Apple Pie Recipe with the Best Filling (VIDEO)
Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!
We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
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Apple Pie Recipe:
This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Apple Pie Crust:
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
- Granny Smith – firm, tart and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Pie From Browning Too Fast:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
More Fall Baking Recipes:
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake – the frosting is incredible!
- Cinnamon Rolls – easy, quick rising
- Baklava – timeless (and freezer friendly)
- Pumpkin Cheesecake – decadent and simple
- Homemade Caramel – add this to your fall baking
- Pumpkin Bread – serve with honey butter
Watch How to Make Apple Pie:
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe with the Best Filling
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
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Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
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Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
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Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
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Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
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Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Recipe Notes
*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Amazing! I made this pie, as the recipe says, using Bob’s Red Mill 1:1 Gluten free flour. It simply could not have been better! Delicious. Thank you
Hi Sue, I’m glad it worked out for you. Thank you for the review and for sharing your feedback. I’m sure our readers will find this helpful!
Thank you. I made this pie, as the recipe says, using 1:1 Gluten Free flour. Both the crust and pie were unbelievably delicious. I’ve never had better.
I made this for mother’s day. Every one loved it. But while letting the sauce cool off while I peeled the apples there was a problem. The sauce became jellied. I think it cooled off too much?? Idk. Any comments?
Hi Angie, if the sauce is heated for too long or at too high of heat, it can thicken up but that’s ok, once the pie is baked in the oven, it evens out.
I made this and it’s super good!!
I changed one thing and it was to use dark brown sugar instead of normal, so if anyone else reads this and wants to do that, you’ll probably want to add 2-3 extra tablespoons of water in the filling. It won’t be too watery, it turns out really good and gooey and yummy!
That’s just awesome! Thank you for sharing your wonderful review, Ken!
This Recipe always ends up delish every time I make It! Superb! – A.R.E.M.
I’m so glad you enjoyed it!
Hi Natasha, I made several apple pies with the recipe, replacing butter with canola oil and it came out perfect. I don’t have a pie server & wondering which one you have? Thanks.
I’m so glad you loved it, Donna! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, I checked the Amazon Shop link, didn’t see any pie server on it.
Hi Donna, you’re right, I don’t believe I have this on my Amazon shop. It is just a standard pie server utensil. It can be purchased from most local grocery or home goods stores as well as restaurant supply stores unless you find another you’d like on Amazon. There are many options to choose from. Mine has a wooden handle.
Thanks Natasha, that was my third try to reply. I’m not sure what the problem was, my replies kept disappeared after submission.
How long is this pie good for in the fridge? I made everything from your website. The dough and everything.
Hi Belle, I haven’t refrigerated this for more than 2-3 days.
My grandson wanted to make an apple pie with me over Easter. An we used your recipe. It was really a hit. Very, very good, melt in your mouth pie. We were quite proud of ourselves.
Hi Cheryl, that is wonderful! So glad you enjoyed this recipe. It is one of our personal favrites. 🙂
The pie is delicious! I used Granny Smith apples and of course your pie crust recipe.
Thank you! So glad you enjoy this recipe. It really is delicious. One of our favorites. 🙂
This is the most amazing apple pie recipe I’ve ever cooked. I’ve made this recipe about 5 times already. It always gets a wow from everyone. The pastry is super easy and delicious
Thank for the awesome feedback, Lisa. So happy to hear that you loved this recipe!
Hi Natasha! This is my go-to apple pie recipe. So delicious! How would I bake it using a convection oven?
Hi Carmen, we use an electric oven and put it on the regular bake mode (not convection/ fan mode). I’m not certain which adjustments need to be made with that.
Omg it’s good!! I used a store bought crust and red apples is all I had to get rid off. It’s delicious and beautiful! I got more apples to get rid
of so I’m gonna try the apple cake. The filling is delicious I had to use Swerve substitute sugar and I can’t tell the difference. Thanks!!
Sounds great! Good to know that the substitute that you used worked well too. Thank you for sharing!
Getting ready to start making 2 more of these awesome apple pies, this time for easter. Neighbors, friends, old snd young praise this pie. As a single guy it feels good to hear “that is the very best apple pie I have ever eaten”. I’m not kidding one bit! My elderly neighbor told me the pie would win at the county fair hands down! Thank you Natasha for your excellent positive and full of energy videos you produce. This really is the very best apple pie ever, and yes the filling is the reason.
Hi Mark, thank you so much. I’m so glad you enjoy this recipe. It really is such a delicious pie. My family loves it!
Natasha, this recipe says add the 1 egg and the tbsp of water at the end , the video posted on Facebook says to add the egg and a tbsp of sugar 🤦🤷 which one is correct 😣
Hi Leticia, I recommend following the written recipe at all times. I hope you love it!
Hi, I made this pie yesterday. All up a good result, but way too sweet. I can’t taste the apples. IMO, I would just use apples, sugar and cinnamon as filling.
Sorry, I tasted it to early, my husband thinks it’s absolutely delicious, so does my neighbour. I think, I still have some covid hangover and have trouble with tasting.
Glad to hear that you both liked this recipe, Stefanie. Thanks a lot for sharing!
Hi Natasha!
I have been looking at your cooking site and making several of your recipes with great success! for over two years. Thank you!!
I made this apple pie today to take to our friends’ house for dinner. Our host requested apple pie. I have only made apple pie once in my life.
(I’m 58 years old). The crust and the filling are outstanding!! We loved it! I used Granny Smith apples and followed the recipe exactly. Wow!!! This recipe is a “keeper” and will now be my “go to” for apple pie!!
God bless you and your family!
Your website is a blessing to me and my family who I cook for.
Love this, thank you for sharing that with us, Mary! I’m so happy to know that this apple pie was a huge hit!
Hi Natasha! Love you and your family and thoroughly enjoy watching your cooking/baking/ and tips videos on YouTube. I have saved so many of them to the notes in my phone and have made several of them and am planning on making your Tiramisu (sans the rum) for Easter and I’d like to try out your apple pie recipe as well.
