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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

4.96 from 158 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 kcal
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 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.

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

  • John
    December 1, 2020

    Can you use brown sugar instead of white sugar or is there a difference in taste, texture, etc?

    Reply

    • Natashas Kitchen
      December 1, 2020

      Hi John, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.

      Reply

  • Chaido
    December 1, 2020

    I’ve just made it !
    This is so tasteful apple pie 🥧, the crust and the filling so delicious!
    Great recipe , I will definitely do it again !
    Thank you !

    Reply

    • Natashas Kitchen
      December 1, 2020

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

  • Coni Doyle
    November 30, 2020

    That FILLING!!!!!!!!!!!! Will never make another apple pie without THAT filling …. My apple pie was the HIT on the table. AND … just to let you know, Natasha, EVERY recipe of yours I have made has been a hit! Keep on keeping on!!!

    Reply

    • Natashas Kitchen
      November 30, 2020

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

      Reply

  • Betsy
    November 28, 2020

    Great pie. Loved the apple to sugar to spice ratio. My family adores apple pie and they are thrilled with this recipe. Definitely need to make it again!

    Reply

  • Kimberly
    November 28, 2020

    I can smell and taste this already! On the menu for tomorrow! 🙂

    Reply

    • Natasha
      November 28, 2020

      Oooh it sounds like a yummy menu! I hope you and everyone love the apple pie.

      Reply

  • Toni
    November 28, 2020

    Made this pie for Thanksgiving and my family absolutely loved it! The flavors are so delicious. Thanks for the easy to follow video too!

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Andrea
    November 28, 2020

    Big Hit at our Thanksgiving table.
    Best Apple pie I ever made.
    Thanks

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Yay, love it! Thanks for your awesome feedback, Andrea.

      Reply

  • David
    November 27, 2020

    Made this for Thanksgiving. Flavor and crust were excellent. I will always use this pie crust going forward. My only complaint was there was a lot of free liquid at the bottom of the pie when I cut into it. I used 3 granny smith apples and 2 braeburn apples. I measured every ingredient and am not sure why there was the liquid at the bottom. It was still very good.

    Reply

    • Natasha
      November 28, 2020

      Hi David, make sure to let the pie rest and cool before cutting into it to give the juices a chance to thicken up and turn saucy, otherwise the slices will slide apart and be difficult to serve.

      Reply

      • David
        November 29, 2020

        That’s what I thought too. It rested a solid three hours before serving. It is truly a very minor complaint as it was delicious.

        Reply

  • CoJo
    November 27, 2020

    I really wanted to love this and I was so excited to make it. I watched the video multiple times, wrote out the recipe and followed it exactly. Unfortunately, I got a horrible, soaking mess. I have made apple pie before and would toss my apples in sugar before adding to the crust so they would release some of their water. Against my better judgment, I trusted this recipe and went forward without doing so. After the pie had cooked over and hour, I noticed liquid around the rim of the pie. To my surprise, I extracted 1 cup of liquid from my pie with an eyedropper!! (I have pics for proof) I am not a novice baker and I really wanted this recipe to work out. It ended up being a waste of 4 hours and a disappointment as my TG dessert. I also found the pie crust made only 1.5 rounds (although I may have rolled mine too thick). I also needed close to 9 tbsp of water to get it to even possibly hold together in a ball, and there were way too many apples for the amount of sauce. If I were to redo this, I’d dessicate the apples and use that juice in addition to the sauce. I’d probably also increase the sauce recipe by at least 1.5 times the original recipe. I also think it was too sour, so I’d up the sugar by 1.5 times as well. I think this has potential ultimately but needs some modifications. I like the idea of the sauce though. Hope this helps someone.

    Reply

    • Natasha
      November 28, 2020

      Hi, I’m sorry to hear that. This is a very popular recipe on our site. I am always happy to help troubleshoot. I’ve never had to extract liquid from my pies before and the liquid that does form helps to bake the apples to the right tenderness and forms that desirable saucy consistency in the cooled pie. I wonder if maybe the pie dish was too small for the number of apples or too many apples were used? Check the link above for the type of pan we used. I hope that helps for next time.

      Reply

  • Barang
    November 27, 2020

    Made your pie twice incl this Thxg, everyone loved it, great crust. 2 prob tho: 1) butter oozed out of the pan, 2) my lattice stayed, my apples deflated, creating a space in between. Used 8 apples (golden delicious, Fuji, pink lady, gala. What can I do different?

    Reply

    • Natasha
      November 27, 2020

      Hi Barang, make sure to pat down the apples a little bit before putting on the top crust – otherwise if you have any big gaps of air between the layers, it can cause gaps when the apples soften and settle down. Using a pie pan, butter should have stayed in the pan. Maybe try using a larger pie pan if you were seeing any drips over the top of the pan. I hope that helps for next time.

      Reply

  • Abegail B.
    November 27, 2020

    I have always been intimidated by making pies from scratch. After watching your videos, I gathered enough courage to make my first pie. My apple pie didn’t come out as beautiful as your’s, but it sure tasted great. Added a scoop of vanilla ice cream. Perfecto! I plan on making this again. Thank you for sharing your recipes.

    Reply

    • Natasha's Kitchen
      November 27, 2020

      That is so awesome! Great job for making a delicious apple pie on your first try. I’m sure it will be perfect the next time around.

      Reply

      • Mina
        December 1, 2020

        I’ve never baked a pie before but decided to try it this Thanksgiving since it was just our immediate family so no pressure if things went downhill and I’m soooo happy I went for it. I made your pie crust the night before to go with it too. It smelled amazing and tasted even better! Not to mention it looked beautiful for a first try. I made sure not to overfill the pie pan and there was no spillage at all. Cooked perfectly and you’re so right, the crust is also the star haha. Thank you Natasha!!

        Reply

        • Natashas Kitchen
          December 1, 2020

          Awww, that’s the best! Thank you so much for sharing that with me, Mina! I’m glad you all enjoyed this recipe!

          Reply

  • Grace
    November 26, 2020

    Hi,

    Followed the recipe to the T, and I am a solid baker. After baking is as instructed, the apples were still raw, the lower crust was doughy and the pie was not sweet enough. Took one bite and dumped it in the garbage. Total disappointment, I am sorry to say.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      So sorry to hear that this didn’t work out for you. That never happened to me before, could you share what type of apples you used?

