Apple Pie Recipe with the Best Filling (VIDEO)
Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!
We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
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Apple Pie Recipe:
This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Apple Pie Crust:
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
- Granny Smith – firm, tart and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Pie From Browning Too Fast:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
More Fall Baking Recipes:
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake – the frosting is incredible!
- Cinnamon Rolls – easy, quick rising
- Baklava – timeless (and freezer friendly)
- Pumpkin Cheesecake – decadent and simple
- Homemade Caramel – add this to your fall baking
- Pumpkin Bread – serve with honey butter
Watch How to Make Apple Pie:
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe with the Best Filling
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
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Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
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Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
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Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
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Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
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Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Easy Pie Crust Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’ve just cooked your amazing pie recipe. I haven’t tasted it yet as I’m taking it to a special dinner. The instructions are super easy to follow. Thanks for this great video
I hope you love it and thanks for sharing that with us.
DELICIOUS. Will always make my apple pie this way. Made it for company and they loved it as well.
That’s so great! It sounds like you have a new favorite, Doris!
Hi
I want to make individual 5″ pies. Can I use this recipe and divide the filling? Will your pie crust recipe also work on these small tins? How long will the pies last in fridge and/or counter? I’m sorry for all the questions, but I really want to try your pie recipes and make them in 5″ pie tins for Thanksgiving. Thank you in advance@
Hello there, that sounds like a good idea however I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I just made my second pie. This time I even did the crust! This pie is amazing!! I used Honey crisp apples, a quick shake of vanilla and a pinch of allspice in addition to the cinnamon and the flavor is amazing!! My pies were always watery, I could never seem to get it right! Those days are history!! I shared your video with a coworker and his family lived the pie as well. Thanks so much for sharing.! I hope to post photos on your FB page soon.
That is awesome, Rosemarie. I’m glad that you found a perfect recipe that you love. Thank you for sharing my recipes with your coworkers and friends too!
Amazing recipe! Thank you so much for taking time to do a video with it! my question is, can this pie be assembled for freezing and baking at a later date? Not that I mind eating it immediately but if I can bake some for family to pop in the oven on Thanksgiving or Christmas morning, that would be over the top awesome!
You’re welcome, Vanesa. 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.
Hey Natasha, I want to make this but I have to make it showing how to prevent enzymic browning, could I add lemon juice to the final apple mixture?
Hi Jenna, I haven’t tried that to advise. If you do an experiment, please share with us how it goes.
Yes I will thank you, another quick question – can I make this pie with store brought puff pastry?
Hi Jenna, I haven’t tested that so I’m not sure how that would work. I would be concerned about the crust shrinking in, but without testing I can’t say for sure.
The cinnamon actually prevents browning. Not sure how, but I know this because I make cinnamon apples as a snack pretty regularly (slice up and apple, put it in a baggie, add cinnamon, seal baggie and shake to coat). The apples will last all day with just the cinnamon!
Made it for the first time and it was delicious! Our family of 6 finished the whole thing for dessert for our Canadian Thanksgiving. I love apple pie but never buy it because store bought is too sweet. I used Granny Smith apples and the sugar amount in this recipe was perfect.
Thank you Natasha!
You are very welcome, Anna. Happy to know that your family loved this Apple Pie recipe!
I’m going make this tomorrow. Can’t wait. I LOVE good pie crust, so I’d prefer to use a full top crust. If I do, I wonder if the filling will end up too runny because less moisture will evaporate than if I used a lattice crust. What do you think?
Hello Deb, I think that will be okay. If you try this recipe with some revisions, please share with us how it goes.
G’day Natasha, I haven’t tried your recipe yet but I intend too. Should the apples be cooked before adding the sauce mixture? If so how do you cook the apples please mate?
Hello Pete, you can see the Salad Spinner that I use here in my Amazon Affiliate Shop.
G’day mate, sorry what has the “salad spinner got to do with my question regarding do i need to cook the apples for this Apple Pie recipe Natasha? If so what’s the best way to cook/stew apples please mate? Pete
Hi Pete, you do not have to pre-cook the apples for this apple pie filling.
G’day Natasha, thanks very much for your reply mate. I will give your apple pie recipe a crack over the weekend 🙂
Pete
Enjoy! Let me know what you think
Can I make this the night before, can I reheat it for the next day?
