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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.

Baked Apple Pie Recipe in pie dish

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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 slice on a plate with fork

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.

Crust for pie with ingredients to make pie including apples, sugar, flour, butter, cinnamon

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

Baked granny smith apples in pie on a plate

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:

Apple pie slice on a plate with apples in background

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!

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.

If you enjoyed this video for Apple Pie, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video). THANK YOU so much for subscribing!

Apple Pie Recipe with the Best Filling

4.98 from 941 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Pie Crust Time: 30 minutes
Total Time: 2 hours

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.

Skill Level: Easy
Cost to Make: $10-$12 (varies by season)
Keyword: apple pie recipe
Cuisine: American
Course: Dessert
Calories: 379.61
Servings: 8 people

Ingredients

Instructions

  1. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Recipe Notes

*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie. 

Nutrition Facts
Apple Pie Recipe with the Best Filling
Amount Per Serving
Calories 379.61 Calories from Fat 159
% Daily Value*
Fat 17.67g27%
Saturated Fat 9.14g57%
Cholesterol 50.56mg17%
Sodium 98.27mg4%
Potassium 164.71mg5%
Carbohydrates 55.44g18%
Fiber 3.87g16%
Sugar 38.25g43%
Protein 2.75g6%
Vitamin A 448.45IU9%
Vitamin C 5.87mg7%
Calcium 21.89mg2%
Iron 0.96mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Debbie F
    September 26, 2022

    I made this pie and double crust recipe today using monk fruit instead of sugar and it was delicious!

    Reply

    • Natasha's Kitchen
      September 27, 2022

      Great to hear that you loved the result!

      Reply

  • Kristy
    September 26, 2022

    I’ve never made a pie before and I was wondering if I could use brown sugar or raw sugar because I don’t have the white sugar

    Reply

    • Natasha's Kitchen
      September 26, 2022

      Hi Kristy, brown sugar will work for this recipe; just keep in mind the filling will be slightly darker using brown sugar. I saw one of our readers have tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps.

      Reply

  • Bella
    September 24, 2022

    Love this recipe!
    Can you prepare and freeze uncooked?
    Would you bake from frozen?

    Reply

    • Natashas Kitchen
      September 24, 2022

      Hi Bella, I saw one of our readers has tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps.

      Reply

  • Ashleigh
    September 24, 2022

    Great filling recipe. I used my own pie doughs, and the only tweak I made was using less filling – 6-7 cups would not fit in my standard 9” pie with a lattice top, so I used 5.5/6 cups of apples instead, and a touch of nutmeg. Very good, husband approved

    Reply

    • NatashasKitchen.com
      September 24, 2022

      That’s great, Ashleigh. Thank you for sharing.

      Reply

  • Kia
    September 23, 2022

    Hi Natasha i absolutely loved ur apple pie it was delicious and everyone loved however do u think instead of water for your caramel ish mixture i can use apple cider vinegar and how much do u recommend? i want my apples a bit more tart to counter the sweetness of the pie i already added lemon juice however its not tart enough do you think apple cider vinegar will ruin the mixture?

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Kia. Thank you, I’m happy to hear you love this recipe. I have never tested caramel sauce with vinegar to advise. I have seen that some people use it in place of lemon juice but not sure what the outcome would be if its used in place of water.

      Reply

  • Rebecca
    September 21, 2022

    I love this apple pie recipe and my family does too! It’s the best! Sadly I recently had to go dairy free because my newborn has a sensitivity! Any chance you can replace the butter with coconut oil or something else to make this dairy free? If so, how much would I use? I see the pie crust has dairy but I found another dairy free crust to make!

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Good to know that your family loves this recipe! I have not tried a substitutions that’s dairy free but let’s see if others can share their experience here.

      Reply

  • Natalia
    September 18, 2022

    Best apple pie I have ever made. Thank you for that recepie.

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Aaaw, thank you!

      Reply

  • Diane
    September 18, 2022

    I have made this recipe several times. It is delicious and the best I ever had. I prefer it over my mom’s own recipe. May she Rest In Peace!

    Reply

    • Natasha's Kitchen
      September 18, 2022

      I’m sure her version is delicious too, glad you also loved this!

      Reply

  • Joe
    September 17, 2022

    Hello. I love this recipe and right now i have a ton of apples to get rid of. can i make the filling ahead of time and freeze it?

    Reply

    • NatashasKitchen.com
      September 17, 2022

      Hi Joe. I have not tried freezing the filling. One of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!

      Reply

  • Nouhad
    September 16, 2022

    Hi Natasha,
    I have already tried several receipies from your page and all were amazing but this apple pie receipies exceeded expectations, it came out amazingly yummy and looked as if it was done by professional pastry chef. Thank you very much for sharing your precious receipies.

    Reply

    • Natashas Kitchen
      September 16, 2022

      You’re welcome! I’m so happy you enjoyed it, Nouhad! This recipe is popular for good reason! I’m so happy you loved it!

      Reply

  • Emily
    September 16, 2022

    Hi Natasha, I made this pie today for a birthday party tomorrow. I am wondering if it would be best to take the pie out of the fridge a while before the party & let it get to room temperature, or to reheat it somehow. Thank you 🙂

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Emily! You can let it come to room temperature. If you prefer this hot, you can pop it in a preheated oven at 350℉ in 10min intervals until its to your liking.

      Reply

  • Sharon
    September 12, 2022

    Hi Natasha,
    I am from Malaysia and am a busy working mummy. I succeeded in making the pie using your simple recipe. Because my oven is in celsius, i extended 5 min for the second phase of baking process and it turned out so well. Your recipe is great and tqvm for sharing! My kids loved it!

    Reply

    • Natasha's Kitchen
      September 12, 2022

      I’m happy to hear that your family loved this recipe!

      Reply

  • Dians Wright
    September 10, 2022

    Delicious filling recipe! Used my usual butter/shortening crust recipe and your filling is the best I’ve ever made! Thank you for your deliciousness!

    Reply

    • NatashasKitchen.com
      September 10, 2022

      So glad you loved this recipe.

      Reply

  • Doreen
    September 8, 2022

    Can I make the pie filling and freeze it until I am ready to use?

    Reply

    • NatashasKitchen.com
      September 8, 2022

      I have not tested freezing this however, one of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps!