      Reply

      • Grace
        November 27, 2020

        Hi Natasha. I used Granny Smith and sliced very thin. The lower crust was still doughy after baking it as instructed and the apples were still halfway cooked. I hear how successful most people were and I’m very puzzled. I did not bake immediately though. I made it and baked it three hours later. Not sure if this makes a difference ?

        Reply

        • Natasha
          November 28, 2020

          Hi Grace, the pie dough does risk getting doughy if you don’t bake the pie right away. Baking right away would make all the difference.

          Reply

          • Grace
            November 28, 2020

            Thank you so much sweet Natasha. I’ll try it again since so many here rave about it; must have been something I did. 🤗

            So kind of you to respond.

    • Kathy Heb
      November 27, 2020

      Unfortunately, I had the same issue. I used the Granny Smith apples. After serving it to my husband. He and I both agreed the apples were under cooked. I place the pie back in the oven at 350 degrees for an additional 45 minutes. The pie was finally fully cooked. I followed the recipe to the letter. The cooking time inadequate. The pie lacked the sweetness as I’m accustomed to in other recipes.

      Reply

  • Carla
    November 26, 2020

    While mine didn’t look as pretty as yours, it was seriously the best apple pie I have had in years. My husband’s Aunt before she passed, would always make him one every Thanksgiving. He said it was just as good as hus Aunt’s. Thank you!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      What an awesome compliment. Thank you for sharing that with us, Carla. I’m happy that you and your family enjoyed this apple pie!

      Reply

  • Stephanie
    November 26, 2020

    Hi there! This looks amazing! I’m about to try this recipe for the first time and I was wondering if I can use light brown sugar instead of regular granulated sugar?
    Happy Thanksgiving!

    Reply

    • Natasha
      November 26, 2020

      Hi Stephanie, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.

      Reply

  • Julia Adanalian
    November 25, 2020

    Hi, Natasha! Your apple pie is amazing! My entire family LOVES it!! Thank you!

    Reply

    • Julia Adanalian
      November 25, 2020

      Also, for your pie, do you have to use unsalted butter? I only have salted butter.

      Reply

      • Natasha
        November 25, 2020

        HI Julia, I have readers report great results using salted butter for the apple pie.

        Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

  • Lorraine Buckner
    November 25, 2020

    This our first time making this apple pie. It’s amazing

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Perfect! Thank you for your wonderful rating, we appreciate it!

      Reply

  • Alissa
    November 25, 2020

    Hi Natasha! I made this pie, with your delicious crust recipe, the other night with my young niece and nephew. We had a blast and the pie came out delicious! It was my first time making a crust, and can’t wait to do it again tomorrow. I felt accomplished! haha. Thank you for sharing, being thorough, and answering as many questions as possible for all who comment. You are appreciated!! Have a wonderful Thanksgiving with your family!!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hello Alissa, that is fantastic! So good to know that your family enjoyed this recipe and I hope this becomes a favorite for you all.

      Reply

  • Gilda
    November 25, 2020

    I am using an aluminum pan. Is it the same temperature and time??

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Gilda, I have not tested this in an aluminum pan to advise but I imagine small adjustments to bake time have to be made.

      Reply

  • Amy
    November 25, 2020

    I prepared myself for weeks to make apple pie for Thanksgiving 2020! Came out great! Thanks Natasha for making these recipes so easy.

    Reply

    • Natashas Kitchen
      November 25, 2020

      You’re welcome, Amy! I’m so glad you enjoyed that!

      Reply

  • Regina
    November 25, 2020

    Hello! I’m really interested in making this recipe soon, but I was wondering if I could use a metal pie pan instead of the one you used. Would it make a difference?

    Reply

    • Natasha
      November 25, 2020

      Hi Regina, that should work as long as the pie pan has good depth, otherwise the filling would overwhelm a short pie pan. See the one we linked in the post above for sizing reference.

      Reply

      • Jamie Anderson
        November 26, 2020

        Hi Natasha! Happy Thanksgiving! I’m making your apple pie and using your crust this time! (I cheated last time and bought a pre made crust). I noticed that in the video for the crust, you mention using an egg and sugar for the egg wash, but in the written directions, it says to use egg and water. Does either work?

        Reply

        • Natashas Kitchen
          November 26, 2020

          Hi Jamie, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.

          Reply

  • Suzzy
    November 25, 2020

    Hi Natasha!! I made this pie last week as a test run for thanksgiving for my family – it was a HIT! My elderly parents requested a pie with less sugar and I tried making the filling today with less sugar (1/4 cup) and less flour (1tbsp)..but the filling came out goopy and looked separated from the butter. What do you recommend I do if I would like the stove-top filling to be less sweet? Thank you!

    Reply

    • Natasha
      November 25, 2020

      Hi Suzzy, if you’ve already made the filling and it seems too sweet or if you are using sweeter apples and want to tone down the sweetness, I suggest tossing the apples in a little lemon juice to balance the sweetness.

      Reply

  • connie
    November 25, 2020

    I can’t wait to make this, apple pie is my daughters favorite, i was wondering what will be the best pre made pie crust. or can i use frozen one.

    Reply

    • Natasha
      November 25, 2020

      Hi Connie, I personally feel a homemade crust will look and taste best, but a pre-made crust will absolutely work for this apple pie recipe. Happy Thanksgiving!

      Reply

  • Allyson
    November 25, 2020

    Would it be alright if I thinly sliced the apples and then diced the slices in this recipe. I always like to dice my apples because they usually cook about the same and it’s a little easier to eat. I wanted to try a new recipe for Thanksgiving this year but I don’t want to mess it up.

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Allyson, I haven’t tested this, but I imagine that should work! If you experiment, I would love to know how you like that!

      Reply

      • Allyson
        November 27, 2020

        Such amazing results! Best Thanksgiving pie I’ve made! I got so many compliments yesterday. Thank you for this recipe; I will definitely use it in the future. Dicing the apples worked just fine as usual as well. Hope everyone had a great Thanksgiving 😘

        Reply

        • Natashas Kitchen
          November 27, 2020

          Thank you so much for sharing that with me, Allyson! I’m so glad you enjoyed that!

          Reply

  • Desiree
    November 25, 2020

    Hi Natacha, this is my third time making this pie and my oh my is it delicious. I have a question, though. The first time I made the filling it came out perfect. But the second and third time, after I let the filling cool it becomes very crumbly and is difficult to mix with the apples. I am not sure what I am doing wrong. Any tips or tricks? Thanks!