Question: can the filling be prepared then frozen?
Or, Can the entire pie be made and frozen
Or should/could it be made, baked and then frozen (once it gets to room temp, that is)?
I usually prepare and season the apple filling and then freeze it so all I have to do is defrost, pour it into a pie shell, top, flute and bake. But your recipe has eggs and I’m not sure if it can be frozen at any stage.
Thanks and keep cooking and baking, please. I’ve been home recovering from a total knee replacement so I have lots of time to watch.
God Bless you and your family and the precious people of Ukraine are in my prayers ❤️🩹 🇺🇦
Hi Colleen! So happy you enjoy my recipes and videos. I have not tested this however, one of my readers said, “I assemble this pie and freeze before baking. It bakes well from the frozen state.” I hope that helps. God bless!
I made this I did exactly as the recipe said it was good but the crust was soggy on the bottom unfortunately. I think next time I make this I will bake the crust for 10 min before filling it.
Hi Catharina, I’m sorry. Did you use my pie crust recipe as well? And did you happen to let it sit for a while before baking it or use a different type of apple? Some apples can leave behind more juice. Please do try again.
ThIs is the BEST apple pie!! I’ve tried many recipes, but from now on, I’ll be sticking with this one. Everyone loved it! Thank you!
That’s so great! It sounds like you have a new favorite, Wendy!
May I have made many things on your website and I love them but this is another epic fails for me. And I hate making pie crust. So I guess I’ll go back to Pillsberry ready-made in the refrigerator section.
Hi Susan, our pie crust is one of the most popular recipes on our blog. I highly recommend watching the video tutorial for the pie dough which should help.
This is my go to recipe! The only changes I added was I reduced the sugar to 3/4 cups sugar (which I still find it a little sweet) and squeeze half a lemon to the sliced apples. I weighed my flour instead, One cup of AP flour was about 152g for me. I ended up using 8 tablespoon of water for this full recipe. The crust is so flakey and love the flavor and smell of the filling.
It is a must to use a food processor to make the crust. I have a small one and couldn’t fit the full recipe, so I just did it by hand with a fork. I don’t think I mixed well, because with 8 tablespoon of water, the dough still was very crumbly and dry but then it did stick as well. I didn’t want to add more water or it would be too sticky to roll. When I rolled, it crack a lot so I kept pushing the dough together. Then I tried it again with the food processor and just did half the recipe each time, same amount of ingredients and it turned out much better when I roll out and was able to stay together on the rolling pin when I transfer onto the plate. Also it’s much easier to flute the edges and stay up in that shape after baking than with the dough made without the food processor.
Hi there Paine, thanks a lot for your detailed feedback and sharing with us some of the changes that you made to the recipe. We appreciate it!
In video you said add egg and sugar on top of crust…instructions say water and egg. I made this and it was perfect.
I recommend following the written recipe at all times. Good to hear that you enjoyed the recipe!
In a pinch, can I substitute store bought crust instead to save me a little time?
Hi Trish, we prefer it with this crust and so have most of our readers that tried this, but I recommend looking through the recipe comments where several readers have mentioned using a store-bought crust! I hope you love this recipe, Trish!
This is the best apple pie I’ve ever made and I’ve made A LOT of apple pies. I was reluctant cuz I’d never seen this technique with the sauce but I’m so glad I tried it. I made this for my coworker who is obsessed with apple pie (and very picky) and also rarely shows any emotion lol but he was ELATED and said it was the best apple pie he has ever had too. THANK YOU!! I will now be making this for every thanksgiving as well!
That’s wonderful! I am happy to hear that. So glad that you enjoyed this recipe and were able to share it with your coworker. Thank you for the excellent review.
I really like this recipe, but I also added 1/4 tsp dried ginger powder and 1/4 tsp nutmeg. It was so good and was like eating a slice of autumn!!
So glad you liked it! Thanks a lot for sharing that with us.
Hi Natasha. I have made your apple pie many times and love it. I was wondering if it’s possible to freeze an unbaked pie. If so, how should it be packaged and does it need to be thawed before baking? Thank you
This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hi. Can I prepare the filling and the pastry separately the day before and keep it in the fridge overnight? Cant wait to try this recipe. Just look so yummy
Hi Susan, I haven’t tried it that way before. This recipe can be made ahead and you can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven.
You said brush on the top with egg and sugar but the recipe says 1 egg and water. Can you clarify that, Thanks
Hi Jay, I recommend following the written recipe at all times as this one we can update in case we change some of the ingredients a bit to get better results.
Ok, I will give it a try, I have a sack of honey crisp that need some eating. The egg and sugar sounds good though. Thanks.
Currently baking this for the first time, and after the first 15 minutes on 425 I noticed my crust edges were drooping over the side, so my pretty edge waves are no more 🙁 I noticed you used a deep pie pan and so your edges were inside the pan while mine were sitting on the top edge of the pan. Could this be why the edges are drooping? It’s the first time I am using an all butter crust so I didn’t even think that the crust might droop as the butter melted. Can’t wait to see how it comes out!
Hi Susanna, this recipe does work best in a deep-dish pie pan (see the one I linked in the recipe above). It’s best for the sake of the crust as well as the filling, otherwise, it would overwhelm a shallow pie pan.
Hi! I made your filling and while it turned out delicious my pie was soupy. What did I do wrong? Will be using it again but wanted to check with you.
Hi Laisa, it shouldn’t be like soup, I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!
Hi Natasha. I have made this wonderful pie several times but I find peeling and slicing the apples so thinly very tedious. I’m going to buy the apple peeling gadget. It looks like the apples are sliced thicker than you would get by hand. Will it still work for this recipe. Will the apples just take longer to cook? Thanks
Hi Jan, the apple slices are about 1/4″ thick and the apple slicer saves a ton of time. I think you’ll love it. I make apple crisp way more often.
Hi Natasha! I have tried to cook the filling, twice, following the written directions and watching the video, but each time it separated. What am I doing wrong? Thank you.
