Apple Pie Recipe with the Best Filling (VIDEO)
Classic Apple Pie Recipe with an irresistible homemade apple pie filling. From the best flaky pie crust to the generous saucy center, this recipe always gets glowing reviews. This is the pie everyone has to make for Thanksgiving!
We love apple recipes, from Baked Apples to Apple Slab Pie and let’s not forget Apple Cake. If you love apples, this apple pie is a must-try! Watch the video tutorial below and you’ll crave it until you make it.
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Apple Pie Recipe:
This Apple Pie is a treasure of a recipe. The filling was adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Apple Pie Crust:
We love this apple pie crust just as much as we love the filling. Since it’s an all-butter pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn’t get any better.
Imagine roasted saucy apples bubbling through that flaky lattice crust. This is the only apple pie recipe you’ll ever need. Click to watch the pie crust video tutorial and print the recipe. We use this same crust for Blueberry Pie and Cherry Pie.
The Best Apples for Apple Pie:
Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a full cup of sugar for tart Granny Smith and slightly less for a sweeter apple such as Golden Delicious.
- Granny Smith – firm, tart and the gold standard for baking
- Golden Delicious – balanced sweet/tart flavor
- Jonagold – sweetness amplified by baking
- Honeycrisp – ultra-crisp and sweet
- Braeburn – crisp and doesn’t get mushy
- Pink Lady – sweet and tart apples, hold their shape
Our Favorite Tools to Make Pie:
You don’t need fancy equipment to make a pie. If you don’t have a food processor, you can use a pastry blender to cut the butter into the flour until it forms pea-sized crumbles, then add 6-8 Tbsp ice-cold water, folding it in with a spatula between each addition. It’s easy as pie! Here are our favorite pie-making tools to make the job easier:
- Food processor (for the pie crust)
- French Rolling Pin (or any rolling pin)
- Pizza Cutter (or a knife)
- Bench Scraper (optional)
- Melon Baller to core apples (or use a small knife)
- Pie Plate (9″ wide). If it’s shallow, place a sheet of foil under to catch drips.
To Keep Pie From Browning Too Fast:
If you find the edges of your pie are browning too quickly, Cut a 3″ circle out of the center of a square sheet of foil and loosely place with the dull-side down over the top of your pie.
More Fall Baking Recipes:
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake – the frosting is incredible!
- Cinnamon Rolls – easy, quick rising
- Baklava – timeless (and freezer friendly)
- Pumpkin Cheesecake – decadent and simple
- Homemade Caramel – add this to your fall baking
- Pumpkin Bread – serve with honey butter
Watch How to Make Apple Pie:
With the right recipe, homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients you probably already have on hand. The filling is scrumptious and equally simple to make.
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Apple Pie Recipe with the Best Filling
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, I have a couple of questions:
1. Does the oven need to be preheated?
2. Can I bake the pie, keep it in the fridge overnight and consume it the next day? Does it taste good when cold? Anything to keep in mind?
Thanks!
Hi! Yes, the oven should be fully preheated before baking. This pie keeps well covered at room temperature for 1-2 days. You can refrigerate it for longer. I enjoy pie both hot and cold, so it’s really a personal preference. I hope you love the recipe!
Oh so I don’t need to refrigerate it over night? That’s great! Do you recommend I keep it out and serve at room temperature? (So it retains the texture)
That’s correct. You don’t need to refrigerate it but you still can. It won’t affect the texture other than it’s harder when it’s served directly cold.
The recipe sooo easy and it was so delicious. Nobody in my family trusted me that I make apple pie by this recipe🙈.
Great job! Thank you for your good comments and feedback!
Natasha Would it be best to put the pie together and then freeze it before we travel to my daughters to bake it? If so how long do I bake it from frozen and what temp?
Hi Debbie. It can be refrigerated until ready to bake or frozen and then baked from frozen. Follow the same instructions for baking but it will take a little while longer if frozen so check on it. The filling needs to bubble.
Ok Natasha what is the maximum number of days to refrigerate before baking then?
HI Debbie, I honestly have not maxed it out so you might google that.
In your recipe, it says 1 egg plus a tablespoon of water, but in your video it says 1 egg plus a tablespoon of sugar. Could you please verify which one it is? Thank you!
Hi Sierra! Follow the written recipe. It’s the most up to date.
I made it yesterday and it was a real success. I was worried that the sauce would make the bottom crust a little wet but no since I did exactly as you said and waited until it had cooled. The best filling I ever. Thank you!
Thank you for sharing, Ginette! I’m so glad you loved the recipe!
What’s the best way to store the pie after it’s been baked?
Hi Keisha! It can stay covered at room temperature for 1-2 days. Refrigerate or freeze for longer storage.
Hi Natasha wanted to ask,can I make this recipe a day before and freeze the pie?Would I need to make any adjustment to the recipe?
Yes, it can be frozen and then baked from frozen. You’ll need to add some additional time to the baking since it will be cold.
Can I defrost it and then bake the pie?As I’m afraid the additional baking time might burn it.
It shouldn’t burn, because the pie is frozen so it will take longer to bake. It is best to not thaw a frozen pie before baking. If you do it will more than likely end up having a soggy crust.
Delicious, apples held together to make cutting perfectly easy. The filling was great ( love the sauce instead of just adding cornstarch), overall a tad sweet even with granny smith apples, but that is a question of taste I think. Everyone loved it.
Thank you- will make again!
You’re very welcome, Stephanie! Thank you so much for sharing.
This is the best apple pie recipe ever and I’m so glad I found it . Thank you so much , we love this pie.
