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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

  • Abhinandan Sathyanarayan
    December 13, 2023

    Hi Natasha, I have a couple of questions:
    1. Does the oven need to be preheated?
    2. Can I bake the pie, keep it in the fridge overnight and consume it the next day? Does it taste good when cold? Anything to keep in mind?

    Thanks!

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi! Yes, the oven should be fully preheated before baking. This pie keeps well covered at room temperature for 1-2 days. You can refrigerate it for longer. I enjoy pie both hot and cold, so it’s really a personal preference. I hope you love the recipe!

      Reply

      • Abhinandan Sathyanarayan
        December 13, 2023

        Oh so I don’t need to refrigerate it over night? That’s great! Do you recommend I keep it out and serve at room temperature? (So it retains the texture)

        Reply

        • NatashasKitchen.com
          December 13, 2023

          That’s correct. You don’t need to refrigerate it but you still can. It won’t affect the texture other than it’s harder when it’s served directly cold.

          Reply

  • Amina
    December 12, 2023

    The recipe sooo easy and it was so delicious. Nobody in my family trusted me that I make apple pie by this recipe🙈.

    Reply

    • Natasha's Kitchen
      December 12, 2023

      Great job! Thank you for your good comments and feedback!

      Reply

  • Debbie
    December 11, 2023

    Natasha Would it be best to put the pie together and then freeze it before we travel to my daughters to bake it? If so how long do I bake it from frozen and what temp?

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Debbie. It can be refrigerated until ready to bake or frozen and then baked from frozen. Follow the same instructions for baking but it will take a little while longer if frozen so check on it. The filling needs to bubble.

      Reply

      • Debbie
        December 12, 2023

        Ok Natasha what is the maximum number of days to refrigerate before baking then?

        Reply

        • Natasha
          December 12, 2023

          HI Debbie, I honestly have not maxed it out so you might google that.

          Reply

  • Sierra Kittle
    December 10, 2023

    In your recipe, it says 1 egg plus a tablespoon of water, but in your video it says 1 egg plus a tablespoon of sugar. Could you please verify which one it is? Thank you!

    Reply

    • NatashasKitchen.com
      December 10, 2023

      Hi Sierra! Follow the written recipe. It’s the most up to date.

      Reply

  • Ginette
    December 10, 2023

    I made it yesterday and it was a real success. I was worried that the sauce would make the bottom crust a little wet but no since I did exactly as you said and waited until it had cooled. The best filling I ever. Thank you!

    Reply

    • NatashasKitchen.com
      December 10, 2023

      Thank you for sharing, Ginette! I’m so glad you loved the recipe!

      Reply

  • Keisha
    December 8, 2023

    What’s the best way to store the pie after it’s been baked?

    Reply

    • NatashasKitchen.com
      December 8, 2023

      Hi Keisha! It can stay covered at room temperature for 1-2 days. Refrigerate or freeze for longer storage.

      Reply

  • Sania
    December 8, 2023

    Hi Natasha wanted to ask,can I make this recipe a day before and freeze the pie?Would I need to make any adjustment to the recipe?

    Reply

    • Natasha's Kitchen
      December 8, 2023

      Yes, it can be frozen and then baked from frozen. You’ll need to add some additional time to the baking since it will be cold.

      Reply

      • Sania Ahmed
        December 8, 2023

        Can I defrost it and then bake the pie?As I’m afraid the additional baking time might burn it.

        Reply

        • NatashasKitchen.com
          December 9, 2023

          It shouldn’t burn, because the pie is frozen so it will take longer to bake. It is best to not thaw a frozen pie before baking. If you do it will more than likely end up having a soggy crust.

          Reply

  • Stephanie Robins
    December 6, 2023

    Delicious, apples held together to make cutting perfectly easy. The filling was great ( love the sauce instead of just adding cornstarch), overall a tad sweet even with granny smith apples, but that is a question of taste I think. Everyone loved it.
    Thank you- will make again!

    Reply

    • NatashasKitchen.com
      December 6, 2023

      You’re very welcome, Stephanie! Thank you so much for sharing.

      Reply

  • Margie Highsmith
    December 6, 2023

    This is the best apple pie recipe ever and I’m so glad I found it . Thank you so much , we love this pie.

    Reply

    • NatashasKitchen.com
      December 6, 2023

      You’re very welcome, Margie!

      Reply

  • Mary Ann Buczek
    December 3, 2023

    This was the best apple pie I have ever made! You make it so easy with your wonder videos. Thank you!

    Reply

    • NatashasKitchen.com
      December 3, 2023

      I’m so glad to hear that. Thank you!