Jacqueline
Hi Jacqueline, overheating can cause that but it is not a problem. Just stir with the apples and it will bake up properly in the oven.
Hi Natasha. Made your apple pie with your crust and I have to say it is just delicious. And very easy too I may add. I do a lot of cooking and baking, especially since retiring, and the flavor and consistency of this pie is now added to my favorites. Thank you so much!
I’m happy to hear that it’s now one of your favorite recipes, Maggie. Thanks a lot for sharing that with us.
Hi Natasha! Best apple pie I’ve ever made!!!!!! It’s definitely worth it to make the sauce!!!! Granny Smith apples work perfectly! My husband raved about the pie and almost ate 1/2 of it by himself! Can this same recipe be used for a pear pie?
That’s just awesome! Thank you for sharing your excellent review, Evon! I haven’t tested this with pears myself to advise. If you happen to test that out, I’d love to know how you like it!
Delicious!!! Best apple pie recipe I’ve ever made! Was the talk of my bestie’s Christmas gathering… Everyone raved! And warmed with vanilla ice cream, my goodness! (Only thing, I used store bought crust. I may try the homemade crust next time.) Easy to follow video and simple recipe. Can’t wait to make again! 🙂
Wow, that is so awesome! Great to hear that the recipe was a huge hit. Thanks a lot for the good review.
My first lattice style pie! The recipe was easy to follow and the video was quite helpful. It turned out wonderfully!
I’m so glad you enjoyed it! Thank you for the wonderful review, Hannah!
I’ve been making apple pies for years and your surprise filling is a game changer! Thank you for sharing!
I’m so glad you found my recipe, Paola! I’m happy you enjoyed it!
I added 1/2 teaspoon of allspice to the apple pie filling. Mmmmmmm!
Great idea, Richard! Thank you so much for sharing that with me.
Amazing pie! My family loves it, especially my dad! Wondering what you recommend for reheating?
Good to hear that, Isabella. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. You would heat it until heated through. So ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.
First time making this pie (trying to find the ultimate). Taste was amazing. The sauce really makes it. My problem was that the pie came out a bit soupy (very runny). Does this mean I didn’t cook it long enough?
Hi Kathy, you’re absolutely right; it shouldn’t be like soup, so I recommend following all the recipe tips and notes, also ensuring nothing was mismeasured. I hope you give this another try soon!
Hi made your apple pie. But filling came out to be much more than expected. what can I do with excess apple pie filling.
Hi Tanu, I haven’t tested freezing that, but I think you can freeze to save the next time you make it. If you experiment, let me know how you liked the recipe. Oh, and you can also use the leftovers on a mini pie!
The absolute best crust and pie ever!!!! From now on I am only using your recipes because they are all fantastic. Thank you Natasha. 💜💜💜
You’re welcome! I’m so happy you enjoyed it, Helen! I can’t wait for you to try more!
The crust is amazing. The sauce is nice but slightly too sweet. I’d use 1/4C sugar if I were to make this again. The apples did not get cooked and were very crunchy. I sliced them thin. I e see that the pie plate used by you is 2.6” and my options were 2” and 3”. I went with 3” and maybe that was the reason? If so, that’s on me.
Hi Erin, it sounds like maybe it could be the types of apples that you are using which might be sweeter in which case you would want to adjust the sugar. See the section titled “The Best Apples for Apple Pie” which might give you some ideas for apples that have the best taste and texture for apple pie.
I absolutely love this apple pie recipe so delicious and easy! Anything I make from your website is always so delicious! I was just wondering could I keep the dough in the fridge over night and make this the next day?
Hi Oksana, one of my readers mentioned they made the dough two days ahead and left it in the fridge! I hope this helps!
This filling is absolutely delicious!!! Thank you for sharing it with us. I would love to share a photo of the pie I made but it didn’t last long enough for me to snap a photo lol It was a hit and is now my only recipe for apple pie I will ever use . Thanks again and wishing you and your family a Happy New Year !!!
You’re welcome! I’m so happy you enjoyed it, April! Happy New Year!
Amazing Pie and even better filling! Loved everything about this recipe. Added to favorites!
I’m so glad you found a favoirte! Thank you so much for sharing that with me, Rose!
Pie filling turned out amazing and it was very simple to make. Everyone loved it! I think next time I will add more cinnamon and maybe a dash of nutmeg.
Hi Elzbieta! I’m so glad you enjoyed this recipe!
I have never liked apple pie until I made Natash’s Dutch Apple Pie. Same filling, I believe, as her apple pie recipe. Can’t go wrong with a stick of butter! It’s a delicious pie. Thanks for the recipe!
You’re most welcome, Barb. Thank you for your good comments and feedback!
Hi Natasha! The pie looks lovely! Do you think this recipe can be made ahead, a day before say, stored in the fridge over night and baked the next day?
Hi! this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for a day or two days, it will get soggy.
Perfect! I’ll give it a try the way you suggested. Thanks for getting back.
Hi,
The first time I made the sauce I had no issues but today I am struggling to get the sauce right? I tried multiple times but for some reason it keeps getting clumpy or almost like gelatin instead of nice and smooth? I’ve followed your instructions but am having trouble. I’m converting the 8tblspns of butter to approx 114g as couldn’t find equivalent in sticks where I’m from. 3tblspns of flower approx 30g. Have I got my measurements wrong this time?
Thanks
Hi Bee, 8 Tbsp is equivalent to 113 grams so that’s pretty close. If it is on the heat too long or on too high of heat, it can get thick, but even if it is clumpy when you mix it with the apples, there is no reason to be concerned because the mixture will thicken up and smooth out in the oven. Also, 3 Tbsp of flour is about 24 grams.
This was a hit at Christmas dinner. I tweaked it just a bit adding about 1/4 cup of brown sugar (I like mine sweet & granny smith apples are quite tart. I also added a little vanilla & just a small amount of nutmeg. The filling was really good.
This is the perfect treat for Christmas diner! I’m so glad you enjoyed it!