You’re very welcome, Margie!
This was the best apple pie I have ever made! You make it so easy with your wonder videos. Thank you!
I’m so glad to hear that. Thank you!
I already make a delicious Apple Pie with Sweet Shortcrust Pastry and Bramley Apples, but I was really intrigued by your recipe so I set to work .. what I discovered was what a scrumptious recipe this is!! I absolutely love the Rough-Puff Pastry, it made a lovely buttery, light alternative to the sort I usually make. And with the lattice top it looked so good – I will be making this again!
Great to hear that you enjoyed our Apple Pie Recipe, Alison. Thank you so much for this review!
Thank you so much for this! My 12 y.o. daughter and I used this to make our first pie last night and it came out so delicious! It amped up our confidence. She’s been wanting to make it for a while now and your recipe made it so do-able! It had a beautiful fluted edge and lattice and everything! We’re so proud.
That’s wonderful! I’m really happy that you tried this recipe with your daughter. It is a great bonding experience together.
Hello Natasha. I had submitted a comment to you before Thanksgiving, regarding traveling to Boston from Pennsylvania with the apple pie. You suggested freezing it and bringing it frozen and baking it there. I wanted to let you know that I did do it that way. And it was absolutely wonderful. But I also wanted to let you know that I had to make this pie gluten-free. I had a lot of anxiety About I really am not much of a baker so that was an additional challenge. I followed your directions very carefully for the consistency of the pie crust dough. I did use the food processor. The dough called for about a quarter of a cup additional water, which I added one spoonful at a time to reach the recommended consistency. It turned out perfect. I just had to share it with you. I Would send you a picture, but I’m not sure how to attach it. Thank you again for helping me to make this a success.
Thank you so much for sharing that with me. I’m so glad it turned out wonderful!
Hi Natasha,
I found your recipe when I searched for “best apple pie recipe”. You had the most 5 star reviews, so I thought let’s see if the pie lives up to the accolades! It most definitely does. I followed the recipe exactly and wouldn’t change a thing. It was delicious! I’ll be making it again for the Christmas gathering. Thank you for a “keeper” recipe!
Hi Dawn! Thank you so much for the wonderful feedback. We love this recipe too. I’m glad you gave it a try!
Best recipe for apple pie ever. A few changes I made. Cut the sugar to 1/3 cup white and 1/3 cup light brown. A little extra cinnamon and add one tablespoon of corn starch to thicken up the sause. Also added just a treason of lemon juice. Unbelievable apple taste.
Hi Jim! Thanks so much for sharing your experience.
Made this apple pie for Thanksgiving and everyone loved it. I have to make more now. Love your recipes. So many I still have yet to make. Happy Holidays to you and your family.
I’m so happy you enjoyed that. Thank you for sharing that with us, Chris!
Made this pie exactly as recipe was stated. I used Granny Smith apples. It was Absolutely delicious!!!
I cut about~ 1/3 cup of sugar down.
Definitely will make this again:-)
I’m so glad you loved it, Mary!
This was absolutely delicious! I chose to dice my apples instead of slicing them and it still works really well. I wish I had read the note about the baking sheet under the pie while it bakes, but this is definitely a repeat recipe.
I’m so glad you enjoyed it. Thank you so much for sharing that with me, Jula!
Best Apple Pie Filling and Crust ever!! I made it two days ahead and froze it, but only had a 10″ pie plate. Next time I will use 1-2 more apples for this size. Baked from frozen for 15 min at 350 degrees (accidentally, haha), then 15 min at 425 degrees followed by 45 min at 350 degrees, and it came out great. I had some runny sauce when I first cut it, but this went away after completely cooling. Love, love, love this recipe; thank you!
I’m so happy you enjoyed that. Thank you for sharing that with me, Laurie! I hope you had a nice holiday!
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For several years I struggled making the grandma Ople pie recipe – first year was spot on but after that they always came out too thin and runny with a soggy crust. So I gave up on apple pies. But, my husband requested one for this thanksgiving so I decided to give this recipe a go.
This is it folks. This recipe with the linked crust recipe came out perfectly. The thinly sliced apples give a nice texture and the crust stays crisp. I did have some trouble with the dough being a little dry when I rolled it out but that was probably my own fault. I was so afraid to over moisten that I didn’t use enough ice water in the first step. I simply added some more water while rolling out and that seemed to do the trick.
Thanks for a wonderful recipe, will be using this one for years to come!
Hi Laura! Thank you so much for sharing your experience with the recipe. I’m so glad you enjoyed it. It’s our family’s favorite to make!
Wonderful pie and pie crust recipe! Pie was gone in 2 days!
I’ve made a lot of apple pies over the years and this is the first one that wasn’t soupy. I guess that comes from cooking the butter, flour and sugar into a syrup before mixing with the apples. It was delicious!
I’m so glad you loved it!
My first ever apple pie! This was so easy and delicious. Thank you!
I’m so glad ro beat that, Annette!
Natasha. I watch your videos and follow exactly! The guest I usually have who makes the pies could not come this year for Thanksgiving so I turned to you as I often do and this recipe was perfect. I made 2 and found I only needed one. Is it alright to cover it well and freeze even after baking? I hope so! It was delicious! Thanks!
Hi Anne! Yes, you can freeze it even baked.
The best apple pie recipe!!! I love trying new pie recipes, but this is it for me. Everyone loved it! Easy to make. Made a day ahead so decreased cooking time by 5 min as I heated up the next day! Thank you Natasha!