      Reply

  • Alison Jones
    December 3, 2023

    I already make a delicious Apple Pie with Sweet Shortcrust Pastry and Bramley Apples, but I was really intrigued by your recipe so I set to work .. what I discovered was what a scrumptious recipe this is!! I absolutely love the Rough-Puff Pastry, it made a lovely buttery, light alternative to the sort I usually make. And with the lattice top it looked so good – I will be making this again!

    Reply

    • Natasha's Kitchen
      December 3, 2023

      Great to hear that you enjoyed our Apple Pie Recipe, Alison. Thank you so much for this review!

      Reply

  • CrunchyCake
    December 3, 2023

    Thank you so much for this! My 12 y.o. daughter and I used this to make our first pie last night and it came out so delicious! It amped up our confidence. She’s been wanting to make it for a while now and your recipe made it so do-able! It had a beautiful fluted edge and lattice and everything! We’re so proud.

    Reply

    • Natasha's Kitchen
      December 3, 2023

      That’s wonderful! I’m really happy that you tried this recipe with your daughter. It is a great bonding experience together.

      Reply

  • Debbie Hanson
    December 2, 2023

    Hello Natasha. I had submitted a comment to you before Thanksgiving, regarding traveling to Boston from Pennsylvania with the apple pie. You suggested freezing it and bringing it frozen and baking it there. I wanted to let you know that I did do it that way. And it was absolutely wonderful. But I also wanted to let you know that I had to make this pie gluten-free. I had a lot of anxiety About I really am not much of a baker so that was an additional challenge. I followed your directions very carefully for the consistency of the pie crust dough. I did use the food processor. The dough called for about a quarter of a cup additional water, which I added one spoonful at a time to reach the recommended consistency. It turned out perfect. I just had to share it with you. I Would send you a picture, but I’m not sure how to attach it. Thank you again for helping me to make this a success.

    Reply

    • NatashasKitchen.com
      December 2, 2023

      Thank you so much for sharing that with me. I’m so glad it turned out wonderful!

      Reply

  • Dawn C Henslee
    December 1, 2023

    Hi Natasha,
    I found your recipe when I searched for “best apple pie recipe”. You had the most 5 star reviews, so I thought let’s see if the pie lives up to the accolades! It most definitely does. I followed the recipe exactly and wouldn’t change a thing. It was delicious! I’ll be making it again for the Christmas gathering. Thank you for a “keeper” recipe!

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Dawn! Thank you so much for the wonderful feedback. We love this recipe too. I’m glad you gave it a try!

      Reply

  • Jim H
    November 30, 2023

    Best recipe for apple pie ever. A few changes I made. Cut the sugar to 1/3 cup white and 1/3 cup light brown. A little extra cinnamon and add one tablespoon of corn starch to thicken up the sause. Also added just a treason of lemon juice. Unbelievable apple taste.

    Reply

    • NatashasKitchen.com
      November 30, 2023

      Hi Jim! Thanks so much for sharing your experience.

      Reply

  • Chris S.
    November 27, 2023

    Made this apple pie for Thanksgiving and everyone loved it. I have to make more now. Love your recipes. So many I still have yet to make. Happy Holidays to you and your family.

    Reply

    • Natashas Kitchen
      November 27, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Chris!

      Reply

  • Mary Miller
    November 27, 2023

    Made this pie exactly as recipe was stated. I used Granny Smith apples. It was Absolutely delicious!!!
    I cut about~ 1/3 cup of sugar down.
    Definitely will make this again:-)

    Reply

    • NatashasKitchen.com
      November 27, 2023

      I’m so glad you loved it, Mary!

      Reply

  • Julia Cole
    November 25, 2023

    This was absolutely delicious! I chose to dice my apples instead of slicing them and it still works really well. I wish I had read the note about the baking sheet under the pie while it bakes, but this is definitely a repeat recipe.

    Reply

    • Natashas Kitchen
      November 25, 2023

      I’m so glad you enjoyed it. Thank you so much for sharing that with me, Jula!

      Reply

  • Laurie
    November 25, 2023

    Best Apple Pie Filling and Crust ever!! I made it two days ahead and froze it, but only had a 10″ pie plate. Next time I will use 1-2 more apples for this size. Baked from frozen for 15 min at 350 degrees (accidentally, haha), then 15 min at 425 degrees followed by 45 min at 350 degrees, and it came out great. I had some runny sauce when I first cut it, but this went away after completely cooling. Love, love, love this recipe; thank you!

    Reply

    • Natashas Kitchen
      November 25, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with me, Laurie! I hope you had a nice holiday!

      Reply

  • Laura
    November 24, 2023

    First – for anyone complaining about ads there is a really simple solution. Write. It. Down.
    Solved.

    For several years I struggled making the grandma Ople pie recipe – first year was spot on but after that they always came out too thin and runny with a soggy crust. So I gave up on apple pies. But, my husband requested one for this thanksgiving so I decided to give this recipe a go.

