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
Dutch Apple Pie Recipe (VIDEO) 
Chicken Pot Pie Recipe (VIDEO) 
Easy Apple Turnovers (VIDEO) 
Classic Pumpkin Pie Recipe (VIDEO) 
14 Cozy Fall Recipes + At The Pumpkin Patch 
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. 
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.
Made this pie along with your pie crust three times all with great success! My friends I fed it to loved it too. The first two times I used fuji apples which ended up being a bit sweet even when cutting sugar (still delicious though). When I tried the full recipe with honeycrisp apples it turned out even better! Thank you for the amazing recipe! 🙂
Thank you so much for sharing that with me.
Should I use a pie shield on my pie?
Hi Amy, yes you may need to shield the crust with foil (see tips for that in the recipe post above).
Hi Natasha, I have asked about making the Apple pie in advance and thanks for your reply. I know you said to warm it up in the oven the next day but can I leave it out on the counter for several hours and serve at room temp? Will it still be good? I’m gonna bring it to a place where there’s no oven for me warm it up. 😉 thank you very much!!
That will work too but I personally like heating it before serving.
Can I use a pasta cutter wheel for the lattice, for a fancier look?
Hi Amy I think that would be lovely to use a fluted cutter for the lattice.
Can I use the peeler,corer and slicer tool for this recipe?
Hi Amy, I bet that would be helpful to speed up the process than doing it by hand.
Love this! For #5 it says nothing about adding sugar to egg wash just water. It only says to add sugar in the video….
Hi Katie, I misspoke on the video. There is no sugar in the egg wash, just water.
Thanks so much!!! I love this recipe and it is absolutely perfect every time ❤️
You are very welcome, Katie! I’m glad you enjoyed this recipe, thank you for sharing your good feedback with us.
Hello Natasha, yes I used granny smith apples. I followed your instructions exactly. Some one told me apples can be tough. Don’t know if it is true or not. This is a continuation of an e-mail I sent you yesterday. This is the 3rd pie I have made of your recipe. Thank you, Debra
Hi Debra, that’s possible, especially if the apples are picked too soon or not ripe.
Getting ready to make this pie. Just wondering if I am able to make the pie today and bake tomorrow? Thank you 😊
Hi Wendy, I haven’t tested it that way, but I would not assemble the pie until ready to bake. The crust might get soggy if you keep it refrigerated overnight. It would be better to bake the pie and let it rest and cool at room temperature overnight to serve tomorrow.
Should you par-bake the bottom crust first?
Hi Sheila, it is not required in this recipe to prebake.
Hi Natasha,
Thanks for this recipe. Do you have any tips with baking it in a countertop oven? I’m worried the pie’s crust might burn before the filling gets cooked through. Or does the aluminum foil step you mentioned above do the trick?
Regards,
Nate
Hi Nate, I haven’t tested this on a countertop oven but you would definitely want to have an aluminum foil shield ready as soon as you see browning so it doesn’t get too dark. It might bake faster in a counter oven since its closer to the heating element, but that is also specific to whatever model you are using. I hope it works well for you!
Hi Natasha,
I’m using a 1.5 in deep pie pan I was wondering if only adding half of the recipe to the pan would be a good idea or if adding the whole recipe would be fine.
Hi, a half portion would be a good idea in a short pie pan.
going to bake soon!
I hope you love this recipe!
I was wondering can I make up enough for like three pies ahead of time just the filling and then bake them off later
Hi Carolyn, I bet that would work! I would triple the recipe if you’re making the same size pie.
Made this it was one of the most delicious apple pies ever for the people That I made it for was wondering can I make up enough for like three pies ahead of time just the filling and then bake them off later
It sounds like you found a new favorite, Carolyn!! That’s so great! Yes, I bet that would work, I would love to know how you like that if you experiment!
tried this yesterday and it was perfect. it was my first time to make a pie and it was a success! the recipe is so easy to follow ! thanks for sharing you recipes! much love from the Philippines.
So wonderful to hear that. Thank you for sharing your good comments with us!
Really deserves a five star, but I was in a pinch and used premade piecrust, next time I will definitely do the whole recipe as this was really really good
Hi Vickie, I hope you try the full recipe soon!