Hi Natasha,
Thank you for all your tried and true recipes. I have to tell you I have used not one but three of your recipes for my Christmas dinner. I made the Clover Leaf Rolls, Thanksgiving turkey, Beef Lasagna and Apple pie. Everything turned out great. I am from a small island in the Caribbean called Grenada, so instead of using Italian seasoning, I used fresh seasonings for the turkey. I added two Italian sausages, and substituted the cottage cheese with greek yogurt in the beef lasagna. Everything was fabulous.
Wow! I love that you had so many of my recipes at Christmas Dinner! That’s just awesome!
Absolutely a game changer!! Best Apple pie and the butter crust was amazing! Could I use Splenda Blend for the filling? My mom’s diabetic and I would love to reduce the sugar. Used Splenda Blend in crust and it was perfect!
Thanks
Shannon
Hi Shannon, I”m so glad you loved the apple pie and pie crust recipes. I haven’t tried this with splenda so I can’t advise on that.
Just made this for our Christmas dinner. I did put a crumble topping on it. It truly is the best apple pie I have ever made. I’ve never made a butter crust omg fabulous. The suggestion of apples. I used Granny Smith. Ohhhh so delicious thank you
Nice one, Julie. I’m happy to hear that this is by far the best apple pie for you!
Nice one, Julie. I’m happy to hear that this is by far the best apple pie that you’ve tried!
I made this apple pie for Christmas (my first time baking a pie altogether) and it was delicious! Everyone loved it and it was super easy to make. Thank you! 💕
You are so welcome! Great to hear that the recipe was a huge hit.
I saw you commented that you can REHEAT the pie at 350 degrees but for how long should it be in the oven??
Hi Cynthia, you would heat it until heated through. So ovens vary greatly; I don’t have an exact number. If I had to guess, it’d be about 15-20 minutes, but allow more time in case it’s not at your desired temp.
hello! im currently at school and don’t have a food processor, could a blender be used instead of a food processor?
Hi Dejah, If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition.
My neighbor sent me the link for this pie and she declared it was the only recipe she needed. I trust her completely. My question is, can I split the sugar 1/2 brown and 1/2 granulated?
Hi Paulett, It will work, just keep in mind the filling will be slightly darker using brown sugar.
Hi Paulette. I use half and half and my family raves about it. Gives it a stronger caramel flavor which I like.
Loved the crust and filling. I have never made pie filling with a sauce and it tuned out wonderful.
Thank you,
Isn’t it amazing, Karen! I’m so glad you enjoyed it!
Apple pie is my absolute favorite and it’s always been my mission to have a fantastic recipe of my own, this is it! Sooo delicious! If I bake it and refrigerate with the purpose of serving the next day, how do you recommend I reheat it in the oven? Thanks so much!
Hi Lydia, it reheats well in the oven. I set my oven to 350.
First time making apple pie and it was delicious! I did find that my apples were still a bit too tart after baking. Will adding more sugar fix this?
I’m planning on making this recipe again this weekend.
Thanks, Natasha!
You’re welcome! I’m so happy you enjoyed it! The sweetness can vary depending on the type of apples used which is why we love tart Granny smith apples. Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly
OMG. That sauce that goes over the apples…game changer. It was pretty hard to not keep snitching apples out of the bowl with the sauce. I think I messed up the crust by over pulsing, making it too fine, and not enough water, because when I dumped it out onto the counter, it was pretty much like sand. i still just squished it all together like you did, and put it into the fridge. I had to piece it together a little bit, but will for sure be tryint it again, and see if I can’t get a nicer one next time. I was wodering if you have used that filling as an apple crisp???? I’m gonna give it a go in a couple of days, but wanted to get your thoughts on it.
Thanks bunches, and have a super day.
~debbie.
Hi Debbie, if you enjoyed this then you MUST TRY our apple crisp recipe. Check it out – it’s similar and just as good but easier without having to make the crust.
BEST Apple Pie I’ve made in a while. Co-workers, loved it. Received blue ribbons.
So easy to make and so perfect. Crust was the BEST
That’s so great! Thank you for your amazing review, Betty!
Hi! My filling became too mushy 🙁 I baked it at the right temperature and used granny smith apples. Any tips?
Also, would it be okay to add some nutmeg to the filling?
Hi Anna, I haven’t had that experience – did you possibly slice your apples too thinly or bake in a convection oven mode?
Hi Natasha, this is the best homemade apple pie I’ve ever made and as soon as it cooled down, my kids can’t wait to have a big slice and will keep asking for more. The whole pie will last for two days or so. That’s how good it is and this is my go to recipe for apple pie. The crust is so great, flaky even after 2 days. I wonder how long it will take to bake in the oven if I make 6 inch round because I’m planning to make mini apple pies to give away for Christmas. Please let me know. Thank you.
I’m so glad this pie was a hit, Danna! I haven’t tried this in a 6-inch pan but I bet that could work! I would make slightly less filling and adjust the bake time accordingly.
I’ve made this 4 or 5 times and is my go to apple pie recipe. Can I make it a day before and do I need to put in the fridge fridge overnight?
Hi Alena, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for a day or two days, it will get soggy.
This is an AWESOME apple pie recipe! My husband and I have enjoyed two of them in the past month or so 🙂
I have two questions:
1. About how long would it last in the fridge?
2. Can it be frozen?
Thanks again for sharing this fabulous recipe. I will be baking it regularly!
I’m happy to hear that this is both your favorite. This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hi Natasha. I assemble this pie and freeze before baking. It bakes well from the frozen state. I just made three and froze them for Christmas gifts. They will bake them later.
Thank you so much for sharing that with me, Theresa!
This apple pie was absolutely perfect in every way. I read over and watched videos, of several other recipes before deciding on yours Natasha. I’m so glad I did, it turned out better than I imagined. It was a work of art and a masterpiece for the tastebuds. I wish I could upload a photo, I am so proud of it, mostly because I am not much of a baker. Thank you Natasha, I am so happy I found your site. you are a delight to watch as well, so cute!