    This is it folks. This recipe with the linked crust recipe came out perfectly. The thinly sliced apples give a nice texture and the crust stays crisp. I did have some trouble with the dough being a little dry when I rolled it out but that was probably my own fault. I was so afraid to over moisten that I didn’t use enough ice water in the first step. I simply added some more water while rolling out and that seemed to do the trick.

    Thanks for a wonderful recipe, will be using this one for years to come!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Laura! Thank you so much for sharing your experience with the recipe. I’m so glad you enjoyed it. It’s our family’s favorite to make!

      Reply

  • Karen
    November 24, 2023

    Wonderful pie and pie crust recipe! Pie was gone in 2 days!

    Reply

  • Carolyn Burns
    November 24, 2023

    I’ve made a lot of apple pies over the years and this is the first one that wasn’t soupy. I guess that comes from cooking the butter, flour and sugar into a syrup before mixing with the apples. It was delicious!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      I’m so glad you loved it!

      Reply

  • Annette Quadling
    November 24, 2023

    My first ever apple pie! This was so easy and delicious. Thank you!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      I’m so glad ro beat that, Annette!

      Reply

  • Anne
    November 24, 2023

    Natasha. I watch your videos and follow exactly! The guest I usually have who makes the pies could not come this year for Thanksgiving so I turned to you as I often do and this recipe was perfect. I made 2 and found I only needed one. Is it alright to cover it well and freeze even after baking? I hope so! It was delicious! Thanks!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Anne! Yes, you can freeze it even baked.

      Reply

  • Liz
    November 24, 2023

    The best apple pie recipe!!! I love trying new pie recipes, but this is it for me. Everyone loved it! Easy to make. Made a day ahead so decreased cooking time by 5 min as I heated up the next day! Thank you Natasha!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Liz! We love this apple pie. I’m so glad you feel the same about it!

      Reply

  • Kylene Smithkin
    November 24, 2023

    If I use honeycrisp apples should I still use a cup of sugar or should I use less since they are not as tart?

    Reply

    • Natashas Kitchen
      November 24, 2023

      Hi Kylene, honeycrisp apples is one of the apples listed in the recipe that works perfectly. I hope you love it.

      Reply

  • Alaina
    November 24, 2023

    Natasha,
    This apple pie recipe knocks any other out of the park. (Even Costco’s 😋). It was a hit yesterday and we will be saving this recipe for many occasions to come. It’ll give me many opportunites to practice that homemade dough haha. Your cookbook is on my Christmas list 🎅. Thank you so much for sharing all of these wonderful recipes, and still replying to comments when people reach out for advice. Happy Holidays to you and your family.

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Alaina! That’s wonderful to hear. Thank you so much for sharing!

      Reply

  • Karen
    November 24, 2023

    This was my first apple pie and homemade crust. Success!!! The crust was flaky and browned so beautifully. Thank you for the easy instructions. Using the food processor was key for me. I did have doubts concerning the crumbling dough, then I remember you saying to pinch the dough and if stuck together, it was ready! Perfect tip! I know it was a success because my husband ended up eating 3 pieces before the end of the night. Don’t tell, that can be our secret!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Karen! Thank you so much for trying the recipe. I appreciate the feedback. I’m glad it was a hit!

      Reply

  • Susan
    November 23, 2023

    I absolutely hate to bake (and cook haha). But my husband loves apple pie, so I figured I’d spoil him and bake him an apple pie for Thanksgiving. He gave it an A+ and said it was one of the best pies he’s ever eaten! Your recipe was simple to follow (crust included). Thank you for sharing your recipe! Happy Thanksgiving!

    Reply

    • NatashasKitchen.com
      November 23, 2023

      Aw, I’m so glad to hear that, Susan!

      Reply

  • Arp
    November 23, 2023

    Utterly delicious 🤤 I added a few drops of ginger juice to the sauce for my own special twist and it tasted awesome

    Reply

    • NatashasKitchen.com
      November 23, 2023

      Sounds delish!

      Reply

  • E. Cohn
    November 23, 2023

    I made this today for Thanksgiving and it was FANTASTIC. I love your recipes Natasha and this is another great one. I used Granny Smith apples as you suggested and cut the sugar in half as my family typically eats less sweet. It was great. I served it with whipped cream. Yum!

    Reply

    • NatashasKitchen.com
      November 23, 2023

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

      Reply

  • Monique
    November 23, 2023

    I followed the pie crust recipe exactly and the crust was tender and flaky and SO delicious!! The apple pie was devoured on a day ( there are only 3 people in my house!)
    Thank you so very much for your videos and recipes

    Reply

    • Natashas Kitchen
      November 23, 2023

      That’s so great! It sounds like you have a new favorite, Monique! Thank you for your lovely compliment, I’m so glad you’re enjoying my videos and recipes.

