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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you use brown sugar instead of white sugar or is there a difference in taste, texture, etc?
Hi John, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.
I’ve just made it !
This is so tasteful apple pie 🥧, the crust and the filling so delicious!
Great recipe , I will definitely do it again !
Thank you !
You’re welcome! I’m so glad you enjoyed this recipe!
That FILLING!!!!!!!!!!!! Will never make another apple pie without THAT filling …. My apple pie was the HIT on the table. AND … just to let you know, Natasha, EVERY recipe of yours I have made has been a hit! Keep on keeping on!!!
That’s so great! It sounds like you have a new favorite!
Great pie. Loved the apple to sugar to spice ratio. My family adores apple pie and they are thrilled with this recipe. Definitely need to make it again!
Hi Betsy, I’m so happy you loved the apple pie recipe!
I can smell and taste this already! On the menu for tomorrow! 🙂
Oooh it sounds like a yummy menu! I hope you and everyone love the apple pie.
Made this pie for Thanksgiving and my family absolutely loved it! The flavors are so delicious. Thanks for the easy to follow video too!
I’m so glad you enjoyed it, Toni! Thank you for the wonderful review!
Big Hit at our Thanksgiving table.
Best Apple pie I ever made.
Thanks
Yay, love it! Thanks for your awesome feedback, Andrea.
Made this for Thanksgiving. Flavor and crust were excellent. I will always use this pie crust going forward. My only complaint was there was a lot of free liquid at the bottom of the pie when I cut into it. I used 3 granny smith apples and 2 braeburn apples. I measured every ingredient and am not sure why there was the liquid at the bottom. It was still very good.
Hi David, make sure to let the pie rest and cool before cutting into it to give the juices a chance to thicken up and turn saucy, otherwise the slices will slide apart and be difficult to serve.
That’s what I thought too. It rested a solid three hours before serving. It is truly a very minor complaint as it was delicious.
I really wanted to love this and I was so excited to make it. I watched the video multiple times, wrote out the recipe and followed it exactly. Unfortunately, I got a horrible, soaking mess. I have made apple pie before and would toss my apples in sugar before adding to the crust so they would release some of their water. Against my better judgment, I trusted this recipe and went forward without doing so. After the pie had cooked over and hour, I noticed liquid around the rim of the pie. To my surprise, I extracted 1 cup of liquid from my pie with an eyedropper!! (I have pics for proof) I am not a novice baker and I really wanted this recipe to work out. It ended up being a waste of 4 hours and a disappointment as my TG dessert. I also found the pie crust made only 1.5 rounds (although I may have rolled mine too thick). I also needed close to 9 tbsp of water to get it to even possibly hold together in a ball, and there were way too many apples for the amount of sauce. If I were to redo this, I’d dessicate the apples and use that juice in addition to the sauce. I’d probably also increase the sauce recipe by at least 1.5 times the original recipe. I also think it was too sour, so I’d up the sugar by 1.5 times as well. I think this has potential ultimately but needs some modifications. I like the idea of the sauce though. Hope this helps someone.
Hi, I’m sorry to hear that. This is a very popular recipe on our site. I am always happy to help troubleshoot. I’ve never had to extract liquid from my pies before and the liquid that does form helps to bake the apples to the right tenderness and forms that desirable saucy consistency in the cooled pie. I wonder if maybe the pie dish was too small for the number of apples or too many apples were used? Check the link above for the type of pan we used. I hope that helps for next time.
Made your pie twice incl this Thxg, everyone loved it, great crust. 2 prob tho: 1) butter oozed out of the pan, 2) my lattice stayed, my apples deflated, creating a space in between. Used 8 apples (golden delicious, Fuji, pink lady, gala. What can I do different?
Hi Barang, make sure to pat down the apples a little bit before putting on the top crust – otherwise if you have any big gaps of air between the layers, it can cause gaps when the apples soften and settle down. Using a pie pan, butter should have stayed in the pan. Maybe try using a larger pie pan if you were seeing any drips over the top of the pan. I hope that helps for next time.
I have always been intimidated by making pies from scratch. After watching your videos, I gathered enough courage to make my first pie. My apple pie didn’t come out as beautiful as your’s, but it sure tasted great. Added a scoop of vanilla ice cream. Perfecto! I plan on making this again. Thank you for sharing your recipes.
That is so awesome! Great job for making a delicious apple pie on your first try. I’m sure it will be perfect the next time around.
I’ve never baked a pie before but decided to try it this Thanksgiving since it was just our immediate family so no pressure if things went downhill and I’m soooo happy I went for it. I made your pie crust the night before to go with it too. It smelled amazing and tasted even better! Not to mention it looked beautiful for a first try. I made sure not to overfill the pie pan and there was no spillage at all. Cooked perfectly and you’re so right, the crust is also the star haha. Thank you Natasha!!
Awww, that’s the best! Thank you so much for sharing that with me, Mina! I’m glad you all enjoyed this recipe!
