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, coredĀ 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 TbspĀ 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 425ĖF.
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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 425ĖF for 15 minutes. Reduce the heat to 350ĖF 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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Best pie recipe ever.
Natasha doesn’t leave any details behind which leads to success Everytime I bake this pie.
Thank is so sweet, thank you so much for your wonderful comments!
Loved! I just had a piece.
Do I store the rest in the fridge? Covered or uncovered?
When I have a piece (tomorrow) should I microwave? Put into oven?
Hi Maria, you can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day.
This Apple pie recipe is awesome. The recipe was easy to follow. Definitely a keeper.
Thank you for sharing that wonderful review, Marie!
I made this not one, but two of these today and they turned out AMAZING! By far, the best apple pie recipe that I’ve ever made. The recipe was simple and very easy to follow, and my results were almost identical to yours (which I was SO excited about- I always follow measurements precisely and I get so cross when recipes don’t work!).
I’ve recommended this recipe to quite a few friends now and I can’t wait to try this crust with some different fillings.
I uploaded a photo on my insta today and tagged you in it
Sounds like you found a new favorite Georgia! Thank you for sharing this amazing feedback with us!
I have a pie dish that’s 10 1/2 inches wide by 2 inches deep. Will this recipe work for that or do I need to double it?
Hi Jennifer, that should work for this recipe.
Ive tried making this filling three times and every time Iāve tried it doesnāt taste sweet once Iām done, it just taste like butter. It doesnāt look like a filling either looks watery. Could it be the pot Im using or is it the butter Im using? ( I do use unsalted butter)
Is there a specific butter brand I can use?
Please please help this looks delicious and I canāt figure out whatās wrongš„ŗ
Hi Stephanie, I haven’t had that experience. Are you using the same kind of crust that I recommend in the post above? Also, are you making any changes to the process or ingredients of the filling?
We have gluten intolerant person in our household. Can I substitute gluten free flour for the flour in this recipe without any problems?
Great question! I looked through the comments and it doesn’t look like anyone has tried this with gluten-free flour If you experiment I would love to know how it works out.
Thanks for the recipe. The taste is really great. I’ve made twice and the whole family love it.
What happen if we didn’t refrigerate the crust dough and just sit for 1 hour?
Why the filling still runny and collapse when we slice the pie? is it normal? or is there a way to prevent?
Thanks again
Hi Thomas, make sure you let the pie rest and cool before slicing into it to give the filling a chance to thicken. Also, make sure not to make any modifications to the filling.
My husband said it was the best pie I’ve ever made. Wonderful flavor. Definitely be making again.
Iām so glad you enjoyed it! Thank you for the wonderful review!
THE BEST APPLE PIE RECIPE!!!
actually, it’s too good! I’ve made 5 apple pies in the last 2 weeks… I think I need therapy!
my wife is banning me for making any more for a while š
The sauce is AMAZING!
if I wanna make a 12″ pie… how much to I increase the dough measurements? you should have a page for measurements of different sizes.
Wow, that is an awesome comment, thank you! It sounds like you found your favorite pie recipe. I haven’t tried it in 12″ yet to advise of the measurements but thanks for your feedback and suggestion.
Absolutely love this apple pie recipe with your pie crust recipe! Making it the second time and my house smells heavenly!! I just replaced the sugar in the sauce with brown sugar and also sprinkled some lemon on my apples before transferring them into the sauce.Turned out delish!! I had some problem with the pastry breaking and crumbling when rolling it out probably since it was my first time making the pastry from scratch. But I fixed that by sprinkling more flour on my counter when rolling the pastry out, wetting my finger tips very lightly and ‘fixing’ any crack I saw with my wet hands and finally sprinkled a bit more flour before transferring into the baking dish and refrigerating it a bit before baking. It was perfect thank you!!
You’re welcome! I’m so happy you enjoyed that Mohsina!
