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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t know what I’m doing wrong but my sauce came out like kasha. Made it three times and still comes out like kasha😢
Hi Lizz, I haven’t had that experience but it is very possible that it is due to the type of apples used, If they are over-ripe or not crisp apples, they can get mushy.
Hi Natasha, I love your recipes and I am trying this “the only apple pie recipe you will ever need” recipe for the first. I made 2 and they are in the oven, look beautiful, I hope that they taste great too, thank-you.
Lucia
I bet your home smells so good right now, Lucia! Thank you for that awesome review!
How far ahead can you make this apple pie for Thanksgiving?
The day before? Keep it out or put in fridge?
Hi Virginia, you can definitely make this up to 3 days ahead. Let it sit at room temperature about 30 minutes before rolling or it will be difficult to roll out if it is refrigerated for long periods. This dough will work for pumpkin pie also.
How long ahead can you cook the whole pie
ahead of time?
We’ve enjoy it with in the first few hours I haven’t tested with reheating it but I believe it should work. If you experiment, let me know how you liked the recipe
More like a ? If I may I am making the apple pie right now bbbuuuttt lol it is over flowing juice good bet at that 1/4 cup allready worried why it not thickened I measured all to a”t”..can u give any help?
Hi Diana, That could happen if you used a really small pie pan (like the tin disposable ones), or if using too many apples. I would suggest placing a sheet of foil under the pie to catch any stray juices. Also, make sure to watch the full video tutorial to see where things may have gone wrong.
I don’t even know where to start! lol Made this pie today and I was so proud of myself! Turned out so delicious. Used granny smith and some other green apples from farmer market that had a lot of flavor. Only used 3/4 of a cup of sugar for the filling and it was perfect! I used to go to the Apple Hill to get that special apple pie every year now I can make my own that taste just like that! I’m so happy. My family loved it too.Thank you so much for the recipe Natasha!
That’s just awesome!! Thank you for sharing your wonderful review, Liya!
Love Love Love this recipe for Apple Pie; it is the best I have ever made. Husband wanted it for breakfast the next day.
Will always use this recipe in the future.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I tried this recipe over the weekend… and I didn’t like it as much as your original recipe (deep dish apple pie). It was till very tasty, except I didn’t like the mushiness that sauce gave the pie… and I like a closed top instead of the lattice top.
Hi Julia, I’m glad you loved our deep dish apple pie. This one isn’t normally supposed to be mushy unless a soft apple is used – could that be the issue? Granny smith apples are best since they are crisp and don’t become mushy. I have some other options listed above in the post which may help.
When I watched your video I sorta did a double take when you said to mix an egg with a T of sugar to brush on the top of the pie. In the recipe it says to use the more traditional T of water. Did you mean sugar?
thanks
bill
Oh dear, I meant to say 1 Tbsp of water. I have it correct in the print instructions. If only a video was easy to edit but alas, it’s impossible at this point. My husband and I both didn’t catch it!
Ok, I’m getting ready to try your recipe on our fresh Michigan apples. All butter crust here we come. TG
That sounds lovely! I hope you love this recipe, Tina!
My husband loved it so much !!!!! I’m making it again for him.
great recipe. I have never made a pie, but yours will do
I hope you love this recipe, Kamelia!
Definitely the best pie I have ever eaten. It is a little too sweet for me, so I will cut down on the sugar next time. I am thinking of making this for Thanksgiving, can I make everything just not bake it and freeze it?
Hi Alina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Can this pie be made, cooked, cooled and frozen ahead of time?
If so do you thaw the pie before reheating or just reheat frozen?
Hi Cindy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
I had a family favorite apple pie that we’ve made every year – couldn’t substitute with anything for fear of getting yelled at by family members. LOL! However, this one might have just broken our traditional apple pie. Unbelievably delicious!!! My family went crazy for it and it was gone in less time it took me to make it. I did cheat a little and used store bought crust due to time constraints but the filling is out of this world good!!! BTW… I recommend your site to anyone looking for good, easy and delicious meals, as it’s never failed me yet! Thank you and your hubby for all your do!
Awww!! I am all smiles reading your review! I’m so glad you all loved the apple pie recipe. Thank you for sharing that with me.
I absolutely loved the pie and crust flavors!! My problem is the amount of liquid at the bottom of the pie after letting sit for over an hour. I baked it as long as you advised with the flour mixture. Where did I go wrong? Help!
Hi Nivia, I haven’t had that happen to advise. Was anything altered or changed in the recipe?