      Reply

  • Terry
    September 6, 2022

    First apple pie. Came out great! Asking about the considerable amount of juice collected at the bottom which was absorbed(?) by day two. Is this normal? Terry (already on your email list.)

    Reply

    • Natashas Kitchen
      September 7, 2022

      Hi Terry, if it is under-baked, the apples won’t have time to release their natural pectin to thicken. The syrup helps the apples to thicken to avoid the juice collecting.

      Reply

  • Giselle
    September 6, 2022

    Hi Natasha, I absolutely love your recipes and your apple pie recipe is a major delight among crowds when I make it. Thank you so much!

    Reply

    • NatashasKitchen.com
      September 6, 2022

      That’s great, Giselle! Makes me happy that this recipe is loved! 🙂 Thank you for sharing.

      Reply

  • Mary
    August 30, 2022

    I made this pie and is delicious. The crust is sooo good as is the filling. The best ever.

    Reply

    • Natashas Kitchen
      August 30, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Mary!

      Reply

      • Sharon
        September 4, 2022

        Ai added two tablespoons of maple syrup. And a dash of nutmeg. Really good

        Reply

        • Natasha's Kitchen
          September 4, 2022

          Good to know that you enjoyed it!

          Reply

  • Nancy
    August 28, 2022

    Can you substitute Brown Sugar for White Sugar? What would be the Result
    Also, I would love to try this from frozen – how long and what temperature should I use?

    Reply

    • Natashas Kitchen
      August 29, 2022

      Hi Nancy, brown sugar will work for this recipe; just keep in mind the filling will be slightly darker using brown sugar. I saw one of our readers have tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps.

      Reply

  • Annette
    August 26, 2022

    3.5 stars. Not a real pie eater. HOWEVER for my taste buds… its a bit too sweet. My 14 yr old likes it

    Reply

  • Claudia Dimas
    August 26, 2022

    I loved this recipe!! I’m less than a beginner at baking haha so I want to know what can I do if my filling is too runny??

    Reply

    • NatashasKitchen.com
      August 26, 2022

      Hi Claudia! I’m glad you love this recipe. I do not have an issue with runny filling. Be sure to follow my process and use the apples recommended as some of the others can leave more liquid.

      Reply

  • Geraldine
    August 23, 2022

    Gee I love your receipts Natasha, I’m a grams, made apple pie forever, but yours is a game changer. Keep up giving us receipts, everything I’ve tried of yours,,,delicious.
    I’m Ukrainian, and would love a few of the original like beatniks, studnatz,,,mmmm,
    Keep up excellent terrific work!

    Reply

    • NatashasKitchen.com
      August 23, 2022

      Thank you, Geraldine. I’m so glad you love my recipes. Thank you for sharing.

      Reply

  • Becca Hanson
    August 23, 2022

    Can I make this recipe gluten free? I absolutely LOVE this apple pie but I would love to try it as a gluten free option too because I love to bake and my Christmas gifts to my family and friends are always baked goods!! I do have some that need/want gluten free!!

    Reply

    • NatashasKitchen.com
      August 23, 2022

      Hi Becca! I have not tested it but here is what one of my readers commented, “Amazing! I made this pie, as the recipe says, using Bob’s Red Mill 1:1 Gluten-free flour. It simply could not have been better! Delicious.” I hope that helps.

      Reply

  • Joan Allison
    August 23, 2022

    Question. Would you do brown butter in the ‘roux? Have you tried that?

    Thank you
    Joan

    Reply

    • NatashasKitchen.com
      August 23, 2022

      Hi Joan! I have not tried it. 🙂

      Reply

  • Laura
    August 22, 2022

    Everyone Love love loves this recipe! Always a hit for dessert and always smells so good!

    Does it freeze well?
    Should I freeze before or after cooking?

    Reply

    • Natasha's Kitchen
      August 22, 2022

      Hi Laura, that’s great! I saw one of our readers have tried and shared this “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps. God bless!” Hope that helps.

      Reply

  • Cat
    August 20, 2022

    Today is my 3rd time making this sensational pie. While I’m a good cook, I’m not a strong baker however with this recipe I become a world renowned pastry chef! Thank you for making me look so good – and all the delish desserts I’ve had out of it too.

    Reply

    • NatashasKitchen.com
      August 20, 2022

      Hi Cat! That’s wonderful! I’m so glad it turned out well for you and so glad it was enjoyed! 🙂

      Reply

  • Katherine
    August 16, 2022

    This pie filling won me first place in a baking competition this past weekend. I did add vanilla, cinnamon and a spiced chai sugar topping, but otherwise used the original recipe. The “gravy” (butter, flour, sugar mixture) did separate on me during the cooling phase while I was slicing apples. I found adding a bit of water while I reheated it got it to the consistency I wanted. I used an old family recipe for the pie crust but baked it to this recipes specifications and it was the best apple pie I’ve ever had. I always used to toss the apples with flour and sugar, but I will be doing the “gravy” method from here on out. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      August 16, 2022

      Wow, that makes me so proud! Congratulations and thanks a lot for sharing that with us.

      Reply

  • Lindsay
    August 7, 2022

    Add me to the long list of people praising this pie. I made it for my husband’s birthday because apple pie is his favorite, even though it’s summer. He said this was the “all time best” apple pie and has raved about it all night. I cheated and used Trader Joe’s crust because it’s a very good store crust and I’m lazy, but otherwise followed the recipe to a T. I did end up with too many apples with my 2 1/4 lbs somehow, so I ended up leaving out about a cup, and turned that into a small tart with the leftover dough from the lattice — also delicious! Next time I’m going to make your pie crust, because you really did create the perfect apple pie recipe, and I trust that your crust will be worth those few extra steps. Thank you!

    Reply

    • Natasha's Kitchen
      August 8, 2022

      Love it! Thanks a lot for your good comments and feedback, Lindsay. So happy to have read your message!

      Reply

    • Ivy
      September 20, 2022

      Hi Natasha, Your printed recipe says to brush pie with egg wash which is egg beaten with 1 TBS water. In your video, you say egg beaten with 1 TBS sugar. Which is it?

      Reply

      • Natashas Kitchen
        September 20, 2022

        Hi Ivy, that was my mistake. I meant to say mix with 1 Tbsp of water and it was a verbal typo. The written recipe is correct.

