipe! One question, can I assemble everything two days in advance and then bake it? How can I do if I need to do it two days in advance. Do I cook it less time? Does de apples with the sauce mantain their color? Or you just have to make it the same day? Thanks!
Hi Brenda! This recipe can be made ahead. 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. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Thank you!! The best pie ever!
Thank you, Brenda!
I followed the recipe to a T, except I used Jonagold apples.
It was the best apple pie I have EVER had! Perfectly cooked and amazing flavor!
So great to hear that, Barbara. Thank you for your awesome comments and feedback!
Oh my, too, too sweet for this Brit. I use Bramley Apple s and much less sugar.
Your Apple pie looks great, going to try it. Question, in your video right before baking you say to beat 1 egg and 1 Tbsp of sugar apply to top of pie crust for egg wash. Reading the ingredients it states egg and Tbsp of water, should be sugar here correct?
Hi Miguel, I have no idea why I said sugar on the video – definitely, an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Thank you for this wonderful recipe! As someone else mentioned, I reduced the sugar to a little less than ¾ cup and added the cinnamon to the mixture. I also adde a bit of nutmeg! Pastry was flakey and perfect! The biggest issue with the recipe is that I keep going back to the kitchen to cut “another sliver” for myself!
That’s so great! It sounds like you have a new favorite!
PS. Thank you for the metric option. I live outside of the US and finally did not need to figure out what is 1 cup of butter!
You’re so welcome. I’m glad it was helpful!
It’s just amazing!
I’ve tried many different pie recipes, but I’m a terrible cook and they all didn’t turn out well.
But this is the only recipe I’ve ever had that made a really good pie! For the first time in my life, I made something delicious! Thank you so much for the recipe, it’s now my favorite).
I’m so happy you enjoyed that, Julia! Thank you for sharing that with me!
Made the famous apple pie! My boyfriend isn’t even a huge fan of apple pie and he took seconds and thirds!
Flaky, flaky crust that was to die for and cooked perfectly at the recipe time. I have used Natashas pie crust before but I found that it was extra perfect with this pie. I did only use half the sugar in the sauce though and I still found it a little sweet so I will use 1/3 cup next time. I realize that makes it less caramel-y but I just don’t enjoy overly sweet anything so it’s just a personal preference.
I also cut thin slices of the apples and then halved them as i prefer smaller pieces. The only other thing I tweaked was putting the cinnamon in the sauce as it was cooling – I didn’t see the point of coating the apples with the cinnamon and then the sauce. Absolutely delicious and will definitely make again!
Hi Linda! Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
Just as an update and for anyone else that is trying to cut sugar…I cut it to a third cup in the sauce this time around and it did not work. I redid the sauce 3 times and it just kept separating. The last time I cooked it anyway and even though the sauce came together in the oven and the taste was good the crust got hard on the bottom, probably from the separated liquids. Also, I felt the flavor was not as good as last time so I would recommend to go no less that 1/2 cup sugar.
Hi Linda thank you for sharing your tip for cutting down sugar and that it works if you cut it down to no less than 1/2 cup. That is a great tip!
My daughter wants to try this recipe and I thought maybe we should use a store bought pie crust to make it easy but she was adamant to make it from scratch. But it’s worth trying it. We ate the pie within 2 hours!! Best pie ever!!! I hate apple pie but this one changed everything:) Thanks for the recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Eat warm apple pie vanilla ice cream!!! It’s so yummy!!!!
Perfect combination!
I’ve made this pie 3 times now and it’s been awesome! Family loves it. Plan on making it again tomorrow! Thanks Tasha!
You’re welcome Azher! I’m so glad you enjoyed it!
Hei Azher 🙂
I am actually waiting for mine done in 30 mins from now hahhaha.. I just saw your comment dated today….. I am so excited how mine turns out 🙂
I followed the recipe to the letter and it was a hit. I also used the pie crust recipe. I need to work on the edges of my crust but overall it was beautiful and tasty!
Hello Keiba, so nice to know that. Thank you for sharing that with us!
