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The BEST Apple Pie Recipe (VIDEO)

Our classic Apple Pie Recipe with an irresistible homemade apple pie filling always gets glowing reviews from everyone who takes a bite. From the best flaky pie crust to the generous saucy center, this is the pie everyone has to make for Thanksgiving!

Homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients, and the filling is scrumptious and equally simple to make.

Baked Apple Pie Recipe in pie dish

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We love apple recipes, from Baked Apples to Apple Turnovers, and let’s not forget Sharlotka Apple Cake. If you love apples, this easy apple pie is a must-try! Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!

Apple Pie Video Tutorial

Watch me make the best apple pie recipe, and we know you’ll crave it until you make it. This easy Apple Pie is a treasured recipe with hundreds of glowing reviews. It’s simple to make but looks just like a professional baker spent hours in the kitchen to make it, and it tastes that way too. It’s buttery, flakey, gooey, and sweet, just perfect.

You’ll love the homemade flakey pie crust – we use this same crust for Blueberry Pie and Cherry Pie. It’s also perfect for savory pies like Chicken Pot Pie. It’s a keeper!

The homemade apple pie filling is 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.

Classic American Fruit dessert slice on a white plate with fork

Ingredients for Apple Pie

You may be surprised to hear you only need pantry staples and some fresh apples to make this apple pie recipe.

  • Pie crusts – you’ll need two disks of homemade pie crust. We love this apple pie crust just as much as the filling. Since it’s an all-butter homemade pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges. You can use storebought, but homemade is best.
  • Apples – We use Granny Smith in this pie recipe for the best flavor and texture. Avoid overripe or mushy apples. See my notes on apple substitutions below.
  • Butter – use unsalted to add richness to the saucy filling.
  • Flour – helps to thicken up the filling.
  • Cinnamon – adds a warm, spiced flavor to the apples. You could also add a pinch of nutmeg.
  • Sugar – add sugar to taste depending on the types of apples used (see apple options below).
  • Egg Wash – combine egg and water gives the crust a golden brown, shiny finish.
ingredients for Fall dessert using fruit, sugar, flour, butter, cinnamon, and pastry crust

The Best Apples for Apple Pie

Granny Smith apples are tart and crisp and the gold standard for baking, but any sweet/tart and crisp apples or even a mix of apples will do, and you can adjust the sugar accordingly. We use a full cup of sugar for tart Granny Smith and slightly less when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, fuji, Braeburn, or Pink Lady.

Our Favorite Tools to Make Pie

You don’t need fancy equipment to make an apple pie from scratch, and once you have the right recipe for pie dough, it’s as easy as pie!

How to Make Apple Pie

  • Prepare the pie crust recipe and chill in the refrigerator as instructed. When ready to assemble your pie, preheat the oven to 425˚F with a rack in the center of the oven.
  • Make the Filling Melt butter in a medium saucepan over medium heat then whisk in 3 Tbsp flour and continue whisking constantly for 1 minute. Whisk in 1/4 cup water and 1 cup sugar (if using a sweeter apple, adjust the sugar). Bring to a boil, reduce heat to a simmer and continue whisking for 3 minutes, then remove from heat. Do not overcook.
  • Prepare apples – peel core and slice apples into about 1/4″ thick slices. Sprinkle with 1 1/2 tsp cinnamon and toss to combine, then pour on the filling mixture and stir to coat the apples.
  1. Roll the Crust – Over a floured surface, roll the first chilled pie disk into a 12-inch diameter disk then transfer to a 9-inch, deep pie pan. Add the apples over the crust, mounding in the center (avoid getting apple filling on the edges of the pie crust, which will make it difficult to seal).
  2. Lattice Top – Roll the second disk into an 11-inch diameter circle and cut into 10 strips. Arrange half of the strips over the pie and weave in the second layer of strips. See my easy tutorial on how to make a lattice crust. Finish the pie by crimping the edges. In a separate dish, beat together the egg and water and brush over the lattice crust (you will have some eggwash left over).
  3. Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for another 45 minutes until you see thick juices bubbling through the lattice crust.

How to Keep Pie From Browning Too Fast

If you find the edges of your pie are browning too quickly, you can use a pie shield or simply cut a 3″ circle out of the center of a square sheet of foil and loosely place it with the dull side down over the top of your pie.

Tips for the Best Apple Pie

  • Don’t overheat the filling – Avoid overheating the sauce or cooking for too long, which can cause it to separate or get too thick. If this happens, don’t panic, you can still toss the apples together with the sauce, and it will come together in the oven.
  • Chill the crust – make sure to chill the pie crust according to the instructions or the butter will melt out of the crust and it will go flat.
  • Let it cool – allow the pie to cool and set for at least an hour before slicing. If you serve it hot, it will slide apart.
Apple pie served on a plate with hand reaching for fork

Make-Ahead & Storage

With all the bustle of the holidays , it’s nice to know you can check this pie off your list early. Be sure to cool completely to room temperature before covering and storing.

