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. 
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
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.
Hi Natasha , thanks for sharing your recipes. It the best apple pie ever !!! The whole family love it . Will definitely our recipe on a special occasion. ❤️
So glad you loved it! Thank you.
Hi Natasha , I made your apple pie recipe for thanksgiving, it was a hit the whole family ate it . It was very delicious!!! It’s the best apple pie we’d ever have .
Hi Natasha.
I made this apple pie yesterday. It was great and everyone liked it. But a lot of liquid came out and made a bit of a mess in the oven. I used a 9 inch pie plate. Is there any measurement for depth of the pie plate?
I really had fun making it though. I will make it again. Thanks.
Ambika
Hi! I’m so glad you loved the recipe. It’s about 2.5” based on the description on the website. I linked it in the recipe card, but you can find it here on my Amazon affiliate shop using this link for 9” pie plate
Hi ambika, just a tip in baking apple pie so not to make a mess in the oven , put it in the cookie tray while baking so the tray will catch all the juice from the pie . Hope this help
Marivel
Hi Mariel, thank you for the tip.
I really appreciate it.
🥰 Ambika
Made this today! My husband said it’s the best apple pie he’s had in a long time! Going in my recipe box!
That’s wonderful, Shirley!
My husband told me he “doesn’t eat apple pie” but I made this anyway. Well he ate 80% of it. I’ve made it three times in the last 2 weeks! I made a few tweaks:
1) lessened the sugar to 3/4 cup
2) added 1/2 tsp nutmeg
3) our pie was ready at the 30min mark (instead of 45min) after dropping the temp to 350F – but I baked it in a 9″ Wilton baking round pan.
That’s wonderful. I’m glad it’s been a hit!
Added some cinnamon into the sauce and it turned out great!
Love this recipe ❤️
Nice to hear that you enjoyed this recipe!
Pies can be tricky. If you follow this recipe exactly the entire pie is guaranteed to be enjoyed to the last bite. Will for sure use this recipe again. I didn’t change one thing. Thank you!
That’s wonderful to hear, Cassie!
This recipe for the apple pie filling is amazing! My family loved it. I used prepared crust and used a mix of Granny Smith and Honeycrisp apples. The best!!!
Thanks so much for this wonderful review!
This was my first attempt at pie crust, and it came out great! Followed the recipe to the letter. Perfect, classic apple pie. We used a mix of Melrose and Suncrisp apples the we picked last weekend. My wife and daughter loved it! Thanks!
Great job! Glad to hear that it was a success on your first attempt. Thanks for sharing!
This recipe was very straight forward and super easy to make! I love how you can prepare the dough the night before, but remember to take the dough out in the morning. The sauce is CRUCIAL in this recipe- do not skip! My family absolutely loved it. I will make again and again!
Thanks a lot for your good comments and review, Chantel. Glad to know that yuou loved it!
Made this pie last night with the pie crust recipe as well. So so so good and delicious!!! Used gala apples instead of granny apples (just what I had available), and it’s just so sweet and yummy!
I’m so glad you loved it!
I was wondering if we could can this apple filling recipe or if something needed to be changed in order to do that?
Hi Krysti! I’m not sure if that would work with the ingredients. You’d have to research canning protocols and safety measures.
I’m trying out this recipe this weekend and I’m wondering if I should buy a 9 “ deep dish pie crust, and if so should it be 32oz or 52oz because I’m looking on Amazon and those are the sizes I see
Hi Ashley. I’m not quite sure. I linked the one I used in for this in the blog post above. You can find it here using my Amazon affiliate link for 9” pie dish.
Hi Natasha; love your recipes! My husband made the pie dough, and I the apples. We cooked the pie on a pizza stone, but when we cut into it the apples were still a little too hard. The top browned within the first half hour, so covered with foil. She we have cooked it longer? Used mostly Granny Smith with some Honeycrisps…
Thank you for any advice. PS: still tasted good though…
Hi Andrea! It can also depend on how thick the apples were sliced. If you don’t already use one, I highly encourage the use of an Internal oven thermometer (affiliate link). This ensures your oven is at the right temperature so your pie doesn’t burn. Every oven bakes differently so it may require some small modifications but following the baking instructions and time should be sufficient for the apples to cook through. Also, be sure to have the wrack in the right oven position, if it’s too close to the heating element it will start to burn.