    Reply

    • Natasha
      November 25, 2020

      Hi Desiree, that can happen if you put warm filling on cold apples but not to worry – it will turn out beautifully after it bakes. That has happened to me before and it’s nothing to worry about.

      Reply

  • Teresa
    November 25, 2020

    Hi Natashas
    I just made your apple pie…
    Question..
    Your egg wash on recipe says 1 beaten egg and and 1 Tbsp of water..
    In your video you say 1 beaten egg and 1 Tbsp of sugar
    Just wondering which one to use
    Thanks

    Reply

    • Natasha
      November 25, 2020

      Hi Teresa, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.

      Reply

      • Yana
        November 25, 2020

        Oh no! I used tbsp of sugar!

        Reply

      • Julie
        November 26, 2020

        lol I caught that too–and wasn’t sure what to do—I went with the sweet and used the 1 tbsp sugar—no harm. I will correct my recipe. This is an excellent pie and you make it so easy to follow. Love that I found your blog.

        Reply

  • Donna Dec
    November 25, 2020

    Hi Natasha,

    Just made your recipe. I made the sauce, it came out fine, however, i put it asside to cut up the apples and when it came time to mix in the sauce it was hard. i attempted to reheat it, but it appeared to separate. What did I wrong?

    Thank you,
    Donna

    Reply

    • Natasha
      November 25, 2020

      Hi Donna, that can happen if the apples were cold, but it’s no problem – it will come together beautifully as it bakes.

      Reply

    • Diana
      November 25, 2020

      My sauce also separated as well so I broke it into small clumps. I hope it doesn’t ruin my pie …

      Reply

      • Natasha
        November 25, 2020

        Hi Diana, nothing to worry about there. It will come together nicely in the oven.

        Reply

        • Diana
          November 26, 2020

          Thank you for responding back! It actually came out perfect despite my mistake with the sauce ^_^ so happy!!! My favorite part is your homemade crust!!!

          Reply

          • Natasha's Kitchen
            November 27, 2020

            Yay, so awesome!

  • Rebecca Buscemi
    November 25, 2020

    Hi, Natasha! This makes the absolute best Apple pie! I’ve made it a few times and it was great.

    BUT! The last few times I made it the sauce turned out really grainy and ruined the pie. Any tips??

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Rebecca, I haven’t had that experience, but it sounds like the sugar wasn’t fully melted? I imagine that to be the culprit.

      Reply

    • Jill
      November 30, 2020

      Hi, this sounds amazing!! You don’t blind bake your bottom crust though? What keeps it from getting soggy? Thank you!

      Reply

  • Dorothy
    November 24, 2020

    I’m planning on making this pie tomorrow! Thank you for this recipe. This will be my first apple pie! Love watching your videos!:)

    Reply

    • Natasha's Kitchen
      November 25, 2020

      I hope it becomes your favorite! Please let us know how you liked the recipe.

      Reply

  • Natalie
    November 24, 2020

    Hello to a fellow Slavic sister! If I were to use a 10in pie dish instead of a 9in, would I need to change any part of this recipe?

    Reply

    • Natasha
      November 25, 2020

      Hi Natalie, it would be a shorter pie in a 10″ pie dish, but that should still work. I have done this in a 9 1/2″ pie dish and it worked well.

      Reply

      • Jasman
        November 25, 2020

        Hi, I was just curious if I had to do the egg wash at the end because my family and I don’t eat egg. By the way thank you for this recipe I will try to make it tomorrow for thanksgiving, I have never had apple pie before it’s my first time, so exited. Thanks again 🙂

        Reply

  • Flora
    November 24, 2020

    Just wow!!! This was my first time making apple pie from scratch… and it exceeded all expectations!!! It’s to die for! I also used dairy free butter ‘earth balance’ since husband has dairy allergy. Everyone was impressed, I don’t think we can ever eat a store bought apple pie again. Thank you Natasha for all your recipes!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      That is so nice of you, Flora. Thank you so much for your wonderful comments and feedback. We appreciate it!

      Reply

  • Alyssa
    November 24, 2020

    Hi Natasha, my pie dish is a dark tin(as opposed to your glass or ceramic dish Ive seen you use in your videos). Will this affect the baking time?
    Thank you!

    Reply

    • Natasha
      November 25, 2020

      Hi Alyssa, it may affect the bake time slightly and you may end up with a little darker crust but the center still needs the same amount of time to soften the apples and thicken the filling adequately. As I wrote above, “Pectin breaks down and softens the apples at 175˚ so you want your pie filling to reach 175˚F.”

      Reply

  • Michelle Riegel
    November 24, 2020

    Hi Natasha! I was wondering if you have try putting brown sugar in your pie yet? I want to try putting brown sugar in the apple pie but I’m afraid it might come out wrong or soggy. I was thinking half a cup of white sugar and half a cup of brown sugar.

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Hi Michelle, I have not tried this yet but others shared that they used 1/2 brown sugar and 1/2 white sugar and that works.

      Reply

  • Paul and Maria
    November 24, 2020

    Hi Natasha! My wife and I made this pie a few weeks ago and it came out great and looked delicious. We made it again today and as it baked the filling got very wet/juicy and it came out the top and sides of the pie. We’re not sure what we did wrong. The only thing different we did was cover the edge of the pie with a silicone pie protector with 15 minutes left to bake. Could the pie protector have caused it?

    Reply

    • Natasha
      November 24, 2020

      Hi, the pie protector should not have caused that. My guess is that there were apples used in the pie which would cause it to bubble through the top and drip.

      Reply

    • Amy
      November 26, 2020

      I also just made this and the filling oozed out the top and over the sides of the dish during the last 15 minutes of baking. Thinking maybe my crust wasn’t tall enough, but any other thoughts? Other than that it was DELICIOUS!!

      Reply

  • Carolina
    November 23, 2020

    Hi, I made this last year but forgot how much sugar I put! I use half Honeycrisp apples and half granny smith. Should I cut down the sugar a bit (because of the Honeycrisp apples) or leave it as it is? Thank you!

    Reply

    • Natasha
      November 23, 2020

      Hi Carolina, I made this with a sweeter apple one year and cut the sugar in half. If using half of each, you might cut down the sugar by 1/4 cup or 1/3 cup.