The recipe worked really well!! I have made pie once or twice and the crust always turned out bad. But the crust recipe was amazing and the pie filling as well. Definitely will follow another recipe from here!!
Sounds perfect! I’m so glad you loved the recipe, Angelee.
My first time making apple pie and it came out soooo great. Thanks sooooo much
Nice one! Great job, thanks for your feedback, Clarisse.
I also made the crust using your crust recipe. My first attempt at pie and it was a 100% success.
That’s so great! Thank you for that wonderful review, Kari!
Thank u do much for doing this recipe. I was really craving apple pie and this recipe is perfect. I’m only 17 year old girl but I love baking. I just made this apple pie and it’s amazing.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My comment is going to be number 1000! The best apple pie for sure!!!! I tried a million variations and this one is perfect!!! Thank you!
You sure are!! 🙂 Great observation, haha. & That’s just awesome! Thank you for sharing your wonderful review with me, Anastasia!
Hi Natasha! Absolutely love how all your recipes are so delicious and easy to make. I plan on making this recipe; I have a pie dish that’s only 1.5 inches deep. Is there a chance of my pie overflowing? Also, if I’m using Red Delicious apples, how much sugar should I use?
Thank you.
Hi Anusha, red delicious tend to turn mushy in the pie so I would not recommend them. They are also much sweeter and you would have to cut the sugar down, maybe as much as by half.
Hi, Anusha I was wondering if your pie end up overflowing did it end up overflowing.
Hi Natasha! First off, I want to thank you for making this Apple pie recipe so easy to follow with your step-by-step instructions. My husband loved it!
I’m just wondering if I make this the night before- will it still taste good the next day? Do I have to refrigerate them overnight or they can be left out on the counter? Thank you so much!
Hi Isabel! You’re welcome! I’m so glad you enjoyed it! & yes, 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.
I just made this for my husbands birthday & it looks amazing; having tried it yet. I noticed the typed out instructions said the egg wash was 1 egg & 1 T of water but the video says sugar, NOT water. I definitely was following the typed instructions so I hope it didn’t mess it up much 🙂 otherwise it was fun & easy to make!
Hi Jenni, please follow the written recipe always as we can fix and update that but we cannot edit the video anymore. I hope you like it!
Used your recipe last night. It came out delicious! The crust slightly stuck to the pan in some places, though. Next time I’ll butter the pan before baking, but I’ll definitely use your recipe and techniques again!
Thanks!!
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
IT WAS SO GOOD!
Thanks, Ellie. Glad you loved it!
hello Natasha, this recipe is to die for! it is so delicious,
I do have a question,
would you know how I could change the recipe to fit into a 12 inch pan?
Hi Liza, I haven’t tried this in a 12 inch. I looked through the comments and didn’t see others have tried it either. I imagine you would need more ingredients.
I love the way you cook.the apple pie reciept with the weave crust is wonderful.something you can brag about .the whipped frosting and vanilla cake are great reciept.
Thank you so much for watching that recipe! I’m glad you enjoyed that.
I made this the other day with one slight variation and it was amazing! I reserved about a quarter cup of the sauce before mixing it into the apples. I egg washed the crust and baked the pie as per the recipe. When it was just a few minutes from being done I pulled it out, rewarmed the sauce in the microwave and brushed it on the top and put it back in the oven for the last few minutes. Once the pie cooled I had a beautiful sugar glazed pie crust!
Hello Abert, that sounds awesome! I”m happy that you enjoyed the recipe, thank you so much for sharing your experience with us.
First.. love watching you. You inspire me.
Second.. I’m going to attempt the best apple pie. And my question is do you think I could do that recipe in individuals little pies? Like pockets?
I’m glad you’re enjoying my videos and recipes. I imagine that will work although I haven’t personally tried that yet to advise, I recommend checking out the other comments below the recipe if others have shared and tried it!
Should I bake the crust first before adding the filling?
Hi Emma, it is not required in this recipe to prebake.