I have yet to taste it because it’s still in the oven 🤣 BUT mine is doing the same for the crust. Do you have a convection oven? Because I do, so I’m thinking maybe that can be a reason? Anyways, I just added foil paper on top because the crust was getting very dark brown in some spots, so I got scared it could burn lol and the oven grill is almost at the lowest, so not too close .. maybe next time I’ll try to lower it even more. I’ll edit my comment once I taste it 😊
Hi,
Your video says egg wash is one egg with one tablespoon of sugar. But recipe says one egg plus one tablespoon of water. I used the egg and sugar is either one ok? I noticed my pie got very dark right away not sure if was due to sugar?
Hi Stacy. Both can work but we updated the recipe so follow the written instructions.
Hi! Have tried this for several times and this recipe always works out. Today had an idea – to ad some dulce de leche to sauce..any idea how this will work( I have assumed it would be super.. 🙂
Hi Olga! To be honest, I have no idea what to expect with that. Let us know if you experiment.
Can the pie be assembled in advance (like a day or so) and then placed in the frig prior to baking? Or should it be baked right away or frozen if not for storage?
Pre-making the apple filling might cause it to get brown, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed.
Great flavor. I might recommend cooking the apples a bit? Mine really shrunk down thus leaving quite a bit of space under the crust. I did not use Granny Smith so maybe that’s why they shrunk? Excellent recipe and will definitely make again.
Hi Debbie! I’m glad you loved it. Yes, some apples can shrink more than others.
Hello! If I want to make two at once, can I place both in the oven (side by side or one over the other on diff racks) or will that affect the cooking process?
Hi Paola! You can bake them on the same rack, at the same time. If you need to place them on separate racks, be sure to rotate them for even baking.
Hi Natacha!
So, the recipe tasted absolutely delicious the only thing was, I had a bit of an issue with the sauce. I followed the recipe to a T but when I left it to cool while I sliced my apples, it turned solid. I heated it again and it got softer but didn’t really turn back into a sauce. After baking, there were a couple of hard lumps of the sauce in the pie. I’m not sure where I went wrong? Could my stove have gotten too hot? Any insight would help since this was delicious otherwise.
HI Katelyn, that sounds like it was really over heated. Usually even if the sauce thickens, once it’s baked, it all melds together. Also, make sure your butter and flour and water ratio is per the recipe.
Followed this recipe today with my twin 14 y|o nieces and it was PERFECT! Thanks for sharing!
Wonderful! I’m so happy to hear that you loved the results. Thanks so much for sharing that with us.
Hello Natasha
Love your recipes. I usually use a store bought crust but I’m going to try your butter crust. Can I fully cover the pie instead of making a lattice crust and if so do I need to adjust the baking time? Thanks
Hi Lynn, you can fully cover and just cut slits in the top to vent the pie. Bake time would be the same. I hope you love the apple pie!
Hi, thank you for such a delicious recipe! We really enjoyed it! Do I leave leftovers covered on counter or should I refrigerate? Thanks so much!
Hi Ashley! You can keep it at room temperature for 1-2 days but refrigerate if longer.
Flavor is excellent but can’t figure out what I did wrong… twice! After baking, sauce is thin so didn’t set up… help? I double checked ingredients, measurements…
Hi Michelle, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.
I love this recipe and have always made it with fresh apples with huge success! This time I will be using apple slices that have been frozen (we had to harvest them early because the squirrels were stealing them in abundance). Do I need to thaw the apples first before mixing with the sauce and putting into the pie? Thank you Natasha.
HI Terri, I haven’t tried using frozen apple slices but my concern would be the apples giving off too much extra liquid so I might want to thaw first and drain excess liquid. Let me know if you experiment and what you tried.
Hi! Delicious pie, I will never go back to my usual crust. Next time I may add a little nutmeg or cloves too. The only thing I
had a problem with was that my apples were a little crunchier than I expected. I sliced them very thin and did the full time as in instructions. Could it be the latice top? Perhaps a solid top would hold the heat in? I used granny smith apples. Thanks
Thank you so much for your review, Kathryn! I wonder if maybe your oven runs cooler? Also, was your oven fully preheated? I found my oven takes an extra 5 minutes to fully preheat to the right temperature even when it alerts me that it’s preheated.
Hi Natasha and thank you for the recipe.
Do you think I can freeze the pie for a week or two? And it would came out the same texture and taste?.
Thank you!!!
We love it baked fresh, but it does work out really well baking from frozen also. You will need to bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.