      Reply

      • Carolina
        November 23, 2020

        Thank you very much! I’ll try it out. 🙂

        Reply

  • Linda
    November 23, 2020

    Hi Natasha, I was wondering if I could prep the pie a day before, put it in the fridge overnight and then bake it the next morning, would that work?

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Hi Linda, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I imagine that process will work too.

      Reply

  • Stella Kim
    November 23, 2020

    Hey! I haven’t tried the recipe, but how many days in advance can you make it and how can we store it?! I also commented this on your crust thinking it was the whole apple pie recipe 🙁 but when is the earliest i can make the pie? How many days advance? Thank youu

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Hello there, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time.

      Reply

  • Jordan Hill
    November 23, 2020

    Could I use golden delicious instead?

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Yes, that will surely work!

      Reply

  • Barbara Audino
    November 23, 2020

    I made the double pie crust recipe & love it but was not able to complete my baking the pies is the dough better to refrigerate or leave at room temp

    Reply

    • Natasha
      November 23, 2020

      Hi Barbara, I would refrigerate the pie dough and then let it rest at room temp for a bit just until it’s easier to roll out, but definitely refrigerate if not using right away.

      Reply

  • Hayley
    November 23, 2020

    I made the apple pie recipe, the crust was easy and had an awesome taste, but my apples were still crunchy. What could I have done differently ?

    Reply

    • Natasha
      November 23, 2020

      Hi Hayley, that can happen if the pie is not baked long enough (or if the oven runs cool then bake a little longer). Also, make sure to thinly slice apples.

      Reply

    • Carmen
      November 23, 2020

      Hi Natasha can I make the apple pie ahead of time and freeze it?

      Reply

      • Natashas Kitchen
        November 23, 2020

        Hi Carmen, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.

        Reply

  • Maureen
    November 22, 2020

    My family loved this apple pie…it’s a keeper! Thank you. I only wish their was a way to save favorite recipes on your web site!

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Thanks for sharing that with us, Maureen. We don’t have a feature like that on our website yet but thanks for the suggestion.

      Reply

    • Allyson
      November 25, 2020

      Hi! Have you tried bookmarking it? I do this all the time for my favorites. You can usually do it with every website

      Reply

  • Shameetha
    November 22, 2020

    Natasha, I love baking ur recipes. I want to make an apple pie from scratch this thanksgiving. I have an issue with my oven though. The temperature sensor does not work properly. I can bake at just one temp. Your recipe calls to reduce the baking temp which won’t be possible for me. Can u suggest if I can make this pie at just one temperature?
    Thanks

    Reply

    • Natasha
      November 23, 2020

      Hi, without testing it that way, there’s no way to say for sure, but if you are not able to reduce the temperature, you would definitely want to shield the pie so it doesn’t burn and get too brown on the crust. Reducing the temperature helps to give the apples adequate time to soften and cook through.

      Reply

  • Alyssa F
    November 21, 2020

    Hi! Your pie plate looks a bit deeper than mine and I’m wondering If that will have an effect on the recipe?

    Reply

    • Natasha
      November 22, 2020

      Hi Alyssa, if it is too shallow, it can overwhelm the pie with the number of apples (maybe cut down a little depending on the size difference). You would definitely want to place a sheet of foil under the pie to catch drips.

      Reply

  • Meytal
    November 20, 2020

    I made the apple pie last week and it was amazing!
    Thank you soooo much!

    Do you have a good recipe for traditional pecan pie?
    I’m hosting this Thanksgiving for the first time- i plan on doing most of the dishes from your blog!

    Reply

    • Natashas Kitchen
      November 20, 2020

      I’m so glad you enjoyed it! We do not have a pecan pie recipe at this time but I am adding that to my list of suggestions. We have our favorite recipes including pecans and walnuts HERE.

      Reply

  • Luci
    November 20, 2020

    Hi Natasha! If I don’t make a lattice top and just lay the whole crust over the top with a few slits, should I adjust the temperature and/or the cook time? By the way, love watching your videos! You make it fun! Thank you!

    Reply

    • Natashas Kitchen
      November 20, 2020

      Hi Luci, if any adjustments need to be made to bake time for that, they would be minor. I would watch it closely towards the end.

      Reply

  • Christine
    November 19, 2020

    Hello Natasha,

    Does the pie crust need to be blind baked prior to baking the whole pie?

    Thanks!
    Christine

    Reply

    • Natashas Kitchen
      November 20, 2020

      Hi Christine, blind baking the pie crust is not necessary for this apple pie.

      Reply

  • Suzie
    November 19, 2020

    I am making this pie with my two boys for Thanksgiving. My first pie ever! Your recipe and straight forward directions give me confidence. Question…
    Your video says to make the egg wash with an egg and sugar, but the written recipe says an egg with water. Which is correct? We can’t wait to taste this!!!

    Reply

    • Natashas Kitchen
      November 19, 2020

      Hi Suzie, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.

      Reply

  • Shebakes
    November 19, 2020

    I plan on making this for a Friendsgiving. Would it be better to make the dough, filling and assemble the pie to be baked at my friends house? Or should I bake it the night before and reheat it?

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Hello there, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven.

      Reply

      • Rose
        November 21, 2020

        Hi,

        If reheating the next day, what temp and how long do you recommend? Will it be soggy if made ahead and reheated?

        Reply

        • Natashas Kitchen
          November 21, 2020

          Hi Rose, we’ve also eaten this fresh, but you can preheat the oven to 350 degrees Fahrenheit. Place the apple pie on a baking sheet; lightly cover the apple pie with aluminum foil. Place the pie in the oven for around 15 to 20 minutes.

          Reply

  • Annette
    November 18, 2020

    Hi Natasha. I made the Apple Latice pie. The only thing I changed was salted butter for the sauce. Only because I didn’t have unsalted butter.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Sounds good, I hope you enjoyed it!

      Reply

  • Vanessa
    November 18, 2020

    Hello Natasha,

    I love your receipe and your enthousiasm in your video. Thanks a lot for that. We perfectly understand when you speak english even if we’re french. The only difficulty is to well transform 1/3 1/2 cup in grams or cl. Even if I check on internet itsn’t really reliable. I would like to taste your apple pie but could you please just confirm me flour quantity for your crush pie because I calculate 120 grm for 225g butter it seems wird. thanks for you reply

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Most of our new recipes have already conversion to grams. If you’re at the recipe, click Jump to recipe then click Metric. You may also use this Ingredient Weight Chart for accurate conversion. I hope that helps.

