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
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
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per 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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, thank you for such a delicious recipe! We really enjoyed it! Do I leave leftovers covered on counter or should I refrigerate? Thanks so much!
Hi Ashley! You can keep it at room temperature for 1-2 days but refrigerate if longer.
Flavor is excellent but can’t figure out what I did wrong… twice! After baking, sauce is thin so didn’t set up… help? I double checked ingredients, measurements…
Hi Michelle, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.
I love this recipe and have always made it with fresh apples with huge success! This time I will be using apple slices that have been frozen (we had to harvest them early because the squirrels were stealing them in abundance). Do I need to thaw the apples first before mixing with the sauce and putting into the pie? Thank you Natasha.
HI Terri, I haven’t tried using frozen apple slices but my concern would be the apples giving off too much extra liquid so I might want to thaw first and drain excess liquid. Let me know if you experiment and what you tried.
Hi! Delicious pie, I will never go back to my usual crust. Next time I may add a little nutmeg or cloves too. The only thing I
had a problem with was that my apples were a little crunchier than I expected. I sliced them very thin and did the full time as in instructions. Could it be the latice top? Perhaps a solid top would hold the heat in? I used granny smith apples. Thanks
Thank you so much for your review, Kathryn! I wonder if maybe your oven runs cooler? Also, was your oven fully preheated? I found my oven takes an extra 5 minutes to fully preheat to the right temperature even when it alerts me that it’s preheated.
Hi Natasha and thank you for the recipe.
Do you think I can freeze the pie for a week or two? And it would came out the same texture and taste?.
Thank you!!!
We love it baked fresh, but it does work out really well baking from frozen also. You will need to bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Possibly the best apple pie I’ve ever made!! The sauce step was easy and so worth it! Sooo good!
Thank you for that wonderful review, Christina!
I couldn’t find more stars. I always made my grandmother’s apple pie which was good. But there is a difference in good and excellence. Absolutely delicious and my go to apple pie recipe from here on out. I didn’t get it sealed well enough, I have lost my pastry wheel somewhere and it boiled over. No problem I have learned the importance of putting pies on cookie sheets and I have learned the secret of getting those burnt on pie fillings off the baking sheet with NO scrubbing.
That is just the sweetest review. I’m honored! Thank you for sharing that with me.
Absolutely the best apple pie ever 😋
So easy to make and the pie crust is also delicious
Thank you for this great feedback!
OMG, this recipe was to die for!!! We followed it step by step, and probably the only issue we had was guestimating how long to pulse and then handle the dough. The filling was absolutely perfect. Our pie wasn’t as flaky as it should have been (we overworked it), but the taste of the filling plus the crust was buttery and bright and just melt-in-your-mouth good.
Hello Megan, thank you for sharing you experience trying our recipe. We’re happy to know that you liked it!
Can you use brown sugar for the sauce ?
I’m making this tomorrow for my sweet Momma. She’s been recently diagnosed with cancer. Praying she recovers 🙏
Hi Dianna! I’m sorry to hear about your mom.
I haven’t tested brown sugar as a replacement. In most baked goods you can, but it will affect the texture and taste.
I did sub brown sugar for all the white sugar and it turned out amazing. The flavor had a caramel edge to it. My family said it was the best apple pie they’ve had in recent memory. Thanks, Natasha!
I’m so glad you enjoyed that, Laura!
On my second time baking this, when making the sauce, i left it to cool. I think I cooled it for too long because it became a solid? I added water and put it back on the heat to turn it into a sauce again but I was wondering why that happened…?
Hi Elizabeth, did you possibly add too much flour or cook it down too much? It’s hard to say what happened without being there, I wish I could be more helpful.
Horrible, the filling has too much liquid in it and it turn the pie into a slip and slide.
Hi Giovanni. This recipe has amazing reviews and we haven’t had that issue. Did you make any substitutions? Also- see my note above for the best types of apples to use. You can add more flour to help thicken the filling but when make according to the instructions and baked long enough for the filling to thicken, we’ve had excellent results.
We added cloves, allspice, and nutmeg to ours and it’s just perfect! Thanks for the recipe~
Hi Chris! Thank you for the wonderful feedback. I’m so glad you loved it.
Can I use salted butter? Don’t really want to buy a whole pack of unsalted as it will just go to waste in my house. Lol
Hi Christina, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!
Natasha, i did end up using salted butter and it was still 5 stars! Everyone loved it! Thanks so much!
Yay glad to hear!
I was a bit nervous to make this pie because the dough and latice looked daunting. But it was actually a lot easier than I expected! The process was a bit long but that’s because it was my first time making a pie. And my pie didn’t turn out as beautiful as Natasha’s but that’s ok. It was very delicious! My family ate it in basically one sitting! I did use 5 apples and that turned out to be a bit much. And also in the video for the egg wash you said to use egg and sugar, whereas in the recipe you wrote egg and water. I used all 3 ingredients and it turned out fine.
So glad you enjoyed it! Both options will work for the wash, but the written instructions are the most recent and updated version.
Omg! This is the best and easy apple pie recipe. I made it last nite and it came out awesome. I actually used gala apples that were on my counter and they came out great.
So glad you loved it. Thank you for the feedback.
THIS IS AMAZING. I’ve been looking for the perfect apple pie recipe. I’ll never make a different one again.