Hi Liz! We love this apple pie. I’m so glad you feel the same about it!
If I use honeycrisp apples should I still use a cup of sugar or should I use less since they are not as tart?
Hi Kylene, honeycrisp apples is one of the apples listed in the recipe that works perfectly. I hope you love it.
Natasha,
This apple pie recipe knocks any other out of the park. (Even Costco’s 😋). It was a hit yesterday and we will be saving this recipe for many occasions to come. It’ll give me many opportunites to practice that homemade dough haha. Your cookbook is on my Christmas list 🎅. Thank you so much for sharing all of these wonderful recipes, and still replying to comments when people reach out for advice. Happy Holidays to you and your family.
Hi Alaina! That’s wonderful to hear. Thank you so much for sharing!
This was my first apple pie and homemade crust. Success!!! The crust was flaky and browned so beautifully. Thank you for the easy instructions. Using the food processor was key for me. I did have doubts concerning the crumbling dough, then I remember you saying to pinch the dough and if stuck together, it was ready! Perfect tip! I know it was a success because my husband ended up eating 3 pieces before the end of the night. Don’t tell, that can be our secret!
Hi Karen! Thank you so much for trying the recipe. I appreciate the feedback. I’m glad it was a hit!
I absolutely hate to bake (and cook haha). But my husband loves apple pie, so I figured I’d spoil him and bake him an apple pie for Thanksgiving. He gave it an A+ and said it was one of the best pies he’s ever eaten! Your recipe was simple to follow (crust included). Thank you for sharing your recipe! Happy Thanksgiving!
Aw, I’m so glad to hear that, Susan!
Utterly delicious 🤤 I added a few drops of ginger juice to the sauce for my own special twist and it tasted awesome
Sounds delish!
I made this today for Thanksgiving and it was FANTASTIC. I love your recipes Natasha and this is another great one. I used Granny Smith apples as you suggested and cut the sugar in half as my family typically eats less sweet. It was great. I served it with whipped cream. Yum!
I’m so glad to hear that! Thank you for sharing.
I followed the pie crust recipe exactly and the crust was tender and flaky and SO delicious!! The apple pie was devoured on a day ( there are only 3 people in my house!)
Thank you so very much for your videos and recipes
That’s so great! It sounds like you have a new favorite, Monique! Thank you for your lovely compliment, I’m so glad you’re enjoying my videos and recipes.
This is my favorite apple pie recipe now, thank you, it smells and tastes so good, and super fun to make!
That’s just awesome! Thank you for sharing your wonderful review, Kim! Happy Thanksgiving!
It calls for 8tbsp of butter in the recipe. It says add butter to the filling —8tbsp? My filling is just a stick of butter separated from the top. I just wasted all my ingredients
Hi K, the recipe is correct. If you overcook the filling it can separate but even if it does, it will all come together in the oven. I would recommend proceeding with the recipe. All is not lost.
This is by far the best apple pie I have ever made or ate. Just make it, you won’t regret it.
I’m so glad you loved the recipe!
This was my first time ever making a pie or crust. It turned out perfectly! I added an extra tbsp or two of water, but the dough rolled out well and we even had some extra dough to cut out some cute apple shapes for the top. The apples and filling were so yummy, that I kept sneaking pieces before it went in the oven! It was picture perfect when it came out!
Hi Sarah! I’m so glad you loved this recipe. Thank you so much for the wonderful feedback.
Hi! I am baking a double recipe for a large group. I have a larger pie pan. Do you think it would cook ok like that or should I do 2 9-in pies? Thanks! This is a great recipe!!
Hi Chelsea! I have not baked it in a larger pan to provide those instructions but I have baked 2 at once (same size) and they bake well.
Hi Natasha! I’m trying this recipe right now and having a bit of trouble making the filling. I’ve made it twice now and it keeps separating on me. The color looks a lot darker than yours and it has little clumps of sugar (?) all around. It is not smooth or caramel-y at all. Do you have an idea what might be the problem here? Thank you!
Hi June! That can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way. Are you using granulated sugar? If you are using course sugar, it will not melt the same.
How kind that you’re here on Thanksgiving helping everyone with their pie questions. I just pulled out my first crack at this recipe and it looks beautiful. Thank you for the great instructions + have a happy holiday! 🙂
You’re very welcome, Killeen! I know everyone is cooking up a storm today! Happy Thanksgiving!
I can’t wait to make this apple pie per the recipe & also in a 2nd pie add cranberries.
Hi Natasha,
If I bake the pie tonight, do I need to refrigerate it overnight if it will be served tomorrow afternoon?
Thank you!
Hi! That will work, you can put it in a preheated 350 degrees oven for about 15 minutes or until heated through tomorrow. I hope you love the recipe!
Made this with my 21 year old son for a Friendsgiving potluck. It was so easy and so good, we made it again for real Thanksgiving! Yum. If you have some leftover filling, it goes great on ice cream after a minute of microwaving!
Hi Karen! I’m so glad you loved it. It would be perfect as topping for ice-cream!
Does the filling taste too buttery? I’m going to make it, I never dud it this way. It just seems like a lot of butter. Everyone gives it great reviews.
Hi Krista, it did not taste buttery to us, we believe we found the perfect balance.
Hi! I was wondering, I wanted to freeze the pie or just keep it unbaked til tomorrow, but what’s the best way to preserve it? I want to bake it fresh tomorrow, but I have everything ready already. What do you think I should do to keep the pie fresh and stable overnight?
Hi Sonia, This freezes well and it can be baked from frozen, it will just take a little while longer since it’s frozen.