      Reply

      • Van
        November 25, 2020

        Thanks a lot!!! it was so delicious. Everybody loves it. My daughters and I love watching your videos. You have fans in France. Thanks

        Reply

        • Natashas Kitchen
          November 25, 2020

          Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles

          Reply

  • Yie Lin
    November 18, 2020

    Hello from Singapore! Followed this recipe to the dot and it was awesome! It was also my first time pie from scratch. Thank you, Natasha! Your recipes always work!

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Hello Yie, I hope you’re doing great in Singapore. Thanks for sharing that with me and good job for making a great pie on your first try!

      Reply

  • Kelli
    November 17, 2020

    Is it possible to freeze this pie for later use? Would I do that before or after baking it? Thank you!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hi Kelli, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Patty
    November 17, 2020

    I have never made a pie from scratch in my life. This recipe was amazing. Thank you.

    Reply

    • Natashas Kitchen
      November 17, 2020

      Awww that’s the best! Thank you so much for sharing that with me.

      Reply

  • McKayla
    November 17, 2020

    Hi Natasha, I made this recipe last year for Thanksgiving and it was amazing! Everyone loved it.
    The only thing was that I made it the day before, and the day of, the filling had sunken. The crust was still in a dome, but the filling had sunken from the day before. Is this normal? What can I do to avoid this?

    Reply

    • Natasha
      November 18, 2020

      Hi McKayla, I haven’t had that happen with this pie. I would suggest patting down the filling before adding the top crust so there aren’t any air gaps between slices and that will help it settle more naturally without any gaps after baking.

      Reply

      • McKayla
        November 22, 2020

        I will do that this year. Thank you!

        Reply

  • Natalia
    November 16, 2020

    OMG, this is the best apple pie I have ever tried and this is the only recipe I will ever use for it. The whole pie is gone in a day. Thank you!

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Awesome! Thank you so much for sharing that with us, Natalia. We appreciate it!

      Reply

  • Cindy
    November 16, 2020

    I was wondering if this apple pie recipe could be made and frozen to be baked later?

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi Cindy, I haven’t tested that to advise. Let us know how it goes if you decide to do an experiment!

      Reply

  • Paul
    November 15, 2020

    Love this! Tried it out and it tasted really good. The crust was excellent! The filling though turned out to be quite runny and liquid (tasted good nonetheless). I followed the recipe to a tee so i’m not sure what went wrong. Any advice how to avoid a runny filling?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hello Paul, I’m glad you liked the pie crust. Without being there it is hard to say but it can be anything from oven calibration to the ripeness of the apple – if that makes sense. I do recommend reading through our reader’s comments, we find there are some great suggestions there.

      Reply

  • Abby Meldrum
    November 14, 2020

    So delicious! I made it for my family and they enjoyed it! I used a different homemade crust recipe and it was still delicious. The apples were yummy and the recipe was not too hard to follow! Thank you.

    Reply

    • Natashas Kitchen
      November 14, 2020

      Thank you for sharing that with me, Abby! I’m so glad you all enjoyed this recipe!

      Reply

  • Elvira
    November 14, 2020

    Hi Natasha! just a quick question, can I use this sauce if I want to use plums instead of the apples?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hello Elvira, I haven’t tried using plums instead of apples but I imagine that should work just fine. I think it’s worth experiment with, if you try it, please share with us how it goes.

      Reply

  • Nikki
    November 12, 2020

    Amazing recipe. Absolutely divine!!!!! I used my own crust recipe but this filling was PERFECT. I will be using this from now on.

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Hello Nikki, so great to hear that you loved this recipe. I hope you can also try our pie crust recipe next time.

      Reply

  • Felice
    November 12, 2020

    I love your recipes! I was thinking of making an apple cranberry pie this Thanksgiving and your apple pie looks amazing, do you think if I reduce the amount of apples and add cranberries this will work out?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hello Felice, I have not really tried that yet to advise but I think it’s worth trying. If you do an experiment, please share with us how it goes!

      Reply

      • Felice
        December 3, 2020

        Hi, I did make this with cranberries! I used a bit fewer appples and about 11/2 c cranberries. It did bubble over a bit but I might have filled the pie to full. But it was delicious.

        Reply

        • Natashas Kitchen
          December 3, 2020

          I’m happy you enjoyed this Felice!

          Reply

  • Ines
    November 12, 2020

    Natasha, I wanted to let you know that during Thanksgiving, I have to prepare two apple pies for how much my family loves your pie recipe. Of coarse, there will be a pumpkin pie too.

    Reply

    • Natashas Kitchen
      November 12, 2020

      Yum! That sounds like a perfect Thanksgiving menu! Thank you for sharing that wonderful review with me, Ines!

      Reply

  • Margaret Mumford
    November 10, 2020

    I made this pie tonight and my family also said it was the best pie they’d ever had. Absolutely devoured it. Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 10, 2020

      That’s just awesome, Margaret! Thank you for sharing that awesome review with me!

      Reply

  • Patti
    November 10, 2020

    I made this pie, it’s absolutely delicious! My family says the best they’ve ever had.

    Reply

    • Natashas Kitchen
      November 10, 2020

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

      Reply

  • Amanda
    November 9, 2020

    I want to start by saying I was never a pie person but I had a lot of apples on hand, love to cook new recipes, and my husband likes apple pie. When I say this is the best discovery I’ve come across super easy to make your crust and filling and me and my husband can’t stop eating it. This one is definitely for the books. Followed the recipe exactly and so happy with the result

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Becky Bravo
    November 9, 2020

    This was one of the best apple pie recipes I’ve tried. Absolutely delicious. Even the day after, the crust was not soggy and the filling did not get runny. I did sprinkle some course sugar on top after brushing on the egg wash. Gave it a wonderful crunch.

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • samana
    November 9, 2020

    Hi Natasha,
    Im going to make this for thanksgiving. Can I make it the previous day and refrigerate it? should I warm it before serving?

    Reply

    • Natasha's Kitchen
      November 9, 2020

      Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.

      Reply

      • samana
        November 12, 2020

        Could I prepare it and put it in the fridge and then cook it the next day while dinner is on?
        or is it better to just bake it the previous day and just reheat at that time.

        Reply

        • Natasha's Kitchen
          November 12, 2020

          Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.