Aaw, that is so wonderful! I’m happy to have seen your great comments and feedback. Feel free to share some photos of your creation on our Facebook page and group!
Not my first pie, but this recepie was a little different and I was a little nervous about the outcome. OMG! Best apple pie ever! It came out perfect, beautiful and delicious. I wish I could post a pic.Thank you so much!!!
Love it! Please feel free to share some photos of your creation on our Facebook page or group so others can see them too. Glad you loved the result!
Thanks for sharing this recipe. I made this for the thanksgiving party and it was a hit. Its a perfect and best apple pie ever.
That’s just awesome! Thank you for sharing your wonderful review, Sohesna!
This pie filling is delicious. I used the Spartan apples I had on hand and followed the recipe other than sprinkling some cinnamon and sugar on the top of the crust. Best apple pie I’ve ever made.
I love hearing this! This you for your great comment!
Hi Natasha,
I made this for Thanksgiving for family and friends. Everyone loved this apple pie. Not a bite left on anyones plate. Thank you for a great recipe. Will be making this again soon.
Kelly
You’re welcome! I’m so happy you enjoyed it, Kelly!
I have always made a good apple pie but this one up’d the game! Delicious! The one issue I have with any pie I make is keeping the lattice from falling apart when I cut it. I’ve tried both the egg wash and a milk wash. Neither seem to help. Any advice?
Hi Jodi, make sure to let it cool before slicing.
From the video, it doesn’t look like you covered the pie in the oven at all. How do you keep the crust from getting too brown? In the video it came out such a light perfect color. Looks so good!
Hi Lainie, this pie has always turned out golden for us following the instructions. We reduce the heat as written, and there is no need for a shield. If you find your pie is too close to the heating element or your oven is running too high, you may need to shield it. I hope you love this recipe!
Made it yesterday for Thanksgiving, my brother in law said: “It’s so good I could cry”. That sums it up. Thank you for great recipe!
Wow! I’m so happy to hear this was a hit! Thank you so much for sharing that with me.
Do you have a slow oven?
Are you sure about that timing?
I did like you said 425 for 15 min. It kind of look cooked already. then lower to 350 check back 20 min. later. It was over cooked, all dark brown. How can you even keep it for 45 min. Did I missed something?
Hi Denis, be sure you are not using convection mode. Yes, that is the temperature we’re baking it at.
My daughter and I made this pie first time and it was delicious! We followed this recipe and it worked! Thank you!
Nice, great to hear that it was a success on your first try!
Turned out too sweet and soupy, the crust was tasty though. Next time I will try without syrup.
Hi Elina, make sure to let the pie cool before cutting into it for the juices to set and thicken. Also, if it is under-baked, the apples won’t have time to release their natural pectin to thicken. The syrup actually helps the apples to thicken.
I used this apple pie recipe for Thanksgiving and it’s a keeper. I’m very hard to please when it comes to sweets and I always have it in mind that “if I’m eating sweets, it better be worth it”
Note: I added 1/2 tsp of salt in the sauce.
I used this recipe to make apple pie for the first time. It turned out super delicious! The sourness of the granny smith apples and the sweet sauce complement each other. Thank you for sharing a great recipe!
You are very welcome! It is awesome to hear that you enjoyed this recipe.
Wow! Absolutely amazing. I’m not a fan of apple pie, but I made this for Thanksgiving and tasted it myself. Only apple pie I’ll eat!
That’s so great! It sounds like you have a new favorite, Lindsey!
How long do you leave the foil on? -if using it to avoid burnt crust.
Hi Kat, I watch the pie and will put it on in the last 15 minutes of baking if I think the crust is getting too dark.
Hi there! So excited to try this recipe. For those who may reheat this the next day after pre-cooking. Do you have reheating instructions? Thank you!
Hi Ali, you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
Hi, I am making this recipe for thanksgiving and I am making it the night before. Is this pie able to keep over night and if so what would be the most effective way to save it.
Hi Margo, yes, you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
This recipe is awesome!!! My family loved the apple pie and it was gone in minutes. Thank you Natasha. They have requested another pie for this evening.
That’s just awesome! Thank you for sharing your wonderful review, S! It sounds like you have a new family favorite!
Hello
We are baking your pie for thanksgiving and are wondering if we need to bake it at 425 degrees because it seems really hot for a pie?
Hi Sally, that’s right, we baked it at 425 F.
Can I make this the night before Thanksgiving and leave it out?
Hi Michelle, yes absolutely! We do that and it works great. Once it’s completely at room temperature, loosely cover with plastic wrap so it doesn’t get dry on top.
This recipe sounds amazing and your video is super helpful – I’m making it right now and broke the sauce 😩 any way to fix it?
Hi Jessica, the good news is that it doesn’t matter if the sauce broke, just mix it with the apples and it will all meld and get saucy in the oven without any problems.
Hi! Can I make the filling – cover it tightly – and put it in the refrigerator overnight for tomorrow?
Hi Sarah, we prefer it fresh, but I imagine that may work!
I made this recipe last year the day of thanksgiving but this year I want to make it a day before. How long do I have to reheat it for?
Hi Kayla, yes, you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
I’ve made this pie twice now and the 2nd time the bott ended up soggy. What did I do wrong cuz I wanted to try again tonight for Thanksgiving?!
And by soggy I mean the bottom crust seemed almost underdone.
Hi Crystal, I haven’t had that happen before. Did you make sure to fully preheat your oven before placing the pie in the oven? Some ovens (like my own) don’t preheat fully when they say they are preheated so I let it heat an extra 10 minutes. You can gauge this with an in-oven thermometer to hang in the center of your oven to track the accuracy of the oven. Also, I would bake right after adding the filling without it sitting on the counter which can soften the butter in the dough and make it soggy. I hope that helps.
I used this apple pie recipe for Thanksgiving and it’s a keeper. I’m very hard to please when it comes to sweets and I always have it in mind that “if I’m eating sweets, it better be worth it”
Note: I added 1/2 tsp of salt in the sauce.