Hello Natasha! Can I use only one crust at the bottom or do you have to use one for the top too? Happy Thanksgiving!
Hi Rose, we prefer it with both. If you try it without a top crust, I’d love to know how you like it.
I forgot to egg wash till putting it at 350. But it was already turning brown. So I put it down to 325 and covered it with aluminum foil. How much longer should I add to the original time?
Hi A, its hard to say wihtout being there, I would check it close to the end of the bake time set to see if it needs more or less time.
Can I make this the night before and refrigerate until tomorrow?
Hi Michelle! Yes, you can assemble and refrigerate and then bake it tomorrow. Since it will be cold, it will take some extra time to bake so watch it in the oven.
Hello! In your video you said 1 egg and 1 tablespoon of sugar for egg wash, but in the directions you have 1 egg and I tablespoon of water!
Hi Brenna. Sometimes we update the recipe and cannot update the video since it’s already filmed. You can follow the written recipe, it’s the most up to date.
Hi Natasha. I love that this recipe seems very easy. Just what I’m always looking for. I notice that you don’t mention a pie crust blind here. Would it be bad if I do it? I’m always afraid of ending up with uncooked pie crust. How do you prevent that from happening?
Hi Lina! That’s correct, it’s not necessary to blind bake the crust for this recipe (or our fruit pies). We’ve had excellent results without blind baking. We do blind bake this crust when we use it with wet/custard fillings like our pumpkin pie.
Great apple pie- we have made 3 in as many weeks. Only thing I chang is 1/4 cup less sugar and an old trick I learned from a friend’s mother- put 1 drop of red food coloring in the water before adding it to the butter, flour and sugar mixture. It turns a brownish. Pink. I always say it makes a happy pie 😊
Hi Joy! I’m so glad you’re enjoying this recipe! Thanks for sharing.
Can I buy pie crust from the store, or would it be better to make the homemade crust?
Hi Abby! You sure can, but it’s so worth it to make homemade crust. It tastes so much better.
Hi, could I use Bob red mill almond flour instead? Will it still work?
Hi Kiki! I have not tested that to advise.
Hi! If I can’t use cinnamon what would be a good substitute?
You could use a mixture of clove, nutmeg, ginger (like pumpkin pie spice).
Hi there! I made the filling yesterday and popped it in the fridge to bake today but I don’t think I let the sauce boil long enough as it’s pretty runny and not very thick. Any tips on how to fix this before baking? Thanks 🙂
Hi Ashley! I’m not quite sure. You could try adding some more corn starch or flour. When it bakes, makes sure you bake it long enough for the filling to start bubbling, this will help it thicken more.
Hi there! This will be my first time making a pie ever! I generally do cheesecake. But this looked amazing so I will be making it this even to be ready for Thanksgiving. So day if you just reheat in the oven? If so how long? Thank you in advance. 😊
Hi Jocelyn! You can put it in a preheated 350 degrees oven for about 15 minutes or until heated through. I hope you love the recipe!
Should it be refrigerated if making the day before? Or leave on the counter ?
Very excited to try this!
Hi Laura, This pie is fine to stay at room temperature for up to 2 days. Just keep it covered or in an airtight container.
I made the crust and this apple pie – subbed with light brown sugar because it was what I had on hand. Everything else followed to a T. Amazing. Thank you!
That’s great to hear, Loren!
How long can you leave your apple pie out best filling apple pie recipe after cooking?
Up to two days or refrigerate for longer.
My oven stopped working, seriously 2 days before Thanksgiving, can I freeze or refrigerate this pie?
Hi Hollie! I’m sorry to hear that. This freezes well and it can be baked from frozen, it will just take a little while longer since it’s frozen.
Hi Natasha,
I want to try this recipe for Thanksgiving this year but only have a 10.7 inch pie dish (we live in Switzerland). Will that work?
Thank you!
Hi Tanja, I honestly haven’t tried that to advise. If you do an expeirment, we’d like to know how it goes!
Hi Ms.Natahsha, I’m wondering how I could make this a day before Thanksgiving (Wednesday). Could I cook it the day before, refrigerate it, then when I want to have it about 30 minutes before I want to bake it I can thaw it, or does it really need to be made the same day?
Hi Cierra! This pie is fine to stay at room temperature for up to 2 days. Just keep it covered or in an airtight container.
Okay thank you so much for your response! I will make this tomorrow and leave a picture and review 🙂 I have a good feeling about this recipe!
This pie is so good, I make it ALL the time. I do think the pie is best left out rather than being refrigerated. I would even dare to say it gets better lol 🙂 enjoy and happy thanksgiving to you all
Hi Amber, I’m so happy to hear that! Happy Thanksgiving to you and yours!”
Absolutely amazing!!! I will be making this again in the next day or two for thanksgiving. The crust recipe is spot on. Matches my grandmothers to a T so i knew it’d be good. The filling though, oh my goodness…. PERFECT!
I’m so glad you loved this recipe! It’s our favorite!
The sauce seemed to thicken up while it was over the heat, but the finished pie is filled with liquid and falls apart when you try to cut a slice. Very disappointed.
Hi CB, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.
Hi! Can I replace a bit of the water with a couple tablespoons of brandy? Or should I just add it as well as all the water? Thanks!
Hi Angela! I think it could work to add it. I haven’t tested it myself. Let us know how it turns out if you experiment.
This is my favorite apple pie recipe. So easy!
My question is how long in advance can you make the filling? Can it be refrigerated and frozen?