Hi,
Followed the recipe to the T, and I am a solid baker. After baking is as instructed, the apples were still raw, the lower crust was doughy and the pie was not sweet enough. Took one bite and dumped it in the garbage. Total disappointment, I am sorry to say.
So sorry to hear that this didn’t work out for you. That never happened to me before, could you share what type of apples you used?
Hi Natasha. I used Granny Smith and sliced very thin. The lower crust was still doughy after baking it as instructed and the apples were still halfway cooked. I hear how successful most people were and I’m very puzzled. I did not bake immediately though. I made it and baked it three hours later. Not sure if this makes a difference ?
Hi Grace, the pie dough does risk getting doughy if you don’t bake the pie right away. Baking right away would make all the difference.
Thank you so much sweet Natasha. I’ll try it again since so many here rave about it; must have been something I did. 🤗
So kind of you to respond.
Unfortunately, I had the same issue. I used the Granny Smith apples. After serving it to my husband. He and I both agreed the apples were under cooked. I place the pie back in the oven at 350 degrees for an additional 45 minutes. The pie was finally fully cooked. I followed the recipe to the letter. The cooking time inadequate. The pie lacked the sweetness as I’m accustomed to in other recipes.
While mine didn’t look as pretty as yours, it was seriously the best apple pie I have had in years. My husband’s Aunt before she passed, would always make him one every Thanksgiving. He said it was just as good as hus Aunt’s. Thank you!
What an awesome compliment. Thank you for sharing that with us, Carla. I’m happy that you and your family enjoyed this apple pie!
Hi there! This looks amazing! I’m about to try this recipe for the first time and I was wondering if I can use light brown sugar instead of regular granulated sugar?
Happy Thanksgiving!
Hi Stephanie, I would use that if it was all I had on hand for the filling. It will work, just keep in mind the filling will be slightly darker using brown sugar.
Hi, Natasha! Your apple pie is amazing! My entire family LOVES it!! Thank you!
Also, for your pie, do you have to use unsalted butter? I only have salted butter.
HI Julia, I have readers report great results using salted butter for the apple pie.
That’s just awesome! Thank you for sharing your wonderful review!
This our first time making this apple pie. It’s amazing
Perfect! Thank you for your wonderful rating, we appreciate it!
Hi Natasha! I made this pie, with your delicious crust recipe, the other night with my young niece and nephew. We had a blast and the pie came out delicious! It was my first time making a crust, and can’t wait to do it again tomorrow. I felt accomplished! haha. Thank you for sharing, being thorough, and answering as many questions as possible for all who comment. You are appreciated!! Have a wonderful Thanksgiving with your family!!
Hello Alissa, that is fantastic! So good to know that your family enjoyed this recipe and I hope this becomes a favorite for you all.
I am using an aluminum pan. Is it the same temperature and time??
Hi Gilda, I have not tested this in an aluminum pan to advise but I imagine small adjustments to bake time have to be made.
I prepared myself for weeks to make apple pie for Thanksgiving 2020! Came out great! Thanks Natasha for making these recipes so easy.
You’re welcome, Amy! I’m so glad you enjoyed that!
Hello! I’m really interested in making this recipe soon, but I was wondering if I could use a metal pie pan instead of the one you used. Would it make a difference?
Hi Regina, that should work as long as the pie pan has good depth, otherwise the filling would overwhelm a short pie pan. See the one we linked in the post above for sizing reference.
Hi Natasha! Happy Thanksgiving! I’m making your apple pie and using your crust this time! (I cheated last time and bought a pre made crust). I noticed that in the video for the crust, you mention using an egg and sugar for the egg wash, but in the written directions, it says to use egg and water. Does either work?
Hi Jamie, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Hi Natasha!! I made this pie last week as a test run for thanksgiving for my family – it was a HIT! My elderly parents requested a pie with less sugar and I tried making the filling today with less sugar (1/4 cup) and less flour (1tbsp)..but the filling came out goopy and looked separated from the butter. What do you recommend I do if I would like the stove-top filling to be less sweet? Thank you!
Hi Suzzy, if you’ve already made the filling and it seems too sweet or if you are using sweeter apples and want to tone down the sweetness, I suggest tossing the apples in a little lemon juice to balance the sweetness.
I can’t wait to make this, apple pie is my daughters favorite, i was wondering what will be the best pre made pie crust. or can i use frozen one.
Hi Connie, I personally feel a homemade crust will look and taste best, but a pre-made crust will absolutely work for this apple pie recipe. Happy Thanksgiving!
Would it be alright if I thinly sliced the apples and then diced the slices in this recipe. I always like to dice my apples because they usually cook about the same and it’s a little easier to eat. I wanted to try a new recipe for Thanksgiving this year but I don’t want to mess it up.
Hi Allyson, I haven’t tested this, but I imagine that should work! If you experiment, I would love to know how you like that!