I’m so glad you enjoyed it, Brooklyn!
hi there! im planning to make the pie but i would like to get some help with the oven, since it has modes of baking (up and sown, griiled, fan, etc..). what would be the best for making the pie? thank for the help 🙂
Hi Michal! I hope you love this pie. This recipe is written for a conventional oven using regular bake mode, not a conventional (fan) oven so I am not sure what adjustments need to be made for your oven. You may try researching online to see how to adjust the time and temperature.
This was a great apple pie filling. I made a different crust but I followed the recipe for apple filling and my family of 4 loved it and the pie only lasted one day. Thank you for posting this recipe!!!
You’re very welcome, Melanie!
Worst filling. Sauce too runny even though I followed directions. Why are we adding water to our filling mix?? Seems unnecessary…
Please leave a note about cornstarch for thickening tip on your ingredient list.
Hi Julie, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.
Very nice filling. I would use less sugar & bake a little less, filling got too soft, apples lost shape too much
Planning on making this pie soon 😀 I can’t find though, does this crust need to be pre-baked??
No need to pre-bake this crust. I hope you love this recipe.
Made this for a church picnic. I got so many compliments. I will admit it is the best apple pie I have ever eaten! Both the filling and crust were unbelievably delicious! Easy too. Do you have any tips on canning the filling so it could be made with apples from our own trees when they are out of season? Would you prebake the crust if you did it this way? Thanks for the great recipe!
I’m so happy you loved it, Loretta! I haven’t tried canning it before, we’d love to know how it goes if you try that!
The filling is too sweet. I reduced it to 150g still too sweet.
HI Zara, it really depends on the type of apples you are using. If you use sweeter apples, you would want to use less sugar.
Absolutely amazing!!!! I have never had homemade pie crust before but now I don’t think I can go back to the pre-made crusts!
Homemade is so much better, great to hear that you enjoyed it too!
LOVE IT!! I’ve made this twice and followed your directions to the letter. 🙂
But now I want to make the apple pie filling and can it.
Have you ever done that before?
Thanks for sharing that, Bob. I haven’t tried canning it before, we’d love to know how it goes if you try that!
I will keep you posted. And thank you and your husband for all the great videos.
Thank you!
This has butter in the filling, which is not recommended for home canning.
There are several safe canning websites with apple pie filling recipes to get the job done right! The NCFHP is a place to start.
I too would love to can this. Please post if you figure it out!
I made both pie crust and the filling with vegan butter (the block one, not margarine) and it worked super well. My sauce however wasn’t saucing, it was a lumpy mix that wouldn’t come together (I used half the sugar, maybe that’s why). I still went ahead and baked it and it turned out beautifully. Will definitely be making this again. Thank you
Good to know! Thanks for sharing, Sophie. I’m glad that it turned out wonderful!
In order to avoid dairy, do you think I could make it with margarine instead of butter?
Hi Natalie! I have not tested it myself but I think it could work. I am not sure how it will affect the taste and texture though. Let us know if you experiment.
Pie did not set up even though I let it sit for an hour. What did I do wrong. Tasted great but couldn’t slice it like a pie.
Hi Yvonne! Did it start to bubble in the oven? If not, it needed longer in the oven to bubble and thicken. They type of apples used could also effect the filling, see my notes above for recommended types to use. You can also add a little more flour/corn starch to thicken the filling. I hope that helps.
Can I make just the filling ahead of time, freeze it, and then thaw it out and add to a crust when I’m ready to bake it? I don’t have room for a bunch of full pies, but I have extra apples that I don’t want to go to waste.
Hi Ashley, Pre-making the apple filling might cause it to get brown, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed.
I made this a couple of weeks ago and am already making another! Easy and great tasting. My husband said it’s the best he’s ever had!
Your recipe for baked beans is also my go to! It’s fabulous!!
That’s wonderful, Liz! Thank you for sharing.
I have been a Pinterest user for years and this is the FIRST time I have ever commented on a recipe. Thanks again!!
Great recipe. Used apples from my tree, not sure the type of apple it is. Crisp is buttery and flaky. Delicious.
Hi Izabela! I’m glad you loved the recipe. Thanks for the feedback.
Hi Natasha,
I’m making this pie as we speak …in your video for the egg wash you said 1 egg & tbsp of sugar, but in the recipe it says 1 egg & tbsp of water is it suppose to be egg & sugar??
Hi Angie! Either will work but we updated the recipe so the written recipe is the most up to date.
Sorry, but this recipe was awful! I measured accurately and followed instructions and it was a pastey glob of flour, sugar and spices with all the butter pooling to the edge of my saucepan. Wasted ingredients? Yes! But wise enough to not dump this on all my apple slices.
Hi Jen, I’m sorry to hear that and it’s definitely not what you should expect with this recipe. If you are new to pie dough, I highly recommend watching the video tutorial and reading through our pie dough tutorial.
I’ve made this apple pie twice. The first time it was perfect, everyone loved it. The second time it came pretty good except the apples were a little hard. I used envy apples the second time. Could that be the reason they were a little hard?
Hi Linda! I’m not certain what the issue was. It could also be that the slices were cut thicker than the first time. I have not tested envy apples but in my research it seems like they are well suited for apple pie. Sorry I can’t be more helpful.