Hi Nancy, yes that would work great. you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
Hello!
I noticed that in direction number 6 it says to mix one egg with 1 TBS of water but in the video tutorial you say 1 TBS of sugar.
Hi, 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.
my grandma makes apple pie with the same ingredients but with a different twist. I think its good if you hire a narrator. Ur voice is shaky- according to my daughter.
I have used the same apple pie recipe for more than 40 years. I now have a new favorite recipe and use it every time. Thank you for this. It’s perfect!
That makes me so happy to hear and thank you!
I made it and it was a smashing success. I divided the recipe in two since apples are a bit costly. I used three apples and it turned out so good. The cinnamon gave a warm kick and the apples released there juices it was soft but still had a bite to it. Everyone was surprised that me and my sister did the lattice topping since I’m 12 and she’s 10 . It was the first time I made and ate pie. Thank you for letting me have that experience.
I forgot to mention I used margarine for the crust and it turned out flaky and buttery so if anyone wants to use it its a good alternative
Great to hear that it was a success! Thanks a lot for sharing your experience and taking the time to leave a review. Glad you enjoyed it!
Followed the recipe exactly. Loved the crust, loved the sauce, but something is missing for me and after several bites, I realized it’s lacking sweetness. Granny Smith apples being tart, it makes for a bit not sweet enough dessert in my opinion. I will try this recipe again but will mix the apples to include a sweeter variety. That’s why this is not a 5 star review.
I use a combination of granny and honey crisp apples and reduced the sugar to half a cup instead of a cup as the honey crisp apples are sweet. This combo of apples is the best I find,,,tart and sweetness. Have been getting so much compliments from this recipe…it is a winner!🏆
I’m so happy you loved the apple pie and I think it’s so smart to mix apples like that.
Can you use this recipe for canning?
I have not tried that out yet, if you get a chance to I would love to know.
Making your apple pie with cortland apples. In oven now.
Oh that sounds great! Let me know how you like it.
I made your apple pie tonight
My hubby and I loved it.
I hope to make another one next weekend for our neighbors birthday.’Thank You
I am really so happy to hear that you both loved the apple pie.
Okay I’m going to be %100 honest because when I bake I want the same thing
I’m not a fan of the pie crust flavor (which is nothing you did)
The apple filling flavor was a great but runny. (I’m not sure what it’s suppose to be)
I’m not a huge fan of fruit pie in the first place I’m more of a cream pie person so I’m might not be the best judge of it.
It was beautiful and magazine pictures perfect!
Any ideas why it was runny? I used pink lady apples and before I put the filling into the crust I tasted an apple slice with the sauce and it was yummy
HI Amber, maybe it could be the number of apples used or any substitutions made? Also, not baking long enough would affect how the syrup thickens up. Lastly, you want the pie to rest and cool for the juices to thicken before slicing into it.
Hi! How do I make a sugar glaze on top of this crust? Thank you!
Hi, I haven’t tried that for this pie but you could maybe brush the top lightly with milk then sprinkle with coarse sugar or even cinnamon sugar before baking.
I made your Apple Pie and crust tonight. It turned out AMAZING! I love your recipes! Wish I could send you a pic!
Hi Judy, we don’t have a way to upload photos, but you could post it in our private Facebook group or just email it to me, or tag me on Instagram 🙂 My email: hello @ natashaskitchen. com (no spaces).
Great filling. Not sure what I may have done wrong on the pie crust – although everyone raved about it, it was not flaky. 🙂 Wondering if there are any tips of what I may have done wrong (age of ingredients, or something along those lines?) Thanks for sharing … I’d like to try it again for a flakier crust. 🙂
Hi Gracie, it’s so hard to say what the culprit is without being there but like you said it could be due to expired ingredients or any alterations made to the recipe. If there is too much flour, that could be the culprit also. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
So good!
Good to know that you enjoyed this recipe!
delicious! can I substitute
3 tablespoons flour in the filling with 3 tablespoons cornstarch?thanks
Hi Carolyn, I haven’t tried that substitution to advise on it working. If you experiment, I’d love to know how you like it!
By far the best apple pie recipe I’ve ever tried! This will certainly be my go to and yes, that filling is amazing! Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review, Lara!
Thank you Natasha for the apple pie recipe delicious
You’re welcome, Theresa! I’m so glad you enjoyed it!