Hi Andrea! I haven’t made just the the filling ahead of time. The pie can be assembled and frozen and then baked from frozen.
Hi Natasha
I’ve made recipe numerous times but froze before hand. I am making 3 days ahead of time. Will it be fine in refrigerator or should I freeze again.
Hi Rose! I would freeze it.
Do you know the weight of the apples after they have been peeled, cored and sliced?
Hi Carly No, I did not weigh them afterwards.
If it helps, I used 7 Granny Smith and after I peeled and sliced they were just a little over 2 1/4 pounds and it settled nicely in my pie.
In the video you say one egg with one table spoon of sugar!! That’s what I did and that is wrong It’s a table spoon of water my pie did not come out right. You really need to change the video
Hi Gary, either will work but we updated the recipe so the written recipe is the most up to date.
Is the 2 1/4 pounds of the apples before coreing and peeling?
HI Oli, yes I measured the apples when they were whole apples.
I love your pie pan!!❤️
Any idea where I can find the exact pan???
I will be making this pie soon!🤗
Hello there, here’s my Amazon Affiliate Link for the 9″ Pie Dish that I use.
Can I use an already cooked pie crust? How much time do I need to bake it for if it’s already cooked? I don’t want to burn the pie crust
Hi Mary! You likely can, but I haven’t tested that myself to provide the exact instructions. It needs to be baked long enough for the apples to be soft and filling to be bubbling.
I have made it with Pilsbury pie crusts and it turned out perfect as written.
This was fantastic! I used Macs that were about to turn – sliced, frozen and then thawed in a colander and kept the liquid. Used 1/2 c brown sugar [I am diabetic], used the liquid instead of water in the sauce, and a bit of a heavier hand with the cinnamon. Crust was store bought though. Baked in a 9″ cake pan as my pie plates are not deep.
The sauce was the key – one is able to taste the filling beforehand and it really brought the filling together nicely.
For those having trouble with the sauce, you are making a roux/gravy, not toffee or brittle. Stop cooking when it’s creamy and before it is clear, otherwise it will harden.
Thanks so much for this recipe, it is going in my recipe box. 🙂
Hello Karen, thanks so much for sharing your experience trying this recipe. We’re so happy that you were able to make the changes according to your needs and still loved it!
Hi Natasha! I am thinking about making this for Thanksgiving, but it calls for a double pie crust. I have looked at your pie crust recipe but it doesn’t explain what that is or how to do it. May you provide further detail on how to do that.
Hi Aaliyah! The pie crust crust recipe is linked in the recipe card. Click on “recipe for double pie crust” in red font. It’s a link.
I’d really like to put a crumble topping on the pie instead of a second crust. Do you think by doing so it would alter the bake time? Sorry if you’ve already answered this question before, but there are so many reviews, and all rave about the pie, I just didn’t want to wade through every one to find out. Thanks in advance!
You can reference my Dutch apple pie for instructions on that. I hope you love the recipe!
Can you make the filling ahead of time ( I will make the crust ahead of time as well) then roll out on thanksgiving , add filling and lattice crust . Then bake.
Hi Caroline, I haven’t tried keeping it seperate that way and baking later, however, if you can make it ahead, freeze it, and keep it frozen until you get to your destination, it works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.
Delicious pie, thank you! I’m new to pies and checked your recipe for great tips!
Thank you for your awesome feedback, we appreciate it!
Hey y’all! I just wanted to let you know, this pie is INCREDIBLE!
I made it for my family and the rest of the night we were saying “that pie was so good!” I do love the tip to let the pie sit for an hour after getting it out of the oven before cutting it! it definatly helps it to hold together well!
Me and my mom’s favorite part was the CRUST! So if you’re making the pie, make the easy crust recipe Natasha provided {Thank you SO much for that} ahead of time! its so flaky, and fabulous! Everybody said “Natasha has done it again!” 😂 and that it was 5+ stars!
My sister says, “You’re obsessed with Natasha!” 😂 and I just love everything you make!
So thank you, Natasha for all the recipes you provide, especially this one! 🤍
Aw! That’s amazing. I’m so glad it was a hit and so happy you’re enjoying my recipes. This is my family’s favorite apple pie and we love the homemade pie crust. It really makes all the difference!
I made it tonight to put in freezer. I’m gonna bake it from frozen but so I put the egg wash on before I freeze it? Or just slather it on once I take it out of freezer to bake?
Hi Tracey! I’ve seen and done it both ways but it’s recommended to do it prior to baking.
Just for clarification, you can assemble the pie and freeze it unbaked and bake it the day you need it? Not a fan of freezing but it would save time for Thanksgiving.
Hi Joan! Yes, that is correct. Bake it from a frozen state. It will take a little longer to bake, so watch it in the oven.
Could you make this ahead and put into freezer and then pull out and bake?
Hi Yahira! Yes, it can be frozen and then baked from frozen. You’ll need to add some additional time to the baking since it will be cold.
Egg Wash? The video you say “an egg and 1Tbsp of sugar” the recipe says 1Tbsp of water. I’ve never heard of putting sugar instead of water. Is that correct?
Hi Heather! Both will work. We are always improving our recipes and sometimes changes get made but we are not able to edit the video since it was already filmed. The written recipe is the most up-to-date version.
Hello,
the pie dish in the pictures looks deeper than the one I have. How deep does it have to be?
I’d like to make this for TG. Thank you!
Hi Krista! It’s a deep pie dish. I linked it in the recipe card (red font). The dimensions listed in the description are 9″D x 9″W x 2.56″H.
