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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.

Baked Apple Pie Recipe in pie dish

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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 slice on a plate with fork

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.

Crust for pie with ingredients to make pie including apples, sugar, flour, butter, cinnamon

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

Baked granny smith apples in pie on a plate

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:

Apple pie slice on a plate with apples in background

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!

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

4.99 from 2642 votes
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving. You will love the flaky pie crust and the apple pie filling will surprise you.
Prep Time: 30 minutes
Cook Time: 1 hour
Pie Crust Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 8 people

Instructions

  • Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
  • Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 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

*Place a sheet of foil on the rack below the apple pie to catch any potential drips from the pie. 

Nutrition Per Serving

379.61kcal Calories55.44g Carbs2.75g Protein17.67g Fat9.14g Saturated Fat50.56mg Cholesterol98.27mg Sodium164.71mg Potassium3.87g Fiber38.25g Sugar448.45IU Vitamin A5.87mg Vitamin C21.89mg Calcium0.96mg Iron
Nutrition Facts
Apple Pie Recipe with the Best Filling
Amount per Serving
Calories
379.61
% Daily Value*
Fat
 
17.67
g
27
%
Saturated Fat
 
9.14
g
57
%
Cholesterol
 
50.56
mg
17
%
Sodium
 
98.27
mg
4
%
Potassium
 
164.71
mg
5
%
Carbohydrates
 
55.44
g
18
%
Fiber
 
3.87
g
16
%
Sugar
 
38.25
g
43
%
Protein
 
2.75
g
6
%
Vitamin A
 
448.45
IU
9
%
Vitamin C
 
5.87
mg
7
%
Calcium
 
21.89
mg
2
%
Iron
 
0.96
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: apple pie recipe
Skill Level: Easy
Cost to Make: $10-$12 (varies by season)
Calories: 379.61

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Marivel
    October 10, 2023

    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. ❤️

    Reply

    • NatashasKitchen.com
      October 10, 2023

      So glad you loved it! Thank you.

      Reply

  • Marivel
    October 10, 2023

    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 .

    Reply

  • Ambika
    October 10, 2023

    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

    Reply

    • NatashasKitchen.com
      October 10, 2023

      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

      Reply

    • Marivel Capilla
      October 11, 2023

      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

      Reply

      • Ambika
        October 27, 2023

        Hi Mariel, thank you for the tip.
        I really appreciate it.
        🥰 Ambika

        Reply

  • Shirley Witter
    October 9, 2023

    Made this today! My husband said it’s the best apple pie he’s had in a long time! Going in my recipe box!

    Reply

    • NatashasKitchen.com
      October 9, 2023

      That’s wonderful, Shirley!

      Reply

  • LadyPeets
    October 9, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 9, 2023

      That’s wonderful. I’m glad it’s been a hit!

      Reply

  • Pauline
    October 8, 2023

    Added some cinnamon into the sauce and it turned out great!
    Love this recipe ❤️

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Nice to hear that you enjoyed this recipe!

      Reply

  • Cassie
    October 8, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 9, 2023

      That’s wonderful to hear, Cassie!

      Reply

  • Dana
    October 8, 2023

    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!!!

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Thanks so much for this wonderful review!

      Reply

  • David Lobo
    October 8, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Great job! Glad to hear that it was a success on your first attempt. Thanks for sharing!

      Reply

  • Chantel
    October 8, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Thanks a lot for your good comments and review, Chantel. Glad to know that yuou loved it!

      Reply

  • Cat
    October 7, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 7, 2023

      I’m so glad you loved it!

      Reply

  • Krysti
    October 7, 2023

    I was wondering if we could can this apple filling recipe or if something needed to be changed in order to do that?

    Reply

    • NatashasKitchen.com
      October 7, 2023

      Hi Krysti! I’m not sure if that would work with the ingredients. You’d have to research canning protocols and safety measures.

      Reply

  • Ashley Lockhead
    October 5, 2023

    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

    Reply

    • NatashasKitchen.com
      October 5, 2023

      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.

      Reply

  • Andrea Armstrong
    October 4, 2023

    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…

    Reply

    • NatashasKitchen.com
      October 5, 2023

      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.

      Reply

    • Annie
      October 7, 2023

      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 😊

      Reply

  • Stacy
    October 4, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 5, 2023

      Hi Stacy. Both can work but we updated the recipe so follow the written instructions.