Such amazing results! Best Thanksgiving pie I’ve made! I got so many compliments yesterday. Thank you for this recipe; I will definitely use it in the future. Dicing the apples worked just fine as usual as well. Hope everyone had a great Thanksgiving 😘
Thank you so much for sharing that with me, Allyson! I’m so glad you enjoyed that!
Hi Natacha, this is my third time making this pie and my oh my is it delicious. I have a question, though. The first time I made the filling it came out perfect. But the second and third time, after I let the filling cool it becomes very crumbly and is difficult to mix with the apples. I am not sure what I am doing wrong. Any tips or tricks? Thanks!
Hi Desiree, that can happen if you put warm filling on cold apples but not to worry – it will turn out beautifully after it bakes. That has happened to me before and it’s nothing to worry about.
Hi Natashas
I just made your apple pie…
Question..
Your egg wash on recipe says 1 beaten egg and and 1 Tbsp of water..
In your video you say 1 beaten egg and 1 Tbsp of sugar
Just wondering which one to use
Thanks
Hi Teresa, I have no idea why I said sugar on the video – definitely an oops, but it’s definitely 1 egg with 1 Tbsp of water.
Oh no! I used tbsp of sugar!
lol I caught that too–and wasn’t sure what to do—I went with the sweet and used the 1 tbsp sugar—no harm. I will correct my recipe. This is an excellent pie and you make it so easy to follow. Love that I found your blog.
Hi Natasha,
Just made your recipe. I made the sauce, it came out fine, however, i put it asside to cut up the apples and when it came time to mix in the sauce it was hard. i attempted to reheat it, but it appeared to separate. What did I wrong?
Thank you,
Donna
Hi Donna, that can happen if the apples were cold, but it’s no problem – it will come together beautifully as it bakes.
My sauce also separated as well so I broke it into small clumps. I hope it doesn’t ruin my pie …
Hi Diana, nothing to worry about there. It will come together nicely in the oven.
Thank you for responding back! It actually came out perfect despite my mistake with the sauce ^_^ so happy!!! My favorite part is your homemade crust!!!
Yay, so awesome!
Hi, Natasha! This makes the absolute best Apple pie! I’ve made it a few times and it was great.
BUT! The last few times I made it the sauce turned out really grainy and ruined the pie. Any tips??
Hi Rebecca, I haven’t had that experience, but it sounds like the sugar wasn’t fully melted? I imagine that to be the culprit.
Hi, this sounds amazing!! You don’t blind bake your bottom crust though? What keeps it from getting soggy? Thank you!
I’m planning on making this pie tomorrow! Thank you for this recipe. This will be my first apple pie! Love watching your videos!:)
I hope it becomes your favorite! Please let us know how you liked the recipe.
Hello to a fellow Slavic sister! If I were to use a 10in pie dish instead of a 9in, would I need to change any part of this recipe?
Hi Natalie, it would be a shorter pie in a 10″ pie dish, but that should still work. I have done this in a 9 1/2″ pie dish and it worked well.
Hi, I was just curious if I had to do the egg wash at the end because my family and I don’t eat egg. By the way thank you for this recipe I will try to make it tomorrow for thanksgiving, I have never had apple pie before it’s my first time, so exited. Thanks again 🙂
Hi Jasman, the egg wash can be substituted. I found a great article that may be helpful for egg wash substitutes.
Just wow!!! This was my first time making apple pie from scratch… and it exceeded all expectations!!! It’s to die for! I also used dairy free butter ‘earth balance’ since husband has dairy allergy. Everyone was impressed, I don’t think we can ever eat a store bought apple pie again. Thank you Natasha for all your recipes!
That is so nice of you, Flora. Thank you so much for your wonderful comments and feedback. We appreciate it!
Hi Natasha, my pie dish is a dark tin(as opposed to your glass or ceramic dish Ive seen you use in your videos). Will this affect the baking time?
Thank you!
Hi Alyssa, it may affect the bake time slightly and you may end up with a little darker crust but the center still needs the same amount of time to soften the apples and thicken the filling adequately. As I wrote above, “Pectin breaks down and softens the apples at 175˚ so you want your pie filling to reach 175˚F.”
Hi Natasha! I was wondering if you have try putting brown sugar in your pie yet? I want to try putting brown sugar in the apple pie but I’m afraid it might come out wrong or soggy. I was thinking half a cup of white sugar and half a cup of brown sugar.
Hi Michelle, I have not tried this yet but others shared that they used 1/2 brown sugar and 1/2 white sugar and that works.
Hi Natasha! My wife and I made this pie a few weeks ago and it came out great and looked delicious. We made it again today and as it baked the filling got very wet/juicy and it came out the top and sides of the pie. We’re not sure what we did wrong. The only thing different we did was cover the edge of the pie with a silicone pie protector with 15 minutes left to bake. Could the pie protector have caused it?
Hi, the pie protector should not have caused that. My guess is that there were apples used in the pie which would cause it to bubble through the top and drip.