Tried to made this and it was yummy and my employers and their 3 y old kid liked it so much!!! The filling was heavenly. My only problem was with the crust. Failed it. Tried to follow your easy crust pie but as I donāt have a bigger food processor, I used a small one and mix the butter and flour in batches, probably the reason why I had a hard time working on my crust. It crumbles fast and as soon as it finished baking it breaks but the bottom crust still have some like doughy texture.
Hi Natasha, super excited to make this! How would it go being made a day before and reheating in the oven before serving? Is this recommended?
Hi Jessie, weāve enjoyed it with in the first few hours but I havenāt tested with reheating it but I believe it should work. If you experiment, let me know how you liked the recipe.
Hello Natasha,
Do you pre-bake the crust? If so, for how long and at what temp? Do you allow the pre-baked crust to cool before adding the apples and the top? The edges of my lattice stripes were melting on the hot dish. š
Thank-you! š
Hi Lina, there is no need to pre-bake the crust. It sounds like maybe your top crust was out too long and got warm. If you notice your crust no longer feels cool to the touch, you can refrigerate the whole premade pie for 15-30 minutes before baking which will cool the butter in the dough and keep it from ‘melting’.
I always add freshly grated nutmeg to my pie, just a bit, to taste. My family loves it!
Thanks for sharing that with us, Jeanette. I should try that too next time!
AMAZING!!!! I cut the apples into cubes instead. I used half green apples and half red. I also made the sauce after I cut the apples. This recipe was the best and my family LOVED it! I used the pie crust recipe and it was perfectly flaky , ugh SO GOOD!
Love it! Thank you so much for sharing that with us, I appreciate it!
My first apple pie try and it was excellent, I lowered the sugar amount to 1/2 cup and 1 1/4 tsp of cinnamon and it came out delicious. Thank you for sharing!!
You’re welcome! I’m so happy you enjoyed it Ana!
It was my first time to make a pie from scratch, from pie crust to its filling, and this recipe made me feel like Iām a pro already! Lol. Thank you so much, Natasha and to your team! You guys are really amazing.
Wonderful! So happy to hear that your first time was a success, I hope you love every recipe that you try!
Natasha this recipe is awesomesauce! Iām having difficulty with the apples, I find they still have too much bite to them. Iāve sliced them super thin, using a veg peeler and they still are not soft enough. Any suggestions on what I can do differently?
Thank you!
Hi Maria, it sounds like you are doing everything right I’m curious if it is the apple itself.
After I’ve made mini Pavlova from your recipe and it was a star!. I’ve decided to make apple pie for the first time today. I added a little bit of saltana in the filling and it really is amazing. I followed recipe to the Tee and the filling has perfect consistancy not too runny and not overly sweet. Just right amount of cinnamon. Thanks a million!!!
That is so awesome. Thank you for sharing your experience with us, so glad that you enjoyed this recipe!
This Apple Pie came out delicious and beautiful. Even the pie crust came out well. Everyone just loved it.
It’s my all-time favourite recipe now on. Thanks!!!
That’s just awesome!! Thank you for sharing your wonderful review
Hi Natasha, I made it and it tastes great, although my husband says it is too sweet. I have questions, why the pie have lots of sauce when I cut it? And also, why the crust a little bit sticky? Is it because I use mixer? Overall, thanks for your recipe. It’s my first time making apple pie!
Hi Maria, the sweetness can vary depending on the type of apples used which is why we love tart Granny smith apples. Also, the crust would be sticky if using a mixer since you are blending the butter into the flour rather than cutting it in.
Hands down best apple pie ever! Do not skip making the homemade butter crust. The crust came together in minutes in the food processor. The sauce for the apples was worth the extra step. I used Gala apples and it was fine.
Thanks for sharing that with us, Sue. Thanks for your great feedback!
The apple pie was amazing! I mixed the crust by hand so it wasn’t as flaky, but it was still worth the effort. Thank you for the amazing recipe!
You’re welcome! I’m so happy you enjoyed it!