I just made this pie today. It was delicious and not too sweet nor too bitter. Perfect. And the pie crust was flakey and yummy.
I’m glad you enjoyed this apple pie, Jackie. It is one of our favorites too!
my family went crazy for this apple pie. I can truly say that it was the best apple pie I have ever tasted. I will be making it again and again.
Wow, that is a great compliment, Barb. Thank you so much!
I made this pie, took it out of oven a few minuets ago my daughter couldn’t wait an hour to try it. It was perfect. Thank you for your wonderful recipes. I made the steak and broccoli, and the chicken avocado mango salad, they both came out great! I love your videos you make it look easy and I enjoy your joyful spirit!
That is so awesome! I’m happy that you are enjoying the recipes that you tried, Tara.
First time baking a pie ever. It was great! The only thing I noticed is that in the video you said ‘mix one egg with one tbsp of sugar” but on the website it mentions one egg with tbsp of water. I ended up using the video as I was making it so I used the sugar. Also, I think I used a small pan or too many apples bc the liquid overflowed and spilled in the oven. No biggie. For my first pie, I think it was pretty amazing! Especially when you slap vanilla Ice cream on top. Thank you! I just subscribed! 🙂
Thanks for subscribing, Netti. I have no idea why I said sugar on the video – definitely, an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Novice baker here, this apple pie filling was a huge success! I can’t speak for the pie crust, as I used a frozen store bought one for ease (maybe will try homemade next time!). It was a HIT at our small family Thanksgiving…my boyfriend and I had to make another one a few days later because we were craving it and there wasn’t any left over.
We mixed Granny Smith and Honeycrisp apples and used just a LITTLE bit less sugar in the sauce, but my family tends to like things a little less sweet.
Thanks for the great, easy, delicious recipe!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Hi Natasha, I’ve made your apple pie recipe 3 times two of those for thanksgiving and my family liked them a lot they were delicious the pie filling and the crust came out very good. Thanks 😊
Hi Maria, so great to hear that. This is one of our favorite recipes too, I’m glad you loved it!
Can you use brown sugar instead of white sugar or is there a difference in taste, texture, etc?
Hi John, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.
I’ve just made it !
This is so tasteful apple pie 🥧, the crust and the filling so delicious!
Great recipe , I will definitely do it again !
Thank you !
You’re welcome! I’m so glad you enjoyed this recipe!
That FILLING!!!!!!!!!!!! Will never make another apple pie without THAT filling …. My apple pie was the HIT on the table. AND … just to let you know, Natasha, EVERY recipe of yours I have made has been a hit! Keep on keeping on!!!
That’s so great! It sounds like you have a new favorite!
Great pie. Loved the apple to sugar to spice ratio. My family adores apple pie and they are thrilled with this recipe. Definitely need to make it again!
Hi Betsy, I’m so happy you loved the apple pie recipe!
I can smell and taste this already! On the menu for tomorrow! 🙂
Oooh it sounds like a yummy menu! I hope you and everyone love the apple pie.
Made this pie for Thanksgiving and my family absolutely loved it! The flavors are so delicious. Thanks for the easy to follow video too!
I’m so glad you enjoyed it, Toni! Thank you for the wonderful review!
Big Hit at our Thanksgiving table.
Best Apple pie I ever made.
Thanks
Yay, love it! Thanks for your awesome feedback, Andrea.
Made this for Thanksgiving. Flavor and crust were excellent. I will always use this pie crust going forward. My only complaint was there was a lot of free liquid at the bottom of the pie when I cut into it. I used 3 granny smith apples and 2 braeburn apples. I measured every ingredient and am not sure why there was the liquid at the bottom. It was still very good.
Hi David, make sure to let the pie rest and cool before cutting into it to give the juices a chance to thicken up and turn saucy, otherwise the slices will slide apart and be difficult to serve.
That’s what I thought too. It rested a solid three hours before serving. It is truly a very minor complaint as it was delicious.