This was Awesome! Came out beautiful and delicious !! First time making an apple pie front scratch.
I’m so glad you gave this a try and loved it! Thank you for your review!
Hello I want to make the pie today and then bring it somewhere tomorrow. Should I store it room temperature tonight or in the refrigerator?
Thanks!
Hi Alex! You can store this at room temperature for 1-2 days. After that we like to refrigerate.
It was so good! Something wasn’t right with the crust though. I’m thinking I may have not added enough water. It would kind of split when I was trying to roll it, along the sides it wouldn’t stay and I had a time doing the design around the sides. It came out a little hard to cut too. Overall though, it was delicious. Probably the best homemade pie. Natasha was right, that sauce is the best part!! I wish I could upload a picture of it. I was very proud.
Hi Christine! I’m so glad you loved the recipe. It’s our favorite apple pie. The pie dough splitting is likely due to not measuring something correctly. Using too much flour can cause that. Watch my tutorial on how to measure ingredients to help with that. The amount of water needed can vary based on the temperature of your ingredients. I have been using 6-8 tbsp. It’s best to use visual cues to know when to add more or use less. I hope that helps for next time!
Trying this out with my daughter as our tree produced so much! She has a small baking business!
Question, for the filling, do you think I can do multiple batches at once and then put in to crusts for baking?
Hi Chris. I think so. I’ve doubled this recipe just fine.
I made this and it is definitely a keeper! Best apple pie I’ve made and I love the texture and less sugar. I would love to can it, would that work?
I’m so glad you loved this recipe! I haven’t tried canning the filling to advise. If you experiment, let me know how you liked the recipe.
Can I use a 9.5 inch pie pan instead of a 9 inch pie pan? Trying to make this for my husbands birthday!
Hi Lindsey, you will likely need to adjust the recipe by a bit to ensure you have enough crust. Here’s what one of my readers wrote “3rd time I made it, I finally figured out why my pie crust was a little short; I am using a 9.5 in. pie plate. Increased my crust ingredients to 1 1/2 times the original recipe and now I had enough for my pie plate instead of a 9 in pie plate. Keep the good food coming!” I hope that helps.
This recipe and filling are magic! I had a bunch of unidentified apples sitting in my pantry for a few weeks (that had seen better days) and on a whim I decided to make this pie after seeing this video while searching for dinner recipes instead. I made the crust and filling with my apples (that no one wanted to eat) and I wasn’t expecting much but WOW this was the best apple pie I’ve ever made!!! Every one of your recipes comes out delicious but this one is definitely going into my recipe binder for the holidays. Five stars!
That’s so great! It sounds like you have a new favorite, Wiesia! Thank you for your great review!
I haven’t made many pies since I was a kid with my grandmother and this was great even using vegan alternatives.
That’s wonderful! Thank you for the feedback!
Hello Natasha, can you tell me if I can make this pie ready and freeze it till I’m ready to bake it? And if so, do I follow the directions as before, and let it thaw out?
Hi Gloria, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then store at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
The pie is absolutely delicious! I’m currently making second one, it’s in the oven.
However, I have a question. So the first time I made it the sauce for apples was smoothy and creamy and honestly left me in shock because I was not expecting it to turn out like that.
The second time however it turned out completely different. The fat started separating, and it was way more thick and sugar didn’t seem to dissolve like it did the first time.
Now, there was many differences. For starters, I used two different butters the second time – the last bits of one brand and some more of another brand. Then I might’ve mixed the flour with butter for a bit less than a minute – I wasn’t as carefully watching the clock. After that, I used warm water when the first time it was cold. I also reduced sugar content because the first time the pie turned out a bit too sweet. Also the pot I used was metal, while the first one was non stick coated.
I still used the sauce and after mixing it in with the apples there genuinely was no difference in looks as well as the flavor, so I’m hoping the pie will be fine.
But I’d like to ask you, what do you think made the sauce so different the second time? I’m curious because I don’t want to make the same mistake when I make the pie again.
Hi Ola! I’m glad you found the pie delicious! Making any adjustments will likely alter the outcome of the recipe, especially when baking and technique is critical to the recipe. I wish I could be more helpful, but there were a series of changes mentioned, it it could’ve been any of them that altered the overall outcome.
Ah well, it’s alright, I’ll be more careful next time haha
Beautiful and delicious!! I was hesitant to try this recipe as it’s completely different from any I’ve tried. So glad I did though! Hubby says it looks prize worthy!
Awe, that’s amazing, Robin! We love this recipe so much and I’m so glad you got to enjoy it as well.
Made this for my son in law for his birthday ( he requested that he would like it if I made a apple pie for him) found this recipe .. … & he called to say “Best tasting Apple Pie… EVER! I thought my pie crust was a little dry,, but he said no it wasn’t! Thank you Natasha! will look up other recipes from you:)
Hi Terry! That’s wonderful to hear. I’m so glad it was a hit. It’s our favorite pie recipe to use. I have been using 6-8tbs of cold water, this can change based on how your ingredients are measured and the temperature of your ingredients. It’s best to use visual cues when making the crust to know when to add more water or not. I hope that helps if you feel the crust is too dry next time as well.
Hi!
Can you use salted butter instead of unsalted butter?
Thanks 😊
Hi Nicole, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!