I don’t even know how to start this review lol. This pie recipe was ABSOLUTELY PHENOMENAL. There is no other way to say/describe it. I’ve made so many of your recipes..from entrees to desserts to bread! I swear you’re a celebrity in my household. When your name comes up…we all get so excited. You should do a meet and greet one day lol. All kidding aside…fantastic recipe. Easy steps, limited ingredients, and delicious result. Thank you again!
Thank you for that wonderful compliment! Thank you so much for sharing that with me! Iām smiling big reading this comment.
This pie was a huge hit!! Thanks so much for sharing this recipe!
Super love it! Thank you for your excellent feedback, Tori.
Omg, this is the first time I have ever baked something so delicious. Like I accidentally took too long to add the butter for the dough and it came out a bit dry but after a day it began to be crumbly and flavorful.
How the heck you make this piece of food?! So good!!
That is awesome and great job for your first time! Thanks for giving this recipe a try and for giving your wonderful feedback.
I loved this recipe!!!! Did the crust and filling with my 4 year old. Very easy and accessible. She loved the process and of course eating it. This is the 2nd recipe that I tried from you and both turned out great!. Thank you!
That’s nice to know Alicia. I’m sure it was also a great bonding experience with your 4-year old. Glad you tried this recipe!
Best apple pie recipe. The first time I made this recipe it was so good my family loved it. Thank you Natasha for sharing your recipe. Now I am making it again… š
Yay so great to hear that, Susan. Thank you for sharing that with us and giving a great feedback!
“No lie, that’s the best apple pie I’ve ever had” it’s the first pie I’ve made – all credit goes to the recipe! Thank you, Natasha
5 stars! There seemed to be a glitch where it kept removing the stars on my phone
That’s just awesome!! Thank you for sharing that!
Hi does it matter if I use a 9 and a half inch pan instead of a 9 inch pan? That’s all I got!
That should still work great Audrey!
Delicious recipe! Good job Natasha.
I’m so glad you enjoyed that Ilda!
I love this apple pie recipe! My first time to make a pie and it was a success although I have to take it out after 35 minutes only because itās past the golden brown color and close to turning black. I was just wondering why do you need to bake it at 220c first?
Hi, the higher heat ensures that the filling will cook and reach the proper heat and then we reduce the temperature so the crust doesn’t burn. Starting on high heat also ensures the crust ends up flaky without melting the butter in it.
I have tried it. Best apple pie ever thank youš
Super love it! Thanks for giving this recipe a try and for sharing your awesome review too.
Loved how easy this crust was! It came out great definitley a must try
Love it! Thanks for sharing that with us, Megan. I hope you love every recipe that you try.
Hi Natasha!
I really enjoy your videos.I think your so skilled!I love it when you say “Hey! It’s Natasha of Natasha’s kitchen.com” at the beginning of your videos.
So, I made this amazing apple pie and I have to confess that it was the best one I’ve ever tried.I’m not professional at cooking, but this recipe was so simple and I really did it!! The filling was incredible and It made the pie ten times tastier.My sister loved it so much.So did I.I’m gonna make it again!Thank you Natasha.
Love you.
Awww that’s the best! Thank you so much for sharing that with me! Iām all smiles!
Iām making it right now! Itās in the oven. Canāt wait!
I bet your home smells so good right now Nita! I’m so glad you enjoyed that!
One of the best apple pies Iāve made in a long time and Iāve tried and made many recipes. Definitely a keeper. Just hate all these advertisements and sometimes you canāt see part of the recipe unless you click on it. Ugh.
Thank you so much for sharing that with us!
Absolutely amazing added some carmel easy to make Thanks crowd pleaser
You’re welcome and thanks for sharing that with us!
DELICIOUS! Thank you!!!
I’m so glad you enjoyed that, Bana!
I never commented on a recipe before, but I had to for this one. It was amazing, everyone loved it!! Thank you!
That’s so awesome, Bana! I’m so glad you all enjoyed this recipe!
Have you ever frozen a pie before baking to bake later? My daughter wants pie at her wedding early summer and we might have to do it small and diy bc of everything going on and I thought we could make pie ahead of time and bake day of. What do you think?