I also just made this and the filling oozed out the top and over the sides of the dish during the last 15 minutes of baking. Thinking maybe my crust wasn’t tall enough, but any other thoughts? Other than that it was DELICIOUS!!
Hi, I made this last year but forgot how much sugar I put! I use half Honeycrisp apples and half granny smith. Should I cut down the sugar a bit (because of the Honeycrisp apples) or leave it as it is? Thank you!
Hi Carolina, I made this with a sweeter apple one year and cut the sugar in half. If using half of each, you might cut down the sugar by 1/4 cup or 1/3 cup.
Thank you very much! I’ll try it out. 🙂
Hi Natasha, I was wondering if I could prep the pie a day before, put it in the fridge overnight and then bake it the next morning, would that work?
Hi Linda, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I imagine that process will work too.
Hey! I haven’t tried the recipe, but how many days in advance can you make it and how can we store it?! I also commented this on your crust thinking it was the whole apple pie recipe 🙁 but when is the earliest i can make the pie? How many days advance? Thank youu
Hello there, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time.
Could I use golden delicious instead?
Yes, that will surely work!
I made the double pie crust recipe & love it but was not able to complete my baking the pies is the dough better to refrigerate or leave at room temp
Hi Barbara, I would refrigerate the pie dough and then let it rest at room temp for a bit just until it’s easier to roll out, but definitely refrigerate if not using right away.
I made the apple pie recipe, the crust was easy and had an awesome taste, but my apples were still crunchy. What could I have done differently ?
Hi Hayley, that can happen if the pie is not baked long enough (or if the oven runs cool then bake a little longer). Also, make sure to thinly slice apples.
Hi Natasha can I make the apple pie ahead of time and freeze it?
Hi Carmen, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
My family loved this apple pie…it’s a keeper! Thank you. I only wish their was a way to save favorite recipes on your web site!
Thanks for sharing that with us, Maureen. We don’t have a feature like that on our website yet but thanks for the suggestion.
Hi! Have you tried bookmarking it? I do this all the time for my favorites. You can usually do it with every website
Natasha, I love baking ur recipes. I want to make an apple pie from scratch this thanksgiving. I have an issue with my oven though. The temperature sensor does not work properly. I can bake at just one temp. Your recipe calls to reduce the baking temp which won’t be possible for me. Can u suggest if I can make this pie at just one temperature?
Thanks
Hi, without testing it that way, there’s no way to say for sure, but if you are not able to reduce the temperature, you would definitely want to shield the pie so it doesn’t burn and get too brown on the crust. Reducing the temperature helps to give the apples adequate time to soften and cook through.
Hi! Your pie plate looks a bit deeper than mine and I’m wondering If that will have an effect on the recipe?
Hi Alyssa, if it is too shallow, it can overwhelm the pie with the number of apples (maybe cut down a little depending on the size difference). You would definitely want to place a sheet of foil under the pie to catch drips.
I made the apple pie last week and it was amazing!
Thank you soooo much!
Do you have a good recipe for traditional pecan pie?
I’m hosting this Thanksgiving for the first time- i plan on doing most of the dishes from your blog!
I’m so glad you enjoyed it! We do not have a pecan pie recipe at this time but I am adding that to my list of suggestions. We have our favorite recipes including pecans and walnuts HERE.
Hi Natasha! If I don’t make a lattice top and just lay the whole crust over the top with a few slits, should I adjust the temperature and/or the cook time? By the way, love watching your videos! You make it fun! Thank you!
Hi Luci, if any adjustments need to be made to bake time for that, they would be minor. I would watch it closely towards the end.
Hello Natasha,
Does the pie crust need to be blind baked prior to baking the whole pie?
Thanks!
Christine
Hi Christine, blind baking the pie crust is not necessary for this apple pie.
I am making this pie with my two boys for Thanksgiving. My first pie ever! Your recipe and straight forward directions give me confidence. Question…
Your video says to make the egg wash with an egg and sugar, but the written recipe says an egg with water. Which is correct? We can’t wait to taste this!!!
Hi Suzie, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.
I plan on making this for a Friendsgiving. Would it be better to make the dough, filling and assemble the pie to be baked at my friends house? Or should I bake it the night before and reheat it?
Hello there, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven.
Hi,
If reheating the next day, what temp and how long do you recommend? Will it be soggy if made ahead and reheated?
Hi Rose, we’ve also eaten this fresh, but you can preheat the oven to 350 degrees Fahrenheit. Place the apple pie on a baking sheet; lightly cover the apple pie with aluminum foil. Place the pie in the oven for around 15 to 20 minutes.
Hi Natasha. I made the Apple Latice pie. The only thing I changed was salted butter for the sauce. Only because I didn’t have unsalted butter.
Sounds good, I hope you enjoyed it!