Hi Ms. Natasha! Can you make a recipe for peach mango pie or mango pie? Thank you! 🙂
Hi Kat, thanks for your suggestion. We’ll try to add that to our list.
Hi Natasha
We made this tonight and it looks amazing! Tastes really good too, though the bottom of the pie doesn’t seem to be cooked. I did put foil over the top as it was getting dark. Did I leave the foil on for too long?
Hi Eve! It could be the type of pan you are using and how it conducts heat. Also, this recipe is written for a conventional oven in regular bake mode. I highly encourage the use of an internal oven thermometer (affiliate link) to see if your oven is calibrated. It could be running too hot causing the outside to cook faster than the rest so you may have to adjust your oven temperature and baking time. Make sure that the pie isn’t too close to the heating element if the heating element is at the top. You can also experiment with a hot pizza stone at the bottom of your pan to help the bottom of the pie bake through. This hasn’t been a necessary step but it can be helpful in your situation. I hope that helps.
Hi Natasha, I love this apple pie recipe. So good. Can I freeze this uncooked? and if so, what would the cooking directions be?
Thank you for what you are doing.
Darlene
Hi Darlene! Yes, this pie can be assembled and frozen. You do not need to thaw it, just bake it from a frozen state. You will need to watch it in the oven, it can take 15-20 mins extra to bake but keep your eye on it so it doesn’t burn.
Have you ever made mango pie? I am chilling the pie crusts now to make some, using this recipe, with a little tweaks. Greetings from Honduras!
Hi Marissa! I have not tested it with mango.
I made it with ripe mangoes from my mother-in-law’s tree, used your recipe for the pie crust, it was a hit! Thanks for your delicious recipes!
Hi Marisa! Mango pie sounds amazing. Thank you for sharing.
Never made an apple pie before but found myself with a big bag of apples so I figured I would try this out! It was really good of course I just had one question. I followed the directions for the sauce but it came out more like…grainy? Kind of like chutney ish haha hard to explain. I set the timer for the 3 minutes but the sugar didn’t seem to dissolve enough.. did I whisk too much? Too little? Not sure what made this happen. Thank you hopefully you can help 🙂
Hi Stevie, if its grainy it’s likely the sugar didn’t dissolve like you said. Did you ensure to use regular granulated sugar?
Made this for my visiting Turkish relatives on the 4th of July. They raved and said it was the best they’d ever had; thank you.😃
That’s amazing! I’m so glad to hear that. Thank you for sharing.
I used store-bought crust but still tasted awesome! I might add more filling next time though, pie deflated significantly after cooling.
Hey Natasha,
How many apple pies can you bake in the same oven at he same time? I want to bake 6 pies but was trying to avoid baking them one at a time.
Thank you
Hi Jennifer! If they are the same size, you bake as many as will fit. Just be sure to allow some spacing in between them so they are not touching. You will need to watch them in the oven, I’m not sure how they will affect the bake time.
Okay, Natasha. I made your apple pie today. My wife and I can only say …………….AWESOME!!!!! Really, it’s the BEST we have ever tasted.
I’m so happy you both enjoyed this pie, Ken! Thank you so much for sharing that with me.
Yes, all those reviews are spot on! This is the best apple pie filling recipe in the world. I used my own apple pie crust recipe just in case. I probably shouldn’t have done that. Regardless, I got a big thumbs up from everyone. Well done Natasha!
P.S. note to Natasha, would it be possible for you to convert the tablespoon measurements into metric too please?
Aaaw thank you, I appreciate it! You can try to click Metric in the recipe card to convert the ingredients. Hope that helps!
Why have I ever been cooking apple pie any different? I actually replaced half the sugar with rice malt syrup just to reduce the sugar but it was still amazing! It doesn’t even need ice cream it’s so good on it’s own.
Sounds great! I’m so glad to hear that you enjoyed our recipe, Nicole.
Hi Natasha. I’ve just finished making this the first time and the flavour is amazing. Thank you.
I’m based in Switzerland and probably with the choice of apples my final pie ended up with quite a lot of liquid. Very tasty but maybe not the traditional look. Would you have any tips on how to solve this? Maybe precook the apples separately first and drain off the liquid? Or add cornstarch?
Thanks
Brian
Hi Brian! I’m glad you loved the recipe. You may need to add a little more flour (or cornstarch) to the apple mixture to help next time to help with that.
I use minute tapioca in a box from the pudding section of store. I double what it’s says on the box. Wonderful!
Hi Natasha!!
Just for clarification, do you mix water or granulated sugar for the egg wash?? The recipe says water but the video says sugar. Either way I am sooo excited to try this recipe
Hi Melissa! I recommend following the written recipe. Sometimes we update the recipe but cannot edit the video since it’s already been filmed. I hope that helps.
Well I’m not sure how it came out yet. But by the time I got the apples ready the apple mixture got really thick and wouldn’t pour out. I had to reheat it until it started to flow.
I had a lot of trouble doing the lattice so I just covered the apples with a sheet of the pillsbury dough. Gotta say to doesn’t look very good. But I tried. It’s cooking as I am writing this, it does smell good!!!
I’m a little disappointed in my self for how it looks.🙁
Hi Ted! I bet the flavor will make it all worth it! I hope you love it!
Just wondering if u can just do the filling and store it by either freezing or canning it.