Hi Jen, I havenāt tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe
Apple pie is my favorite food and this recipe is amazing. It was super easy! I will definitely use this recipe again!
I’m so glad you enjoyed that, Ali! Thank you for that great review!
Every is learning process a glad to have given it try came out perfect maybe just reduce the cinnamon otherwise it was lovely looking forward to more interesting recipes
I’m so happy you enjoyed that! Thank you!
Hello my pie is baking right now but the instructions says the egg wash is egg plus water but in the video instructions are egg plus sugar. I did egg plus sugar and top of my crust burned in the high temperature at the beginning. Can I cover with foil next time to ensure it doesnāt burn?
Hi Diana, that was a blooper. I meant to say water and have no idea why I said sugar. I hope it was clear in the video that I used water. It’s definitely water.
It’s my hubby’s birthday today and with all the self isolating going on there’s no way we can go out for dinner which is a tradition. He’s not a big cake eater but he loves pie so I broke down and baked him this apple pie. I may have started a new tradition – he raved about it! And he gets to have the whole thing to himself which made him very happy lol. The filling was different than any other recipe I found and it actually looked similar to the canned filling texture wise. Thanks for the recipe!!
You’re welcome! I’m so happy you enjoyed this recipe! Happy birthday to your husband!
Do you take the pie out of the oven then let it reduce to 350degrees? My oven takes awhile to change temperature. It’s ok for the pie to be sitting on the counter while the oven reduces?
Hi, I do not take the pie out of the oven. Most ovens take some time to reduce down in temperature naturally, but if there is something unusual about yours, you may open the door for a couple of minutes to cool it down faster.
Hi Natasha! Thank you for your amazing apple pie recipe.
I just made this for my father in law.
Question, do you recommend keeping it in the fridge or at room temperature? and for the sauce filling, is it too bad that if i don’t have unsalted butter and use the regular one??
Thank you!
Hi Josefina, If making it a day ahead – I would let it cool to room temperature then cover and keep it at room temperature overnight. You can also refrigerate and put it in the oven before serving just until it is warm. There is no added salt in the pie filling so that may work.
love loved the filling and the crust recipes. first time making pie ever!!!! it all came out perfect and delicious.. exactly as pics!! amazing recipe and so easy to follow..thank you tons:)
So glad to know that your first time making this pie was a success! I’m sure you’ll get better and better at it.
Wow, this recipe is excellent! This was my first time making a pie and it turned out much better than I could have ever hoped! My boyfriend and I ate almost half of the pie right away…it was THAT tasty. Don’t worry if you’re a semi-beginner baker like me and are slightly intimidated by pies– if you follow this recipe carefully, it should turn out great.
Thanks Natasha for another awesome recipe! I’ve been using your site for years and have always gotten great results
Thatās so great! It sounds like you have a new favorite, Dasha!
Can I make a pie crust with out prebaking the crust.? Thankyou SophieAvgoustakis
Hi, my daughter and I made apple pie following your recipe. It came out absolutely delicious! Thank you for your recipes ! I used so many of them and itās always a success!
You’re so welcome Veronica. I’m happy that it came out delicious! I hope you love every recipe that you try.
I made the apple pie today using my favorite crust with the vinegar and egg. I liked the sauce but felt like next time I needed to cut back on the cinnamon a little. other than that it was delicious. sending most of it home with my son as it’s his favorite pie. thank you for all the great recipes. I’m an 83 year old who loves to bake and cook.
You’re welcome Nancy and I’m sure it will already be perfect the next time you make it. Thanks for sharing your experience with the recipe and I hope you love every recipe that you try!
Try Macintosh. They will make your recipe. Even better.
Thank you for that wonderful tip Marsha!
Hi there..im really enjoying your recipes. The Apple pie sounds unreal. Just finding it hard to find the pastry recipe. Can please send it to me..thank you..
From Down and under
AUSTRALIA
Is this Pie Crust what you’re looking for?
hello just to make sure that i understand correctly, shall i make one recipe of the pie crust and divide it on two, or double the whole recipe??