Hello Natasha,
I love your receipe and your enthousiasm in your video. Thanks a lot for that. We perfectly understand when you speak english even if we’re french. The only difficulty is to well transform 1/3 1/2 cup in grams or cl. Even if I check on internet itsn’t really reliable. I would like to taste your apple pie but could you please just confirm me flour quantity for your crush pie because I calculate 120 grm for 225g butter it seems wird. thanks for you reply
Most of our new recipes have already conversion to grams. If you’re at the recipe, click Jump to recipe then click Metric. You may also use this Ingredient Weight Chart for accurate conversion. I hope that helps.
Thanks a lot!!! it was so delicious. Everybody loves it. My daughters and I love watching your videos. You have fans in France. Thanks
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hello from Singapore! Followed this recipe to the dot and it was awesome! It was also my first time pie from scratch. Thank you, Natasha! Your recipes always work!
Hello Yie, I hope you’re doing great in Singapore. Thanks for sharing that with me and good job for making a great pie on your first try!
Is it possible to freeze this pie for later use? Would I do that before or after baking it? Thank you!
Hi Kelli, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
I have never made a pie from scratch in my life. This recipe was amazing. Thank you.
Awww that’s the best! Thank you so much for sharing that with me.
Hi Natasha, I made this recipe last year for Thanksgiving and it was amazing! Everyone loved it.
The only thing was that I made it the day before, and the day of, the filling had sunken. The crust was still in a dome, but the filling had sunken from the day before. Is this normal? What can I do to avoid this?
Hi McKayla, I haven’t had that happen with this pie. I would suggest patting down the filling before adding the top crust so there aren’t any air gaps between slices and that will help it settle more naturally without any gaps after baking.
I will do that this year. Thank you!
OMG, this is the best apple pie I have ever tried and this is the only recipe I will ever use for it. The whole pie is gone in a day. Thank you!
Awesome! Thank you so much for sharing that with us, Natalia. We appreciate it!
I was wondering if this apple pie recipe could be made and frozen to be baked later?
Hi Cindy, I haven’t tested that to advise. Let us know how it goes if you decide to do an experiment!
Love this! Tried it out and it tasted really good. The crust was excellent! The filling though turned out to be quite runny and liquid (tasted good nonetheless). I followed the recipe to a tee so i’m not sure what went wrong. Any advice how to avoid a runny filling?
Hello Paul, I’m glad you liked the pie crust. Without being there it is hard to say but it can be anything from oven calibration to the ripeness of the apple – if that makes sense. I do recommend reading through our reader’s comments, we find there are some great suggestions there.
So delicious! I made it for my family and they enjoyed it! I used a different homemade crust recipe and it was still delicious. The apples were yummy and the recipe was not too hard to follow! Thank you.
Thank you for sharing that with me, Abby! I’m so glad you all enjoyed this recipe!
Hi Natasha! just a quick question, can I use this sauce if I want to use plums instead of the apples?
Hello Elvira, I haven’t tried using plums instead of apples but I imagine that should work just fine. I think it’s worth experiment with, if you try it, please share with us how it goes.
Amazing recipe. Absolutely divine!!!!! I used my own crust recipe but this filling was PERFECT. I will be using this from now on.
Hello Nikki, so great to hear that you loved this recipe. I hope you can also try our pie crust recipe next time.
I love your recipes! I was thinking of making an apple cranberry pie this Thanksgiving and your apple pie looks amazing, do you think if I reduce the amount of apples and add cranberries this will work out?
Hello Felice, I have not really tried that yet to advise but I think it’s worth trying. If you do an experiment, please share with us how it goes!
Hi, I did make this with cranberries! I used a bit fewer appples and about 11/2 c cranberries. It did bubble over a bit but I might have filled the pie to full. But it was delicious.
I’m happy you enjoyed this Felice!
Natasha, I wanted to let you know that during Thanksgiving, I have to prepare two apple pies for how much my family loves your pie recipe. Of coarse, there will be a pumpkin pie too.
Yum! That sounds like a perfect Thanksgiving menu! Thank you for sharing that wonderful review with me, Ines!
I made this pie tonight and my family also said it was the best pie they’d ever had. Absolutely devoured it. Thank you Natasha!
That’s just awesome, Margaret! Thank you for sharing that awesome review with me!
I made this pie, it’s absolutely delicious! My family says the best they’ve ever had.
That’s just awesome! Thank you for sharing your wonderful review!
I want to start by saying I was never a pie person but I had a lot of apples on hand, love to cook new recipes, and my husband likes apple pie. When I say this is the best discovery I’ve come across super easy to make your crust and filling and me and my husband can’t stop eating it. This one is definitely for the books. Followed the recipe exactly and so happy with the result
That’s just awesome! Thank you for sharing your wonderful review!
This was one of the best apple pie recipes I’ve tried. Absolutely delicious. Even the day after, the crust was not soggy and the filling did not get runny. I did sprinkle some course sugar on top after brushing on the egg wash. Gave it a wonderful crunch.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
Im going to make this for thanksgiving. Can I make it the previous day and refrigerate it? should I warm it before serving?
Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
Could I prepare it and put it in the fridge and then cook it the next day while dinner is on?
or is it better to just bake it the previous day and just reheat at that time.
Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
Delicious! Everyone that tried it had seconds. I was asked to make it again for our Thanksgiving dinner.
Fantastic, this is going to be perfect for Thanksgiving dinner!
Natasha, I’m all set to make the pie filling and just realized I don’t have unsalted butter! Will salted make a huge difference?
Hello Denise, salted butter will work just fine.
Hi Natasha! I’ve tried this recipe as a whole pie and it came out phenomenal! Would this work for mini pie treats in small disposable aluminum pie dishes ? I don’t see why not, but maybe adjusting bake time and temp?
Hi Irene, I bet that could work! Here’s what one of our readers wrote: ” I made mini apple pies with this recipe, it turned out so amazing! My whole family loved it. The process also doesn’t take too much time, and it’s not difficult. It’s a must-try recipe!!!” I hope this is helpful!
Thank you! Will definitely try it for Thanksgiving
Hi Natasha, If I use Jonathan apples would I still use a cup of sugar for the sauce? Looks so good
Hi Jacque, I would personally cut the sugar down by at least 1/3 cup or you will have a very sweet pie. I would also add lemon juice (see my tips in our Dutch Apple Pie recipe for using different apples).
Hi, I made your apple pie today and although I have been baking pies all my life this has to be the best recipe I have ever used. The sauce was lovely. Here in England, we have a special baking apple called Bramleys which are quite tart. They can also be quite big. . I used 2 of these apples and the sauce was just the right sweetness for these apples. Will certainly make this pastry and recipe again. Many thanks
Wow! Thank you so much for sharing this amazing review with us! That’s so great!
This was the best pie I ever made!! So easy and it baked like a charm. I used a tart shell and made a pate brisee (Martha Stewarts recipe ..the very best) Everyone raved about the pie. Will add to my thanksgiving recipe list.
That’s just awesome, Amy! Thank you for sharing that wonderful review with us!
Hi Natasha! I’ve never made a pie in my life and since I stumbled into your website, boy I’ve been doing your apple pie every month now! It’s a fool proof recipe! I even used your pie crust recipe to make other pies. I’m like a crazy pie lady now haha
Wow great job to you, Marjory! Keep up the good work and I hope you love every recipe that you try.
can you please tell us how much gr are the 8 Tsp butter please ?
Hi, 8 Tbsp is 113 grams. If you click the metric button in the recipe card, you will find the conversions.
I’m making your pie today wish me luck!
Sounds like a great plan, I’m sure it will be awesome!
Excellent pie recipe! My family really enjoyed this. I would like to make this again. What changes should inorder to freeze for later use?
Thank you, Karen! I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi, in the recipe for the egg wash you tell us to use egg and water. In the video you tell us to use egg and sugar…..which is better and why?
I thought I was the only one that uses a melon baller to remove the cores :). I have been doing that for over 15 years 🙂
Hi Kallah, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.
Hello, about to make this recipe and I’m wondering if I can double the recipe for the filling?
Hi Samantha, You can double the recipe for the filling, are you planning on using it for another recipe?
Hi Natasha,
Let me start with saying that your upbeat videos are fun to watch. I was never into baking but now that I have a 3 yr old granddaughter I am becoming more interested. And for the first time in my life I made I tried your apple pie for one of my kids birthday and it was a success and everyone loved it. I will be using your baking recipes from now on.
Keep up the good work.
With love from Canada.
Hi Nadia, I’m so happy to hear that! Thank you for this wonderful review!
Hi Natasha,
I just made this recipe in a glass pie dish. When I took it out I looked at the bottom and right in the center it appears that the crust is either undercooked or possibly has that “wet” look due to too much filling possibly trying to seep it’s way through the crust. Again this is only on the bottom and I can see this because it’s a glass pan. The top is golden brown as well as the sides. Would you advise baking it a bit longer? Other than that it looks amazing and I can’t wait to try it!
Hi Natalie, you could bake an extra 5-10 minutes but tent with foil if it is browning too much. It could be due to overfilling with apples.
Thank you for sharing this recipe. I love apple pie but my apples are always hard. I tried thinly slicing the apples the way you said and used this recipe. I will always uses this recipe. The pie was wonderful. Apples are tender.
I’m so glad you enjoyed our apple pie recipe.
The pie came out great, but my crust… it keeps cracking when I try to roll it out. More water? Less? A few more pulses?
Yes, use this recipe…it is the absolute best!!!!
Thank you for that wonderful review, Stacy! I’m so glad you enjoyed it!
Just tried this Apple pie recipe. It does take a lot of time to prepare but I made my crust dough the night before so that saved a bit of time. It was my first time making a pie crust from scratch (at 66 years old). Your instructions are very easy to follow. I couldn’t find a pIace to attach a pic – not as pretty as yours but was fun to make & I can’t wait to taste it tonight for our dessert!