So good! I subbed in brown sugar for a more caramel taste!
Happy to hear that you enjoyed the recipe and thanks for sharing that with us!
Insanely delicious. Best apple pie recipe I’ve found. It’s a bit sweet for me so I reduce the sugar to half a cup, which turns out perfectly for my taste.
That’s just awesome! Thank you for sharing your wonderful review, Claire! I glad you found a way to make it just right for you!
amazing recipe i LOVE, very easy and amazing instructions!
Thank you for your awesome feedback!
This recipe will not fail you! I never leave reviews, but I had to this time. It was the best pie I’ve ever had!
That’s wonderful feedback, Kimberly. Thanks a lot!
This was the best apple pie I ever had.
I’m glad to hear that, Jessie!
Can i can the apple pie filling in the jar?
Hi Shirley, 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.
Ok, let’s try this again…. Made this pie again and again and will be making it over and over during the fall. Loving all your recipes!
That’s just awesome! Thank you for sharing your wonderful review, Pam!
This apple pie is my favorite. I’ve made it twice now and it does not disappoint. My whole family loves it. The filling it not too sweet or bitter. Perfect!
I’m happy to hear that you all love this recipe!
Can’t wait to make this delicious sounding apple pie! I was hoping to use honeycrisp apples and read your note about using less sugar for a sweeter apple – should I use 3/4 cup of sugar or 150g?? Thank you so much! Can’t wait!!!
Hi Nina, those are the same amount 3/4 cup of sugar is equal to 150g. I hope that helps.
Hello Natalie, looks delicious! Can sugar be replaced with honey or maple syrup? And is it a 1:1 ratio?
Hi Mandy, I imagine that will work but I haven’t experimented on that yet. If you try that, please update us on how it goes.
Thanks so much for this Apple pie recipe. I have made this for the second time and it came out awesome. It’s my go to recipe for Apple pie.
That’s so great, Mary! I’m happy you loved it!
Made this last night and tasted it this morning and it is wonderful! My husband usually says he has to have ice cream with apple pie, but said this was amazing even without it! Huge win! The homemade crust is definitely worth the work that goes into it!
Hi Stephanie! Thank you so much for your lovely review!! I’m so happy to hear you both enjoyed this apple pie!
Hi there, I was thinking about making mini versions of this in a cupcake tin and was wondering how long the cook time would be?
Hi Jenna, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Good morning Natasha,
Many thanks for your delicious recipes. I use them all the time. I have a question please, how can I store the apple pie and for how long?
Hi Rania, 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.
Made this tonight to use up a bunch of various types of apples in the fridge. Subbed out 1/4c of the sugar for brown sugar instead and got a nice caramel flavour with it. Great recipe for filling, thanks 😊
You’re welcome, Katie. Thank you too for your good comments and feedback!
Natasha, we love your apple pie recipe. It tastes like mine but yours is so much easier to make. I would love to can this the pie filling. Besides adding lemon juice in each jar, would you cook the apples first? I’d love to try but want to can safely. Thoughts?
Hi Roberta, thank you so much for sharing that feedback with me! 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.
Just made this for the first time and it came out amazing!!! I used Pillsbury ready made pie crust to save time. My boyfriend loves apple pie and he loved it too!!!
Hello Gina, that is awesome! I’m happy to know that you all enjoyed this pie.
Hi
I’m going to try this recipe, but l want to nake it the day before l serve it. Should I bake it or bake it the day of . Wondering what to do. Orwill the pie dough be soggy when it bakes the next day.
Thanks
Hi Sandy, If making it a day ahead, I would let it cool to room temperature then cover and keep it at room temperature overnight. If keeping it beyond 24 hours, I would refrigerate it. It’s nicely served warmed or at room temperature, but it does reheat well.
Hi Natasha! At what temp and how long would you reheat it in the oven for? Thanks!
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 for 350°F.
I love this recipe. I was wondering if you can make pie filling before and freeze until you need it??
Hi Jennifer, I haven’t tried freezing this to advise. If you happen to test that out, I’d love to know how it goes.
So so good! Was originally intimidated by the recipe but it was actually super easy and delicious 🙂
Glad you gave it a try! Thank you for your good comments and feedback, K.