  • Storing at Room Temperature: The pie keeps well covered on the counter for up to 2 days.
  • To Refrigerate: Cover and refrigerate for up to 4 days.
  • Freezing: store in a freezer-friendly airtight container for up to 6 months
  • To Reheat: thaw in the fridge or on the counter and then reheat in a 350°F oven until warm
Apple pie slice on a plate with apples in background

Everything about this apple pie is good, from the flaky buttery homemade crust to the unbeatable apple pie filling. Let me know if it graces your holiday table.

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!

The BEST Apple Pie Recipe

4.98 from 2894 votes
Author: Natasha Kravchuk
Apple pie slice served on a plate with fork
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 by how easy it is to create. Serve with a bit of vanilla ice cream and you've got an unforgetable dessert!
Prep Time: 30 minutes
Cook Time: 1 hour
Pie Crust Time: 1 hour
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 8 people

Instructions

  • Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
  • Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
  • Peel, remove cores, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
  • Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
  • Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
  • Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Notes

*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie. 
*Apple Varieites: Granny Smith Apples are the best apples for apple pie, but you can also use any sweet/tart crisp apple, like Golden Delicious, Honeycrisp, or Pink Lady, or a mix of apples.
*Storage Tips: Store cooled pie covered on the counter overnight or in an airtight container in the fridge for up to 4 days. To freeze, store the cooled pie in a freezer-safe container for up to 6 months. Thaw on the counter or in the fridge and then heat in the oven at 350°F for 20 minutes or until warm.

Nutrition Per Serving

379.61kcal Calories55.44g Carbs2.75g Protein17.67g Fat9.14g Saturated Fat50.56mg Cholesterol98.27mg Sodium164.71mg Potassium3.87g Fiber38.25g Sugar448.45IU Vitamin A5.87mg Vitamin C21.89mg Calcium0.96mg Iron
Nutrition Facts
The BEST Apple Pie Recipe
Amount per Serving
Calories
379.61
% Daily Value*
Fat
 
17.67
g
27
%
Saturated Fat
 
9.14
g
57
%
Cholesterol
 
50.56
mg
17
%
Sodium
 
98.27
mg
4
%
Potassium
 
164.71
mg
5
%
Carbohydrates
 
55.44
g
18
%
Fiber
 
3.87
g
16
%
Sugar
 
38.25
g
43
%
Protein
 
2.75
g
6
%
Vitamin A
 
448.45
IU
9
%
Vitamin C
 
5.87
mg
7
%
Calcium
 
21.89
mg
2
%
Iron
 
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: apple pie, apple pie filling, apple pie recipe
Skill Level: Easy
Cost to Make: $
Calories: 379.61
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 2894 votes (2,244 ratings without comment)

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Recipe Rating




Comments

  • Kathleen
    October 6, 2024

    Am I able to use salted butter if I’m out of unsalted butter?

    Reply

    • NatashasKitchen.com
      October 6, 2024

      Sure, it will just be a bit more salty.

      Reply

  • Maggi Norris
    October 4, 2024

    I made this pie and took it to a Bible study group. I got raves about it. My son-in-law ate the last piece and he said it’s the best he has ever had. This is now my go to recipe. Thank you. 🥧🍏

    Reply

    • NatashasKitchen.com
      October 4, 2024

      That’s wonderful, Maggi! Thank you for sharing.

      Reply

  • Sue
    October 3, 2024

    Hi Natasha!

    This is my favorite apple pie recipe but this time I need to make for we cannot have eggs. Is there an egg substitute I can use for the egg wash?

    Reply

    • NatashasKitchen.com
      October 3, 2024

      Hi Sue! Brushing the crust with milk or cream is a common substitute for egg wash.

      Reply

      • Sue
        October 3, 2024

        Great, thank you so much, I will give it a try!

        Reply

  • Emma
    October 2, 2024

    Would the cook time and temperature be the same for mini pies?

    Reply

    • Natashas Kitchen
      October 2, 2024

      Hi Emma, I haven’t tried this as mini pies to advise, but my readers have tried that successfully. I imagine you will need to adjust the bake time since they will be smaller.

      Reply

  • Barbara
    October 2, 2024

    I always look for Natasha’s recipes because I can always count on them. And I don’t have to run to the store to buy something
    I will never use again.
    Thank you Natasha!!!

    Reply

  • Michael
    October 1, 2024

    This is a great recipe. I have made it several times.

    Reply

  • Michelle Kennedy-Stone
    October 1, 2024

    Hi Natasha,
    Love your recipes. I was wondering if I could make and freeze just the filling to use for later? Thoughts?