Hi Natasha, I’ll be making this wonderful pie tomorrow and it looks so amazing – I have no doubt this will be the best apple pie I ever had. Quick question: do you brush the crust with a mixture of egg and water or a mixture of egg and sugar?? In you video it says egg and sugar, but in your written recipe it says egg and water. Thank you in advance for your help! With kind regards, Naomi
Hi Naomi, 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.
It didn’t work for me 😭 The butter in the sauce separated leaving this oily layer. I don’t know where I went wrong 😭
Hi Kelly, that can happen if the sauce is on the stove too long or over too high of heat. It will all come together in the oven though as the pie bakes and you can proceed even if you see some separation.
Amazing!!!! My family absolutely loved it.
Next time I will have to try making the crust.
I’m so glad you all enjoyed it!
WOW this was so delicious! I also made the homemade crust – everything was perfect, will be our new holiday apple pie recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Delicious! Nothing to improve. Simple to follow, smooth texture, not too sweet, apples still have some bite to them, with a lovely brown crust to boot! For first-time apple pie makers, this is the recipe for you.
Thank you so much for your nice comments and feedback, G!
Always been my go to since.. Thanks Natasha 🙂
Great to hear that, Grace!
Love the recipe. First time I’ve made apple pie that the filling was not watery. Can the same directions be used with other fruit or berries?
Hi Nancy, 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.
Excellent recipe!! Thanks.
Thank you, Nancy! Glad you liked it.
In the video you say to brush with one egg and one Tablespoon of sugar but in the written instructions is says one egg and one Tablespoon of water . Which is it?
Hi Gail, I always recommend following the written recipe as we can update that one, and sometimes we do if we find a better mix of ingredients.
Is it okay to make the pie a day ahead?
If so, do i keep it out, or in fridge?
thanks,
It is baking now and looks & smells amazing!
Hi Kathleen, 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.
My 5 years old loves this recipe. I showed him the video and we made it togther. It’s sooooo easy!! I made it in 7 small ramekins and it turned out delicious. He wants to make it again and again. I have made it with him total of 5 times already.
I have a question though. What are the tricks and tips to make it ahead of time? Can I make filling and keep it in the fridge the night before? Or make all of it the night before and bake it the next morning. Please let me know! Thank you so much for this super easy and simple ingredient fail-proof recipe.
That’s so great, Farah! Yes, 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.
You are the best,
All the recipes we made from you are amazing!!Every dish has something special!!We love all of tour recipes!!
And this apple pie the best ever, all in the family loved it!!Thank you for sharing so nice and tasty recipes!!
Aww! That’s the best! Thank you so much for sharing this wonderful review with me, Litsa!
I finally got around to making this pie and now regret I didn’t get to it sooner! It’s so good and turned out picture perfect. Thanks again for a great recipe. I am sure I will be making this again to impress family and friends!!!!
I’m so glad you gave this a try! Thank you for sharing this wonderful review with me!
It was great! Me and my siblings loved making it. But there
was one problem when you lower the oven temperature you want to put tinfoil over the pie. I love this!
Thank you so much for sharing that with me.
Hi!
Great recipe!Could I make this with puff pastry? Also, can I make this with red apples?
Thanks in advance!
Hello there, I highly recommend using granny smith apples for pies. I usually don’t recommend red apples as they won’t withstand cooking temperatures. This should work in a puff pastry too.
This is an excellent recipe. My husband even ate the extra uncooked filling. I added 1/4 tsp. bourbon vanilla to the sauce. Excellent.
Hi Hannah, I’m glad your husband enjoyed this recipe. Thanks for your great feedback and review!
I made this recipe as is the first time except I used vegan butter and honey crisp apples and it was definitely the highlight of our Thanksgiving dinner. Yummmmy!!! Now, I have a gluten free family member who’d also like to enjoy the pie. Is almond flour a suitable choice for this recipe? Please help.
Hi Victoria, thanks for sharing that with us. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Hello. Can I use pre made pie crusts for this recipe? Would I need to change anything?
I do not often post comments on recipes but I have to say that this was the best apple pie I have ever baked (and I bake a lot). The crust was divine.
Yay! Amazing, thank you so much for your awesome review, Lindsay.
Love this recipe, thanks for sharing!