Love this recipes. The crust was perfect! The apple pie filling was delicious but a little runny even after the pie cooled down for an hour. Any tips on making the filling more solid? Thanks!
Hi Macy, if it’s still to runny, you can try cooking it down a bit more.
I will give that a try. Thank you!!
have you ever tried this filing for an apple crisp?
Hi Natalie, I did try it and it actually wasn’t great for apple crisp. I actually tested it through and will share the perfected recipe this coming Friday! We’ve made it probably 7 times in the past 2 weeks. So yummy!
Hi Natasha,
Love your recipes!
I would like to make this pie for a dinner gathering and will normally prepare the dessert in the morning. Will this end up soggy by evening time and if I were to reheat it, what temp shall I reheat at and for how long please? Thank you!
Hi Yvonne, I would bake it in the morning then let it cool to room temperature. You can either serve it at room temperature or warm it up a little in the oven. It’s great at room temperature though and it will not get soggy.
I have done this recipe more times than I can count and its delicous.
I am having a problem though when I make the pie as big as yours the crust crumbles very easily and it looks very sloppy
Is there something that I might be doing wrong? Thankyou
Hi Analise, if the dough is crumbling, it may need more water. Make sure also that you are measuring your flour correctly, or just add slightly more cold water for it to hold together easier.
Thankyou for replying 😊 Will try for the next time 😍
Hello, may i know what are the ingredients do i need to reduce in if i am baking in a 7 inch round plate. Thank you!!
Hi Sy, I haven’t tried this in a 7-inch pan but I bet that could work! I would make slightly less filling. I hope you love it!
Could the apples and sauce be frozen to make the pie at a later time?
Hi Rebecca, I haven’t tried freezing it yet but I think that would work! If you give that a try, please share with us how it goes.
I haven’t tried it yet it’s baking currently but I have a question on the egg wash. The recipe says to beat one egg with water but your video says to beat one egg with sugar. I’m just wondering which is correct. I went with the sugar version.
Hi Kristy, I misspoke in the video (like a verbal typo), and there’s no fixing video audio once it’s out there. Sorry about that, and there is no sugar in the egg wash. I’m so happy you loved it anyway and that this has become your new favorite. I wonder if I’m missing out by not putting sugar in my egg wash?
Wonderful pie. It is amazing!
How long can it sit on the counter when done baking? How long in the fridge? Will it last longer in the fridge or on the counter? Its only me so its going to take a while before it’s all eaten haha.
Hi Krissy, If making it a day ahead, I would let it cool to room temperature then cover and keep it at room temperature overnight. If keeping beyond 24 hours, I would refrigerate it. It’s nice served warmed or at room temperature, but it does reheat well.
This is absolutely the best apple pie I’ve ever had! Let alone be able to make it for my guests. To die for.
That’s awesome feedback, Lorraine. Thank you for sharing your experience with this recipe!
First time making apple pie… Thank you for this easy, delicious recipe.
I’m so glad you gave this a try, Anthony! Thank you for your great review!
This was my first time ever baking a pie and even though I was learning as I went, the pie turned out amazing ! My family loved how the crust turned out and the filling was so easy to make! Highly recommend this recipe 🙂
Thank you for your lovely review, Cynthia! I’m so glad you enjoyed it!
This was my first attempt at making a homemade pie. In the past I’d use store bought crust and filling. I will never go back to making a pie with store bought goods. The crust was perfectly golden and flaky, which I mixed using my kitchen aid since I don’t have a food processor. Never done lattice before, but was pretty easy once I figured out how to do it. I used granny smith apples that were sliced pretty thin by my kitchen aid slicer. This cut down on prep time. Everything came together wonderfully! This was the best pie I’ve had in a long time. Definitely will make again. Thank you for sharing your recipes. Love trying them out! My husband asked me to make him a peach pie. I’m hoping you have a recipe I can follow for that.
I’m so glad you decided to make the crust using my recipe, Cherie! I always so homemade is best, and I’m so happy to hear you enjoyed this recipe!
While I was letting the sauce cool, I did the apples(which took longer than I expected). Once I went to put the sauce on, it was hard. Is that what happens if you wait too long or did I do something else wrong?
Other than messing up, I enjoyed this a lot! It was fun to make and easy to follow!
Hi Katie, that could be the culprit but, I’m puzzled by why it would be “hardened” though – maybe overcooking or changes in ingredient quantities?