Natasha, thank you for your wonderful recipes! I am planning on making your apple pie for Thanksgiving. When making ahead of time and freezing, I see you recommend baking from frozen. Do I need to allow any time to thaw before going in the oven and is it safe to use a pyrex dish? Thank you and wishing you a joyful holiday season!
Hi Ashley! There is no need to thaw it, you can bake it directly from the freezer. It will take a little while longer since it will be frozen.
Regarding the pyrex dish, you’ll need to check the bottom of the dish to ensure it’s oven safe.
Remember with pyrex going from frozen to hot oven will shatter it due to extreme temperatures. I’ve had this sadly happen before!
I made this pie crust and apple pie for work and everyone loved it. Thank you!
So glad to hear that, Kim! We love this recipe too!
After reading the reviews I’m Definity making it for Thanksgiving but I have one question…..can I not make it lattice and just roll out a typical crust?? Please say yes!!!
Hi Jean! Yes, just be sure to cut slits in the crust for venting. I hope you love the recipe!
Thanks for sharing the recipe! Should I blind bake the crust to avoid leaks or sogginess, or will it be ok? Thanks for the help!
Hi Alex! There is no need to blind bake the crust for this recipe.
I tried for a long time to find the Apple pie recipe or video.
No luck!
Really wanted to bake that pie
Hi Becky, Click “Jump to Recipe” at the top of the recipe post and that will take you to the recipe card. I hope you love it!
Hi Natasha, Can please tell me if this awesome apple pie can be frozen. If it can be frozen, at which stage would you freeze it…before or after baking. Thank you…Happy Holidays.
Hi Sylvie. You can assemble and freeze it then bake it from frozen. You’ll likely need to leave it in a little while longer so keep your eye on it in the oven.
I accidently pulsed the food processor to long and my dough looks like it has been kneaded; no butter chunks show at all. Will my crust still be flakey? I am new to making crust and hope I did not mess it up. Can I still use it?
Hi Donna, that may impact the flakiness and outcome, but I would still make it and see how it works out to not waste that dough.
Sorry Natasha, but your blog is so full of advertising that it was such a nuisance to even find your apple pie recipe! Which I found less than “simple” apple pie, with having to use a saucepan to heat “whatever “! I have been baking for over 51 years and was just seeing what was out there that might be interesting to try. Yours is not it. Try clearing all the advertisements off !
Hi Patty, thank you for sharing your concerns and feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.
I appreciate your feedback and I hope you love every recipe you try.
Can this pie be frozen before baked? Wanting to prepare it to bake later for Thanksgiving..
Hi Donna, you can freeze it, keep it frozen until your ready. It works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.
I love this recipe and was wondering the same. Would you thaw it first or put it in the frozen? Thanks!
Hi Brittany! You can bake it from frozen but likely will require some additional time to bake so keep an eye on it.
Hi, we’ve tried twice to make the sauce, following your recipe exactly, and each time it came out as a gelatinous goo separated from the melted butter. What are we doing wrong?
Hi Cari! This can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way.
Oh my goodness! This is the BEST apple pie recipe hands down. Kudos to you Natasha. My family and I thank you ♥️
Thanks so much for this excellent feedback, Joy!
So is the weight of 2 1/4 lb. apples before it is peeled and cored?
Thanks for your recipe. The apple pie came out great!!😃 Couldn’t wait till Thanksgiving so I got a head start to practice. It was easy as pie 🥧🙂
I can never wait until Thanksgiving either! I’m so glad you enjoyed it!
Was wondering if you need to blind bake the pie crust beforehand for this pie?
Hi Tiffany. We do not blind bake the crust for our fruit pies. When we use it for our pumpkin pie, we do.
Thank you! I wish I’d watched your video before putting the pie in the oven, for the baking tips you give throughout. That sauce is incredible. I could not believe that much butter but oh boy!!!! Superb!
I’m so happy you loved it, Annette!
Such a wonderful recipe…was such a hit. I will be making this again, thank you so much. Do you have a recipe for gluten free pie crust? Thank you
Hi I Charmaine! I’m so glad you love. I have not tested this with GF flour.
I’ve used it in the past with King Arthur GF flour One to One ration and it works great!
Hi Natasha. Thank you for sharing this recipe. For Thanksgiving we have to travel. Would it work if I prepared the filling and crust ahead of time separately? Then poured the filling into crust when we reached out destination on Wednesday and baked the pie.
Thank you.
Hi Deb, I haven’t tried keeping it seperate that way and baking later, however, if you can make it ahead, freeze it, and keep it frozen until you get to your destination, it works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.
This is the best pie we have ever had. The homemade crust was fantastic! Thank you for sharing the recipe!
You’re very welcome, Kate! I’m glad you loved it.
Thank you for this recipe. I made an apple pie yesterday and it turned out great! I will be using this recipe for Thanksgiving.
That’s wonderful, Christine! Thank you for trying the recipe.
Thank you very much Natasha.
I made a fantastic apple pie.👍👏😘
You’re welcome! I’m glad you liked it.
On the egg-wash is it 1 egg and 1 Tbsp of sugar or water? On video you say sugar but on the recipe instructions it says water.
Hi Tracie, Both can work but we updated the recipe so follow the written instructions.
This was the first pie I’ve ever made and it came out amazing! It is now my go to recipe to make for family and friends. Thank you! Am I able to prepare the pie and freeze to bake at a let time?
Hi Nicole, We love it baked fresh, but it does work out really well baking from frozen also. You will need to bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Could I make this the day before, with the filling and top in a dish, then bake it the next day?