        Reply

  • Heather
    August 5, 2022

    This is hands down the best apple pie recipe I have come across!

    I just wanted to add that we recently transitioned to a vegan plant-based diet and were worried about making it with the substitutions for butter and it tasted as good as when we first made it and weren’t plant-based

    Reply

    • Natashas Kitchen
      August 5, 2022

      Thank you so much for sharing that with us, Heather!

      Reply

  • Lucia
    August 4, 2022

    Delicious cake and also quite easy which is perfect! Today i made it also from pears because i found a lot in the garden ( the season starting 🙂 thank you for such a great recipe!

    Reply

    • NatashasKitchen.com
      August 4, 2022

      That’s wonderful! Thank you for sharing, Lucia!

      Reply

  • Brenda
    August 3, 2022

    I’m the worst pie maker! I use granny smiths and the filling is tasty but way too runny! I will try your recipe and let you know.

    Reply

    • NatashasKitchen.com
      August 3, 2022

      I hope you love this recipe, Brenda! 🙂

      Reply

  • Karla
    August 2, 2022

    Hi!

    I am anxious to try your recipe! Isn’t lemon juice or Fruit Fresh needed to prevent the apples from browning?

    Reply

    • Natashas Kitchen
      August 3, 2022

      Hi Karla, that’s usually best for fresh/ uncooked fruit. Since this is being baked it’s not needed.

      Reply

  • Sofie
    July 19, 2022

    Hi Natasha, amateur cooker here; I’m trying the recipe atm but the sauce isn’t coming out right..it’s like a sugar paste with oil around it and the oil won’t mix with, not sure what I did wrong bc I did the recipe twice and it came out oily both times

    I also refrigerated the dough for a few hours and now it’s defrosting, would that affect the pie? I hope you can answer quickly before I get back to finishing it 😅

    Reply

    • Sofie
      July 19, 2022

      Oh and I used red apples (not sure what kind-)

      Thanks for the recipe btw

      Reply

    • Natashas Kitchen
      July 20, 2022

      Hi Sofie, it’s hard to say what’s going wrong without being. I recommend reading through the entire recipe again and watching the video to ensure a step, process or ingredient wasn’t substituted.

      Reply

  • Brigitte Beaulieu
    July 17, 2022

    Hi Natasha I love your recipes… I was wondering if I could freeze the filing?

    Reply

    • Natasha's Kitchen
      July 17, 2022

      I have not tested freezing this however, one of my readers said, “I assemble this pie and freeze it before baking. It bakes well from the frozen state.” I hope that helps. God bless!

      Reply

  • Leslie
    July 15, 2022

    May I use peaches instead of apples in this recipe. It is peach season and this recipe has always been a winner! Has anyone substituted peaches and had good results?

    Reply

    • Natashas Kitchen
      July 15, 2022

      Hi Leslie, I have not tried this specific recipe with peach. It may work with a few adjustments. We do have a Peach Pie recipe HERE. Or our most recently shared Peach Galette recipe HERE.

      Reply

      • Leslie
        July 17, 2022

        Thank you for responding to my question so quickly! All your recipes are winners and I will try one of your suggestions as soon as I can get my peaches peeled.

        Reply

        • Natasha's Kitchen
          July 17, 2022

          You’re welcome, Leslie. I hope you’ll enjoy all the recipes that you’ll try!

          Reply

  • Kate
    July 13, 2022

    Beautiful pie, Natasha! I’ve just made my second one this week!😍😍😍

    Reply

    • Natasha's Kitchen
      July 14, 2022

      Love that you’re enjoying it a lot!

      Reply

  • Fabiana
    July 11, 2022

    Hi, is it possible to get the entire recipe in grams? Clicked the metric system but not all te measurements converted. Thanks!

    Reply

    • Natashas Kitchen
      July 11, 2022

      Hi Fabiana, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Veronika
    July 8, 2022

    Made this pie a few times already! Absolutely great and tasty!
    Thank you for sharing Natasha!:)

    Reply

    • Natashas Kitchen
      July 8, 2022

      You’re welcome! I’m so happy you enjoyed it, Veronika!

      Reply

  • Sotiria
    July 3, 2022

    This was the best apple pie I’ve ever made and tasted in my whole life honestly it’s a 10/10

    Reply

    • Natasha's Kitchen
      July 3, 2022

      Wow, thank you for the perfect rating. Love it!

      Reply

  • Wendy Parker
    July 3, 2022

    Best apple pie I have ever made! And most praised dessert ever! Thank you so much for such gastronomic pleasure!

    Reply

    • Natasha's Kitchen
      July 3, 2022

      Wow, thanks so much for the awesome feedback!

      Reply

  • Blasilla
    June 22, 2022

    Hi Natasha,
    This pie was so amazing. And the crust is just soooo crusty…loved every bite of it. I used pinklady apples and everything else was same and it was delicious. Yumyum in our tumtum.

    Reply

    • Natasha's Kitchen
      June 22, 2022

      Nice to know that you enjoyed the recipe! Thanks a lot for sharing that with us.

      Reply

  • Helen Nguyen
    June 18, 2022

    Hi Natasha,

    I made this pie recently and absolutely loved the filling, but unfortunately the bottom pie crust turned out pretty soggy. Not sure if it was fully cooked or not. I was wondering if blind baking the bottom pie crust beforehand will help with this issue? Would it be too burnt or overdone if I blind baked it and then baked again for another hour with the filling inside? Thank you so much! 🙂

    Reply

    • NatashasKitchen.com
      June 18, 2022

      Hi Helen! Did you use my pie crust recipe or make any substitutions? I have not found it necessary to blind bake the crust for this pie (I do for my pumpkin pie). It could also be the apples used, some release more liquid than others and seep into the crust. You can try blind baking but you’ll need to watch it so it doesn’t burn.

      Reply

  • Blaine Farrugia
    June 11, 2022

    Hello Natasha, I have a treasure trove of red apples (assorted varieties). If using red apples, i expect less shape and more disintergrations yes?

    I won’t add extra liquid no?

    Reply

    • Natasha
      June 14, 2022

      Hi Blaine, If they are sweeter apples, I would use less sugar, otherwise everything else should be about the same.