Plan on making the pie but also want to have a stash of the filling for the future pies considering I have heaps of apples at the moment
Hi Alicia, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then store at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
My crust was fantastic! My filling, not so much. When I cut into the pie my apples were dark brown. I have no idea what happened?
Hi Linda! Did you make any substitutions to the recipe? What type of apples did you use?
Hi Natasha, I used all Granny Smith apples, but I did use 1/4 cup light brown sugar with regular white sugar. Going to try it again with just white sugar.
Lost this recipe and spent about a half hour online refusing to make anything except this one.. found it, 3rd time making it. Will be printing it and putting it inside my spice cabinet door in my kitchen with my kids’ masterpiece drawings LoL Best pie recipe!
Hi Andrea! I’m so glad you found the recipe again. It’s our favorite pie. Thank you for the review.
Hi! this apple pie is amazing, i’ve made it once b4. I’m making it again and wondering if it’s ok if I make it, but just don’t bake it until 2 days later. Thanks!
Hi Mary, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then store at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
5 stars because it was my first time doing crust and filling of any kind. Let me say that there is room for error with the crust because I messed up on a couple of things AND IT STILL CAME OUT GREAT! The filling was delicious. If I can do it, anyone can. Thank you.
So glad to hear that, Wendi! Thank you for the review and feedback.
Hello, I’m making this for the first time tomorrow, and I was wondering whether adding just a drizzle of Dulce de leche sauce before the lattice goes on would make this pie too sweet?
Hi Emma, we believe we found the perfect balance with this recipe. I haven’t tried it with dulce de leche myself to advise on the outcome, but its worth a try! If you experiment, let me know how you liked the recipe.
3rd time making this recipe, worked out great. My family loves how well they turn out.
I don’t think I will ever use a different recipe.
Thank yoiu Natasha.
Yay I’m glad your family enjoyed it!
This really is the best apple pie ever. As far as pie recipes go, it doesn’t get any easier. Thanks for the detailed instructions Natasha.
Hi Shaun! That’s wonderful to hear. So glad you love this recipe. It really is our favorite!
My first time making apple pie AND pie crust from scratch!
Simply delicious! I had everything needed in my pantry. Needless to say it was a hit! The crust and pie are keepers. I will be making this for the holidays!
I’m so glad this was a hit, Elainor! That’s so great!
Hi Natasha,
I will be attempting this for my daughters bday. Is it possible to bake it in advanced and it won’t compromise taste or prep the pie a day in advance and bake it on the day it’s needed?
Hi Tessiie! The pie reheats great. You can also assemble it, freeze it and then bake it fresh from a frozen state on the day of. If you wanted to assemble it a day in advance, refrigerate and bake it the next day, that should be fine. Let us know how it turns out. Happy Birthday to your daughter! 🙂
Hi Natasha,
I followed recipe, but after the sauce cooled, it became gelatinous rather than smooth and creamy. I heated it a bit to re-melt and was able to pour it on apples. What did I do wrong?
Thanks, Marna
Hi Marna, I am always happy to help troubleshoot. If the sauce is heated for too long or over too high of heat, it will get too thick. If that happens, mix it together with the apples as well as you can and it will still come together and be ok after it’s baked in the oven and the apples release their juices.
This is the best apple pie. The filling is to die for. ISE the apples she suggests. I have made good apple pies. But nothing like this. It’s amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Rachael!
I found this recipe from you a few years ago and it is the only apple pie I will make! Everyone raves about it. I love your recipes and channel! Thank you so much for sharing!!!!!
Wow, good to hear that this has been your go-to recipe! Lovely to hear that!
Big hit! Whole pie was finished within 10 minutes. The filling is thick & rich! Also VERY easy to make.
That’s wonderful, Cynthia! I’m so glad it was a hit. This is our favorite apple pie! 🙂
Natasha, thanks for sharing this amazing recipe (both apple filling and crust. Sooooo delicious. My family and friends favorite apple pie. For coming Easter Sunday, I will be making 10 apple pies 😋💕. With your tutorial videos, you really make apple pie making so easy and enjoyable. Just one question, for egg wash, do you mean egg and water OR egg and sugar? Hope to hear from you soon! By the way, I already ordered from Amazon your upcoming cookbook. All the best to you and you family!
Wow, 10 pies! That’s amazing. Thank you so much! I appreciate the love and support.
You follow the written instructions and use egg and water for the egg wash. Sometimes we make updated to the recipe but cannot update the video since it’s already filmed. Happy Easter!
Great! Thank you for your quick response, Natasha! About to put my 5th and 6th pies in the oven. Happy Easter to you, too!
Hi Natasha! I reeeally want to make this recipe! I was wondering if this can be made in an 8” pie dish instead and if the recipe would stay the same? Thanks! <3 xx
Hi Kit! You would likely need to make some adjustments or you’d have some extra since this is a 9” deep pie dish. I hope you love the recipe!
This pie is delicious! The crust is AMAZING! Thank you for this wonderful recipe!
You’re welcome, so glad you enjoyed it!
I want to make this into little 3” apple pies. Any idea how long I would bake them?
Hi Nancy! I have not tested that to advise on the time.
Great Natasha recipe tried it … the apple pie came out well.love your recipes very much.
That’s great! Thanks a lot for sharing that with us.
Can I make this with more filling and less apple? Would that change the cooking time too much?