Hi Dani, its best to bake this once you add the filling, to avoid the crust getting soggy. Once baked thought you can keep it at room temperature for 1-2 days, but refrigerate if needed longer. I haven’t tried freezing it for a longer time.
Sounds great, thank you so much, Natasha! I appreciate it <3
Hi Natasha – If I make this and bake it the day before Thanksgiving, do you have any recommendations for heating it up on Thanksgiving day?
Hi Kelly! You can reheat it at 350°F for about 15-20 minutes (give or take). I would cover it with foil so it doesn’t get too brown on top.
Made this for my family today and used your pie recipe as well. Came out so delicious and everyone loved it!! Watching your videos really help as well! Thank you for making us laypeople feel like awesome chefs! 🙂
That’s wonderful, Sarah! I’m so glad it was a hit. Thank you for the feedback.
Stunning recipe! I only came across it about a month ago and I’ve already made it twice. Thank you so sharing this delicious recipe Natasha!
That’s so great! It sounds like you have a new favorite, Amalia!
Hi. The butter kept separating from the sugar in the sauce – what can I do better?
HI Crystal, that can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way.
This pie filling plus the pie crust recipe are just amazing, it’s really easy to follow along too!
Tastes great and I’ve gotten many compliments on it when I first made it a few weeks ago (it was my first time ever baking a pie too, very beginner friendly👍)
That’s wonderful! Thank you for trying my recipe. I’m so glad you enjoyed it. It’s our favorite apple pie to make!
I usually don’t comment but this recipe was easy and results truly superb! The filling was tasty and gooey and the crust crisp. For the filling, I added 1/3 less sugar and decreased the butter/flour quantity by 1/2 and it still turned out fantastic.
That’s wonderful, Kendra! Thank you for sharing.
I made this recipe and it turned out great. Very delicious. I used the hint about the foil below the pie to bake and I’m glad I did.
I’m glad it all worked out, Lendra! Thank you so much for sharing that with me.
Love this recipe but the edges of my crust fell off when I started to bake not sure where I went wrong.. I used your crust recipe. I’ll have to give it another go.
Hi Shelley! Yes, watch my process again to see if anything looked different in your approach. If your crust is too warm, it could affect it. Be sure to chill your dough as recommended and don’t overwork it. I hope you have better results the next attempt. Also- we used a 9” deep pie dish for making this.
WOW. This is my first ever review on a recipe found online..but my second apple pie in 2 weeks is in the oven right now! This is so easy to follow and worth the energy to make!! The filling is delicious and not a soggy bottom to be found! I’m sure this second pie will be absolutely as scrumptious.. one question I did have was in the video tutorial you added sugar to the egg wash, but in the recipe there is just water, which do you normally like to do?
Hi Natalie! Thank you for taking the time to leave a review! I’m so glad you love this pie. It’s our favorite! You can follow the written instructions. It’s the most up to date. Sometimes we make changes to the recipe but can’t edit the video since it’s already filmed, so follow the written recipe.
Delicious!! Thank you for this recipe. Do you think leftovers can be frozen?
Thank you! You can keep it at room temperature for 1-2 days but refrigerate if longer. I haven’t tried freezing it for a longer time.
hi looks delicious but I don’t have butter is there anything that you can replace it with thanks
Hi Yotam, Since it’s an all-butter pie crust (no shortening), it’s flaky and tender which makes this crust such a hit. One of my readers suggestion margarine, but I have not tried that substitution myself to advise it will work. If you experiment, let me know how you liked the recipe.
Hi I used canola oil and it worked great thanks for the recipe
I again would have to say this is the best apple pie recepie I have ever tried plain and simple love it thanks!!!!
Awesome, thanks so much!
This pie is so easy and good! To make a sugar free pie I substitute the sugar for 1/4 C of Erythritol and monk fruit sweetener from Costco. It makes an excellent pie. I have also frozen the filling, it works great either with the sugar or with the sugar substitute. I add the apples to the filling along with the water and sugar and simmer for the 3 minutes. Then I freeze it in a ziploc. Thaw a few hours on the counter, then bake, reducing baking time by 10 minutes.
Thanks so much for sharing, we appreciate that, Diana!
I don’t know how to attach a pic of my pie…..and if I could I would give this recipe a 10 out of 10!!!!!!!
My mother in law always swore and used Northern Spy apples….not many places grow them anymore in flavour of the new, fancy apples. I found some at a farmers market and jumped at the chance to buy and use them for this recipe.
O.M.G.
Apples, butter and sugar…….heavenly…..and of course I’ve changed the way I have made pastry for 45 years, and adopted the ridiculously easy and fast one that Natasha uses. Love ALL OF HER recipes and I have MANY faves. Dependable, fail proof and “company worthy”. Thank you Natasha!
Awww this is just the sweetest review. Thank you so much! I’m so happy you loved the apple pie!
Hands down, the best apple pie!!! Wish I could attach a photo! Thank you, Natasha!!! ❤️❤️❤️❤️
You’re welcome! I’m so happy you enjoyed it, Monica!
Does the bottom not get too soggy without pre-baking the crust? I always have problems with this with my pies and just want to make sure!
Hi Carly, following this recipe exactly the bottom is never soggy for me, but forms a crispness at the edges which doesn’t get any better.
I have always cooked my pies on the bottom rack (with a traditional oven bake) and have never had trouble with soggy crusts.
I would like to home can your apple pie filling. However, I need to swap out cornstarch to use clear gel for canning but I don’t know what the conversion should be. Could tell me please?