      Reply

  • Melissa Hobson-Lee
    June 7, 2022

    This recipe is so good that I’ve made three apple pies since the first one, and guess which recipe I use? I’ll never make apple pie another way!

    Reply

    • Natasha's Kitchen
      June 7, 2022

      Love it! Thank you so much for the great feedback, Melissa.

      Reply

  • Gail Carberry
    June 5, 2022

    I’ve now made this apple pie a dozen times and every time, it’s perfect. If I tell my family or friends I’m making it, they line up. The filling is brilliant and so easy to do. I made apple pie the same way for 30 years until I read this recipe. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      June 6, 2022

      That’s wonderful, Gail! So glad you found this recipe. Thank you for sharing.

      Reply

  • Kaye
    June 4, 2022

    Your video says egg and tablespoon sugar for the egg wash, but the recipe says egg and tablespoon water?

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Hello Kaye, I recommend always following the written recipe because that can be edited/changed while the video cannot be edited anymore. I hope you like the recipe!

      Reply

  • Penelope
    May 28, 2022

    The crust recipe mentions blind baking but the recipe here says to chill then bake? Should I blind bake the crust? Thanks!

    Reply

    • Natasha
      May 29, 2022

      Hi Penelope, there are instructions on the crust post for blind baking if it is necessary for a recipe such as Pumpkin Pie, but it is not necessary to blind bake for this apple pie recipe.

      Reply

  • Hal
    May 27, 2022

    Really delicious pie. The sugar gravy step is a new one for me and quite the time and mess saver. It also makes the pie stand out from its peers that try to achieve that smoothness in other ways.

    Reply

    • NatashasKitchen.com
      May 27, 2022

      Thank you for sharing, Hal! I’m so glad you loved this recipe.

      Reply

  • Sue
    May 11, 2022

    Amazing! I made this pie, as the recipe says, using Bob’s Red Mill 1:1 Gluten free flour. It simply could not have been better! Delicious. Thank you

    Reply

    • NatashasKitchen.com
      May 11, 2022

      Hi Sue, I’m glad it worked out for you. Thank you for the review and for sharing your feedback. I’m sure our readers will find this helpful!

      Reply

  • Sue
    May 11, 2022

    Thank you. I made this pie, as the recipe says, using 1:1 Gluten Free flour. Both the crust and pie were unbelievably delicious. I’ve never had better.

    Reply

  • Angie
    May 9, 2022

    I made this for mother’s day. Every one loved it. But while letting the sauce cool off while I peeled the apples there was a problem. The sauce became jellied. I think it cooled off too much?? Idk. Any comments?

    Reply

    • Natasha
      May 9, 2022

      Hi Angie, if the sauce is heated for too long or at too high of heat, it can thicken up but that’s ok, once the pie is baked in the oven, it evens out.

      Reply

  • Ken
    May 4, 2022

    I made this and it’s super good!!

    I changed one thing and it was to use dark brown sugar instead of normal, so if anyone else reads this and wants to do that, you’ll probably want to add 2-3 extra tablespoons of water in the filling. It won’t be too watery, it turns out really good and gooey and yummy!

    Reply

    • Natashas Kitchen
      May 4, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Ken!

      Reply

  • A.R.E.M
    May 3, 2022

    This Recipe always ends up delish every time I make It! Superb! – A.R.E.M.

    Reply

    • Natashas Kitchen
      May 3, 2022

      I’m so glad you enjoyed it!

      Reply

  • Donna
    April 29, 2022

    Hi Natasha, I made several apple pies with the recipe, replacing butter with canola oil and it came out perfect. I don’t have a pie server & wondering which one you have? Thanks.

    Reply

    • Natashas Kitchen
      April 30, 2022

      I’m so glad you loved it, Donna! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Donna
        May 3, 2022

        Natasha, I checked the Amazon Shop link, didn’t see any pie server on it.

        Reply

        • NatashasKitchen.com
          May 4, 2022

          Hi Donna, you’re right, I don’t believe I have this on my Amazon shop. It is just a standard pie server utensil. It can be purchased from most local grocery or home goods stores as well as restaurant supply stores unless you find another you’d like on Amazon. There are many options to choose from. Mine has a wooden handle.

          Reply

          • Donna
            May 4, 2022

            Thanks Natasha, that was my third try to reply. I’m not sure what the problem was, my replies kept disappeared after submission.

  • Belle
    April 26, 2022

    How long is this pie good for in the fridge? I made everything from your website. The dough and everything.

    Reply

    • Natasha's Kitchen
      April 27, 2022

      Hi Belle, I haven’t refrigerated this for more than 2-3 days.

      Reply

  • Cheryl
    April 21, 2022

    My grandson wanted to make an apple pie with me over Easter. An we used your recipe. It was really a hit. Very, very good, melt in your mouth pie. We were quite proud of ourselves.

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Cheryl, that is wonderful! So glad you enjoyed this recipe. It is one of our personal favrites. 🙂

      Reply

  • Sandra R
    April 21, 2022

    The pie is delicious! I used Granny Smith apples and of course your pie crust recipe.

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Thank you! So glad you enjoy this recipe. It really is delicious. One of our favorites. 🙂

      Reply

  • Lisa
    April 21, 2022

    This is the most amazing apple pie recipe I’ve ever cooked. I’ve made this recipe about 5 times already. It always gets a wow from everyone. The pastry is super easy and delicious

    Reply

    • Natasha's Kitchen
      April 21, 2022

      Thank for the awesome feedback, Lisa. So happy to hear that you loved this recipe!

      Reply

  • Carmen
    April 19, 2022

    Hi Natasha! This is my go-to apple pie recipe. So delicious! How would I bake it using a convection oven?

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Carmen, we use an electric oven and put it on the regular bake mode (not convection/ fan mode). I’m not certain which adjustments need to be made with that.

      Reply

  • Joyce
    April 17, 2022

    Omg it’s good!! I used a store bought crust and red apples is all I had to get rid off. It’s delicious and beautiful! I got more apples to get rid
    of so I’m gonna try the apple cake. The filling is delicious I had to use Swerve substitute sugar and I can’t tell the difference. Thanks!!

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Sounds great! Good to know that the substitute that you used worked well too. Thank you for sharing!