Hello Deb, good thing you prepared the dough ahead of time. You just really need to have a bit of patience for this one but it’s totally worth it. I hope this becomes a favorite for you!
Hi Natasha, please tell me, can this apple pie be made in the form of glass?😊
Hi, that should work but I would recommend a deep dish pie pan for this recipe or it would overflow a standard pie pan such as one you would use for pumpkin pie.
Just made this for the first time and it is amazing! I made the dough two days ago and left it in the fridge. It was so simple yet so delicious. My entire family devoured it… even my picky 4 year old!
Hello Ali, thank you for sharing your good experience with this recipe. It’s great to hear that your family loved this apple pie! I hope you and your fam will love every recipe that you try.
My daughter and granddaughter said this was definitely the best apple pie ever! The lovely pastry was so easy and the filling delicious, the sauce is brilliant.
That is so sweet of them. Thank you for sharing that with us, Vicki!
very nice crust. Granny Smith a must. Mom always one Mckintosh makes a juicy filling. ” GOOD Eating ‘
Thanks, Joseph and I agree, granny smith is the best one to use for apple pies.
Hi Natasha, Apple pie is one of my favorites and Ive made many with different recipes. This was by far the best apple pie I’ve ever made! Simply delicious! Thanks so much for sharing this recipe! It is my new go-to!
So wonderful feedback. Thank you so much for your great review, Lori!
I cannot make pie crust for the life of me, but this apple pie filling is to die for. I have this twice for my son and husband and they loved it. Even my daughter-in-law who is not an Apple pie eater loved it. This is a great recipe! Thank you!
Yay so fantastic! Thank you for your great feedback, Anna.
I want to ask if I can use store-bought crust
Hi, I have not tried this with store-bought crust but a few of our readers have reported great results. If you do the experiment I would love to know how you like that.
I used store bought refrigerated pie crust and it came out perfect.
Thank you so much for sharing that with me! That’s so great!
I am baking this pie but my oven doesn’t seem to cook the crust where it is too brown on top and soggy on the bottom. I have a thermometer in there but have this issue with all baked goods. Is there a certain rack you put it on. It has 6 levels. On a happier note the pie crust recipe is awesome! Will let you know how this turns out!
Hi Janet, I’ve never had that experience either. Did you use a different kind of pan (possibly a foil pan?). Also, make sure to bake in the center of the oven on conventional bake mode (not convection). I hope that helps.
I love the way my pie tastes, but it falls apart when putting on plate. Yours stayed together. Suggestions
Hi Dorothy, make sure to let it cool before slicing. If the pie is too hot in the center, the filling won’t set and will slide apart when sliced.
I have made this pie and it is ABSOLUTELY the best pie I have made in 30 years. It’s perfect
I’m so glad you enjoyed it, Barbara! Thank you for the wonderful review!
This thing was amazing,
I followed the majority of the instructions and added a few twists, I added some vanilla extract and some nutmeg to the apples, and I used my fingers to rub in the butter (because I don’t have a food processor, and the resulting apple pie was incredible. When the pie hit the table, people stoped talking, by the end of that night, the pie glass was empty. Thanks for the awesome recipe Natasha! I look forward to new ones to come.
Yay so fantastic! Thank you so much for sharing that with us. It is so heartwarming to read nice comments and feedback like this.
Hi Natasha
I am going to make your apple pie today. One question: can I substitute gluten free flour for regular plain flour?
Thanks!
Hi Kathleen, I haven’t tested this with gluten-free to advise. If you experiment I would love to know how you like that.
Hi. Sorry if this is a duplicate questio, I can’t find the other one I posted. Do you use a regular or deep dish 9 inch pie plate for this recipe? Thank you.
Hi Laura, mine is a deep dish and that would be safer to avoid drips in the oven.
Hi, this looks delicious 😋, I am going to try this today, just wondering is the oven temperature with/without fan?
Hi Claudio, we use an electric oven and put it on the regular bake mode (not convection/ fan mode)
Try adding a cup of cider instead of water, will give the filling a bit more punch.
Thanks for the tip, Aly. I should try that next time.
Hi Natasha. I want to make this very soon and was wondering, is this a regular 9 inch pie plate, or a deep dish? Please let me know. Thank you!
Hello Laura, just the regular dish.
Hi natasha, i love the way you cook. I am a big fan of all your recipes. In fact i cook one of your recipes for dinner every night. I just have a little question. On the apple pie filling, is this recipe good for canning? I have a ton of apples and i will love to can some. Thank you.
Aww, thank you so much for sharing that with me, Cristal! I haven’t tested this by canning it to advise if you happen to experiment though I would love to know how you like that.