Thanks for the review, Merry. Glad to know that you enjoyed this recipe!
Can I make the filling ahead of time, and just put into the crust to bake when needed? Looks great!
Hi Tricia, This recipe can be made ahead. You can store it in the fridge already baked, cover it loosely with plastic wrap, and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hey Natasha instead of using water can you use apple juice?also this pie and crust recipe is amazing and my whole family loves it and ate it all
Hi Melissa, great to hear that your family loves this pie. I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha!
If I fully bake and refrigerate the pie one day in advance what is the best temperature to reheat the pie? How long would it take to heat through?
Thanks!
Hi Betsy, you can reheat it the next day in the oven for 350°F.
Can xylitol be used in the apples & pie dough instead of real sugar & if so how much? I am looking for a homemade yet simple apple pie recipe for my mother-in-law for this thanksgiving! Please Help asap! I want to bake it today & give to her tomorrow! Thanks So Very Much!
Hi there, I honestly haven’t tested this recipe yet using xylitol. If you do an experiment, please share with us how it goes.
How do I store this wonderful smelling pie? Just baked & pie looks Great! Just don’t want to store wrong & mess up this Heavenly creation!
If making it a day ahead, I would let it cool to room temperature, then cover and keep it at room temperature overnight. If keeping it beyond 24 hours, I would refrigerate it. It’s nicely served warmed or at room temperature, but it does reheat well.
Mine pie is very juicy around the edges. It’s cooling so not sure what the final result will be. Smells great.
I bet your home smells lovely! I hope you love this recipe, Deb!
Hi there- I was wondering if this recipe can be made with premade frozen store bought pie crust?
Hi Halley, I believe the homemade version is best and worth it, but our readers have reported excellent results using store-bought crusts.
Can I make it with vegan butter?im kosher and butter can’t be paired with the Turkey.
Thx.
Hi Mazal, I havne’t tried that substitution to advise. If you experiment, let me know how you liked the recipe, but here’s what one of our readers wrote: “I made this recipe as is the first time except I used vegan butter and honey crisp apples and it was definitely the highlight of our Thanksgiving dinner. Yummmmy!!! Now, I have a gluten-free family member who’d also like to enjoy the pie. Is almond flour a suitable choice for this recipe? Please help.” I hope that helps!
Mine turned out really soupy, even after I let it cool fir a few hours
Hi Trey, that is unusual – did you possibly make any changes in the proportions of apples to the syrup? Also, be sure to bake long enough since the apples release their natural pectin in the oven which helps the filling thicken up more.
Can this pie be made a head, and then baked on the day of serving? I wasn’t sure if the Apple filling would make the dough soggy. I’m just trying to have as much food made ahead for Thanksgiving. Thank you!
Hi Elisa, I haven’t tested it that way, but I would not assemble the pie until ready to bake. The crust might get soggy if you keep it refrigerated overnight. It would be better to bake the pie and let it rest and cool at room temperature overnight to serve tomorrow.
Hi Natasha
Sorry I asked about making the apple pie in ramekin but what I meant is the apple crisp
Thanks
Hi Karen, I did try it, and it wasn’t great for apple crisp. I have an apple crisp recipe here if you’d like to try that!
Hi Natasha
I would like to use your apple pie recipe but bake it in ramekins Can you please advise me on this – Want to use for Thanksgiving Thanks
Hi Karen, I haven’t tested this. Here’s what one of our readers wrote: “I made it in 7 small ramekins, and it turned out delicious.” I hope that helps!
So my 12 yo daughter tried to make the pie again! She would not give up! She was watching her pie this time and it was done in less time than in the recipe. Also, the juice from pie was running over, so it would be helpful to have a baking sheet underneath.
She made braided top.
The pie took third place out of 23 pies!
Congratulations to your daughter on winning 3rd place – that’s wonderful and I would love to see a photo of it. If you share it on social media, please tag me @natashaskitchen so I can admire it. If it’s browning too quickly, make sure to tent with foil. Some ovens heat unevenly or if the pie is too close to the burner it can change color faster, but a sheet of foil over the top will help. I haven’t had any drip issues with this pie, but the size of the pan can make a big difference, but I loved your tip about foil – I added that note in the print-friendly recipe card.
This is my go to pie filling recipe but I have to make a gluten free apple pie for work and was wondering if anyone has tested this out swapping the all purpose flour for bobs red mill 1 to 1 baking flour? Or any other suggestions to get the same results with a gluten free version? Thank you!
Hi Sara! I’m happy to hear this is your go-to! I looked through the comments, and it doesn’t look like anyone has tried this with gluten-free flour. If you experiment, I would love to know how it works out.
If you use Cup 4 Cup Flour and use 1/2 C. Less it’s perfect! This is my favorite GF pie crust!!
That is amazing! I’m so happy to hear that this works as a gluten-free crust and thank you for sharing that specific substitution. So helpful!
I did make the recipe using the Bob’s Red Mill 1 to 1 flour and the only difference I noticed compared to the regular flour is that the sauce thickened a bit faster, probably due to the cornstarch in the gluten free flour. Tasted exactly the same and got rave reviews from everyone that tried it!
I’ve done the filling twice now with bob one to one flour and it works great! I use a different pie crust recipe though.
Natasha,
Please include in your recipe directions to check on the pie before given time for baking. My 12 yo daughter made it yesterday and followed the recipe to the T (without my involvement) only to over bake it. It’s not completely burnt but close to it. Bummer. We have to look for another recipe.
You are precious and I love your videos! This is the perfect pie recipe, and you’re right, so worth the extra effort to make your pie crust instead of store bought!
I’m so glad you loved it! Thank you for your compliment!
I love all your recipes I’m wondering how many refrigerators you have and I never have enough room in twoyour is always not filled ??
Hi Virginia, we have one refrigerator in the house and one in the garage that is a fridge and freezer. We also have a separate deep freezer in the garage. It’s wonderful having a second fridge especially for gatherings and just to keep a stock of extra foods for meal prep and all of the cooking we do for the website ofcourse.