          Reply

  • Foodie Moovies
    November 7, 2020

    Delicious! Everyone that tried it had seconds. I was asked to make it again for our Thanksgiving dinner.

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Fantastic, this is going to be perfect for Thanksgiving dinner!

      Reply

  • Denise
    November 7, 2020

    Natasha, I’m all set to make the pie filling and just realized I don’t have unsalted butter! Will salted make a huge difference?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hello Denise, salted butter will work just fine.

      Reply

  • Irene
    November 7, 2020

    Hi Natasha! I’ve tried this recipe as a whole pie and it came out phenomenal! Would this work for mini pie treats in small disposable aluminum pie dishes ? I don’t see why not, but maybe adjusting bake time and temp?

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Irene, I bet that could work! Here’s what one of our readers wrote: ” I made mini apple pies with this recipe, it turned out so amazing! My whole family loved it. The process also doesn’t take too much time, and it’s not difficult. It’s a must-try recipe!!!” I hope this is helpful!

      Reply

      • Irene
        November 8, 2020

        Thank you! Will definitely try it for Thanksgiving

        Reply

  • Jacque
    November 6, 2020

    Hi Natasha, If I use Jonathan apples would I still use a cup of sugar for the sauce? Looks so good

    Reply

    • Natasha
      November 7, 2020

      Hi Jacque, I would personally cut the sugar down by at least 1/3 cup or you will have a very sweet pie. I would also add lemon juice (see my tips in our Dutch Apple Pie recipe for using different apples).

      Reply

  • Jenny Merrison
    November 5, 2020

    Hi, I made your apple pie today and although I have been baking pies all my life this has to be the best recipe I have ever used. The sauce was lovely. Here in England, we have a special baking apple called Bramleys which are quite tart. They can also be quite big. . I used 2 of these apples and the sauce was just the right sweetness for these apples. Will certainly make this pastry and recipe again. Many thanks

    Reply

    • Natashas Kitchen
      November 6, 2020

      Wow! Thank you so much for sharing this amazing review with us! That’s so great!

      Reply

  • Amy Quinlan
    November 5, 2020

    This was the best pie I ever made!! So easy and it baked like a charm. I used a tart shell and made a pate brisee (Martha Stewarts recipe ..the very best) Everyone raved about the pie. Will add to my thanksgiving recipe list.

    Reply

    • Natashas Kitchen
      November 5, 2020

      That’s just awesome, Amy! Thank you for sharing that wonderful review with us!

      Reply

  • Marjory
    November 4, 2020

    Hi Natasha! I’ve never made a pie in my life and since I stumbled into your website, boy I’ve been doing your apple pie every month now! It’s a fool proof recipe! I even used your pie crust recipe to make other pies. I’m like a crazy pie lady now haha

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Wow great job to you, Marjory! Keep up the good work and I hope you love every recipe that you try.

      Reply

  • Eleftheria Demetriou
    November 3, 2020

    can you please tell us how much gr are the 8 Tsp butter please ?

    Reply

    • Natasha
      November 3, 2020

      Hi, 8 Tbsp is 113 grams. If you click the metric button in the recipe card, you will find the conversions.

      Reply

  • Catherine
    November 1, 2020

    I’m making your pie today wish me luck!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Sounds like a great plan, I’m sure it will be awesome!

      Reply

      • Karen
        November 2, 2020

        Excellent pie recipe! My family really enjoyed this. I would like to make this again. What changes should inorder to freeze for later use?

        Reply

        • Natasha's Kitchen
          November 2, 2020

          Thank you, Karen! I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.

          Reply

  • Kallah
    November 1, 2020

    Hi, in the recipe for the egg wash you tell us to use egg and water. In the video you tell us to use egg and sugar…..which is better and why?
    I thought I was the only one that uses a melon baller to remove the cores :). I have been doing that for over 15 years 🙂

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Kallah, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.

      Reply

  • Samantha
    October 31, 2020

    Hello, about to make this recipe and I’m wondering if I can double the recipe for the filling?

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Samantha, You can double the recipe for the filling, are you planning on using it for another recipe?

      Reply

  • Nadia
    October 30, 2020

    Hi Natasha,

    Let me start with saying that your upbeat videos are fun to watch. I was never into baking but now that I have a 3 yr old granddaughter I am becoming more interested. And for the first time in my life I made I tried your apple pie for one of my kids birthday and it was a success and everyone loved it. I will be using your baking recipes from now on.
    Keep up the good work.
    With love from Canada.

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Nadia, I’m so happy to hear that! Thank you for this wonderful review!

      Reply

  • Natalie
    October 30, 2020

    Hi Natasha,

    I just made this recipe in a glass pie dish. When I took it out I looked at the bottom and right in the center it appears that the crust is either undercooked or possibly has that “wet” look due to too much filling possibly trying to seep it’s way through the crust. Again this is only on the bottom and I can see this because it’s a glass pan. The top is golden brown as well as the sides. Would you advise baking it a bit longer? Other than that it looks amazing and I can’t wait to try it!

    Reply

    • Natasha
      October 30, 2020

      Hi Natalie, you could bake an extra 5-10 minutes but tent with foil if it is browning too much. It could be due to overfilling with apples.

      Reply

  • Jo Ann
    October 28, 2020

    Thank you for sharing this recipe. I love apple pie but my apples are always hard. I tried thinly slicing the apples the way you said and used this recipe. I will always uses this recipe. The pie was wonderful. Apples are tender.

    Reply

    • Natasha
      October 29, 2020

      I’m so glad you enjoyed our apple pie recipe.

      Reply

    • Todd
      November 14, 2020

      The pie came out great, but my crust… it keeps cracking when I try to roll it out. More water? Less? A few more pulses?

      Reply

  • stacy
    October 27, 2020

    Yes, use this recipe…it is the absolute best!!!!

    Reply

    • Natashas Kitchen
      October 27, 2020

      Thank you for that wonderful review, Stacy! I’m so glad you enjoyed it!

      Reply

  • Deb Shepherd
    October 27, 2020

    Just tried this Apple pie recipe. It does take a lot of time to prepare but I made my crust dough the night before so that saved a bit of time. It was my first time making a pie crust from scratch (at 66 years old). Your instructions are very easy to follow. I couldn’t find a pIace to attach a pic – not as pretty as yours but was fun to make & I can’t wait to taste it tonight for our dessert!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Hello Deb, good thing you prepared the dough ahead of time. You just really need to have a bit of patience for this one but it’s totally worth it. I hope this becomes a favorite for you!