Hi Rana, per the ingredients “1 recipe for double pie crust” Just one recipe is enought. I have it linked here for you.
thank you for replying im your biggest fan from Egypt!
i will let you know how it turns out for me <3
Sounds good Rana!
I made this pie over the Christmas holidays and my husband said it was the best pie I ever made! I also took it to a luncheon at church and everyone wanted the recipe! Have two in the oven right now!
Wow! That’s so great! I’m smiling bug reading this comment. Sounds like you found a new party favorite.
This recipe was delicious will be using it every time I make apple Pie, But my filling sauce is always runny how can I thicken it?
Hi Lucy, it should thicken up nicely and be more like a thick sauce than runny. Did you change anything with the filling mix? Were your apples really large? It could have been too much apples if your 6 apples were very large.
Hello,
Do you think pears can be substituted in this recipe?
Hi Rita, I havenāt tested that to advise. If you experiment, let me know how you liked the recipe.
I have been making apple pies for over 40 years and although they tasted delicious, the sauce was always runny.
Last week, I made your recipe and I have to say, it was absolutely divine! It thickened up beautifully just like I liked it. My family loved it!
The only thing I did different was added more cinnamon because my family likes extra cinnamon. From now on, I will only use your recipe! Whenever I make any of your recipes, I know they will turn out perfectly!!
That’s so great, Merie! Thank you for sharing that thoughtful & amazing feedback with us!
Hi, looks delicious.
I wanted to ask how i should change the recipe for a 6″ tray?
Hi Ifasha, you may need to use less filling for a 6″ and reduce bake time but not by a lot. If you experiment please let me know how you like that.
Easy to follow, I used 6 apples. 3/4 cups of sugar because I’m reducing my sugar intake. I also added lemon rind to the eggs wash.
Taste awesome!
Sorry I couldn’t add the pics
I’m so happy to hear that! Thank you for sharing your great review!
Oh my goodness! Your apple pie recipe is so easy and so delicious! I halved the recipe and made a mini pie since itās just two of us. We could have eaten a whole pie easily! Iām scouring your website for a different pie recipe. I was never a big pie person, now Iām all into making pies. In my opinion, donāt forget to slice the apple slices very very thin!!!
Thank you for sharing those tips and for the wonderful review, Kimber! I’m so glad you enjoyed this recipe!
Can you make pie & freeze it before you bake it?
Hi Cherry, I haven’t tested that to advise. Let us know how it goes if you decide to do an experiment!
Sorry, another question. I see there’s no salt in pie filling and you are using unsalted butter. Is this correct?
Hi Lynn, that is correct. There is no added salt in the pie filling.
Hi Natasha! Love love love your videos and recipes! This apple pie, can I use frozen apple pie slices? They are naked. Thanks!
Hi Lynn, I haven’t tried frozen apple slices but I think that could work fine if they are thawed first to be able to remove any excess liquid before mixing in the sauce for the filling.
Hi Natasha,
I love your Recipe on the FB!
I will love to make a dough for Pie! Will you can give for that Recipe please? Thank you so much and I do appreciate it.
God Bless you.
Sincerely
Anna Carello
Hi Anna, we have a pie crust recipe here. I hope you love it.
The filling is to die for. I always wanted to get a perfect apple pie filling and finally I found the recipe for it! I made it using your pie dough and they are awesome together! I can’t wait to do it again!
That’s just awesome, Alison!!
Why have I never tried this method before?! I have a pretty set apple pie recipe, but Iāve had inconsistent results in the past in terms of the filling setting up correctly. What I LOVED about this was the fact that the guesswork was removed in terms of amounts of flour and butter. I also kept the ratio of sugar the same but substituted some brown sugar (and a secret ingredient) per my normal recipe. It turned out to be the absolute best apple pie Iāve ever made!
Tip: I see some reviews mentioning soggy pie bottoms… when you crack your egg to make your egg wash, separate the whites from the yolks. Brush the bottom crust with just the white, and reserve the yolk (plus a little water of milk) for the top wash. The whites help to seal the bottom, and it really does wonders in terms of preventing soggy bottoms.