I have been making pies for many, many years and can’t wait to try this crust. I always use crisco. I’m making
an apple cobbler for an after funeral meal this week & going to try this crust. My pie recipe is about the same; I squeeze lemon juice over mine and use 1/2 brown sugar and 1/2 white sugar. I rarely use a recipe for any thing except cakes. I just add a little of this and a little of that. I’m almost 93, so I’ve had a lot of practice.
I hope you love this recipe, Jeanne!
Hello Natasha,
I am a big fan of your reci-‘pies’!!!
One question I have about the crust:
Do I need to put in all of the water? I have tried other crust recipes in which I put in all the liquid, but the crust always comes out way too soft and mushy. (It’s very dry out where I live)
And what would happen if I used brown sugar? Would you recommend it? Could I also add more spices if I please?
Thank you so much!!
Hi Kat, I always use the same amount of cold water – as long as the ingredients are measured correctly (and not overmixed in the food processor), the proportions will work well. I haven’t tried adding anything else – I usually work with the filling for additional spices and flavorings and keep the crust simple.
Oh yeah, that’s what I meant, about the spices, oops.
I was about to print this recipe using metric, but the flour is still in tbsp. How much would it be in grams? Thanks again!!
I also can’t believe you actually replied! Most others never do 🙁
I do my best, you may also use this Ingredient Weight Chart as a guide.
In the oven as I write!, 1 mistake I put 1 & 1/2 tablespoons of cinnimon hope it still comes out! love your recipes, where’s that show???
Hi Terri, that is quite a bit of cinnamon. It will be a darker colored filling but should still be tasty.
This came out sooo delicious! It certainly did not look nearly as pretty as yours but it was a big hit with the family. And fun to make!
Hello Jane, I’m glad you enjoyed this pie! Thanks for your wonderful review.
This looks so amazing! I am working on it right now! Question…in the video you say for the egg wash to mix an egg and 1 tablespoon of Sugar, but the recipe reads to mix the egg with 1 tablespoon of Water. Please clarify. Thank you!
Hello Tammy, I recommend following the recipe as we also update some details in the recipe from time to time. I hope you enjoy it!
I made this pie and goodness it was what a hit. Looked like your picture too. I will always use this recipe.
I’m sure it was awesome! Glad you loved it, Phil.
I just made this apple pie and we just loved it! My husband says it’s the best apple pie he ever had. Thank you for sharing this recipe
Awesome! Thank you so much for you and your husband great review. I am glad you loved this pie!
Made this pie and it was wonderful. Lasted two day. I make a lot of your recipes. I’m making your cinnamon rolls tomorrow.
Hello Beverly, I’m so glad that you are enjoying my recipes. I hope you love everything that you will try!
I try so often to make pies and they always fail. This recipe I made for thanksgiving, was very nervous but they turned out amazing!! Best pie hands down, will be using this recipe from now on thank you!
Yay, so great to hear that it was successful! Great job too and I hope you love every recipe that you try.
Hi Natasha, yours is my go to recipe when making apple pie. Yours definitely my most favorite.
But I haven’t been able to get lattice ribbon, my dough is always too soft. So I just cover the pie with crust. But, the crust surface always broken after cool down. Could you help me? Does living in tropical country contribute to the softness of the dough, which later affect the crust surface?
Thank you for taking your time to read and answer it😀
Hi, that could have to do with the humidity. You might need slightly less water in your pie dough.
I made this pie today, and the problem was I couldn’t stop eating it. It’s so…yummy! Thank you for such an amazing recipe.
Hi Leah, I am so happy to hear that you loved the apple pie recipe. Thank you for sharing that with me.
This apple pie was amazing !!
-just wondering about freezing and thawing options
Hi Kelley, I haven’t tried freezing this whole pie but I think it would work.
I just made this delicious pie for the first time and it smells and looks amazing… I can’t wait to start eating it..
Super! I hope this becomes a favorite for you.
Can I freeze your pie filling?
Hi Judith, I haven’t tried freezing the filling alone with this recipe specifically. If you experiment I would love to know how you like that!
I made this apple pie for Canadian Thanksgiving and my family loved it! I loved that it wasn’t as sweet and the apples cooked well. I baked the pie for exactly 1 hour.
I followed the recipe and even made the crust a day before.
Thank you for sharing this Natasha.
That’s just awesome! I’m so glad your family enjoyed this Mari!
I have made many of your recipes and haven’t found one that wasn’t delicious – this one included!!! I was wondering if you have had any experience freezing this filling? I have found several freeze le apple pie recipes on Pinterest, but knowing how delicious this one is, I would love to use this recipe if possible!
Hi Jenna, I know its possible but I haven’t tried it with this recipe specifically. If you experiment I would love to know how you like that!
I made this for my husband, using the all butter crust. WOW!
It’s AMAZING! I will never go back to a shortening crust. The apple filling was delicious too. I enjoy your videos and recipes. I have made several and have been please with every one. Thank you for the recipes and the videos. They are very helpful!
I’m so glad you enjoyed it! Thank you for the wonderful review!