Hi,
I have done your apple pie numerous occasions now and it always turn out delicious:-)
I’m only struggling with the amount of butter for the apple sauce… can you kindly tell me how much in grams is 8 tablespoons of butter as I’m always doing this part intuitional 😉
Thank you in advance
I’m so glad you enjoyed it, Monika! If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hello. I plan on making your apple pie for thanksgiving. My question is when you make the filling, does it have to be a stainless steel saucepan or any kind of saucepan . Not sure if it will make a difference on the outcome of the filling.
Thank you.
Hi Sylvia, the stainless steel worked great for this recipe, but I bet other saucepans will yield a similar result.
Apple pie was a huge disappointment! The cinnamon overpowers the apples, and isn’t good. Would not use this recipe again.
Also used the pie crust recipe. I’ve never used a food processor before gi make crust. Maybe I did something wrong, because it came out tough and not flaky.
Overall, the apple pie was a flop and most of it went in the trash!
Hi Shari, bummer! This is a very popular recipe for us and I am always happy to help troubleshoot. This recipe has just a small amount of cinnamon – did you possibly use a tablespoon measurement instead of a teaspoon measuring spoon? It’s easy to overlook that. Also, with the crust, it should be flaky and tender – it sounds like it was over-processed in the food processor. I highly recommend watching our pie dough video tutorial to see where things started to look different. that should help.
It happens way too often to find awful recipes on the Internet, but this was definitely not one of such occasions! This pie is just awesome. The crust is the best I ever tasted, it’s a keeper for ages to come, and the filling is delicious. For those who haven’t tried this, yet: do it immediately. You’ll be very happy to taste it.
Grateful greetings from Italy.
You made me a litter nervous at the start of your comment – ha ha! Thank you for the wonderful review.
Hi Natasha,
When I make apples pies (I use Granny Smith apples), the bottom always seems sogging & not fully cooked. I do put flour or corn starch in my apples but this doesn’t help. What can I do to get a cooked bottom? Thank you!
PS: I love all your recipes & video.
Hi Lena, I haven’t had that issue with this particular pie recipe. It could be the recipe you’re using?
I have made this recipe, exact… twice! And it has been too runny and undercooked…. 😭 when I make the sauce in the pan, its thick but once I try to bake it and follow the direction exact, failed both times. What am I doing wrong? 🙁
Hi Sarah, maybe it could be the number of apples used or any substitutions made? Also, not baking long enough would affect how the syrup thickens up. Lastly, you want the pie to rest and cool for the juices to thicken before slicing into it.
I have the same issue with a runny filling. I searched up online for some tips on how to avoid runny filling and one of the tips is to coat cut up apples in sugar and cinnamon prior to mixing it with the sauce. Sugar and cinnamon will absorb the excess of apple juices and prevent your filling from getting watery.
Another tip was to add starch into the mixture prior to pouring it into your pie crust.
I will try both next time.
This pie is delicious goodness! 😃
I will have to work on getting the filling thicker. I followed your instructions carefully but it turned out a bit watery. Might be the apples being too juicy lol
Thank you Natasha! I use lots of your recipes in my cooking for the last year or so. LOVE IT!
Thank you for giving us a delicious recipe for fresh apple pie. I did notice a discrepancy. This may have been addressed but – the recipe calls for an egg wash on the top with one egg and a tablespoon of water. Your video says one egg and a tablespoon of sugar. I did both. Just curious. Love your videos.
Hi Gayle, I misspoke in the video (like a verbal typo), and there’s no fixing video audio once it’s out there. Sorry about that, and there is no sugar in the egg wash. I’m so happy you loved it anyway and that this has become your new favorite. I wonder if I’m missing out by not putting sugar in my egg wash?
Natasha, I had the same question about the sugar and just made one with that instead of water. I’ve made this before (twice and still never noticed the discrepency) and it has always been perfect. So, I guess will see how it tastes tomorrow! (We do a family Thanksgiving the Saturday before). I’m guessing its going to be pretty good, because that’s just the kind of optimist I am 🙂
Hi Natasha! I love your recipes and was wondering if I could completely built this pie and then freeze it before baking? I want to make this pie for Thanksgiving but want to make it ahead of time and then bake last minute. Any suggestions?
Thanks a bunch,
Other Natasha. 😊
This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
This recipe seems off. The butter to flour ratio doesn’t make a roux as it does in the video, 1-2tbsps more flour otherwise it’s a broken caramel sauce.
Hi Goody, it will all work out once it’s baked. If the sauce is overheated, it can get thicker and seem broken when mixed with the apples, but once it is baked the sauce will be lovely.
Dear Natasha…what are your thoughts about precooking the apple filling?
Hi Ruba, you do not have to pre-cook the apples for this apple pie filling.
Will be be traveling for Thanksgiving and wanted to make the pies ahead of time and freeze. Any chance you have now tried this since earlier comments posted on freezing? Wondering if I should bake and then freeze, or prep them and freeze and bake on the day I want to use? Thanks
Hi Marla, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
can i make pie and freeze ahead of thanksgiving Love your recipes Cant wait for your cookbook
Hi Karen, I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
Amazing pie!!! 10/10 recommend this recipe. I really loved the filling. Make sure to slice your apples thinly so they really melt in your mouth. Her pie recipe was good too.
Thanks for the reminder, Annie. That’s awesome feedback, thanks for the review!
Question…do you need to blind bake the pie crust before baking it with the apple filling?
Thx
Hi Lori, blind baking the pie crust is not necessary for this apple pie.
I think your number 2 instruction is missing the butter? It just says to whisk in flour!:)
Hi Ester. Step #2 on the printable recipe cards reads: “Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute”. I hope that helps.
My filling didn’t set up, and I followed the recipe exactly. Any suggestions? The taste was excellent, but super runny.
Hi Lori, if it’s still to runny, you can try cooking it down a bit more.