Thank you so much for the amazing review and for the tip about the crust.
Jessica,
Why would you not share your secret ingredient? Recipes are for sharing! After all, Natasha sharing her recipes with us made you a better apple pie baker!
It’s how we all learn and be better and inspired!
So easy … why didnāt I make this before. My kitchen smells delish and my tummy is rumbling. Thank you for all your blogs. Youāve reignited my interest in baking and cooking again. Merry Christmas from sunny Spain.
You’re welcome, Lee!! I’m so glad you enjoyed this recipe! Merry Christmas!
Hi Natasha! I just recently made this Apple pie and I was so happy with the results! I followed your recipe and it was hands down the best filling ever! Also, this was the first time I did a lattice style crust; I was so proud of myself lol! Thanks for the recipe Merry Christmas!
You should be proud, Lee! A lattice crust is definitely an accomplishment! Thank you so much for sharing that amazing review! I’m so glad you enjoyed this recipe.
Iām trying to find your Prime Rib Cooking Directions
Can you email that to me
Bernice.smith208@gmail.com
Hi Bernice, we have the Prime Rib recipe here. I hope that helps.
Looking forward to making this pie.
Do you have a recipe for Cranapple pie, or could we just add cranberries to this recipe?
Hi Deb, I don’t have anything like that but it sounds delicious! If you experiment with adding cranberries, please let me know how it goes. I’m so curious!
I made an apple pie last week; everything was really good about it except the bottom crust was soggy and the filling was running. I baked it for an hour at 375
With your recipe, I should not have a runny nose under cooked dough, right?
Hi Sierra, I haven’t had that experience. Was anything else altered in the recipe by chance? If the pie and filling sat out for a while prior to baking that may have caused the soggy crust as well.
I made an apple pie last week and found it very runny.
The filling was 6 apples, 2 tbsp of flour, and half a lemon. There was liquid in the bowl (not thick at all). Cooked for an hour at 350 and let it sit for 4 hours.
The way you make the filling it should not be runny after following the recipe right?
Hi Sierra, that is correct – it should thicken up nicely and be more like a thick sauce than runny. Did you change anything with the filling mix? Were your apples really large? It could have been too much apples if your 6 apples were very large.
I’m pinning this to use your crust recipe but no way will I ever get down the science of making homemade apple pie filling. Every time I try it comes out way too watery and ruins the pie. I’ve failed too many times! Much easier for me to just pop open two cans of apple pie filling.
I hope you give this one a try Serena!
I made this for Thanksgiving and my husband and son-in-law and I loved it. In fact there is one in the oven right now and can hardly wait for it to finish baking and cool. Your recipe has made apple pie one of my favorites. YUMSKI!!
I’m so happy to hear that, sounds like you found a new favorite, Marquita! Thank you for sharing your great review!
Hi Natasha! For the apple pie recipe what sugar is best? Brown or white, it makes no mention in the recipe. Making it this week. Thank you.
Hi Bruno, per the recipe we used “1 cup granulated sugar” (white sugar) I hope that helps.
Hello,
Iāve made this pie at least 10 times already. The recipe is very easy and it tastes great. For ease I use the Pillsbury pie crust and I prefer using honey crisp apples. Yesterday, I added 4 oz of fresh cranberry, that took it over the top fabulous!! Once again, thanks Natasha for another great recipe.
I hope you didn’t forget to snap a photo! Sounds like you found a new favorite!
I am going to try this recipe tomorrow, hoping I won’t fail with the crust. I’ve never made crust before, but there has to be a first, right? Wish me luck!
Yes! I hope you try and love this recipe soon!
Hi Natasha, My grandson love apple cobbler. Do you thin this filling would work well in a cobbler ?
Hi Linda, I havenāt tested that to advise. If you experiment, let me know how you liked the recipe
I will do that. Thanks
Forgot to rate it. Definitely 5 stars dessert!!š
Thank you so much Anna!