Possibly the best apple pie I’ve ever made!! The sauce step was easy and so worth it! Sooo good!
Thank you for that wonderful review, Christina!
I couldn’t find more stars. I always made my grandmother’s apple pie which was good. But there is a difference in good and excellence. Absolutely delicious and my go to apple pie recipe from here on out. I didn’t get it sealed well enough, I have lost my pastry wheel somewhere and it boiled over. No problem I have learned the importance of putting pies on cookie sheets and I have learned the secret of getting those burnt on pie fillings off the baking sheet with NO scrubbing.
That is just the sweetest review. I’m honored! Thank you for sharing that with me.
Absolutely the best apple pie ever 😋
So easy to make and the pie crust is also delicious
Thank you for this great feedback!
OMG, this recipe was to die for!!! We followed it step by step, and probably the only issue we had was guestimating how long to pulse and then handle the dough. The filling was absolutely perfect. Our pie wasn’t as flaky as it should have been (we overworked it), but the taste of the filling plus the crust was buttery and bright and just melt-in-your-mouth good.
Hello Megan, thank you for sharing you experience trying our recipe. We’re happy to know that you liked it!
Can you use brown sugar for the sauce ?
I’m making this tomorrow for my sweet Momma. She’s been recently diagnosed with cancer. Praying she recovers 🙏
Hi Dianna! I’m sorry to hear about your mom.
I haven’t tested brown sugar as a replacement. In most baked goods you can, but it will affect the texture and taste.
I did sub brown sugar for all the white sugar and it turned out amazing. The flavor had a caramel edge to it. My family said it was the best apple pie they’ve had in recent memory. Thanks, Natasha!
I’m so glad you enjoyed that, Laura!
On my second time baking this, when making the sauce, i left it to cool. I think I cooled it for too long because it became a solid? I added water and put it back on the heat to turn it into a sauce again but I was wondering why that happened…?
Hi Elizabeth, did you possibly add too much flour or cook it down too much? It’s hard to say what happened without being there, I wish I could be more helpful.
Horrible, the filling has too much liquid in it and it turn the pie into a slip and slide.
Hi Giovanni. This recipe has amazing reviews and we haven’t had that issue. Did you make any substitutions? Also- see my note above for the best types of apples to use. You can add more flour to help thicken the filling but when make according to the instructions and baked long enough for the filling to thicken, we’ve had excellent results.
We added cloves, allspice, and nutmeg to ours and it’s just perfect! Thanks for the recipe~
Hi Chris! Thank you for the wonderful feedback. I’m so glad you loved it.
Can I use salted butter? Don’t really want to buy a whole pack of unsalted as it will just go to waste in my house. Lol
Hi Christina, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!
Natasha, i did end up using salted butter and it was still 5 stars! Everyone loved it! Thanks so much!
Yay glad to hear!
why would unsalted butter go to waste, you just add salt to it when needed.
I was a bit nervous to make this pie because the dough and latice looked daunting. But it was actually a lot easier than I expected! The process was a bit long but that’s because it was my first time making a pie. And my pie didn’t turn out as beautiful as Natasha’s but that’s ok. It was very delicious! My family ate it in basically one sitting! I did use 5 apples and that turned out to be a bit much. And also in the video for the egg wash you said to use egg and sugar, whereas in the recipe you wrote egg and water. I used all 3 ingredients and it turned out fine.
So glad you enjoyed it! Both options will work for the wash, but the written instructions are the most recent and updated version.
Omg! This is the best and easy apple pie recipe. I made it last nite and it came out awesome. I actually used gala apples that were on my counter and they came out great.
So glad you loved it. Thank you for the feedback.
THIS IS AMAZING. I’ve been looking for the perfect apple pie recipe. I’ll never make a different one again.
I’m so glad you enjoyed it, Brooklyn!
hi there! im planning to make the pie but i would like to get some help with the oven, since it has modes of baking (up and sown, griiled, fan, etc..). what would be the best for making the pie? thank for the help 🙂
Hi Michal! I hope you love this pie. This recipe is written for a conventional oven using regular bake mode, not a conventional (fan) oven so I am not sure what adjustments need to be made for your oven. You may try researching online to see how to adjust the time and temperature.
This was a great apple pie filling. I made a different crust but I followed the recipe for apple filling and my family of 4 loved it and the pie only lasted one day. Thank you for posting this recipe!!!
You’re very welcome, Melanie!