I really wanted to love this and I was so excited to make it. I watched the video multiple times, wrote out the recipe and followed it exactly. Unfortunately, I got a horrible, soaking mess. I have made apple pie before and would toss my apples in sugar before adding to the crust so they would release some of their water. Against my better judgment, I trusted this recipe and went forward without doing so. After the pie had cooked over and hour, I noticed liquid around the rim of the pie. To my surprise, I extracted 1 cup of liquid from my pie with an eyedropper!! (I have pics for proof) I am not a novice baker and I really wanted this recipe to work out. It ended up being a waste of 4 hours and a disappointment as my TG dessert. I also found the pie crust made only 1.5 rounds (although I may have rolled mine too thick). I also needed close to 9 tbsp of water to get it to even possibly hold together in a ball, and there were way too many apples for the amount of sauce. If I were to redo this, I’d dessicate the apples and use that juice in addition to the sauce. I’d probably also increase the sauce recipe by at least 1.5 times the original recipe. I also think it was too sour, so I’d up the sugar by 1.5 times as well. I think this has potential ultimately but needs some modifications. I like the idea of the sauce though. Hope this helps someone.
Hi, I’m sorry to hear that. This is a very popular recipe on our site. I am always happy to help troubleshoot. I’ve never had to extract liquid from my pies before and the liquid that does form helps to bake the apples to the right tenderness and forms that desirable saucy consistency in the cooled pie. I wonder if maybe the pie dish was too small for the number of apples or too many apples were used? Check the link above for the type of pan we used. I hope that helps for next time.
Can I make the pie and freeze it – and then bake it later??
Hi Denise, I haven’t tried freezing the filling alone with this recipe specifically. If you experiment I would love to know how you like that!
Made your pie twice incl this Thxg, everyone loved it, great crust. 2 prob tho: 1) butter oozed out of the pan, 2) my lattice stayed, my apples deflated, creating a space in between. Used 8 apples (golden delicious, Fuji, pink lady, gala. What can I do different?
Hi Barang, make sure to pat down the apples a little bit before putting on the top crust – otherwise if you have any big gaps of air between the layers, it can cause gaps when the apples soften and settle down. Using a pie pan, butter should have stayed in the pan. Maybe try using a larger pie pan if you were seeing any drips over the top of the pan. I hope that helps for next time.
This recipe is fantastic! I, too, was afraid because I’d never baked a pie before from scratch. Your videos are great. I have made this pie twice and both times have been wonderful. My husband (who knows his apple pie) says it is the best he’s ever had. Thank you!
You’re welcome! I’m so happy you enjoyed it, Jeanine!
I have always been intimidated by making pies from scratch. After watching your videos, I gathered enough courage to make my first pie. My apple pie didn’t come out as beautiful as your’s, but it sure tasted great. Added a scoop of vanilla ice cream. Perfecto! I plan on making this again. Thank you for sharing your recipes.
That is so awesome! Great job for making a delicious apple pie on your first try. I’m sure it will be perfect the next time around.
I’ve never baked a pie before but decided to try it this Thanksgiving since it was just our immediate family so no pressure if things went downhill and I’m soooo happy I went for it. I made your pie crust the night before to go with it too. It smelled amazing and tasted even better! Not to mention it looked beautiful for a first try. I made sure not to overfill the pie pan and there was no spillage at all. Cooked perfectly and you’re so right, the crust is also the star haha. Thank you Natasha!!
Awww, that’s the best! Thank you so much for sharing that with me, Mina! I’m glad you all enjoyed this recipe!
Hi,
Followed the recipe to the T, and I am a solid baker. After baking is as instructed, the apples were still raw, the lower crust was doughy and the pie was not sweet enough. Took one bite and dumped it in the garbage. Total disappointment, I am sorry to say.
So sorry to hear that this didn’t work out for you. That never happened to me before, could you share what type of apples you used?
Hi Natasha. I used Granny Smith and sliced very thin. The lower crust was still doughy after baking it as instructed and the apples were still halfway cooked. I hear how successful most people were and I’m very puzzled. I did not bake immediately though. I made it and baked it three hours later. Not sure if this makes a difference ?