      Reply

  • Mark
    April 16, 2022

    Getting ready to start making 2 more of these awesome apple pies, this time for easter. Neighbors, friends, old snd young praise this pie. As a single guy it feels good to hear “that is the very best apple pie I have ever eaten”. I’m not kidding one bit! My elderly neighbor told me the pie would win at the county fair hands down! Thank you Natasha for your excellent positive and full of energy videos you produce. This really is the very best apple pie ever, and yes the filling is the reason.

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Mark, thank you so much. I’m so glad you enjoy this recipe. It really is such a delicious pie. My family loves it!

      Reply

  • Leticia Leon
    April 10, 2022

    Natasha, this recipe says add the 1 egg and the tbsp of water at the end , the video posted on Facebook says to add the egg and a tbsp of sugar 🤦🤷 which one is correct 😣

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Leticia, I recommend following the written recipe at all times. I hope you love it!

      Reply

  • Stefanie
    April 9, 2022

    Hi, I made this pie yesterday. All up a good result, but way too sweet. I can’t taste the apples. IMO, I would just use apples, sugar and cinnamon as filling.

    Reply

    • Stefanie Scott
      April 10, 2022

      Sorry, I tasted it to early, my husband thinks it’s absolutely delicious, so does my neighbour. I think, I still have some covid hangover and have trouble with tasting.

      Reply

      • Natasha's Kitchen
        April 10, 2022

        Glad to hear that you both liked this recipe, Stefanie. Thanks a lot for sharing!

        Reply

  • Mary Reuland
    April 6, 2022

    Hi Natasha!
    I have been looking at your cooking site and making several of your recipes with great success! for over two years. Thank you!!
    I made this apple pie today to take to our friends’ house for dinner. Our host requested apple pie. I have only made apple pie once in my life.
    (I’m 58 years old). The crust and the filling are outstanding!! We loved it! I used Granny Smith apples and followed the recipe exactly. Wow!!! This recipe is a “keeper” and will now be my “go to” for apple pie!!
    God bless you and your family!
    Your website is a blessing to me and my family who I cook for.

    Reply

    • Natasha's Kitchen
      April 6, 2022

      Love this, thank you for sharing that with us, Mary! I’m so happy to know that this apple pie was a huge hit!

      Reply

  • Colleen Van Oudenaren
    March 26, 2022

    Hi Natasha! Love you and your family and thoroughly enjoy watching your cooking/baking/ and tips videos on YouTube. I have saved so many of them to the notes in my phone and have made several of them and am planning on making your Tiramisu (sans the rum) for Easter and I’d like to try out your apple pie recipe as well.
    Question: can the filling be prepared then frozen?
    Or, Can the entire pie be made and frozen
    Or should/could it be made, baked and then frozen (once it gets to room temp, that is)?
    I usually prepare and season the apple filling and then freeze it so all I have to do is defrost, pour it into a pie shell, top, flute and bake. But your recipe has eggs and I’m not sure if it can be frozen at any stage.
    Thanks and keep cooking and baking, please. I’ve been home recovering from a total knee replacement so I have lots of time to watch.
    God Bless you and your family and the precious people of Ukraine are in my prayers ❤️‍🩹 🇺🇦

    Reply

    • NatashasKitchen.com
      March 26, 2022

      Hi Colleen! So happy you enjoy my recipes and videos. I have not tested this however, one of my readers said, “I assemble this pie and freeze before baking. It bakes well from the frozen state.” I hope that helps. God bless!

      Reply

  • Catharina
    March 19, 2022

    I made this I did exactly as the recipe said it was good but the crust was soggy on the bottom unfortunately. I think next time I make this I will bake the crust for 10 min before filling it.

    Reply

    • NatashasKitchen.com
      March 19, 2022

      Hi Catharina, I’m sorry. Did you use my pie crust recipe as well? And did you happen to let it sit for a while before baking it or use a different type of apple? Some apples can leave behind more juice. Please do try again.

      Reply

  • Wendy
    March 18, 2022

    ThIs is the BEST apple pie!! I’ve tried many recipes, but from now on, I’ll be sticking with this one. Everyone loved it! Thank you!

    Reply

    • Natashas Kitchen
      March 19, 2022

      That’s so great! It sounds like you have a new favorite, Wendy!

      Reply

  • Susan
    March 17, 2022

    May I have made many things on your website and I love them but this is another epic fails for me. And I hate making pie crust. So I guess I’ll go back to Pillsberry ready-made in the refrigerator section.

    Reply

    • Natasha
      March 17, 2022

      Hi Susan, our pie crust is one of the most popular recipes on our blog. I highly recommend watching the video tutorial for the pie dough which should help.

      Reply

  • Paine
    March 15, 2022

    This is my go to recipe! The only changes I added was I reduced the sugar to 3/4 cups sugar (which I still find it a little sweet) and squeeze half a lemon to the sliced apples. I weighed my flour instead, One cup of AP flour was about 152g for me. I ended up using 8 tablespoon of water for this full recipe. The crust is so flakey and love the flavor and smell of the filling.

    It is a must to use a food processor to make the crust. I have a small one and couldn’t fit the full recipe, so I just did it by hand with a fork. I don’t think I mixed well, because with 8 tablespoon of water, the dough still was very crumbly and dry but then it did stick as well. I didn’t want to add more water or it would be too sticky to roll. When I rolled, it crack a lot so I kept pushing the dough together. Then I tried it again with the food processor and just did half the recipe each time, same amount of ingredients and it turned out much better when I roll out and was able to stay together on the rolling pin when I transfer onto the plate. Also it’s much easier to flute the edges and stay up in that shape after baking than with the dough made without the food processor.

    Reply

    • Natasha's Kitchen
      March 15, 2022

      Hi there Paine, thanks a lot for your detailed feedback and sharing with us some of the changes that you made to the recipe. We appreciate it!

      Reply

  • Sally
    March 13, 2022

    In video you said add egg and sugar on top of crust…instructions say water and egg. I made this and it was perfect.

    Reply

    • Natasha's Kitchen
      March 13, 2022

      I recommend following the written recipe at all times. Good to hear that you enjoyed the recipe!

      Reply

  • Trish
    March 10, 2022

    In a pinch, can I substitute store bought crust instead to save me a little time?

    Reply

    • Natashas Kitchen
      March 10, 2022

      Hi Trish, we prefer it with this crust and so have most of our readers that tried this, but I recommend looking through the recipe comments where several readers have mentioned using a store-bought crust! I hope you love this recipe, Trish!