      Reply

  • Manana
    October 27, 2020

    Hi Natasha, please tell me, can this apple pie be made in the form of glass?😊

    Reply

    • Natasha
      October 27, 2020

      Hi, that should work but I would recommend a deep dish pie pan for this recipe or it would overflow a standard pie pan such as one you would use for pumpkin pie.

      Reply

  • Ali
    October 26, 2020

    Just made this for the first time and it is amazing! I made the dough two days ago and left it in the fridge. It was so simple yet so delicious. My entire family devoured it… even my picky 4 year old!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Hello Ali, thank you for sharing your good experience with this recipe. It’s great to hear that your family loved this apple pie! I hope you and your fam will love every recipe that you try.

      Reply

  • Vicki Swinson
    October 25, 2020

    My daughter and granddaughter said this was definitely the best apple pie ever! The lovely pastry was so easy and the filling delicious, the sauce is brilliant.

    Reply

    • Natasha's Kitchen
      October 26, 2020

      That is so sweet of them. Thank you for sharing that with us, Vicki!

      Reply

  • Joseph
    October 25, 2020

    very nice crust. Granny Smith a must. Mom always one Mckintosh makes a juicy filling. ” GOOD Eating ‘

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Thanks, Joseph and I agree, granny smith is the best one to use for apple pies.

      Reply

  • Lori
    October 24, 2020

    Hi Natasha, Apple pie is one of my favorites and Ive made many with different recipes. This was by far the best apple pie I’ve ever made! Simply delicious! Thanks so much for sharing this recipe! It is my new go-to!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      So wonderful feedback. Thank you so much for your great review, Lori!

      Reply

  • Anna
    October 24, 2020

    I cannot make pie crust for the life of me, but this apple pie filling is to die for. I have this twice for my son and husband and they loved it. Even my daughter-in-law who is not an Apple pie eater loved it. This is a great recipe! Thank you!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Yay so fantastic! Thank you for your great feedback, Anna.

      Reply

  • Anonomous
    October 24, 2020

    I want to ask if I can use store-bought crust

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi, I have not tried this with store-bought crust but a few of our readers have reported great results. If you do the experiment I would love to know how you like that.

      Reply

    • Anonymous
      November 12, 2020

      I used store bought refrigerated pie crust and it came out perfect.

      Reply

      • Natashas Kitchen
        November 12, 2020

        Thank you so much for sharing that with me! That’s so great!

        Reply

  • Janet
    October 24, 2020

    I am baking this pie but my oven doesn’t seem to cook the crust where it is too brown on top and soggy on the bottom. I have a thermometer in there but have this issue with all baked goods. Is there a certain rack you put it on. It has 6 levels. On a happier note the pie crust recipe is awesome! Will let you know how this turns out!

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Janet, I’ve never had that experience either. Did you use a different kind of pan (possibly a foil pan?). Also, make sure to bake in the center of the oven on conventional bake mode (not convection). I hope that helps.

      Reply

  • Dorothy
    October 23, 2020

    I love the way my pie tastes, but it falls apart when putting on plate. Yours stayed together. Suggestions

    Reply

    • Natasha
      October 24, 2020

      Hi Dorothy, make sure to let it cool before slicing. If the pie is too hot in the center, the filling won’t set and will slide apart when sliced.

      Reply

  • Barbara T
    October 23, 2020

    I have made this pie and it is ABSOLUTELY the best pie I have made in 30 years. It’s perfect

    Reply

    • Natashas Kitchen
      October 24, 2020

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

      Reply

  • Adam Gosztola
    October 23, 2020

    This thing was amazing,
    I followed the majority of the instructions and added a few twists, I added some vanilla extract and some nutmeg to the apples, and I used my fingers to rub in the butter (because I don’t have a food processor, and the resulting apple pie was incredible. When the pie hit the table, people stoped talking, by the end of that night, the pie glass was empty. Thanks for the awesome recipe Natasha! I look forward to new ones to come.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Yay so fantastic! Thank you so much for sharing that with us. It is so heartwarming to read nice comments and feedback like this.

      Reply

  • Kathleen Darragh
    October 23, 2020

    Hi Natasha
    I am going to make your apple pie today. One question: can I substitute gluten free flour for regular plain flour?
    Thanks!

    Reply

    • Natashas Kitchen
      October 23, 2020

      Hi Kathleen, I haven’t tested this with gluten-free to advise. If you experiment I would love to know how you like that.

      Reply

  • Laura C.
    October 22, 2020

    Hi. Sorry if this is a duplicate questio, I can’t find the other one I posted. Do you use a regular or deep dish 9 inch pie plate for this recipe? Thank you.

    Reply

    • Natasha
      October 22, 2020

      Hi Laura, mine is a deep dish and that would be safer to avoid drips in the oven.

      Reply

  • Claudio
    October 22, 2020

    Hi, this looks delicious 😋, I am going to try this today, just wondering is the oven temperature with/without fan?

    Reply

    • Natasha
      October 22, 2020

      Hi Claudio, we use an electric oven and put it on the regular bake mode (not convection/ fan mode)

      Reply

  • ALY
    October 21, 2020

    Try adding a cup of cider instead of water, will give the filling a bit more punch.

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Thanks for the tip, Aly. I should try that next time.

      Reply

  • Laura C
    October 21, 2020

    Hi Natasha. I want to make this very soon and was wondering, is this a regular 9 inch pie plate, or a deep dish? Please let me know. Thank you!

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Hello Laura, just the regular dish.

      Reply

  • Cristal G Guerra
    October 21, 2020

    Hi natasha, i love the way you cook. I am a big fan of all your recipes. In fact i cook one of your recipes for dinner every night. I just have a little question. On the apple pie filling, is this recipe good for canning? I have a ton of apples and i will love to can some. Thank you.

    Reply

    • Natashas Kitchen
      October 21, 2020

      Aww, thank you so much for sharing that with me, Cristal! I haven’t tested this by canning it to advise if you happen to experiment though I would love to know how you like that.