Thank you for this incredible good pie recipe!! I combined it with my American friend’s pie recipe and tried it. It was awesome. I’m from and live in Hungary, and
I host my first Thanksgiving dinner tonight, and I hope my guest will like it too Thank you Natasha
You’re welcome, Lucy! I’m so glad you enjoyed this pie!! Hosting is a big undertaking! I bet they will love it!
Hi there from the land down under love love your recipes have made the best apple pie twice now and am about to make it again, love working with pastry.
Hi Helen! Sounds like that Apple Pie is a new favorite for you guys! That’s so great!
LOVE this pie . Big hit with whole family. So very delicious and easy to make . Thank you Natasha !!
I love when the entire family likes the same meal! That’s the best!
Hi Natasha, I made your apple pie yesterday and everyone loved it, it was so yummy and so pretty, the sauce was delicious. I wanted to ask you in your video you put egg wash with sugar but your directions have egg and water, which I used with water? Thankyou again for another delicious recipe, luv your recipes and your children are adorable
Oh dear, I meant to say 1 Tbsp of water, Mary. I have it correct in the print instructions. If only a video was easy to edit but alas, itās impossible at this point. My husband and I both didnāt catch it!
Oh no worries, luv what you do
I am making this pie ahead of time for Christmas. I never know do I cook the pie then freeze or do I freeze it raw. And then how do I re heat/ cook from frozen???
Hi Rhonda, I havenāt tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe
I made this pie last night. My whole family is still raving about it. The crust is as you stated buttery and flaky. It was the best crust I have ever made. The only thing I changed was using less sugar then called for in the recipe. I really am enjoying making your dishes. They are easy to follow and taste outstanding! Thank you Natasha. Happy Thanksgiving!
Hi Holly, I’m so happy you loved the recipe! Happy and Blessed Thanksgiving to you also!
This is a great recipe, but I tweaked it a bit. My first time ever using this sauce method and I was pleasantly surprised. Instead if a lattice topping, I did a streusel topping that my family loves. Thank you Natasha. Great recipe. I just wish I could post a pic of the 2 pies.
Hi Nathan, I would absolutely love to see your pictures. Maybe you could post them in our Facebook private group or email them to me. Can you share the recipe for the topping? Sounds so good!
Iām making the pie the night before Thanksgiving. Should I refrigerate it after baking or store on kitchen counter?
Hi Holly, this pie can be baked the day before Thanksgiving. Let it cool to room temperature then cover and store at room temperature overnight. You can also refrigerate and put it in the oven before serving just until it is warm.
My first time making apple pie was with your recipe and it was a huge success. So simple to follow and so delicious! Thank you Iām making another one ready for thanksgiving.
You’re welcome! I’m so happy you enjoyed it, Ashley!
My sister tried this recipe and said it was out of this world and Iām trying it for thanksgiving this year! Just one helpful tip for those who donāt have food processors: freeze your butter and then use a cheese grater! it works wonderfully!
Iām so happy you enjoyed that. Thank you for sharing that with us!
Oh my goodness, Natasha!!!!! This is the best apple pie that I have ever prepared for my family!. This will be my go to recipe from now on.
That’s just awesome, Ines! Thank you for that wonderful review!
Natasha, one more question Can you cook this pie day before Thanksgiving? Will it be good the next day? How do i store it and heat it?
Hi Vlada, yes you can bake the pie the day before Thanksgiving. I would let it cool to room temperature then cover and keep it at room temperature overnight. You can also refrigerate and put it in the oven before serving just until it is warm.
Hi Natasha, looks amazing, but my husband has had cancer and has been told to avoid sugar as it is a recognised pathway. Can I substitute Stevia successfully in your recipes?
Hi Shiona, without experimenting, it is difficult to say if every recipe can be substituted straight across. I wish I could be more help with your question. I haven’t tried making this apple pie sugar free.
Hi Natasha..Can
I make the pie a day before,keep it in fridge and then bake it on the day I have to serve?
