Apple Pie Recipe with the Best Filling (VIDEO)
Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!
We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
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Apple Pie Recipe:
This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Apple Pie Crust:
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
- Granny Smith – firm, tart and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Pie From Browning Too Fast:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
More Fall Baking Recipes:
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake – the frosting is incredible!
- Cinnamon Rolls – easy, quick rising
- Baklava – timeless (and freezer friendly)
- Pumpkin Cheesecake – decadent and simple
- Homemade Caramel – add this to your fall baking
- Pumpkin Bread – serve with honey butter
Watch How to Make Apple Pie:
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe with the Best Filling
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
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Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
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Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
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Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
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Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
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Bake at 425˚F 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this pie and double crust recipe today using monk fruit instead of sugar and it was delicious!
Great to hear that you loved the result!
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
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.
Love this recipe!
Can you prepare and freeze uncooked?
Would you bake from frozen?
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.
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
That’s great, Ashleigh. Thank you for sharing.
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?
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.
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!
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.
Best apple pie I have ever made. Thank you for that recepie.
Aaaw, thank you!
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!
I’m sure her version is delicious too, glad you also loved this!
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?
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!
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.
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!
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 🙂
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.
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!
I’m happy to hear that your family loved this recipe!
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!
So glad you loved this recipe.
Can I make the pie filling and freeze it until I am ready to use?
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!
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.)
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.
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!
That’s great, Giselle! Makes me happy that this recipe is loved! 🙂 Thank you for sharing.
I made this pie and is delicious. The crust is sooo good as is the filling. The best ever.
I’m so happy you enjoyed that. Thank you for sharing that with us, Mary!
Ai added two tablespoons of maple syrup. And a dash of nutmeg. Really good
Good to know that you enjoyed it!
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?
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.
3.5 stars. Not a real pie eater. HOWEVER for my taste buds… its a bit too sweet. My 14 yr old likes it
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??
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.
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!
Thank you, Geraldine. I’m so glad you love my recipes. Thank you for sharing.
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!!
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.
Question. Would you do brown butter in the ‘roux? Have you tried that?
Thank you
Joan
Hi Joan! I have not tried it. 🙂
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?
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.
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.
Hi Cat! That’s wonderful! I’m so glad it turned out well for you and so glad it was enjoyed! 🙂
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!
Wow, that makes me so proud! Congratulations and thanks a lot for sharing that with us.
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!
Love it! Thanks a lot for your good comments and feedback, Lindsay. So happy to have read your message!
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?
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.
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
Thank you so much for sharing that with us, Heather!
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!
That’s wonderful! Thank you for sharing, Lucia!
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.
I hope you love this recipe, Brenda! 🙂
Hi!
I am anxious to try your recipe! Isn’t lemon juice or Fruit Fresh needed to prevent the apples from browning?
Hi Karla, that’s usually best for fresh/ uncooked fruit. Since this is being baked it’s not needed.
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 😅
Oh and I used red apples (not sure what kind-)
Thanks for the recipe btw
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.
Hi Natasha I love your recipes… I was wondering if I could freeze the filing?
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!
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?
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.
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.
You’re welcome, Leslie. I hope you’ll enjoy all the recipes that you’ll try!
Beautiful pie, Natasha! I’ve just made my second one this week!😍😍😍
Love that you’re enjoying it a lot!
Hi, is it possible to get the entire recipe in grams? Clicked the metric system but not all te measurements converted. Thanks!
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.
Made this pie a few times already! Absolutely great and tasty!
Thank you for sharing Natasha!:)
You’re welcome! I’m so happy you enjoyed it, Veronika!
This was the best apple pie I’ve ever made and tasted in my whole life honestly it’s a 10/10
Wow, thank you for the perfect rating. Love it!
Best apple pie I have ever made! And most praised dessert ever! Thank you so much for such gastronomic pleasure!
Wow, thanks so much for the awesome feedback!
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.
Nice to know that you enjoyed the recipe! Thanks a lot for sharing that with us.
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! 🙂
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.
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?
Hi Blaine, If they are sweeter apples, I would use less sugar, otherwise everything else should be about the same.
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!
Love it! Thank you so much for the great feedback, Melissa.
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!
That’s wonderful, Gail! So glad you found this recipe. Thank you for sharing.
Your video says egg and tablespoon sugar for the egg wash, but the recipe says egg and tablespoon water?
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!
The crust recipe mentions blind baking but the recipe here says to chill then bake? Should I blind bake the crust? Thanks!
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.
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.
Thank you for sharing, Hal! I’m so glad you loved this recipe.
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
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!
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.
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?
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.
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!
That’s just awesome! Thank you for sharing your wonderful review, Ken!
This Recipe always ends up delish every time I make It! Superb! – A.R.E.M.
I’m so glad you enjoyed it!
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.
I’m so glad you loved it, Donna! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, I checked the Amazon Shop link, didn’t see any pie server on it.
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.
Thanks Natasha, that was my third try to reply. I’m not sure what the problem was, my replies kept disappeared after submission.