      Reply

  • Margot
    March 5, 2022

    This is the best apple pie I’ve ever made and I’ve made A LOT of apple pies. I was reluctant cuz I’d never seen this technique with the sauce but I’m so glad I tried it. I made this for my coworker who is obsessed with apple pie (and very picky) and also rarely shows any emotion lol but he was ELATED and said it was the best apple pie he has ever had too. THANK YOU!! I will now be making this for every thanksgiving as well!

    Reply

    • NatashasKitchen.com
      March 5, 2022

      That’s wonderful! I am happy to hear that. So glad that you enjoyed this recipe and were able to share it with your coworker. Thank you for the excellent review.

      Reply

  • Mayu
    February 27, 2022

    I really like this recipe, but I also added 1/4 tsp dried ginger powder and 1/4 tsp nutmeg. It was so good and was like eating a slice of autumn!!

    Reply

    • Natasha's Kitchen
      February 27, 2022

      So glad you liked it! Thanks a lot for sharing that with us.

      Reply

  • Lina
    February 20, 2022

    Hi Natasha. I have made your apple pie many times and love it. I was wondering if it’s possible to freeze an unbaked pie. If so, how should it be packaged and does it need to be thawed before baking? Thank you

    Reply

    • Natasha's Kitchen
      February 20, 2022

      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.

      Reply

      • Susan
        April 22, 2022

        Hi. Can I prepare the filling and the pastry separately the day before and keep it in the fridge overnight? Cant wait to try this recipe. Just look so yummy

        Reply

        • Natasha's Kitchen
          April 22, 2022

          Hi Susan, I haven’t tried it that way before. This recipe can be made ahead and 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.

          Reply

  • jay
    February 16, 2022

    You said brush on the top with egg and sugar but the recipe says 1 egg and water. Can you clarify that, Thanks

    Reply

    • Natasha's Kitchen
      February 16, 2022

      Hi Jay, I recommend following the written recipe at all times as this one we can update in case we change some of the ingredients a bit to get better results.

      Reply

    • jay
      February 17, 2022

      Ok, I will give it a try, I have a sack of honey crisp that need some eating. The egg and sugar sounds good though. Thanks.

      Reply

  • Susanna
    February 14, 2022

    Currently baking this for the first time, and after the first 15 minutes on 425 I noticed my crust edges were drooping over the side, so my pretty edge waves are no more 🙁 I noticed you used a deep pie pan and so your edges were inside the pan while mine were sitting on the top edge of the pan. Could this be why the edges are drooping? It’s the first time I am using an all butter crust so I didn’t even think that the crust might droop as the butter melted. Can’t wait to see how it comes out!

    Reply

    • Natasha
      February 15, 2022

      Hi Susanna, this recipe does work best in a deep-dish pie pan (see the one I linked in the recipe above). It’s best for the sake of the crust as well as the filling, otherwise, it would overwhelm a shallow pie pan.

      Reply

  • Laisa
    February 10, 2022

    Hi! I made your filling and while it turned out delicious my pie was soupy. What did I do wrong? Will be using it again but wanted to check with you.

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Laisa, it shouldn’t be like soup, I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!

      Reply

  • Jan Mackenzie
    February 1, 2022

    Hi Natasha. I have made this wonderful pie several times but I find peeling and slicing the apples so thinly very tedious. I’m going to buy the apple peeling gadget. It looks like the apples are sliced thicker than you would get by hand. Will it still work for this recipe. Will the apples just take longer to cook? Thanks

    Reply

    • Natasha
      February 2, 2022

      Hi Jan, the apple slices are about 1/4″ thick and the apple slicer saves a ton of time. I think you’ll love it. I make apple crisp way more often.

      Reply

  • Jacqueline
    January 31, 2022

    Hi Natasha! I have tried to cook the filling, twice, following the written directions and watching the video, but each time it separated. What am I doing wrong? Thank you.
    Jacqueline

    Reply

    • Natasha
      February 2, 2022

      Hi Jacqueline, overheating can cause that but it is not a problem. Just stir with the apples and it will bake up properly in the oven.

      Reply

  • Maggiemae
    January 31, 2022

    Hi Natasha. Made your apple pie with your crust and I have to say it is just delicious. And very easy too I may add. I do a lot of cooking and baking, especially since retiring, and the flavor and consistency of this pie is now added to my favorites. Thank you so much!

    Reply

    • Natasha's Kitchen
      January 31, 2022

      I’m happy to hear that it’s now one of your favorite recipes, Maggie. Thanks a lot for sharing that with us.

      Reply

  • Evon
    January 29, 2022

    Hi Natasha! Best apple pie I’ve ever made!!!!!! It’s definitely worth it to make the sauce!!!! Granny Smith apples work perfectly! My husband raved about the pie and almost ate 1/2 of it by himself! Can this same recipe be used for a pear pie?

    Reply

    • Natashas Kitchen
      January 29, 2022

      That’s just awesome! Thank you for sharing your excellent review, Evon! I haven’t tested this with pears myself to advise. If you happen to test that out, I’d love to know how you like it!

      Reply

  • Brandy
    January 27, 2022

    Delicious!!! Best apple pie recipe I’ve ever made! Was the talk of my bestie’s Christmas gathering… Everyone raved! And warmed with vanilla ice cream, my goodness! (Only thing, I used store bought crust. I may try the homemade crust next time.) Easy to follow video and simple recipe. Can’t wait to make again! 🙂

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Wow, that is so awesome! Great to hear that the recipe was a huge hit. Thanks a lot for the good review.

      Reply

  • Hannah Grace
    January 20, 2022

    My first lattice style pie! The recipe was easy to follow and the video was quite helpful. It turned out wonderfully!

    Reply

    • Natashas Kitchen
      January 20, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Hannah!

      Reply

  • Paola
    January 20, 2022

    I’ve been making apple pies for years and your surprise filling is a game changer! Thank you for sharing!

    Reply

    • Natashas Kitchen
      January 20, 2022

      I’m so glad you found my recipe, Paola! I’m happy you enjoyed it!

      Reply

  • Richard
    January 14, 2022

    I added 1/2 teaspoon of allspice to the apple pie filling. Mmmmmmm!