Hello Natasha! I made your apple pie yesterday and it was a huge hit! I had never made apple pie (or crust) before, as my husband was the pie king in our house, so I was a little hesitant, but it came out wonderful! I will be using this recipe from now on! Thank you so much!! 🙂
I’m so happy to hear that! Thank you for sharing your great review, Teodora!
Hi. Thanks for the wonderful recipe! I’m currently out of all-purpose flour for making the crust.Is it possible to use rice flour instead?
Hi Zakieh, I haven’t tested that to advise on the outcome. With a substitution like that, I imagine you will need to alter other ingredients as well. If you experiment, let me know how you liked the recipe.
Natasha! Your Apple Pie recipe
HIT A HOME RUN
better yet
A GRAND SLAM
Thank you for a perfect comment, appreciate it!
I have a bushel of Granny Smith from the orchard. Can I make several batches of pie filling and freeze in freezer bags to be baked throughout the holidays?
Hi Diane, I haven’t tried freezing the filling alone with this recipe specifically. If you experiment I would love to know how you like that!
wonderful recipe < mom and now I. always add a Mackintosh apple withe Granny Smiths. the additional Mackintosh will melt down and create a thickening juice thus no flour. try this but dice up that apple or use two iff their small " Good Appetite "
Thanks for sharing that with us, Joseph, and we appreciate your review.
What size is the pie plate that you used for the apple pie ..it looks like a deep dish ?
Hi Cindy, we used this 9″ Deep Pie Plate HERE.
Could this pie filling recipe be used for canning? It is so delicious! I am not a fan of most canned apple pie filling recipes. Apple pie is best when it makes its own juice.
Hi Julie, I haven’t tried canceling that myself to advise.
Loved it, absolutely yummy, yummy. yummy – I’ll be making it again !!!
I’m so happy to hear that! Thank you for sharing your great review, Steve!
I’ve just cooked your amazing pie recipe. I haven’t tasted it yet as I’m taking it to a special dinner. The instructions are super easy to follow. Thanks for this great video
I hope you love it and thanks for sharing that with us.
DELICIOUS. Will always make my apple pie this way. Made it for company and they loved it as well.
That’s so great! It sounds like you have a new favorite, Doris!
Hi
I want to make individual 5″ pies. Can I use this recipe and divide the filling? Will your pie crust recipe also work on these small tins? How long will the pies last in fridge and/or counter? I’m sorry for all the questions, but I really want to try your pie recipes and make them in 5″ pie tins for Thanksgiving. Thank you in advance@
Hello there, that sounds like a good idea however I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha, I just made my second pie. This time I even did the crust! This pie is amazing!! I used Honey crisp apples, a quick shake of vanilla and a pinch of allspice in addition to the cinnamon and the flavor is amazing!! My pies were always watery, I could never seem to get it right! Those days are history!! I shared your video with a coworker and his family lived the pie as well. Thanks so much for sharing.! I hope to post photos on your FB page soon.
That is awesome, Rosemarie. I’m glad that you found a perfect recipe that you love. Thank you for sharing my recipes with your coworkers and friends too!
Amazing recipe! Thank you so much for taking time to do a video with it! my question is, can this pie be assembled for freezing and baking at a later date? Not that I mind eating it immediately but if I can bake some for family to pop in the oven on Thanksgiving or Christmas morning, that would be over the top awesome!
You’re welcome, Vanesa. This recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
Hey Natasha, I want to make this but I have to make it showing how to prevent enzymic browning, could I add lemon juice to the final apple mixture?
Hi Jenna, I haven’t tried that to advise. If you do an experiment, please share with us how it goes.
Yes I will thank you, another quick question – can I make this pie with store brought puff pastry?
Hi Jenna, I haven’t tested that so I’m not sure how that would work. I would be concerned about the crust shrinking in, but without testing I can’t say for sure.
The cinnamon actually prevents browning. Not sure how, but I know this because I make cinnamon apples as a snack pretty regularly (slice up and apple, put it in a baggie, add cinnamon, seal baggie and shake to coat). The apples will last all day with just the cinnamon!
Made it for the first time and it was delicious! Our family of 6 finished the whole thing for dessert for our Canadian Thanksgiving. I love apple pie but never buy it because store bought is too sweet. I used Granny Smith apples and the sugar amount in this recipe was perfect.
Thank you Natasha!
You are very welcome, Anna. Happy to know that your family loved this Apple Pie recipe!
I’m going make this tomorrow. Can’t wait. I LOVE good pie crust, so I’d prefer to use a full top crust. If I do, I wonder if the filling will end up too runny because less moisture will evaporate than if I used a lattice crust. What do you think?
Hello Deb, I think that will be okay. If you try this recipe with some revisions, please share with us how it goes.
G’day Natasha, I haven’t tried your recipe yet but I intend too. Should the apples be cooked before adding the sauce mixture? If so how do you cook the apples please mate?
Hello Pete, you can see the Salad Spinner that I use here in my Amazon Affiliate Shop.
G’day mate, sorry what has the “salad spinner got to do with my question regarding do i need to cook the apples for this Apple Pie recipe Natasha? If so what’s the best way to cook/stew apples please mate? Pete
Hi Pete, you do not have to pre-cook the apples for this apple pie filling.
G’day Natasha, thanks very much for your reply mate. I will give your apple pie recipe a crack over the weekend 🙂
Pete
Enjoy! Let me know what you think
Can I make this the night before, can I reheat it for the next day?
Hi Nancy, yes that would work great. you can let it cool to room temperature then cover loosely and let it sit at room temperature overnight then reheat until warm the next day if you prefer to serve it warm.
Hello!
I noticed that in direction number 6 it says to mix one egg with 1 TBS of water but in the video tutorial you say 1 TBS of sugar.
Hi, that was my mistake. I meant to say mix with 1 Tbsp of water and it was a verbal typo. The written recipe is correct.
I’ve baked a lot of pies and cakes over the years and this is easily the BEST pie I’ve ever made. It beet out my favorite bumbleberry pie. Absolutely perfect and the crust was so easy and delicious.
I am so happy to hear that. That is quite a compliment and I appreciate it very much!