    Reply

    • Natashas Kitchen
      October 1, 2024

      Hi Michelle, I haven’t tried freezing the filling alone, If you experiment, let me know how you liked the recipe.

      Reply

  • Erick S Kasecamp
    September 29, 2024

    OMG. This is by far the best recipe for apple pie of all time, and I’ve tried dozens. Nothing comes closer to this. Trust me, you won’t regret trying this. I’ll never make an apple pie differently again. I add a couple little flourishes to this though. I coat apples in cinnamon, brown sugar, and cinnamon sugar (The more the better). I also sprinkle brown sugar on top before baking, after brushing the egg whites.
    Anyhow, thank you sooooo much for this recipe. Words cannot express just how amazing this is. Stop reading this and start cooking immediately. You won’t regret it. 😁

    Reply

  • Allan
    September 25, 2024

    Can you freeze the uncool pie and cook at a later date ?

    Reply

    • NatashasKitchen.com
      September 25, 2024

      Hi Allan! Yes, the unbaked pie can be frozen and then bake directly from frozen. It will just take a little while longer to bake so you’ll have to keep an ion it.

      Reply

      • Allan
        September 25, 2024

        Will it be watery and if so what can I do to stop that . Thanks

        Reply

        • Natashas Kitchen
          September 25, 2024

          Hi Allan, if baked from frozen it should not be as long as it is prepped and stored properly.

          Reply

  • Julie
    September 22, 2024

    I have an apple orchard and selected apples from several different trees. Crust is perfect and it is the best apple pie I have made. I made the pie with the Dutch topping. Delicious fall favorite

    Reply

  • Christine
    September 21, 2024

    Can you do this recipe with a solid crust top using a ceramic pie bird to release the steam?

    Reply

    • Natasha's Kitchen
      September 23, 2024

      I think that will work just make sure to keep an eye on the pie to make sure that it’s evenly browning.

      Reply

  • Lisa
    September 20, 2024

    Turned out amazing and I have to admit – I am not an artist and the lattice was so much easier than I had anticipated!! I was unclear however because in the written recipe it states 1 egg and 1tbsp water for the egg wash, but in the video, you said 1 egg and 1tbsp of sugar. I opted for the sugar (because who doesn’t love extra sugar!) but some clarification would be great! Thank you so much for your recipes! I have used a few and plan to use more!

    Reply

    • NatashasKitchen.com
      September 21, 2024

      Hi Lisa! I’m so glad you loved it. Both will work, but we updated the recipe so the written recipe is the most updated version. Unfortunately we can’t edit the video.

      Reply

  • Shir
    September 19, 2024

    awesome recipe, but i did go with 1 cup of sugar for the filling, and used 4 pink lady apples. came out amazing.

    Reply

  • Lisa
    September 19, 2024

    One more question – if using a ceramic pie plate, is the cook temp and time still the same? I am so excited to make this tomorrow!!!!

    Reply

    • NatashasKitchen.com
      September 20, 2024

      Hi Lisa! The deep pie dish that I use for this pie is also ceramic. I hope you love the recipe!

      Reply

    • Natashas Kitchen
      September 20, 2024

      Hi Lisa, the pie dish I used (and linked in this recipe post – affiliate link) is also ceramic. So that will work great.

      Reply

  • Neha joshi
    September 18, 2024

    Hi Natasha my oven is just old school type small,and it’s heat goes up only 200°centegrates

    Reply

    • NatashasKitchen.com
      September 19, 2024

      Hi Neha! I’ve never tested this at low heat. It will, of course, take longer to bake. It may also affect the texture of the crust and the crust me seem more greasy or seep butter.

      Reply

  • Mike
    September 18, 2024

    I just made this apple pie this recipe is a keeper. I watched your video it was a big help.

    Reply

  • Lisa
    September 17, 2024

    Have you tried this recipe with filo dough or croissant dough?

    Reply

    • Natasha's Kitchen
      September 17, 2024

      Hello Lisa! I have not tried that yet to advise. I imagine that will work with a few adjustments!

      Reply

  • Tracey King
    September 17, 2024

    love the roux…the pie turns out devine…will definitely make it again…

    Reply

  • Lisa
    September 17, 2024

    Do you bake the pie crust first? Or just roll dough into the pan and fill?

    Reply

    • Natashas Kitchen
      September 17, 2024

      Hi Lisa, we did not blind bake, we didn’t need to do that with this recipe.

      Reply

      • Lisa
        September 17, 2024

        Okay! So just roll out and follow the directions? I’m so excited and don’t want to mess it up!!! Will keep you posted!

        Reply

  • scott
    September 11, 2024

    Excellent recipe, the secret to good fruit pies is cooking the roux first to achieve the perfect thickness, I don’t know why it took me so long to figure that out.

    Reply

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