    Reply

    • Natashas Kitchen
      January 14, 2022

      Great idea, Richard! Thank you so much for sharing that with me.

      Reply

  • Isabella
    January 13, 2022

    Amazing pie! My family loves it, especially my dad! Wondering what you recommend for reheating?

    Reply

    • Natasha's Kitchen
      January 13, 2022

      Good to hear that, Isabella. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. You would heat it until heated through. So ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.

      Reply

  • Kathy Zandbergen
    January 13, 2022

    First time making this pie (trying to find the ultimate). Taste was amazing. The sauce really makes it. My problem was that the pie came out a bit soupy (very runny). Does this mean I didn’t cook it long enough?

    Reply

    • Natashas Kitchen
      January 13, 2022

      Hi Kathy, you’re absolutely right; it shouldn’t be like soup, so I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!

      Reply

  • Tanu
    January 8, 2022

    Hi made your apple pie. But filling came out to be much more than expected. what can I do with excess apple pie filling.

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi Tanu, I haven’t tested freezing that, but I think you can freeze to save the next time you make it. If you experiment, let me know how you liked the recipe. Oh, and you can also use the leftovers on a mini pie!

      Reply

  • Helen Skipka
    January 7, 2022

    The absolute best crust and pie ever!!!! From now on I am only using your recipes because they are all fantastic. Thank you Natasha. 💜💜💜

    Reply

    • Natashas Kitchen
      January 7, 2022

      You’re welcome! I’m so happy you enjoyed it, Helen! I can’t wait for you to try more!

      Reply

  • Erin
    January 2, 2022

    The crust is amazing. The sauce is nice but slightly too sweet. I’d use 1/4C sugar if I were to make this again. The apples did not get cooked and were very crunchy. I sliced them thin. I e see that the pie plate used by you is 2.6” and my options were 2” and 3”. I went with 3” and maybe that was the reason? If so, that’s on me.

    Reply

    • Natasha
      January 3, 2022

      Hi Erin, it sounds like maybe it could be the types of apples that you are using which might be sweeter in which case you would want to adjust the sugar. See the section titled “The Best Apples for Apple Pie” which might give you some ideas for apples that have the best taste and texture for apple pie.

      Reply

  • Oksana
    January 1, 2022

    I absolutely love this apple pie recipe so delicious and easy! Anything I make from your website is always so delicious! I was just wondering could I keep the dough in the fridge over night and make this the next day?

    Reply

    • Natashas Kitchen
      January 1, 2022

      Hi Oksana, one of my readers mentioned they made the dough two days ahead and left it in the fridge! I hope this helps!

      Reply

  • April
    December 30, 2021

    This filling is absolutely delicious!!! Thank you for sharing it with us. I would love to share a photo of the pie I made but it didn’t last long enough for me to snap a photo lol It was a hit and is now my only recipe for apple pie I will ever use . Thanks again and wishing you and your family a Happy New Year !!!

    Reply

    • Natashas Kitchen
      December 30, 2021

      You’re welcome! I’m so happy you enjoyed it, April! Happy New Year!

      Reply

  • Rose
    December 30, 2021

    Amazing Pie and even better filling! Loved everything about this recipe. Added to favorites!

    Reply

    • Natashas Kitchen
      December 30, 2021

      I’m so glad you found a favoirte! Thank you so much for sharing that with me, Rose!

      Reply

  • Elzbieta Todd
    December 29, 2021

    Pie filling turned out amazing and it was very simple to make. Everyone loved it! I think next time I will add more cinnamon and maybe a dash of nutmeg.

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi Elzbieta! I’m so glad you enjoyed this recipe!

      Reply

  • Barb
    December 29, 2021

    I have never liked apple pie until I made Natash’s Dutch Apple Pie. Same filling, I believe, as her apple pie recipe. Can’t go wrong with a stick of butter! It’s a delicious pie. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      December 29, 2021

      You’re most welcome, Barb. Thank you for your good comments and feedback!

      Reply

  • Keysmocas
    December 29, 2021

    Hi Natasha! The pie looks lovely! Do you think this recipe can be made ahead, a day before say, stored in the fridge over night and baked the next day?

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi! 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 a day or two days, it will get soggy.

      Reply

      • Keysmocas
        December 29, 2021

        Perfect! I’ll give it a try the way you suggested. Thanks for getting back.

        Reply

        • Anna
          August 21, 2022

          Hi Natasha! The recipe looks absolutely trustworthy! I am going to try it this week.

          I was wondering will it be okay if I reduce the amount of sugar used to make the sauce? Will 1/4 cup of sugar be okay?

          Reply

          • Natashas Kitchen
            August 21, 2022

            Hi Anna, If you are using sweeter apples, I would use less sugar, otherwise everything else should be about the same.

  • Bee
    December 29, 2021

    Hi,
    The first time I made the sauce I had no issues but today I am struggling to get the sauce right? I tried multiple times but for some reason it keeps getting clumpy or almost like gelatin instead of nice and smooth? I’ve followed your instructions but am having trouble. I’m converting the 8tblspns of butter to approx 114g as couldn’t find equivalent in sticks where I’m from. 3tblspns of flower approx 30g. Have I got my measurements wrong this time?
    Thanks

    Reply

    • Natasha
      December 29, 2021

      Hi Bee, 8 Tbsp is equivalent to 113 grams so that’s pretty close. If it is on the heat too long or on too high of heat, it can get thick, but even if it is clumpy when you mix it with the apples, there is no reason to be concerned because the mixture will thicken up and smooth out in the oven. Also, 3 Tbsp of flour is about 24 grams.

      Reply

  • Nancy M
    December 28, 2021

    This was a hit at Christmas dinner. I tweaked it just a bit adding about 1/4 cup of brown sugar (I like mine sweet & granny smith apples are quite tart. I also added a little vanilla & just a small amount of nutmeg. The filling was really good.

    Reply

    • Natashas Kitchen
      December 28, 2021

      This is the perfect treat for Christmas diner! I’m so glad you enjoyed it!

      Reply

  • Lydris
    December 28, 2021

    Hi Natasha,
    Thank you for all your tried and true recipes. I have to tell you I have used not one but three of your recipes for my Christmas dinner. I made the Clover Leaf Rolls, Thanksgiving turkey, Beef Lasagna and Apple pie. Everything turned out great. I am from a small island in the Caribbean called Grenada, so instead of using Italian seasoning, I used fresh seasonings for the turkey. I added two Italian sausages, and substituted the cottage cheese with greek yogurt in the beef lasagna. Everything was fabulous.