I haven’t experimented with that to advise. If you try that, we’d love to know how it turns out!
First attempt at homemade apple pie. I cheated and used store bought crust and I added a pinch of nutmeg. So delicious.
Hi Richard! I’m glad you loved the recipe. I hope you get to try it with the homemade crust as well! It’s next-level good! 🙂
All I can say is incredibly
Delicious! My first time baking an apple pie it came out so good this recipe is to keep forever. My family loved it ! thank you for sharing your wonderful pie recipe with us!
That’s so great! It sounds like you have a new favorite, Tacha! Thank you for your awesome feedback!
Hi Natasha!
Wondering if the filling can be in advance and put in the fridge for a day or two before using?
The best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then tore at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
Totally excellent. Got lots of rave reviews at lunch today. One thing I want to note for future me is to, when in doubt about whether the crust is sticking together or not, add a little more water. I struggled with pastry that was too crumbly and though it was absolutely delicious, it was a bear to manage in the rolling out stage. You warned us and I know that from past experience, but… anyways, delicious!
Hi Tammy! I’m so glad you loved the recipe. Yes, it’s best to watch for visual cues. I usually add between 6-8tbsp of water, it can vary based on how you measure your ingredients the the temperature of your ingredients. 🙂
Fantastic recipe! I have found the best ever apple pie recipe!
Hi Mary! That’s wonderful to hear. I’m so glad you loved the recipe. Thank you for trying it. 🙂
This is such a big hit in our house! My kids always fight for the biggest slice and they thank me so many times for making it 😍Almost as good as your 8-layer honey cake which we made like 20 times already for so many different occasions! Thank you!
That is the best when kids love what we parents make. That’s so great!
Cooking with you is so easy and So sweet love it ❤️
This is the most delicious apple pie I have ever had. And, my whole family agrees. I have made it several times. Sometimes I omit 1/4 of the white sugar and use 1/4 cup brown sugar instead. Either way you can’t go wrong. We like a bit more cinnamon so I make that adjustment. OMG, it is delicious and just the right texture. Each slice comes out perfectly. YUM.
Hi Joan! I’m so glad you love the pie. It’s one of our favorites too. 🙂
Amazing pie! Made this for Thanksgiving and everyone raved about it so I made it again for Christmas! Super flaky and not too sweet.
Wonderful to hear. We love this pie! Thank you for trying my recipe.
It turned out looking beautiful! Hopefully it tastes as good!
Hi Mary! Thank you for trying my recipe. I hope it was well enjoyed!
Hi Natasha
I made the pie yesterday and came out to be the best tasting. However, my crust became flaky and I could not correctly make the lattice shape as it was breaking into several pieces, unlike as explained in your video. Perhaps I had too much water?
Hi Para! If the crust is flaky and breaking it’s usually a result of not enough water or too much flour. You may need to use more or less water depending on how things were measured and the temperature of your ingredients. It’s best to watch for visual cues. Also- watch my tutorial on how to measure your ingredients HERE.
I was looking for a fancy old fashion apple pie and I loved to watch you on you tube! WOW! You are the One!
Hi Celita! Thank you, that is very kind. I hope you love this recipe!
I made this for Thanksgiving & it was delicious! My husband raved about it! Very easy to prepare, too. Best I’ve ever had!
Made 2 more for our family Christmas gathering & still more rave reviews!
I’m ready to make another today for guests coming to dinner.
Thank you for sharing this wonderful recipe!
You’re very welcome! I’m glad glad it was a hit. It’s one of our favorites. Thank you for sharing, Marcy.
I made your apple pie yesterday for my new neighbors and it doesn’t look anything like yours. I’d like to know why mine is real high and yours is flat. I wish I could send you a picture so you could see what mine looks like. I do have to say the crust was very easy to do and I’m not usually good with crust, but it turned out perfect
Hi Cynthia! I’m glad it was still great! You can always tag me on Instagram or Facebook at #natashaskitchen.
Oh I knew this recipe was amazing BEFORE I baked it. I tried a piece of apple right after I added the sauce and filled the pie with it… Then I kept eating it so I had to stop myself. Soooo good. Then I licked the whisk & scrapped the pot!! 👀👅
I’m so glad you loved it, Shellie! Thanks so much for sharing.
By far, the best apple pie I’ve ever eaten. Even with using a pre-made pie crust which I didn’t lattice, this pie is just outstanding. I did use 1/3 cup of brown sugar and 2/3 cup regular sugar but otherwise followed the recipe as written. This one is a winner !
Hi Colette! I’m glad you loved the recipe! 🙂
Hi Natasha. When I make the sauce the fat from the butter separated from the sugar and flour mixture. It happened as soon as I added the water and sugar. So it wasn’t a sauce for me. What might have caused that?
Hi Alex! I have not had this issue. Are you making any substitutions? I would look through the recipe again and watch the video to see if you missed something or are doing something different. The only other thing I can think of is that the heat may be too high on your burner. I hope that helps!
Best apple pie I’ve ever had, my family agrees. This is now my new #1 and only apple pie recipe! Thank you so much
That’s wonderful! I’m so glad to hear that.
This pie recipe is the best I have ever tried. Thank you! I really enjoy your site.
That’s great, Donna! Thank you so much for the feedback.