Hi Grace, the pie dough does risk getting doughy if you don’t bake the pie right away. Baking right away would make all the difference.
Thank you so much sweet Natasha. I’ll try it again since so many here rave about it; must have been something I did. 🤗
So kind of you to respond.
Unfortunately, I had the same issue. I used the Granny Smith apples. After serving it to my husband. He and I both agreed the apples were under cooked. I place the pie back in the oven at 350 degrees for an additional 45 minutes. The pie was finally fully cooked. I followed the recipe to the letter. The cooking time inadequate. The pie lacked the sweetness as I’m accustomed to in other recipes.
While mine didn’t look as pretty as yours, it was seriously the best apple pie I have had in years. My husband’s Aunt before she passed, would always make him one every Thanksgiving. He said it was just as good as hus Aunt’s. Thank you!
What an awesome compliment. Thank you for sharing that with us, Carla. I’m happy that you and your family enjoyed this apple pie!
Hi there! This looks amazing! I’m about to try this recipe for the first time and I was wondering if I can use light brown sugar instead of regular granulated sugar?
Happy Thanksgiving!
Hi Stephanie, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.
Hi, Natasha! Your apple pie is amazing! My entire family LOVES it!! Thank you!
Also, for your pie, do you have to use unsalted butter? I only have salted butter.
HI Julia, I have readers report great results using salted butter for the apple pie.
That’s just awesome! Thank you for sharing your wonderful review!
This our first time making this apple pie. It’s amazing
Perfect! Thank you for your wonderful rating, we appreciate it!
Hi Natasha! I made this pie, with your delicious crust recipe, the other night with my young niece and nephew. We had a blast and the pie came out delicious! It was my first time making a crust, and can’t wait to do it again tomorrow. I felt accomplished! haha. Thank you for sharing, being thorough, and answering as many questions as possible for all who comment. You are appreciated!! Have a wonderful Thanksgiving with your family!!
Hello Alissa, that is fantastic! So good to know that your family enjoyed this recipe and I hope this becomes a favorite for you all.
I just made my second Apple pie from scratch from your recipe. My wife and I both had a small piece of my first one before I went to bed. The next morning there was a small piece plus half of the pie left, so I are the small piece before leaving the home for the day. Up on my return home that evening only to lean that the pie was gone. We had no visitors that day, my wife was the only person there and our house is mouse proof, so it isn’t to difficult to figure what happened to the whole one half of the pie. That certainly verifies the goodness of the pie and a great testament of your recipe, it is GREAT!!!! I could use some help in making the crust. I end up with a big mess and can’t roll it out nor remove it to the pie bish.
I’m so happy you both enjoyed this recipe, Doug! I would refrigerate the pie dough and then let it rest at room temp for a bit just until it’s easier to roll out, but definitely refrigerate if not using right away.
I am using an aluminum pan. Is it the same temperature and time??
Hi Gilda, I have not tested this in an aluminum pan to advise but I imagine small adjustments to bake time have to be made.
I prepared myself for weeks to make apple pie for Thanksgiving 2020! Came out great! Thanks Natasha for making these recipes so easy.
You’re welcome, Amy! I’m so glad you enjoyed that!
Hello! I’m really interested in making this recipe soon, but I was wondering if I could use a metal pie pan instead of the one you used. Would it make a difference?
Hi Regina, that should work as long as the pie pan has good depth, otherwise the filling would overwhelm a short pie pan. See the one we linked in the post above for sizing reference.
Hi Natasha! Happy Thanksgiving! I’m making your apple pie and using your crust this time! (I cheated last time and bought a pre made crust). I noticed that in the video for the crust, you mention using an egg and sugar for the egg wash, but in the written directions, it says to use egg and water. Does either work?
Hi Jamie, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Hi Natasha!! I made this pie last week as a test run for thanksgiving for my family – it was a HIT! My elderly parents requested a pie with less sugar and I tried making the filling today with less sugar (1/4 cup) and less flour (1tbsp)..but the filling came out goopy and looked separated from the butter. What do you recommend I do if I would like the stove-top filling to be less sweet? Thank you!