      Reply

      • jeanne Fowler
        November 16, 2020

        I have been making pies for many, many years and can’t wait to try this crust. I always use crisco. I’m making
        an apple cobbler for an after funeral meal this week & going to try this crust. My pie recipe is about the same; I squeeze lemon juice over mine and use 1/2 brown sugar and 1/2 white sugar. I rarely use a recipe for any thing except cakes. I just add a little of this and a little of that. I’m almost 93, so I’ve had a lot of practice.

        Reply

        • Natashas Kitchen
          November 16, 2020

          I hope you love this recipe, Jeanne!

          Reply

  • Kat
    October 19, 2020

    Hello Natasha,
    I am a big fan of your reci-‘pies’!!!
    One question I have about the crust:
    Do I need to put in all of the water? I have tried other crust recipes in which I put in all the liquid, but the crust always comes out way too soft and mushy. (It’s very dry out where I live)
    And what would happen if I used brown sugar? Would you recommend it? Could I also add more spices if I please?
    Thank you so much!!

    Reply

    • Natasha
      October 20, 2020

      Hi Kat, I always use the same amount of cold water – as long as the ingredients are measured correctly (and not overmixed in the food processor), the proportions will work well. I haven’t tried adding anything else – I usually work with the filling for additional spices and flavorings and keep the crust simple.

      Reply

      • Kat
        October 20, 2020

        Oh yeah, that’s what I meant, about the spices, oops.
        I was about to print this recipe using metric, but the flour is still in tbsp. How much would it be in grams? Thanks again!!

        I also can’t believe you actually replied! Most others never do 🙁

        Reply

  • Terri Colley
    October 19, 2020

    In the oven as I write!, 1 mistake I put 1 & 1/2 tablespoons of cinnimon hope it still comes out! love your recipes, where’s that show???

    Reply

    • Natasha
      October 19, 2020

      Hi Terri, that is quite a bit of cinnamon. It will be a darker colored filling but should still be tasty.

      Reply

  • Jane
    October 18, 2020

    This came out sooo delicious! It certainly did not look nearly as pretty as yours but it was a big hit with the family. And fun to make!

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Hello Jane, I’m glad you enjoyed this pie! Thanks for your wonderful review.

      Reply

  • Tammy A
    October 18, 2020

    This looks so amazing! I am working on it right now! Question…in the video you say for the egg wash to mix an egg and 1 tablespoon of Sugar, but the recipe reads to mix the egg with 1 tablespoon of Water. Please clarify. Thank you!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Tammy, I recommend following the recipe as we also update some details in the recipe from time to time. I hope you enjoy it!

      Reply

  • Phil
    October 18, 2020

    I made this pie and goodness it was what a hit. Looked like your picture too. I will always use this recipe.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      I’m sure it was awesome! Glad you loved it, Phil.

      Reply

  • Maria
    October 18, 2020

    I just made this apple pie and we just loved it! My husband says it’s the best apple pie he ever had. Thank you for sharing this recipe

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Awesome! Thank you so much for you and your husband great review. I am glad you loved this pie!

      Reply

  • Beverly
    October 17, 2020

    Made this pie and it was wonderful. Lasted two day. I make a lot of your recipes. I’m making your cinnamon rolls tomorrow.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Beverly, I’m so glad that you are enjoying my recipes. I hope you love everything that you will try!

      Reply

  • J
    October 17, 2020

    I try so often to make pies and they always fail. This recipe I made for thanksgiving, was very nervous but they turned out amazing!! Best pie hands down, will be using this recipe from now on thank you!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Yay, so great to hear that it was successful! Great job too and I hope you love every recipe that you try.

      Reply

  • Novi Lasi-Sulistyo
    October 17, 2020

    Hi Natasha, yours is my go to recipe when making apple pie. Yours definitely my most favorite.
    But I haven’t been able to get lattice ribbon, my dough is always too soft. So I just cover the pie with crust. But, the crust surface always broken after cool down. Could you help me? Does living in tropical country contribute to the softness of the dough, which later affect the crust surface?
    Thank you for taking your time to read and answer it😀

    Reply

    • Natasha
      October 18, 2020

      Hi, that could have to do with the humidity. You might need slightly less water in your pie dough.

      Reply

  • Leah
    October 17, 2020

    I made this pie today, and the problem was I couldn’t stop eating it. It’s so…yummy! Thank you for such an amazing recipe.

    Reply

    • Natasha
      October 17, 2020

      Hi Leah, I am so happy to hear that you loved the apple pie recipe. Thank you for sharing that with me.

      Reply

  • Kelley
    October 16, 2020

    This apple pie was amazing !!
    -just wondering about freezing and thawing options

    Reply

    • Natasha
      October 17, 2020

      Hi Kelley, I haven’t tried freezing this whole pie but I think it would work.

      Reply

  • Gabriel Banegas
    October 16, 2020

    I just made this delicious pie for the first time and it smells and looks amazing… I can’t wait to start eating it..

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Super! I hope this becomes a favorite for you.

      Reply

  • Judith Dillon
    October 14, 2020

    Can I freeze your pie filling?

    Reply

    • Natashas Kitchen
      October 14, 2020

      Hi Judith, I haven’t tried freezing the filling alone with this recipe specifically. If you experiment I would love to know how you like that!

      Reply

  • Maria
    October 13, 2020

    I made this apple pie for Canadian Thanksgiving and my family loved it! I loved that it wasn’t as sweet and the apples cooked well. I baked the pie for exactly 1 hour.

    I followed the recipe and even made the crust a day before.

    Thank you for sharing this Natasha.

    Reply

    • Natashas Kitchen
      October 13, 2020

      That’s just awesome! I’m so glad your family enjoyed this Mari!

      Reply

  • Jenna Hobart
    October 13, 2020

    I have made many of your recipes and haven’t found one that wasn’t delicious – this one included!!! I was wondering if you have had any experience freezing this filling? I have found several freeze le apple pie recipes on Pinterest, but knowing how delicious this one is, I would love to use this recipe if possible!

    Reply

    • Natashas Kitchen
      October 13, 2020

      Hi Jenna, I know its possible but I haven’t tried it with this recipe specifically. If you experiment I would love to know how you like that!

      Reply

  • Jennie
    October 12, 2020

    I made this for my husband, using the all butter crust. WOW!
    It’s AMAZING! I will never go back to a shortening crust. The apple filling was delicious too. I enjoy your videos and recipes. I have made several and have been please with every one. Thank you for the recipes and the videos. They are very helpful!

    Reply

    • Natashas Kitchen
      October 12, 2020

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

      Reply

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