Hi Natasha I’m definitely going to make this pie for Thanksgiving! Looks delicious, but I wanted to ask you how long ahead of time can I make the dough for my pie?, and can i use the pie dough recipe on a pumpkin pie?
Hi Ibian, you can definitely make this up to 3 days ahead. Let it sit at room temperature about 30 minutes before rolling or it will be difficult to roll out if it is refrigerated for long periods. This dough will work for pumpkin pie also.
Hello! Excited to make this but wanted to ask if the dough needs to be room temp? Can I make the dough, refrigerate it for an hour and then use it or wait to room temp? Thank you!
Hi Nivia, you will want to use it right out of the refrigerator. If it’s chilled longer than an hour (say overnight), you will want it to sit at room temperature for about 30 minutes so it is easier to roll out.
Well Natasha,
Best crust ever, and my husband declared this to be The Recipe, not to try others, he said, it was OUTSTANDING. I tried it and it was very very good. No soggy bottom, and very flaky. Thank you, Natasha
Wow! That’s just awesome!! Thank you for sharing your wonderful review, Martha!
I just made it. Just took it out of the oven. The house smells delicious. The pastry I think is the best recipe for pastry that I have done yet. The filling, I will have to see. 1 cup of sugar is quite sweet, but I decided to try your recipe as most of your recipes wonderful. Thank you.
You’re welcome! I’m so happy you enjoyed it, Martha!
I’m going to try this today but I am a novice. My husband prefers soft apples as opposed to semi crunchy or firm apples. Is there a way to make sure the apples come out soft? Thank you so much!
Hi Debi, the best way to make sure is to bake long enough. Starting the sauce on the stove also helps to ensure an even baking of all the apples. If you want to ensure soft apples, bake at the longer end of the time range.
Hi, Natasha. Can i make pie crust in advance and leave it in the fridge till next day?
Also, if i don’t have pastry cutter, can i just crumble butter and flour with my hands?
Thank you!
Hi Vlada, you can make the crust a day ahead. That is what I did for this video (I made the crust the day before). You’ll just have to let it sit at room temperature for a little longer before rolling. When it gets too cold, it’s a little tougher to roll. It won’t work to crumble butter by hand. Your hands are too warm and will soften the butter too much. I haven’t tried with this recipe but a crumble topping may work, although you would still need the pie dough for the bottom. That sounds like an entirely different French or Dutch apple pie.
You can use two forks or even a knife to crumble the butter with the flour. I used blender and it worked.
Hi Adiba, you can but it does take longer.
We had a recipe in high school where you used orange juice in the sauce instead of water and same for the crust it was delicious will have to try yours sounds wonderful Natasha!
That’s interesting and I’ll have to try it. Another person wrote apple cider. I’m excited for all the new experiments coming my way. Thanks for the tip!
Do you think that using apple cider instead of the 1/4 cup water would give the pie a little boost in flavor or would it spoil the pie?
I love the idea of adding apple cider instead. Thank you for sharing!
Such an incredible pie recipe. I never thought I could make a pie this beautiful but the recipe is easy to follow.
That’s just awesome!! Thank you for sharing your wonderful review, Toni!
I can’t wait to try this Natasha! How can I insure that the bottom won’t be soggy? And what do you think about freezing the pie ahead of Thanksgiving? Thx for all your great recipes!
WOW, that is total apple pie perfection!! Still harvesting apples from our trees and this pie needs to happen asap!
It is so delicious! You have to give it a try soon, Kimberly.
I am 100% going to remake this for Thanksgiving! It came out perfect! Thanks!
That’s just awesome, Pam!! Thank you for that awesome review and feedback!
Love this recipe! My first time making a pie and it was so good 😋 will definitely be making this again in the future 🙌🏼
I’m so happy for your success with your first pie! Congratulations and thank you for the wonderful review. I’m all smiles.
I love passed down homemade family recipes! The flavor is always so much better.
Isn’t that the best, Demeter! Thank you for that great feedback.
Delicious. Granny Smith apples are the perfect apple in here. Great flavor and good texture.
I’m so glad you enjoyed that. Thank you for the great review, Betsy!
Hi Natasha,
I tried making the sauce for the apples exactly as written but unfortunately it didn’t come out right. It’s super thick and the butter started to separate, doesn’t have the caramel color or consistency.
Hi Olga, the sauce should not have the caramel color or consistency. It sounds like maybe you tried cooking it too long which could cause it to separate.