Worst filling. Sauce too runny even though I followed directions. Why are we adding water to our filling mix?? Seems unnecessary…
Please leave a note about cornstarch for thickening tip on your ingredient list.
Hi Julie, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.
Very nice filling. I would use less sugar & bake a little less, filling got too soft, apples lost shape too much
Planning on making this pie soon 😀 I can’t find though, does this crust need to be pre-baked??
No need to pre-bake this crust. I hope you love this recipe.
Made this for a church picnic. I got so many compliments. I will admit it is the best apple pie I have ever eaten! Both the filling and crust were unbelievably delicious! Easy too. Do you have any tips on canning the filling so it could be made with apples from our own trees when they are out of season? Would you prebake the crust if you did it this way? Thanks for the great recipe!
I’m so happy you loved it, Loretta! I haven’t tried canning it before, we’d love to know how it goes if you try that!
The filling is too sweet. I reduced it to 150g still too sweet.
HI Zara, it really depends on the type of apples you are using. If you use sweeter apples, you would want to use less sugar.
Absolutely amazing!!!! I have never had homemade pie crust before but now I don’t think I can go back to the pre-made crusts!
Homemade is so much better, great to hear that you enjoyed it too!
LOVE IT!! I’ve made this twice and followed your directions to the letter. 🙂
But now I want to make the apple pie filling and can it.
Have you ever done that before?
Thanks for sharing that, Bob. I haven’t tried canning it before, we’d love to know how it goes if you try that!
I will keep you posted. And thank you and your husband for all the great videos.
Thank you!
This has butter in the filling, which is not recommended for home canning.
There are several safe canning websites with apple pie filling recipes to get the job done right! The NCFHP is a place to start.
I too would love to can this. Please post if you figure it out!
I made both pie crust and the filling with vegan butter (the block one, not margarine) and it worked super well. My sauce however wasn’t saucing, it was a lumpy mix that wouldn’t come together (I used half the sugar, maybe that’s why). I still went ahead and baked it and it turned out beautifully. Will definitely be making this again. Thank you
Good to know! Thanks for sharing, Sophie. I’m glad that it turned out wonderful!
In order to avoid dairy, do you think I could make it with margarine instead of butter?
Hi Natalie! I have not tested it myself but I think it could work. I am not sure how it will affect the taste and texture though. Let us know if you experiment.
Pie did not set up even though I let it sit for an hour. What did I do wrong. Tasted great but couldn’t slice it like a pie.
Hi Yvonne! Did it start to bubble in the oven? If not, it needed longer in the oven to bubble and thicken. They type of apples used could also effect the filling, see my notes above for recommended types to use. You can also add a little more flour/corn starch to thicken the filling. I hope that helps.
Can I make just the filling ahead of time, freeze it, and then thaw it out and add to a crust when I’m ready to bake it? I don’t have room for a bunch of full pies, but I have extra apples that I don’t want to go to waste.
Hi Ashley, Pre-making the apple filling might cause it to get brown, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed.
I made this a couple of weeks ago and am already making another! Easy and great tasting. My husband said it’s the best he’s ever had!
Your recipe for baked beans is also my go to! It’s fabulous!!
That’s wonderful, Liz! Thank you for sharing.
I have been a Pinterest user for years and this is the FIRST time I have ever commented on a recipe. Thanks again!!
Great recipe. Used apples from my tree, not sure the type of apple it is. Crisp is buttery and flaky. Delicious.
Hi Izabela! I’m glad you loved the recipe. Thanks for the feedback.
Hi Natasha,
I’m making this pie as we speak …in your video for the egg wash you said 1 egg & tbsp of sugar, but in the recipe it says 1 egg & tbsp of water is it suppose to be egg & sugar??
Hi Angie! Either will work but we updated the recipe so the written recipe is the most up to date.
Sorry, but this recipe was awful! I measured accurately and followed instructions and it was a pastey glob of flour, sugar and spices with all the butter pooling to the edge of my saucepan. Wasted ingredients? Yes! But wise enough to not dump this on all my apple slices.
Hi Jen, I’m sorry to hear that and it’s definitely not what you should expect with this recipe. If you are new to pie dough, I highly recommend watching the video tutorial and reading through our pie dough tutorial.
I’ve made this apple pie twice. The first time it was perfect, everyone loved it. The second time it came pretty good except the apples were a little hard. I used envy apples the second time. Could that be the reason they were a little hard?