    Reply

    • Natashas Kitchen
      December 28, 2021

      Wow! I love that you had so many of my recipes at Christmas Dinner! That’s just awesome!

      Reply

  • Shannon Geiszler
    December 27, 2021

    Absolutely a game changer!! Best Apple pie and the butter crust was amazing! Could I use Splenda Blend for the filling? My mom’s diabetic and I would love to reduce the sugar. Used Splenda Blend in crust and it was perfect!
    Thanks
    Shannon

    Reply

    • Natasha
      December 27, 2021

      Hi Shannon, I”m so glad you loved the apple pie and pie crust recipes. I haven’t tried this with splenda so I can’t advise on that.

      Reply

  • Julie
    December 25, 2021

    Just made this for our Christmas dinner. I did put a crumble topping on it. It truly is the best apple pie I have ever made. I’ve never made a butter crust omg fabulous. The suggestion of apples. I used Granny Smith. Ohhhh so delicious thank you

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Nice one, Julie. I’m happy to hear that this is by far the best apple pie for you!

      Reply

    • Natasha's Kitchen
      December 26, 2021

      Nice one, Julie. I’m happy to hear that this is by far the best apple pie that you’ve tried!

      Reply

  • Pili
    December 25, 2021

    I made this apple pie for Christmas (my first time baking a pie altogether) and it was delicious! Everyone loved it and it was super easy to make. Thank you! 💕

    Reply

    • Natasha's Kitchen
      December 26, 2021

      You are so welcome! Great to hear that the recipe was a huge hit.

      Reply

  • Cynthia Cargill
    December 23, 2021

    I saw you commented that you can REHEAT the pie at 350 degrees but for how long should it be in the oven??

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Cynthia, you would heat it until heated through. So ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.

      Reply

  • Dejah Weatherly
    December 21, 2021

    hello! im currently at school and don’t have a food processor, could a blender be used instead of a food processor?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Dejah, 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.

      Reply

  • Paulette
    December 21, 2021

    My neighbor sent me the link for this pie and she declared it was the only recipe she needed. I trust her completely. My question is, can I split the sugar 1/2 brown and 1/2 granulated?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Paulett, It will work, just keep in mind the filling will be slightly darker using brown sugar.

      Reply

    • Theresa
      December 23, 2021

      Hi Paulette. I use half and half and my family raves about it. Gives it a stronger caramel flavor which I like.

      Reply

  • Karen
    December 20, 2021

    Loved the crust and filling. I have never made pie filling with a sauce and it tuned out wonderful.
    Thank you,

    Reply

    • Natashas Kitchen
      December 20, 2021

      Isn’t it amazing, Karen! I’m so glad you enjoyed it!

      Reply

  • Lydia
    December 18, 2021

    Apple pie is my absolute favorite and it’s always been my mission to have a fantastic recipe of my own, this is it! Sooo delicious! If I bake it and refrigerate with the purpose of serving the next day, how do you recommend I reheat it in the oven? Thanks so much!

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Lydia, it reheats well in the oven. I set my oven to 350.

      Reply

  • Amaris
    December 16, 2021

    First time making apple pie and it was delicious! I did find that my apples were still a bit too tart after baking. Will adding more sugar fix this?
    I’m planning on making this recipe again this weekend.
    Thanks, Natasha!

    Reply

    • Natashas Kitchen
      December 16, 2021

      You’re welcome! I’m so happy you enjoyed it! The sweetness can vary depending on the type of apples used which is why we love tart Granny smith apples. Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly

      Reply

  • Debora Cadene
    December 16, 2021

    OMG. That sauce that goes over the apples…game changer. It was pretty hard to not keep snitching apples out of the bowl with the sauce. I think I messed up the crust by over pulsing, making it too fine, and not enough water, because when I dumped it out onto the counter, it was pretty much like sand. i still just squished it all together like you did, and put it into the fridge. I had to piece it together a little bit, but will for sure be tryint it again, and see if I can’t get a nicer one next time. I was wodering if you have used that filling as an apple crisp???? I’m gonna give it a go in a couple of days, but wanted to get your thoughts on it.
    Thanks bunches, and have a super day.
    ~debbie.

    Reply

    • Natasha
      December 16, 2021

      Hi Debbie, if you enjoyed this then you MUST TRY our apple crisp recipe. Check it out – it’s similar and just as good but easier without having to make the crust.

      Reply

  • Betty Castillo
    December 15, 2021

    BEST Apple Pie I’ve made in a while. Co-workers, loved it. Received blue ribbons.

    So easy to make and so perfect. Crust was the BEST

    Reply

    • Natashas Kitchen
      December 16, 2021

      That’s so great! Thank you for your amazing review, Betty!

      Reply

  • Anna
    December 13, 2021

    Hi! My filling became too mushy 🙁 I baked it at the right temperature and used granny smith apples. Any tips?

    Also, would it be okay to add some nutmeg to the filling?

    Reply

    • Natasha
      December 14, 2021

      Hi Anna, I haven’t had that experience – did you possibly slice your apples too thinly or bake in a convection oven mode?

      Reply

  • Danna
    December 12, 2021

    Hi Natasha, this is the best homemade apple pie I’ve ever made and as soon as it cooled down, my kids can’t wait to have a big slice and will keep asking for more. The whole pie will last for two days or so. That’s how good it is and this is my go to recipe for apple pie. The crust is so great, flaky even after 2 days. I wonder how long it will take to bake in the oven if I make 6 inch round because I’m planning to make mini apple pies to give away for Christmas. Please let me know. Thank you.

    Reply

    • Natashas Kitchen
      December 13, 2021

      I’m so glad this pie was a hit, Danna! I haven’t tried this in a 6-inch pan but I bet that could work! I would make slightly less filling and adjust the bake time accordingly.

      Reply

  • Alena
    December 9, 2021

    I’ve made this 4 or 5 times and is my go to apple pie recipe. Can I make it a day before and do I need to put in the fridge fridge overnight?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Alena, 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 a day or two days, it will get soggy.

      Reply

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