Hi Natasha! I love this apple pie recipe! It is amazing, but I did have a question. How (if there is any change) would the recipe change if I wanted to *not do the lattice crust on the top? I just wanted to roll it out on top. Would I need to poke holes in the top of the crust? How would the time change, etc.
Hi! Thank you, I’m glad you love it! The process would be similar to this recipe for deep dish apple pie .
This was my first-ever pie and it was SO good. The crust is AMAZING. Mine turned out pretty runny though. I wonder if I needed to bake longer?
Hi Alexis! I’m so glad to hear that. This is our favorite pie crust! The filling will thicken as the pie cools. It also depends on the type of apples you used. In the future, you can also use a little more flour in the filling if needed.
No! not to bake it more. You simply do the following:
To prepare the filling:
melt butter
add apples (that already have sugar on them) (that is brown sugar and white sugar) and cook stirring until the sugar dissolves and the mixture begins to simmer, about 2 minutes. cover reduce heat simmer until apples soften ( not too much) and the juices are released, about 7 minutes. Then remove the apple pieces and allow to cool. Then simmer the leftover juices until lightly carmelized, about 10 minutes, Later these will be put together (while cool) and then baked into the pie (with out the black birds). Good Luck!
NO! Not that way. Do it exactly like the recipe. It’s amazing! Obviously you have not tried it. I’m sure your way is good but this recipe is really delicious so maybe give it a try.
Absolutely one of the best Apple Pie recipes. I’ve got a second one in the oven right now!
The filling with the butter, flour and sugar make this pie the best! It cuts well and stays in place, a very, very good recipe. It’s my go to…sorry Mom!
That’s wonderful to hear, Laura! Thank you for the wonderful feedback!
Such a great recipe! Have made this twice foe Chriatmas gatherings and it was a hit both times. I have never seen a cooked roux before. Worked like a dream.
Thanks for sharing that with us, Darcy. We appreciate it!
This was an amazing apple pie! Not overly sweet. Pink Lady apples worked well. Many compliments on the pie. I cheated and used a frozen pie crust as that is very time consuming and I was short on time.
No worries, I’m glad you loved it!
Easy to make and 😋 Delicious! Perfect blend of spices. This will be my go to apple pie recipe for years to come.
I’m so happy you enjoyed that. Thank you for sharing that with us, Wendy!
My first time ever making a pie. It was my son’s 16th birthday today and I felt ambitious – apple pie is his favorite. This recipe was SO GOOD and easy for a novice “baker!” Thank you!!
I’m so glad you loved it, Julie. Thank you for sharing.
Amazing pie recipe! Turned out just perfect.
I only wish I saw the note about putting foil under before I baked it because now the entire bottom of my oven is covered in burnt sugar! Ensure you put some foil or a pan underneath while baking!
That’s just awesome! Thank you for sharing your wonderful review, McKenna!
Made for Christmas dinner at in-laws. Everybody loved it, which is quite difficult with desserts and everyone’s different tastes. Looked awesome and tasted better. Sweet sauce and tart crisp Granny Smiths had a great balance.
Hi Matthew! That’s great. I’m so glad it was a hit. Thank you for trying my recipe.
Made this for Christmas dessert and it was wonderful! Thank you for the recipe, clear instructions and fun video. I don’t normally make pies, I’m more of a cheesecake person, but it was my husband’s request, so I gave yours a try. Def a winner and no comparison to store bought.
You’re very welcome! I’m so glad it was a hit.
Mine looks so pretty, but we aren’t eating it until tomorrow. I haven’t seen anything that says how to store it. I guess it’s ok to refrigerate it? It smells wonderful! Can’t wait to try it.
Hi Shana! Yes, it can stay at room temperature for 1-2 days and it is ok to refrigerate it for longer. I hope you love it!
Christmas Eve dessert last night. Very easy!! Wish I could post a photo caus it looked amazing and it tasted delicious too!! Happy Holidays!
I’m so happy to hear that! Merry Christmas!
Delicious pie recipe — I tend to use Cortland apples and usually melt my butter and pour over the apples, but this recipe took it to the next level by blending all of the ingredients in a pot. I cut down the water and added orange juice instead. Added cinnamon in the melted mixture and added more over the apples. The pie is a nice consistency throughout. Thank you for sharing!
I’m so glad you enjoyed it, Denice!
Your video says eggwash is mixed with 1 Tbl SUGAR but your written recipe says 1 Tbl WATER. Which is it?
Hi Roxanne! I recommend following the written recipe always, sometimes we update the recipe but cannot update the video since it was already filmed. 🙂 I hope you love this pie!
Can you make the pie 2 days ahead then bake it the day of your dinner or do you have to bake it the day it’s made
Hi Eva! The pie reheats great. You can also assemble it, freeze it and then bake it fresh from a frozen state on the day of. I hope that helps!
I have made this several times and it’s my favorite apple pie recipe! I’m curious about baking it fresh from a frozen state — would I follow all the steps in the recipe and then freeze it, and when I want to bake it, take it out of the freezer and straight into the oven with no defrosting?
Hi Addie, you can bake it from a frozen state. It may take a few more minutes, so keep your eye on it in the oven.
Best Apple pie I ever made. Great recipe. I was almost out of white sugar so added 1/4 cup of brown sugar (only had 3/4 cups of white sugar). Not sure if that added anything to it but it sure didn’t hurt! Will make again. Perfect apple pie. One guest literally licked their plate.