      Reply

  • Olga
    October 4, 2023

    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.. 🙂

    Reply

    • NatashasKitchen.com
      October 5, 2023

      Hi Olga! To be honest, I have no idea what to expect with that. Let us know if you experiment.

      Reply

  • Steph
    October 3, 2023

    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?

    Reply

    • Natasha's Kitchen
      October 3, 2023

      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.

      Reply

  • Debbie Wilson
    October 2, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 3, 2023

      Hi Debbie! I’m glad you loved it. Yes, some apples can shrink more than others.

      Reply

  • Paola E
    October 2, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 3, 2023

      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.

      Reply

  • Katelyn Shindler
    October 1, 2023

    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.

    Reply

    • Natasha
      October 3, 2023

      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.

      Reply

  • Chris Cooley
    October 1, 2023

    Followed this recipe today with my twin 14 y|o nieces and it was PERFECT! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Wonderful! I’m so happy to hear that you loved the results. Thanks so much for sharing that with us.

      Reply

  • Lynn
    October 1, 2023

    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

    Reply

    • Natasha
      October 3, 2023

      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!

      Reply

  • Ashley
    September 30, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 30, 2023

      Hi Ashley! You can keep it at room temperature for 1-2 days but refrigerate if longer.

      Reply

  • Michelle
    September 30, 2023

    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…

    Reply

    • Natashas Kitchen
      September 30, 2023

      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.

      Reply

  • Terri
    September 27, 2023

    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.

    Reply

    • Natasha
      September 28, 2023

      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.

      Reply

  • Kathryn Stranahan
    September 26, 2023

    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

    Reply

    • Natashas Kitchen
      September 27, 2023

      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.

      Reply

  • Inmaculada
    September 26, 2023

    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!!!

    Reply

    • Natashas Kitchen
      September 26, 2023

      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.

      Reply

  • Christina
    September 25, 2023

    Possibly the best apple pie I’ve ever made!! The sauce step was easy and so worth it! Sooo good!

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Thank you for that wonderful review, Christina!

      Reply

  • Mugsy
    September 25, 2023

    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.

    Reply

    • Natasha
      September 25, 2023

      That is just the sweetest review. I’m honored! Thank you for sharing that with me.

      Reply

  • Rad
    September 25, 2023

    Absolutely the best apple pie ever 😋
    So easy to make and the pie crust is also delicious

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Thank you for this great feedback!

      Reply

  • Megan
    September 24, 2023

    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.

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Hello Megan, thank you for sharing you experience trying our recipe. We’re happy to know that you liked it!

      Reply

  • Dianna
    September 23, 2023

    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 🙏

    Reply

    • NatashasKitchen.com
      September 23, 2023

      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.

      Reply

      • Laura P
        September 28, 2023

        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!

        Reply

        • Natashas Kitchen
          September 28, 2023

          I’m so glad you enjoyed that, Laura!

          Reply

  • Elizabeth
    September 23, 2023

    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…?

    Reply

    • Natashas Kitchen
      September 25, 2023

      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.

      Reply

  • Giovanni
    September 21, 2023

    Horrible, the filling has too much liquid in it and it turn the pie into a slip and slide.

    Reply

    • NatashasKitchen.com
      September 21, 2023

      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.

      Reply

  • Chris
    September 21, 2023

    We added cloves, allspice, and nutmeg to ours and it’s just perfect! Thanks for the recipe~

    Reply

    • NatashasKitchen.com
      September 21, 2023

      Hi Chris! Thank you for the wonderful feedback. I’m so glad you loved it.

      Reply

  • Christina
    September 21, 2023

    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

    Reply

    • Natashas Kitchen
      September 21, 2023

      Hi Christina, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!

      Reply

      • Christina
        September 24, 2023

        Natasha, i did end up using salted butter and it was still 5 stars! Everyone loved it! Thanks so much!

        Reply

        • Natasha's Kitchen
          September 24, 2023

          Yay glad to hear!

          Reply

    • Essie
      October 2, 2023

      why would unsalted butter go to waste, you just add salt to it when needed.

      Reply

  • J G
    September 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 19, 2023

      So glad you enjoyed it! Both options will work for the wash, but the written instructions are the most recent and updated version.