Hi Suzzy, if you’ve already made the filling and it seems too sweet or if you are using sweeter apples and want to tone down the sweetness, I suggest tossing the apples in a little lemon juice to balance the sweetness.
I can’t wait to make this, apple pie is my daughters favorite, i was wondering what will be the best pre made pie crust. or can i use frozen one.
Hi Connie, I personally feel a homemade crust will look and taste best, but a pre-made crust will absolutely work for this apple pie recipe. Happy Thanksgiving!
Would it be alright if I thinly sliced the apples and then diced the slices in this recipe. I always like to dice my apples because they usually cook about the same and it’s a little easier to eat. I wanted to try a new recipe for Thanksgiving this year but I don’t want to mess it up.
Hi Allyson, I haven’t tested this, but I imagine that should work! If you experiment, I would love to know how you like that!
Such amazing results! Best Thanksgiving pie I’ve made! I got so many compliments yesterday. Thank you for this recipe; I will definitely use it in the future. Dicing the apples worked just fine as usual as well. Hope everyone had a great Thanksgiving 😘
Thank you so much for sharing that with me, Allyson! I’m so glad you enjoyed that!
Hi Natacha, this is my third time making this pie and my oh my is it delicious. I have a question, though. The first time I made the filling it came out perfect. But the second and third time, after I let the filling cool it becomes very crumbly and is difficult to mix with the apples. I am not sure what I am doing wrong. Any tips or tricks? Thanks!
Hi Desiree, that can happen if you put warm filling on cold apples but not to worry – it will turn out beautifully after it bakes. That has happened to me before and it’s nothing to worry about.
Hi Natashas
I just made your apple pie…
Question..
Your egg wash on recipe says 1 beaten egg and and 1 Tbsp of water..
In your video you say 1 beaten egg and 1 Tbsp of sugar
Just wondering which one to use
Thanks
Hi Teresa, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Oh no! I used tbsp of sugar!
lol I caught that too–and wasn’t sure what to do—I went with the sweet and used the 1 tbsp sugar—no harm. I will correct my recipe. This is an excellent pie and you make it so easy to follow. Love that I found your blog.
Hi Natasha,
Just made your recipe. I made the sauce, it came out fine, however, i put it asside to cut up the apples and when it came time to mix in the sauce it was hard. i attempted to reheat it, but it appeared to separate. What did I wrong?
Thank you,
Donna
Hi Donna, that can happen if the apples were cold, but it’s no problem – it will come together beautifully as it bakes.
My sauce also separated as well so I broke it into small clumps. I hope it doesn’t ruin my pie …
Hi Diana, nothing to worry about there. It will come together nicely in the oven.
Thank you for responding back! It actually came out perfect despite my mistake with the sauce ^_^ so happy!!! My favorite part is your homemade crust!!!
Yay, so awesome!
Hi, Natasha! This makes the absolute best Apple pie! I’ve made it a few times and it was great.
BUT! The last few times I made it the sauce turned out really grainy and ruined the pie. Any tips??
Hi Rebecca, I haven’t had that experience, but it sounds like the sugar wasn’t fully melted? I imagine that to be the culprit.
Hi, this sounds amazing!! You don’t blind bake your bottom crust though? What keeps it from getting soggy? Thank you!
I’m planning on making this pie tomorrow! Thank you for this recipe. This will be my first apple pie! Love watching your videos!:)
I hope it becomes your favorite! Please let us know how you liked the recipe.
Hello to a fellow Slavic sister! If I were to use a 10in pie dish instead of a 9in, would I need to change any part of this recipe?
Hi Natalie, it would be a shorter pie in a 10″ pie dish, but that should still work. I have done this in a 9 1/2″ pie dish and it worked well.