How long is this pie good for in the fridge? I made everything from your website. The dough and everything.
Hi Belle, I haven’t refrigerated this for more than 2-3 days.
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.
Hi Cheryl, that is wonderful! So glad you enjoyed this recipe. It is one of our personal favrites. 🙂
The pie is delicious! I used Granny Smith apples and of course your pie crust recipe.
Thank you! So glad you enjoy this recipe. It really is delicious. One of our favorites. 🙂
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
Thank for the awesome feedback, Lisa. So happy to hear that you loved this recipe!
Hi Natasha! This is my go-to apple pie recipe. So delicious! How would I bake it using a convection oven?
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.
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!!
Sounds great! Good to know that the substitute that you used worked well too. Thank you for sharing!
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.
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!
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 😣
Hi Leticia, I recommend following the written recipe at all times. I hope you love it!
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.
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.
Glad to hear that you both liked this recipe, Stefanie. Thanks a lot for sharing!
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.
Love this, thank you for sharing that with us, Mary! I’m so happy to know that this apple pie was a huge hit!
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 ❤️🩹 🇺🇦
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!
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.
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.
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!
That’s so great! It sounds like you have a new favorite, Wendy!
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.
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.
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.
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!
In video you said add egg and sugar on top of crust…instructions say water and egg. I made this and it was perfect.
I recommend following the written recipe at all times. Good to hear that you enjoyed the recipe!
In a pinch, can I substitute store bought crust instead to save me a little time?
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!
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!
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.
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!!
So glad you liked it! Thanks a lot for sharing that with us.
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
This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hi. 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
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.
You said brush on the top with egg and sugar but the recipe says 1 egg and water. Can you clarify that, Thanks
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.
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.
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!
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.
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.
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!
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
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.
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
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.
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!
I’m happy to hear that it’s now one of your favorite recipes, Maggie. Thanks a lot for sharing that with us.
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?
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!
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! 🙂
Wow, that is so awesome! Great to hear that the recipe was a huge hit. Thanks a lot for the good review.
My first lattice style pie! The recipe was easy to follow and the video was quite helpful. It turned out wonderfully!
I’m so glad you enjoyed it! Thank you for the wonderful review, Hannah!
I’ve been making apple pies for years and your surprise filling is a game changer! Thank you for sharing!
I’m so glad you found my recipe, Paola! I’m happy you enjoyed it!
I added 1/2 teaspoon of allspice to the apple pie filling. Mmmmmmm!
Great idea, Richard! Thank you so much for sharing that with me.
Amazing pie! My family loves it, especially my dad! Wondering what you recommend for reheating?
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.
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?
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!
Hi made your apple pie. But filling came out to be much more than expected. what can I do with excess apple pie filling.
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!
The absolute best crust and pie ever!!!! From now on I am only using your recipes because they are all fantastic. Thank you Natasha. 💜💜💜
You’re welcome! I’m so happy you enjoyed it, Helen! I can’t wait for you to try more!
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.
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.
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?
Hi Oksana, one of my readers mentioned they made the dough two days ahead and left it in the fridge! I hope this helps!
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 !!!
You’re welcome! I’m so happy you enjoyed it, April! Happy New Year!
Amazing Pie and even better filling! Loved everything about this recipe. Added to favorites!
I’m so glad you found a favoirte! Thank you so much for sharing that with me, Rose!
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.
Hi Elzbieta! I’m so glad you enjoyed this recipe!
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!
You’re most welcome, Barb. Thank you for your good comments and feedback!
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?
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.
Perfect! I’ll give it a try the way you suggested. Thanks for getting back.
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?
Hi Anna, If you are using sweeter apples, I would use less sugar, otherwise everything else should be about the same.
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
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.
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.
This is the perfect treat for Christmas diner! I’m so glad you enjoyed it!
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.
Wow! I love that you had so many of my recipes at Christmas Dinner! That’s just awesome!
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
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.
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
Nice one, Julie. I’m happy to hear that this is by far the best apple pie for you!
Nice one, Julie. I’m happy to hear that this is by far the best apple pie that you’ve tried!
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! 💕
You are so welcome! Great to hear that the recipe was a huge hit.
I saw you commented that you can REHEAT the pie at 350 degrees but for how long should it be in the oven??
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.
hello! im currently at school and don’t have a food processor, could a blender be used instead of a food processor?
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.
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?
Hi Paulett, It will work, just keep in mind the filling will be slightly darker using brown sugar.
Hi Paulette. I use half and half and my family raves about it. Gives it a stronger caramel flavor which I like.
Loved the crust and filling. I have never made pie filling with a sauce and it tuned out wonderful.
Thank you,
Isn’t it amazing, Karen! I’m so glad you enjoyed it!
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!
Hi Lydia, it reheats well in the oven. I set my oven to 350.
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!
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
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.
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.
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
That’s so great! Thank you for your amazing review, Betty!
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?
Hi Anna, I haven’t had that experience – did you possibly slice your apples too thinly or bake in a convection oven mode?
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.
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.
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?
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.