Hi Serena! I’m so glad it was a hit. Thank you for sharing.
Lovely flavour on my first attempt. The bottom was a bit soggy for me, any tips on how to avoid this while keeping the flavor?
Hi Shane, my best advice to avoid a soggy crust is to bake right away in a fully preheated oven and not let it sit out for long before getting it into the oven.
Made vegan pie crust for my sweet niece, wondering if the filling can also use Earth Balance as a butter sub, please?
Hi Nikki! I haven’t tested it but I imagine it would work. Let us know how it turns out if you test it.
Help!
I made the sauce without issue on Thanksgiving but it seems to be causing me issues today!
I believe I am doing the recipe correctly but the sauce seems more of a very sticky “sludge” and there remains a liquid phase.
Can someone possibly help solve my issue!
Hi Kenneth, I am always happy to help troubleshoot. If the sauce is heated for too long or over too high of heat, it will get too thick. If that happens, mix it together with the apples as well as you can and it will still come together and be ok after it’s baked in the oven and the apples release their juices.
Hi there! I made this pie at Thanksgiving. I had to cook it about 20 minutes extra to see the juices bubbling, & apples appear cooked. It was amazing!!! Best I ever made! I did it the same way next time, but the apples (Granny Smiths) stayed crunchy, less juicy all around. I have a free standing oven thermometer, so I’m sure the temp was reliable. Do you have any advice?
Hi Kathryn, I wonder if maybe your oven runs cooler? Also, was your oven fully preheated? I found my oven takes an extra 5 minutes to fully preheat to the right temperature even when it alerts me that it’s preheated.
Wonderful pie, love the taste, husband approved! 3rd time I made it, finally figured out why my pie crust was a little short; I am using a 9.5 in. pie plate. Increased my crust ingredients to 1 1/2 times the original recipe and now I had enough for my pie plate instead of a 9 in pie plate. Keep the good food coming!
So glad you enjoyed the results!
Will this work with gluten free flour too. Has anybody tried?
Or erythriol/monk fruit sugar to make it edible for people with diabetes?
Hi Irene! I have not tested it. I think it could work but you may have to experiment with it. I looked through the comments as well, but I have not seen a response regarding these substitutions.
Hi Natasha, I have a question about the filling in the saucepan. The recipe calls for 8 TB of butter, but in the instructions it says 3 TB which is the correct measurement?
Hi Denise, I don’t see where it says 3 Tbsp – can you point that out to me specifically where so I can adjust if needed because it should be 8 Tbsp. In the written instructions I’m seeing this: “Melt butter in a medium saucepan ” and in the ingredient list, it says 8 Tbsp. The video also says 8 Tbsp of unsalted butter in the instructions.
It was my mistake, too tired and read the recipe wrong. I am sorry. I have made both your lattice and crumb top pies before many times, I don’t know why this time my mind saw the 3T flour as butter. Ugh. Merry Christmas! Thank you
You’re welcome! 🙂
Hi Natasha, I can tell you are an excellent cook. Just wanted to see what you think about using Apple Pie Spice by McCormick instead of just cinnamon in your apple pie. It has cinnamon, nutmeg and allspice in it and it is made for apple pies. I think it works super. You should try it!!!😁
Hi Gayle! Thank you 🙂
I think that using that spice would be great. Thanks for sharing.
Worst pie ever, sauce turned into gummy hard state that can’t pour on apples. Followed recipe step by step.
Hi Ariana, this is a very popular recipe for us but I am always happy to help troubleshoot. If the sauce is heated for too long or over too high of heat, it will get too thick. If that happens, mix it together with the apples as well as you can and it will still come together and be ok after it’s baked in the oven and the apples release their juices.
Wow…I would suggest checking all steps to make sure you didn’t miss something…….It’s really worth giving it another try! It is a Delicious recipe 😋I have made and froze 4 pies for the Holidays to give as gifts…That’s how much I love it!
Thank you Sharon! I’m so glad you loved the recipe so much.
Hi Natasha, I made the pie and everyone LOVED it so I made a few more and froze them 😃
How would you recommend baking the pie now? From frozen and at what temperature? or thaw first? Thanks
I just saw that you answered this question on dec 10th.
I’ll keep my eye on the pie! 😉
Hi Amali, you will bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Hi Natasha, I tried making the caramel twice following the recipe and instructions but both times ended up with the butter splitting from the pale yellow sugar goo. Any tips or recommendations please? The pie crust turned out amazing!
Hi Charlotte, I haven’t had the sauce separate 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.
The all time best pie ever-the inside of the is perfection.I have made many apple pies-and this was great!!!
Wonderful! I’m glad you enjoyed it. We love this pie. 🙂
I’m pulling this out of my freezer to bake today – do I bake it from frozen or should I thaw it first? Do I follow the same baking instructions?
Hi LP, you will bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
I found using OliveNation’s Apple Pie Spice Mix made making this recipe even easier!
Thank you so much for sharing that with us!
I was wondering if I could do 1/2 cup brown sugar and 1/2cup white sugar? Also, could I add vanilla to the sugar mixture once its taken off heat- before adding it to the apples?
Hi Michelle, I think that could work but you’ll have to experiment with it.