Hi, I was just curious if I had to do the egg wash at the end because my family and I don’t eat egg. By the way thank you for this recipe I will try to make it tomorrow for thanksgiving, I have never had apple pie before it’s my first time, so exited. Thanks again 🙂
Hi Jasman, the egg wash can be substituted. I found a great article that may be helpful for egg wash substitutes.
Just wow!!! This was my first time making apple pie from scratch… and it exceeded all expectations!!! It’s to die for! I also used dairy free butter ‘earth balance’ since husband has dairy allergy. Everyone was impressed, I don’t think we can ever eat a store bought apple pie again. Thank you Natasha for all your recipes!
That is so nice of you, Flora. Thank you so much for your wonderful comments and feedback. We appreciate it!
Hi Natasha, my pie dish is a dark tin(as opposed to your glass or ceramic dish Ive seen you use in your videos). Will this affect the baking time?
Thank you!
Hi Alyssa, it may affect the bake time slightly and you may end up with a little darker crust but the center still needs the same amount of time to soften the apples and thicken the filling adequately. As I wrote above, “Pectin breaks down and softens the apples at 175˚ so you want your pie filling to reach 175˚F.”
Hi Natasha! I was wondering if you have try putting brown sugar in your pie yet? I want to try putting brown sugar in the apple pie but I’m afraid it might come out wrong or soggy. I was thinking half a cup of white sugar and half a cup of brown sugar.
Hi Michelle, I have not tried this yet but others shared that they used 1/2 brown sugar and 1/2 white sugar and that works.
Hi Natasha! My wife and I made this pie a few weeks ago and it came out great and looked delicious. We made it again today and as it baked the filling got very wet/juicy and it came out the top and sides of the pie. We’re not sure what we did wrong. The only thing different we did was cover the edge of the pie with a silicone pie protector with 15 minutes left to bake. Could the pie protector have caused it?
Hi, the pie protector should not have caused that. My guess is that there were apples used in the pie which would cause it to bubble through the top and drip.
I also just made this and the filling oozed out the top and over the sides of the dish during the last 15 minutes of baking. Thinking maybe my crust wasn’t tall enough, but any other thoughts? Other than that it was DELICIOUS!!
Hi, I made this last year but forgot how much sugar I put! I use half Honeycrisp apples and half granny smith. Should I cut down the sugar a bit (because of the Honeycrisp apples) or leave it as it is? Thank you!
Hi Carolina, I made this with a sweeter apple one year and cut the sugar in half. If using half of each, you might cut down the sugar by 1/4 cup or 1/3 cup.
Thank you very much! I’ll try it out. 🙂
Hi Natasha, I was wondering if I could prep the pie a day before, put it in the fridge overnight and then bake it the next morning, would that work?
Hi Linda, this recipe can be made ahead. 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. I imagine that process will work too.
Hey! I haven’t tried the recipe, but how many days in advance can you make it and how can we store it?! I also commented this on your crust thinking it was the whole apple pie recipe 🙁 but when is the earliest i can make the pie? How many days advance? Thank youu
Hello there, this recipe can be made ahead. 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. I haven’t tried freezing this or making it ahead for a long time.
Could I use golden delicious instead?
Yes, that will surely work!
I made the double pie crust recipe & love it but was not able to complete my baking the pies is the dough better to refrigerate or leave at room temp
Hi Barbara, I would refrigerate the pie dough and then let it rest at room temp for a bit just until it’s easier to roll out, but definitely refrigerate if not using right away.
I made the apple pie recipe, the crust was easy and had an awesome taste, but my apples were still crunchy. What could I have done differently ?
Hi Hayley, that can happen if the pie is not baked long enough (or if the oven runs cool then bake a little longer). Also, make sure to thinly slice apples.
Hi Natasha can I make the apple pie ahead of time and freeze it?
Hi Carmen, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
My family loved this apple pie…it’s a keeper! Thank you. I only wish their was a way to save favorite recipes on your web site!
Thanks for sharing that with us, Maureen. We don’t have a feature like that on our website yet but thanks for the suggestion.
Hi! Have you tried bookmarking it? I do this all the time for my favorites. You can usually do it with every website