Best apple pie we’ve made and eaten! The pastry is crispy and buttery and the Apple filling is amazing! No more canned pie apples! We had a little leftover the next day and it was also yummy cold! Thank you Natasha for the recipe. It’s definitely a keeper!
That’s so great! It sounds like you have a new favorite, Michelle!
My daughter is allergic to eggs. Would I be able to make this without the egg wash? Or would that be weird?
Hi Stephanie, the egg wash can be substituted. I found a great article that may be helpful for egg wash substitutes.
No matter how many times I mess up both the filling and crust, they still turn out amazing! Multiple friends and family have told me it’s the best pie they have ever eaten. Truly a great recipe!
Thanks for your good feedback!
Crust and pie – Perfect. Thank you!
Thank you, too! I’m glad you enjoyed it.
Hi Natasha, Thanks for the delicious recipe. I added 1/2 cup of dried cranberries, and therefore substituted 1/4 cup apple juice, 5 tbsp butter, 1/3 cup of sugar, dash of salt, dash of lemon and it was fabulous. ( I used some of the butter to grease the glass pie plate for easy serving and cleanup).
You’re welcome and sounds good! Thank you for sharing that with us.
Hi Natasha! I love this apple pie filling! Have you used this filling with other fruit? I’m wondering particularly about peaches… 🙂 Thanks for all of your wonderful recipes and videos!!!
Hi MaryAnn, I haven’t tried other fruits of berries yet to advise, but I imagine that will work. You can also check out my other pie recipes here.
Would it be possible to use the same recipe for mini apple pies?
Hi Sonali! 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!
Hey there,
I don’t usually leave comments, but I found the whole video very cute, presenter, taste testers and all! 🙂 I do plan to make the apple pie today. Gauging by all the rave reviews, I’m sure it’ll be great. Thanks for your fun video! I might watch another one just to smile 🙂
Aww, that’s the best! Thank you so much for sharing that lovely feedback with me, Dina. I’m all smiles
I made this for the first time today, for Fathers Day and it was off the charts delicious!
Yay, that is fantastic! Great to hear that, MaryAnn and thank you for sharing!
But is the dish deep dish style?
Amy, yes, the link takes you to the actual pie plate so you can see all the dimensions. It is 2.6” high on the outside deep dish.
thank you!
I’ve seen lot of recipes and they are similar. Then I saw a recipe in a book of the British bake show guy and his recipe includes butter crush, apple, sugar, crumble cheese and that’s it. The taste is definitely different from American apple pie. Apple and cheese go very well together.
Thank you so much for sharing that with me.
did you use a deep dish pie pan for this, the dutch one, cherry pie and blueberry pie?
Hi Amy, we have it linked to the recipe, but you can also find it here. We used this 9″ pie dish HERE.
This recipe was great! The only issue I encountered was that the apples were fairly undercooked and a bit crunchy when it was done baking. I’ve seen others recipes that pre-cook the apples in the filling. I’m wondering if I could do the same here? While the filling is simmering, could I add the apples to make them a bit softer? I know the apples shouldn’t be too soft to maintain their shape, but I definitely like them a bit softer! Thanks!
Hi Jo, that could also be due to slicing the apples too thick or maybe it was the type of apple used? I hope that is helpful for troubleshooting. Usually, with the lengthy baking time, the apples should soften up.
Hi Natasha, Thanks for this great recipe. I tried this yesterday and my apple pie turned out delicious. However, I couldn’t make the sauce as it curdled the minute I added water as per the instructions. Any suggestions on why this happened and how to avoid this? I ended up adding flour butter and sugar to apple slices directly for filling. It still turned out great though 🙂
Hi Anu, I haven’t had the sauce curdle before, Are you making sure to follow each step in the recipe in order without any substitutions? I recommend watching the video and reading all the recipe tips.
Hi Natasha ! Love the recipe! have made it three times now, love it each time. The only problem i face is with the Pie crust…mine become too flaky and its difficult to roll. How do i rectify that.Thanks
Hi Mukta, I would make sure all of your ingredients were accurately measured but also, let it sit at room temperature about 30 minutes before rolling or it will be difficult to roll out if it is refrigerated for long periods.