Glad you loved it!
Thank you madame for sharing this recipe and video. I just made my first apple pie. Im so proud. The house smells like pie now.
You should be proud! I can only imagine how lovely your house smells!
I tried your recipe and it is so good! I usually don’t make my own pie crust but this was easy, although it took more water, possibly due to our elevation, anyway, it was delish, I’ve been enjoying making several of your recipes.
Hi Deena, thanks for sharing that with us. I’m happy to know that you tried the homemade pie crust and liked it!
I baked for many years but as we get older we tend to buy ready made dishes because they’re easier. They are easier but sometimes tasteless. Since I discovered Natasha’s Kitchen I have started baking again. Her recipes are easy to follow and so good! Thank you for sharing them with us. Your apple pie is my favorite!
I’m so inspired reading your review. Thank you for sharing that with me!
So when you need to egg wash the edges of the pie crust, do you mix 1 egg and 1 Tbs of sugar or 1 Tbs of water together? The instructions say egg and water but your video says egg and sugar.
Hello Hannah, sorry for the confusion. Please use the recipe as that’s the most updated one. Thank you and I hope you love it!
I was skeptical if I can pull it off, but with your recipe, it was very easy to follow and very delicious filling indeed! Made this apple pie two times already 🙂 Thank you for your wonderful recipes!
Very nice! I think this is going to be your new favorite apple pie recipe!
Thank you Natasha for all the wonderful tasty recipes 😋 Your added JOY in cooking, tips and instruction are a great bonus! Just took pie out if oven — house smells AMAZING! The next hour of waiting won’t go fast enough lol.
I’m so happy to hear that! Thank you for sharing your great review!
Can I make it ahead
Hi Ghousia, 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.
Thank you for the lovely recipe. I always make apple crumble so this was somthing completely different esp the sauce. Please help though, my pie came out very dark :-(. can i pre-cook the apples a bit and then cook the pie on 180C (i think it might be something like 365F) for the hour? or should i cover it with foil in the beginning and then remove the foil. The very dark crust doesnt look nice. Thanks so much. Love from Belgium
Hi, if the apples came out dark, it’s likely due to using too much cinnamon. A little goes a long way in this recipe.
No. The pie crust. It is just lovely but its so dark. Doesnt look as nice as yours in the photos. The apples were great. I cubed them. The cinnamon was perfect. I used the recipe as is. Didnt change anything. So thats why i was thinking to bake it at a lower temperature but then i might have to pre cook the apples a bit. How do you keep your pastry so light golden and not very dark?
Oh, I see, you may just need to shield the crust with foil (see tips for that in the post above).
This recipe was really good, but the only complaint I have is that it’s too watery. Even after letting the apple pie set for a day, the filling was still so watery. I think the reason for this is that the recipe doesn’t actually cook down the liquid in the apples, which is why it tends to have too much juice. If you are looking for another recipe, I recommend ‘preppy kitchens’ apple pie. It was not watery at all, and it set nicely. But overall, I love your recipes Natasha! Your soups, and chicken pot pie always turn out amazing!
Hi Carly, 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.
I hear this is a problem when using granny smith apples due to their very high water content. It has been recommended to macerate the apples first (slice the apples and toss them in the 1 cup of sugar) and let them set for about an hour or 2. This will take out much of the juice. You can then reincorporate this juice in a reduction and put it back in your pie filling
Hi Natasha.
My sauce did not turn smooth like a caramel sauce. Instead it was chunky. No matter how much I stirred. I followed ur direction but not sure where I went wrong.
Hi Shani, make sure to cook the flour in butter before adding the liquids. Also, avoid cooking at too high of heat. If you are seeing clumps when you add it to the apples, that is normal and could be due to cold apples, but no worries, it will come together in the oven.
This looks wonderful! Is it possible to make it ahead of time? Or would you recommend putting the pie together and waiting to bake it on the day of an event?
Hi Anne, 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.
Thank you so much!
My daughter Sandra made this pie for me and it is the best I have ever tasted! Apple pie is my favorite dessert, so I know pies. I will make your recipe myself. The best crust ever!
Thank You!