Hi Ambreen, I haven’t tried assembling it but my concern is that the filling might get too juicy and cause the crust to be soggy. If anyone else has experimented, please let us know! I have tried making the crust the day before and you just have to let it sit at room temperature for a bit or it will be too difficult to roll out.
Thankyou for replying!
Made this and my family loved it wanna make for thanksgiving but wanted to no if I can leave top crust whole and not cut in the strips
Hi April, that will work, but I would suggest making slits in the top of the pie to vent.
I know the pie crust can be made ahead and refrigerated but what about the apple mixture. Can it be made a couple days ahead and then put together with the crust and baked later?
Hi Susan, I haven’t tried that so I’m not sure if the apples would get too juicy or get discolored.
I love watching your videos. I have tried many and loved everything you have taught me to make. You are so adorable and make cooking fun. Thank you for making cooking/baking fun and delicious.
Thank you for that wonderful compliment!
Hi Natasha I am fixing to make that pie I hope that it comes out like yours. How do I get the recipe for the dough thanks
Hi Mary, we have this pie crust recipe here linked in the recipe. I hope it helps.
Looks so delicious…I plan to make this for Thanksgiving. If I purchase the crust what can I use on top of the pie? Your recipe asks to add extra dough on top.
Hi Sandra, I havenāt tried with this recipe but a crumble topping may work, although you would still need the pie dough for the bottom.
A lot of frozen pie crusts come two crusts to a package. You can roll out the second crust and use it for a top. I’ve done this for a making pot pies in the past, works perfectly!
Hi Natasha – I’m trying this recipe this weekend for a friend’s Thanksgiving lunch but I have 3 pies to make (Apple, Pumpkin and Pecan). Besides making the crust in advance is there anything else that can be done the day before to help manage time on the day? AND…:-) can I use this pie crust recipe for Pumpkin and Pecan pies? xx
Hi Linda, you can use this pie crust for pumpkin and pecan pies but I would recommend pre-baking or blind baking the crust. I have instructions on how to blind bake in our pie crust recipe post.
I made this pie last week. I bought pie crusts because I was low on time. The filling was absolutely delicious. Iāll be making this again for Thanksgiving!! Thank you for a great pie recipe.
That’s so great! Thank you for that awesome review, Diane!
This was amazing! I made this last week…BEST apple pie ever!!! The crust recipe was wonderful too, much better than my old recipe. I’m making 2 more of these pies for our thanksgiving potluck at church on Sunday. Thank you so much Natasha!
You’re welcome! I’m so happy you enjoyed it, Hannah!
Hi Natasha! This is my first time making apple pie ever and I have to say your recipe is SO EASY to follow! It looked and tasted amazing! My only issue is that the filling didnāt thicken as much as yours did…not entirely sure why but I know there are a couple things Iām going to try differently next time so weāll see what happens!! Any suggestions would be greatly appreciated. Thank you so much for all your amazing recipes!
Hi Catherine, did you possibly use more apples? That is a common culprit of it not thickening up. I’m so glad you loved the pie!
The best apple pie I ever had! The filling is sooo good! Thank you for another great recipe!
That’s just awesome!! Thank you for sharing your wonderful review
I made this apple pie recipe using the pie crust recipe! It was the absolute best apple pie I have ever made hands down. I watched the video, read the recipes through, and my pie was delicious.
Iām so happy you enjoyed that. Thank you for sharing that with us!
I donāt know what Iām doing wrong but my sauce came out like kasha. Made it three times and still comes out like kashaš¢
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?
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 didnāt like it as much as your original recipe (deep dish apple pie). It was till very tasty, except I didnāt 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 !!!!! Iām 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 havenāt 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 havenāt 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!
Iām 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 canāt wait to try this Natasha! How can I insure that the bottom wonāt 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 š will definitely be making this again in the future šš¼
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.
Thank you for sharing this recipe.
It was so tasty and the pie crust is so good!
Iām so happy you enjoyed that. Thank you for sharing that with us!