This pie is delicious and I appreciate how easy it was to follow the recipe/video! Very accessible for beginners! I used all the filling and I thought it was perfect! I ended up needing to refrigerate it overnight because it was done baking at midnight (oops). It was not runny at all, so could be that people need to wait longer or refrigerate it.
I also didn’t have a food processor large enough so I used my stand mixer with a paddle attachment and it worked fine- in case anyone else is in the same position.
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
This pie is the best ever!
I’m so glad you enjoyed it, Lisa!
Made this – filling is delicious but got very liquidy, even after letting it cool it was like a soup. I might add less of the filling sauce next time as others have suggested and also sub some of the filling for fresh squeezed lemon to give the sweet filling a bit more bite.
Thank you so much for sharing that with me, Juliet! Yes, it shouldn’t be like soup so I recommend following those tips!
Great recipe! I made it yesterday for a special occasion. It was delicious, and I got many compliments.
Hi there, thanks for sharing your great review with us. I’m glad you got so many compliments for this recipe!
This is the best apple pie recipe I have ever made! Delicious! My husband loved it. I made it with some leftover apples I needed to use up not even sure what type they were. I will now throw away all the other apple pie recipes I have. I’m trying your blueberry pie next.
Thank you!
That’s awesome, Linda. I’m glad the recipe was a hit, thanks for your wonderful feedback!
This is a wonderful recipe!!! The best tasting apple pie I have ever had. I don’t have a pie dish so I made it in a small cake tin. Next time I would put half of that delicious sauce in but as I said it tasted AMAZING just didn’t have that solid slice consistency as it was so juicy. I was so happy with the crust as well. I did sprinkle some sugar on top of the egg wash…not needed at all. I loved this apple pie! Thank you so much!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can you leave the pie dough for longer than an hour in the fridge. Do you have to use it the same day you mix it Please and Thank you. Natasha love your recipes.
Hi Sandra, If it’s chilled longer than an hour (say overnight), you will want it to sit at room temperature for about 30 minutes so it is easier to roll out.
Hi Natasha,
I made this yesterday and it looked and tasted great however I had one problem, when I cut into it was basically a pool of liquid. I left it sitting for 2 hours after it came out of the oven. What can I do to avoid this next time? Because I followed all the instructions to the tee. Thank you
Hi Jay, I haven’t had it turn out watery but I am always happy to help troubleshoot. Make sure not to use too many apples – also it could be due to the type of apples used. Lastly, make sure to give it enough time in the oven for the pectin to break down and cause those juices to thicken.
This is very delicious. 5/5
I’m so glad you enjoyed it!
Hi Natasha,
My pan’s height is thin, will this recipe not rise too much for me to bake in my thin pan?
Hi Lauren, if it’s thin but larger in size, that may work, but we use every bit of our pie pan for this recipe.
It is 9 in pan, but thinner in height. Will that work or should I cut ingredients in half?
Hi Lauren, if it isn’t a deeper dish, the filling would overwhelm the recipe. I would cut the filling down.
What if the filling sauce is too thick?
Hi TeeTee, it is normal for it to get a little thick when it hits the cold apples but no worries, it will thin out and bake up well with the pie.
I gave up making pies years ago because the crust never turned out. Used store bought for awhile, but hated those results too. Was gifted six bags of apples and came across this recipe so thought I’d give it a try with fingers crossed. In the words of my husband, this was the very, very, very, very best pie he has ever had. It turned out beautiful too with the lattice crust top. I have a picture but don’t know how to add it to this post. I did add the 1 Tbsp sugar into the egg wash like the video said, instead of the 1 Tbsp water like the printed recipe. There was no noticeable difference in the taste. The lattice crust was golden and crazy delicious and flaky. This is definitely my new go-to recipe for apple pie! The most difficult part of the entire baking process was waiting a full hour for the pie to cool. Thanks Natasha I can’t wait to share this with family and friends.
Hi Susan, I misspoke in the video (like a verbal typo) and there’s no fixing a video audio once it’s out there. Sorry about that and there is no sugar in the egg wash. I’m so happy you loved it anyway and that this has become your new favorite. I wonder if I’m missing out by not putting sugar in my egg wash?
If you want to freeze the pie for later use, would you bake it and then freeze it or do all steps and not bake?
I want to gift them.
Hi Monica, you sure can. 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.