Thank you so much, Micheline. I’m so glad you loved this pie!
Hi Natasha
My 1st time making pastry n Apple pie.
It taste very nice, but I think the ingredients maybe too wet. The pie cannot hold the Apple ingredients.
The top pastry is very crunchy Overall taste very nice.
I think my problem is I don’t have oven. I use airfryer instead
I will keep on trying again
Maybe next times I put in lesser water
From singapore
Hi Amanda, this recipe wasn’t intended for an air fryer and I suspect that was the culprit.
Hi Natasha .. great recipe! but I have a question my caramel when I am cooking it looks exactly like the video, but when I let it cool down it gets harder it is not smooth anymore … do you know what i am doing wrong? I am following the 1 min and 3 min cooking time … not sure why it solidifies when it gets cold… thanks 🙂
Hi Katia, if you are talking about the sauce that mixes into the apples, 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.
Great recipe, I’ve done it several times and its so easy to make considering that a im a teen with not much experience. What can u do with the left overs?
So great to hear that you’ve enjoyed making this recipe, Sandy. 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.
Best apple pie I ever tasted! I followed the pie and crust recipes exactly and wow it is the perfect pie.
I’m so happy to hear that! Thank you for sharing your great review, Hillary!
We absolutely love the Apple Pie, rich sweet ( just the perfect sweetness), so delicious. Super easy to make. My family loved it!
I haven’t tried this recipe yet, but knowing Natasha’s recipes, and by the comments, its going to be another one for my recipe box. However, question before I make this one. Once baked are the apples soft or do they still have a firmness or slight crunch to them? I’m looking for a softer texture. If it is firmer, do you think I could boil the apples in water/juice or even in the sauce for a few minutes before adding them to pie crust? I assume if I add the apples to the sauce while on the stovetop that may ruin the sauce and it won’t setup as well when cooking in the oven? Thank you and I just love your recipes😊
Hi Sharon, the apples are soft once they are baked. Be sure to slice them thinly so they have a chance to soften up. I hope you love the pie!
Question on the size of the pie pan I need for this pie, the recipe calls for a 9 inch but not the depth of pan, my pan is 1.5 is that deep enough or will the filling spilling over be a concern?
Hi Mandy, we used this 9″ pie plate HERE.
I used the recipe for the pie filling with my mother’s pie crust recipe! The filling was delightful! I used Fiji apples since I had an abundance of them and added a dash of nutmeg in too. This recipe is a keeper! I can’t wait to try and make it again with other apple varieties!
That’s so great! It sounds like you have a new favorite!
Sensational! My family loved it and it’s a keeper!
I’ve used 1/2c of sugar instead of 1c and sprinkled the crust with cinnamon sugar.
My son served it with vanilla ice cream.
Thank you,
Tamara
Thank you so much for sharing that with me. I’m glad you all enjoyed this recipe, Tamara!
The pie is delicious. Have you ever used any other type of apple? I have an abundance of Fiji apples and wonder how they will cook and taste in a pie.
Hi Dee, I haven’t tried this with fuji apples, but one of our readers reported using a mix of apples, including fuji. If you experiment, I would love to know how you like that.
I made this tonight with Fiji apples! It turned out wonderful!
Wonderful recipe! I worked at a busy apple orchard for years and made 1000’s of pies….after some tweeking for my own taste (and a few tricks that I learned over the years), I have to say, this pie was delightful! I have froze the piecrust, thawed it, and it is fine, I made it a day ahead then baked it and it was great Thank you for sharing your passion for food with everyone… you do it with such flair!
I’m so happy to hear that! Thank you for sharing your great review, Gail!
I follow the recipe exactly, using granny smith and golden apples..Super delicious, our new favorite apple pie!! thankss
That’s just awesome! Thank you for sharing your wonderful review!
Best tasting apple pie ever and I’ve been baking for 47 years. Easy and delicious.
That’s so great! It sounds like you have a new favorite!
Cooked today. Very nice pie with good pastry. It didn’t take the 45 mins on lower temp. I gave it 35 and was fine.
Will make again as I love apple pie.
Sounds great! Thanks for sharing that with us, Simon.