Hi Linda! I’m not certain what the issue was. It could also be that the slices were cut thicker than the first time. I have not tested envy apples but in my research it seems like they are well suited for apple pie. Sorry I can’t be more helpful.
This was Awesome! Came out beautiful and delicious !! First time making an apple pie front scratch.
I’m so glad you gave this a try and loved it! Thank you for your review!
Hello I want to make the pie today and then bring it somewhere tomorrow. Should I store it room temperature tonight or in the refrigerator?
Thanks!
Hi Alex! You can store this at room temperature for 1-2 days. After that we like to refrigerate.
It was so good! Something wasn’t right with the crust though. I’m thinking I may have not added enough water. It would kind of split when I was trying to roll it, along the sides it wouldn’t stay and I had a time doing the design around the sides. It came out a little hard to cut too. Overall though, it was delicious. Probably the best homemade pie. Natasha was right, that sauce is the best part!! I wish I could upload a picture of it. I was very proud.
Hi Christine! I’m so glad you loved the recipe. It’s our favorite apple pie. The pie dough splitting is likely due to not measuring something correctly. Using too much flour can cause that. Watch my tutorial on how to measure ingredients to help with that. The amount of water needed can vary based on the temperature of your ingredients. I have been using 6-8 tbsp. It’s best to use visual cues to know when to add more or use less. I hope that helps for next time!
Trying this out with my daughter as our tree produced so much! She has a small baking business!
Question, for the filling, do you think I can do multiple batches at once and then put in to crusts for baking?
Hi Chris. I think so. I’ve doubled this recipe just fine.
I made this and it is definitely a keeper! Best apple pie I’ve made and I love the texture and less sugar. I would love to can it, would that work?
I’m so glad you loved this recipe! I haven’t tried canning the filling to advise. If you experiment, let me know how you liked the recipe.
Can I use a 9.5 inch pie pan instead of a 9 inch pie pan? Trying to make this for my husbands birthday!
Hi Lindsey, you will likely need to adjust the recipe by a bit to ensure you have enough crust. Here’s what one of my readers wrote “3rd time I made it, I finally figured out why my pie crust was a little short; I am using a 9.5 in. pie plate. Increased my crust ingredients to 1 1/2 times the original recipe and now I had enough for my pie plate instead of a 9 in pie plate. Keep the good food coming!” I hope that helps.
This recipe and filling are magic! I had a bunch of unidentified apples sitting in my pantry for a few weeks (that had seen better days) and on a whim I decided to make this pie after seeing this video while searching for dinner recipes instead. I made the crust and filling with my apples (that no one wanted to eat) and I wasn’t expecting much but WOW this was the best apple pie I’ve ever made!!! Every one of your recipes comes out delicious but this one is definitely going into my recipe binder for the holidays. Five stars!
That’s so great! It sounds like you have a new favorite, Wiesia! Thank you for your great review!
I haven’t made many pies since I was a kid with my grandmother and this was great even using vegan alternatives.
That’s wonderful! Thank you for the feedback!
Hello Natasha, can you tell me if I can make this pie ready and freeze it till I’m ready to bake it? And if so, do I follow the directions as before, and let it thaw out?
Hi Gloria, the best way to make it ahead (in my opinion) would be to assemble and fully bake the pie as directed. Let it cool to room temperature then store at room temperature overnight then serve it at room temperature or lightly warm it up in the oven if desired. If you combine the crust and apple filling ahead without baking, it will cause the crust to get soggy. Pre-making the apple filling might cause it to get brown. You can make the dough ahead of time though (see make-ahead instructions in the pie dough post). I hope that is helpful to you!
The pie is absolutely delicious! I’m currently making second one, it’s in the oven.
However, I have a question. So the first time I made it the sauce for apples was smoothy and creamy and honestly left me in shock because I was not expecting it to turn out like that.
The second time however it turned out completely different. The fat started separating, and it was way more thick and sugar didn’t seem to dissolve like it did the first time.
Now, there was many differences. For starters, I used two different butters the second time – the last bits of one brand and some more of another brand. Then I might’ve mixed the flour with butter for a bit less than a minute – I wasn’t as carefully watching the clock. After that, I used warm water when the first time it was cold. I also reduced sugar content because the first time the pie turned out a bit too sweet. Also the pot I used was metal, while the first one was non stick coated.
I still used the sauce and after mixing it in with the apples there genuinely was no difference in looks as well as the flavor, so I’m hoping the pie will be fine.