Hi Linda! I have not tested canning this filling and do not know if it would meet safe canning requirements. You may try to research canning safety rules to see how you can do this.
I want to make this for my classmates this holiday. Is there anyway to make smaller individual sized versions of this? Would the bake time be a lot shorter? Thank you for the recipe.
Hi Ashley! I haven’t tested these in smaller portions. Likely you can and they would bake faster but without testing it myself, I can’t advise.
Fantastic apple pie recipe! I made this using the pre-made pie crusts. I also used half brown sugar and half white sugar. Added a pinch of nutmeg and a little more cinnamon to the apple mix. Sliced the apples using a mandolin. Consistency was perfect. Thank you for such a great recipe!
That’s wonderful! I’m glad you loved it!
Best apple pie ever!!!! Every single recipe I’ve tried is absolutely great! Keep them coming.
Hi Toni! That’s wonderful. We love this one too!
You are the BEST! My first and usually last place to look for good recipies. Thank you!
Arnold
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I just made this pie and I added 1/2 tsp of nutmeg and some vanilla and I was in heaven. It came out great. Thanks for sharing.
It’s my pleasure! Thanks so much for sharing that with us Glad to hear that you loved it!
I just made this tonight. I did reduce the sugar in the filling as other suggested but I made the sauce not once but twice. It just didn’t come together and was a bunch of glop. I had to put it into my ninja to whip it together. It just kept separating. I did whisk it continually and did watch the video. Any thoughts about why this happened?
Hi Allison, it’s hard to say without being there, did you possibly add too much flour or cook it down too much? It’s hard to say what happened without being there, I wish I could be more helpful.
Hi! I wasn’t paying attention and dumped my spice in the butter mixture. Will this affect it? Should I start fresh???
Hi Claudia! I think it may be fine.
This happened to me as well and it was because I cooked it too long. I started over and it came out perfect!
The filling was amazing! Thanks for the recipe. Definitely making this again and again.
Thanks for this wonderful review, Nicki!
Absolutely delicious ! My new favorite recipe after making apple pies for years .
I added a few more minutes of cooking time to make sure the apples were cooked through !
That’s wonderful! So glad to hear that.
This recipe is a keeper! I made it tonight and my husband, aka taste tester, loved it!
Yay thanks for the awesome feedback!
This pie was fantastic. Part of the reason I like to make my own desserts is because I can control the sugar level. Saw some other comments about reducing the sugar and adding nutmeg. I reduced the sugar to somewhere between 2/3-3/4C sugar and used a mix of honey crisp and Granny Smith apples. It made for a perfectly tart yet still sweet pie. Great recipe!
Yes, that’s exactly why it’s better to make homemade recipes. I’m glad that it worked so well!
A very yummy success! Question: is the egg wash one tablespoon of water or sugar? Your video says sugar bug recipe says water. I did a little of both just in case!
Thank you! It’s water, I also recommend following the written recipe if unsure.
I made this recipe and it did tast good the only thing it was soupy.
Hi Anita! We’ve had great results with this recipe. Depending on the type of apples you used, some break down more than others. You could also try using a little more flour but be sure to let it bake long enough so the filling has time to thicken. You’ll want to fully preheat your oven before baking as well.
I am an apple pie snob and this recipe blows every other apple pie recipe out of the water. Now, I am sugar conscious and so I decrease the sugar to half a cup. I also sub brown sugar for the white for a more caramel taste. I also add 1 tsp vanilla extract.
This is our favorite apple pie recipe! I’m so glad you love it too.
This recipe is EXACTLY the one from my old Betty Crocker cookbook printed in 1981. Guessing that’s where it came from!
I made this for my grand daughter last week and she said it was amazing! So today I’m trying it with Splenda instead of sugar for us diabetics.
Hi Debbie! That’s wonderful to hear. So glad
it was enjoyed. Let us know how it turns out with splenda!
Hi. i havent made this yet but wondering – Can this pie be baked and cooled and then frozen?
Hi Susan, this pie can be assembled and frozen before baking, but I have not tried freezing it after baking to advise, we prefer it fresh. If you experiment, let me know how you liked the recipe
Does it need to be thawed out then prior to cooking? Or just from freezer to oven?
I believe it would be best baking straight from frozen as thawing it will likely result in a soggy crust.
Hello, Natasha! Can this be baked in an airfryer? I only have an airfryer but I would love to try making this. Anything I need to tweak in the recipe if I am to use an airfryer? Thank you so much!
Hi AN, I have only tested this in an oven, not in an airfyer. I can’t say that it will work properly in an air fryer. If you happen to run an experiment, I imagine there will be a few adjustments and tweaks needed.
The filling was very good, but the apples a little too crunchy for my taste. Next time I’ll leave it longer to bake. I had to put foil paper on top to prevent the crust from burning. But overall, a good recipe..
Natasha I have never made a pie before because I was afraid that the making the pastry was beyond my skill level. I tried your recipe and to my amazement my pie was superb! Thought it was a fluke so made a second one yesterday, and what do you know? Another delicious pie! Thank you for this recipe, I can now bake pies!
That’s wonderful, Lyn! Thank you so may for sharing.
I wanted to expand my cooking skills so I decided to try to make a apple pie. I found this recipe and went for it. It turned out awesome. Not bad for my first pie and I don’t bake. I just got inspired somehow. I live alone (widowed after 32 years) so thank you for your recipes and I did get your cookbook, take care.
Thank you for purchasing my cookbook and for sharing your experience trying out this recipe. Great job! We’re happy to know that it was a success.