      Reply

  • Mmc
    September 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 19, 2023

      So glad you loved it. Thank you for the feedback.

      Reply

  • Brooklyn
    September 18, 2023

    THIS IS AMAZING. I’ve been looking for the perfect apple pie recipe. I’ll never make a different one again.

    Reply

    • Natashas Kitchen
      September 18, 2023

      I’m so glad you enjoyed it, Brooklyn!

      Reply

  • Michal Mordehayev
    September 17, 2023

    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 🙂

    Reply

    • NatashasKitchen.com
      September 18, 2023

      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.

      Reply

  • Melanie
    September 16, 2023

    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!!!

    Reply

    • NatashasKitchen.com
      September 16, 2023

      You’re very welcome, Melanie!

      Reply

      • Julie
        September 22, 2023

        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.

        Reply

        • Natasha
          September 22, 2023

          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.

          Reply

  • Jean
    September 16, 2023

    Very nice filling. I would use less sugar & bake a little less, filling got too soft, apples lost shape too much

    Reply

  • ContentEar96
    September 14, 2023

    Planning on making this pie soon 😀 I can’t find though, does this crust need to be pre-baked??

    Reply

    • NatashasKitchen.com
      September 14, 2023

      No need to pre-bake this crust. I hope you love this recipe.

      Reply

  • Loretta Skorie
    September 11, 2023

    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!

    Reply

    • Natashas Kitchen
      September 11, 2023

      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!

      Reply

  • Zara
    September 10, 2023

    The filling is too sweet. I reduced it to 150g still too sweet.

    Reply

    • Natasha
      September 11, 2023

      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.

      Reply

  • Kasandra W
    September 10, 2023

    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!

    Reply

    • Natasha's Kitchen
      September 11, 2023

      Homemade is so much better, great to hear that you enjoyed it too!

      Reply

  • Bob
    September 10, 2023

    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?

    Reply

    • Natasha's Kitchen
      September 10, 2023

      Thanks for sharing that, Bob. I haven’t tried canning it before, we’d love to know how it goes if you try that!

      Reply

      • Bob
        September 11, 2023

        I will keep you posted. And thank you and your husband for all the great videos.

        Reply

        • Natasha's Kitchen
          September 12, 2023

          Thank you!

          Reply

    • Catherine
      September 19, 2023

      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.

      Reply

    • Nancy
      September 21, 2023

      I too would love to can this. Please post if you figure it out!

      Reply

  • Sophie
    September 10, 2023

    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

    Reply

    • Natasha's Kitchen
      September 10, 2023

      Good to know! Thanks for sharing, Sophie. I’m glad that it turned out wonderful!

      Reply

  • Natalie
    September 5, 2023

    In order to avoid dairy, do you think I could make it with margarine instead of butter?

    Reply

    • NatashasKitchen.com
      September 5, 2023

      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.

      Reply

  • Yvonne
    September 5, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 5, 2023

      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.

      Reply

  • Ashley
    September 5, 2023

    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.

    Reply

    • Natashas Kitchen
      September 5, 2023

      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.

      Reply

  • Liz
    September 4, 2023

    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!!

    Reply

    • NatashasKitchen.com
      September 4, 2023

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

      Reply

      • Liz
        September 4, 2023

        I have been a Pinterest user for years and this is the FIRST time I have ever commented on a recipe. Thanks again!!

        Reply

  • Izabela Mere
    September 2, 2023

    Great recipe. Used apples from my tree, not sure the type of apple it is. Crisp is buttery and flaky. Delicious.

    Reply

    • NatashasKitchen.com
      September 2, 2023

      Hi Izabela! I’m glad you loved the recipe. Thanks for the feedback.

      Reply

  • Angie Meadows
    September 2, 2023

    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??

    Reply

    • NatashasKitchen.com
      September 2, 2023

      Hi Angie! Either will work but we updated the recipe so the written recipe is the most up to date.

      Reply

  • Jen
    September 2, 2023

    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.

    Reply

    • Natasha
      September 7, 2023

      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.

      Reply

  • Linda
    August 26, 2023

    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?

    Reply

    • NatashasKitchen.com
      August 26, 2023

      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.

      Reply

  • Princella Turner-Liddell
    August 18, 2023

    This was Awesome! Came out beautiful and delicious !! First time making an apple pie front scratch.