But I’d like to ask you, what do you think made the sauce so different the second time? I’m curious because I don’t want to make the same mistake when I make the pie again.
Hi Ola! I’m glad you found the pie delicious! Making any adjustments will likely alter the outcome of the recipe, especially when baking and technique is critical to the recipe. I wish I could be more helpful, but there were a series of changes mentioned, it it could’ve been any of them that altered the overall outcome.
Ah well, it’s alright, I’ll be more careful next time haha
Beautiful and delicious!! I was hesitant to try this recipe as it’s completely different from any I’ve tried. So glad I did though! Hubby says it looks prize worthy!
Awe, that’s amazing, Robin! We love this recipe so much and I’m so glad you got to enjoy it as well.
Made this for my son in law for his birthday ( he requested that he would like it if I made a apple pie for him) found this recipe .. … & he called to say “Best tasting Apple Pie… EVER! I thought my pie crust was a little dry,, but he said no it wasn’t! Thank you Natasha! will look up other recipes from you:)
Hi Terry! That’s wonderful to hear. I’m so glad it was a hit. It’s our favorite pie recipe to use. I have been using 6-8tbs of cold water, this can change based on how your ingredients are measured and the temperature of your ingredients. It’s best to use visual cues when making the crust to know when to add more water or not. I hope that helps if you feel the crust is too dry next time as well.
Hi!
Can you use salted butter instead of unsalted butter?
Thanks 😊
Hi Nicole, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!
Hi Ms. Natasha! Can you make a recipe for peach mango pie or mango pie? Thank you! 🙂
Hi Kat, thanks for your suggestion. We’ll try to add that to our list.
Hi Natasha
We made this tonight and it looks amazing! Tastes really good too, though the bottom of the pie doesn’t seem to be cooked. I did put foil over the top as it was getting dark. Did I leave the foil on for too long?
Hi Eve! It could be the type of pan you are using and how it conducts heat. Also, this recipe is written for a conventional oven in regular bake mode. I highly encourage the use of an internal oven thermometer (affiliate link) to see if your oven is calibrated. It could be running too hot causing the outside to cook faster than the rest so you may have to adjust your oven temperature and baking time. Make sure that the pie isn’t too close to the heating element if the heating element is at the top. You can also experiment with a hot pizza stone at the bottom of your pan to help the bottom of the pie bake through. This hasn’t been a necessary step but it can be helpful in your situation. I hope that helps.
Hi Natasha, I love this apple pie recipe. So good. Can I freeze this uncooked? and if so, what would the cooking directions be?
Thank you for what you are doing.
Darlene
Hi Darlene! Yes, this pie can be assembled and frozen. You do not need to thaw it, just bake it from a frozen state. You will need to watch it in the oven, it can take 15-20 mins extra to bake but keep your eye on it so it doesn’t burn.
Have you ever made mango pie? I am chilling the pie crusts now to make some, using this recipe, with a little tweaks. Greetings from Honduras!
Hi Marissa! I have not tested it with mango.
I made it with ripe mangoes from my mother-in-law’s tree, used your recipe for the pie crust, it was a hit! Thanks for your delicious recipes!
Hi Marisa! Mango pie sounds amazing. Thank you for sharing.
Never made an apple pie before but found myself with a big bag of apples so I figured I would try this out! It was really good of course I just had one question. I followed the directions for the sauce but it came out more like…grainy? Kind of like chutney ish haha hard to explain. I set the timer for the 3 minutes but the sugar didn’t seem to dissolve enough.. did I whisk too much? Too little? Not sure what made this happen. Thank you hopefully you can help 🙂
Hi Stevie, if its grainy it’s likely the sugar didn’t dissolve like you said. Did you ensure to use regular granulated sugar?
Made this for my visiting Turkish relatives on the 4th of July. They raved and said it was the best they’d ever had; thank you.😃
That’s amazing! I’m so glad to hear that. Thank you for sharing.
I used store-bought crust but still tasted awesome! I might add more filling next time though, pie deflated significantly after cooling.
Hey Natasha,
How many apple pies can you bake in the same oven at he same time? I want to bake 6 pies but was trying to avoid baking them one at a time.
Thank you
Hi Jennifer! If they are the same size, you bake as many as will fit. Just be sure to allow some spacing in between them so they are not touching. You will need to watch them in the oven, I’m not sure how they will affect the bake time.