    Reply

    • Natashas Kitchen
      August 18, 2023

      I’m so glad you gave this a try and loved it! Thank you for your review!

      Reply

  • Alex
    August 17, 2023

    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!

    Reply

    • NatashasKitchen.com
      August 17, 2023

      Hi Alex! You can store this at room temperature for 1-2 days. After that we like to refrigerate.

      Reply

  • Christine
    August 17, 2023

    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.

    Reply

    • NatashasKitchen.com
      August 17, 2023

      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!

      Reply

      • Chris
        September 7, 2023

        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?

        Reply

        • NatashasKitchen.com
          September 8, 2023

          Hi Chris. I think so. I’ve doubled this recipe just fine.

          Reply

  • Tyromom
    August 14, 2023

    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?

    Reply

    • Natashas Kitchen
      August 14, 2023

      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.

      Reply

  • Lindsey Rennert
    August 14, 2023

    Can I use a 9.5 inch pie pan instead of a 9 inch pie pan? Trying to make this for my husbands birthday!

    Reply

    • Natashas Kitchen
      August 14, 2023

      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.

      Reply

  • Wiesia Erickson
    August 10, 2023

    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!

    Reply

    • Natashas Kitchen
      August 10, 2023

      That’s so great! It sounds like you have a new favorite, Wiesia! Thank you for your great review!

      Reply

  • Ileah
    August 9, 2023

    I haven’t made many pies since I was a kid with my grandmother and this was great even using vegan alternatives.

    Reply

    • NatashasKitchen.com
      August 9, 2023

      That’s wonderful! Thank you for the feedback!

      Reply

  • Gloria Miller
    August 6, 2023

    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?

    Reply

    • Natasha's Kitchen
      August 6, 2023

      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!

      Reply

  • Ola
    August 5, 2023

    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.

    Reply

    • Natashas Kitchen
      August 5, 2023

      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.

      Reply

      • Ola
        August 6, 2023

        Ah well, it’s alright, I’ll be more careful next time haha

        Reply

  • Robin
    July 31, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 31, 2023

      Awe, that’s amazing, Robin! We love this recipe so much and I’m so glad you got to enjoy it as well.

      Reply

  • Terry
    July 27, 2023

    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:)

    Reply

    • NatashasKitchen.com
      July 27, 2023

      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.

      Reply

  • Nicole
    July 25, 2023

    Hi!

    Can you use salted butter instead of unsalted butter?

    Thanks 😊

    Reply

    • Natasha's Kitchen
      July 26, 2023

      Hi Nicole, I always use unsalted just so I can control the salt level of the recipe but feel free to try it!

      Reply

  • kat
    July 24, 2023

    Hi Ms. Natasha! Can you make a recipe for peach mango pie or mango pie? Thank you! 🙂

    Reply

    • Natasha's Kitchen
      July 24, 2023

      Hi Kat, thanks for your suggestion. We’ll try to add that to our list.

      Reply

  • Eve
    July 22, 2023

    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?

    Reply

    • NatashasKitchen.com
      July 22, 2023

      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.

      Reply

  • Darlene Keast
    July 13, 2023

    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

    Reply

    • NatashasKitchen.com
      July 13, 2023

      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.

      Reply

  • Marisa Rietti
    July 8, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 8, 2023

      Hi Marissa! I have not tested it with mango.

      Reply

      • Marisa Rietti
        July 10, 2023

        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!

        Reply

        • NatashasKitchen.com
          July 10, 2023

          Hi Marisa! Mango pie sounds amazing. Thank you for sharing.

          Reply

          • Stevie jane lee
            August 28, 2023

            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 🙂

          • Natashas Kitchen
            August 28, 2023

            Hi Stevie, if its grainy it’s likely the sugar didn’t dissolve like you said. Did you ensure to use regular granulated sugar?

  • Jody Stephenson
    July 5, 2023

    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.😃

    Reply

    • NatashasKitchen.com
      July 5, 2023

      That’s amazing! I’m so glad to hear that. Thank you for sharing.

      Reply

  • Rita
    July 4, 2023

    I used store-bought crust but still tasted awesome! I might add more filling next time though, pie deflated significantly after cooling.

    Reply

  • Jennifer Sikes
    July 2, 2023

    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

    Reply

    • NatashasKitchen.com
      July 2, 2023

      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.

      Reply

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