      Reply

  • Kim C
    November 23, 2023

    This is my favorite apple pie recipe now, thank you, it smells and tastes so good, and super fun to make!

    Reply

    • Natashas Kitchen
      November 23, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Kim! Happy Thanksgiving!

      Reply

  • K
    November 23, 2023

    It calls for 8tbsp of butter in the recipe. It says add butter to the filling —8tbsp? My filling is just a stick of butter separated from the top. I just wasted all my ingredients

    Reply

    • Natasha
      November 23, 2023

      Hi K, the recipe is correct. If you overcook the filling it can separate but even if it does, it will all come together in the oven. I would recommend proceeding with the recipe. All is not lost.

      Reply

  • Carla
    November 23, 2023

    This is by far the best apple pie I have ever made or ate. Just make it, you won’t regret it.

    Reply

    • NatashasKitchen.com
      November 23, 2023

      I’m so glad you loved the recipe!

      Reply

  • Sarah
    November 23, 2023

    This was my first time ever making a pie or crust. It turned out perfectly! I added an extra tbsp or two of water, but the dough rolled out well and we even had some extra dough to cut out some cute apple shapes for the top. The apples and filling were so yummy, that I kept sneaking pieces before it went in the oven! It was picture perfect when it came out!

    Reply

    • NatashasKitchen.com
      November 23, 2023

      Hi Sarah! I’m so glad you loved this recipe. Thank you so much for the wonderful feedback.

      Reply

  • Chelsea
    November 23, 2023

    Hi! I am baking a double recipe for a large group. I have a larger pie pan. Do you think it would cook ok like that or should I do 2 9-in pies? Thanks! This is a great recipe!!

    Reply

    • NatashasKitchen.com
      November 23, 2023

      Hi Chelsea! I have not baked it in a larger pan to provide those instructions but I have baked 2 at once (same size) and they bake well.

      Reply

  • June
    November 22, 2023

    Hi Natasha! I’m trying this recipe right now and having a bit of trouble making the filling. I’ve made it twice now and it keeps separating on me. The color looks a lot darker than yours and it has little clumps of sugar (?) all around. It is not smooth or caramel-y at all. Do you have an idea what might be the problem here? Thank you!

    Reply

    • NatashasKitchen.com
      November 23, 2023

      Hi June! That can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way. Are you using granulated sugar? If you are using course sugar, it will not melt the same.

      Reply

      • Killeen McGowan
        November 23, 2023

        How kind that you’re here on Thanksgiving helping everyone with their pie questions. I just pulled out my first crack at this recipe and it looks beautiful. Thank you for the great instructions + have a happy holiday! 🙂

        Reply

        • Natashas Kitchen
          November 23, 2023

          You’re very welcome, Killeen! I know everyone is cooking up a storm today! Happy Thanksgiving!

          Reply

    • Patty
      November 23, 2023

      I can’t wait to make this apple pie per the recipe & also in a 2nd pie add cranberries.

      Reply

  • KPD
    November 22, 2023

    Hi Natasha,

    If I bake the pie tonight, do I need to refrigerate it overnight if it will be served tomorrow afternoon?

    Thank you!

    Reply

    • Natashas Kitchen
      November 22, 2023

      Hi! That will work, you can put it in a preheated 350 degrees oven for about 15 minutes or until heated through tomorrow. I hope you love the recipe!

      Reply

  • Karen Beaudway
    November 22, 2023

    Made this with my 21 year old son for a Friendsgiving potluck. It was so easy and so good, we made it again for real Thanksgiving! Yum. If you have some leftover filling, it goes great on ice cream after a minute of microwaving!

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Karen! I’m so glad you loved it. It would be perfect as topping for ice-cream!

      Reply

  • KRISTA SOBOTNIK
    November 22, 2023

    Does the filling taste too buttery? I’m going to make it, I never dud it this way. It just seems like a lot of butter. Everyone gives it great reviews.

    Reply

    • Natashas Kitchen
      November 22, 2023

      Hi Krista, it did not taste buttery to us, we believe we found the perfect balance.

      Reply

  • Sonia A
    November 22, 2023

    Hi! I was wondering, I wanted to freeze the pie or just keep it unbaked til tomorrow, but what’s the best way to preserve it? I want to bake it fresh tomorrow, but I have everything ready already. What do you think I should do to keep the pie fresh and stable overnight?

    Reply

    • Natashas Kitchen
      November 22, 2023

      Hi Sonia, This freezes well and it can be baked from frozen, it will just take a little while longer since it’s frozen.

      Reply

  • Rose
    November 22, 2023

    Hello Natasha! Can I use only one crust at the bottom or do you have to use one for the top too? Happy Thanksgiving!

    Reply

    • Natashas Kitchen
      November 22, 2023

      Hi Rose, we prefer it with both. If you try it without a top crust, I’d love to know how you like it.

      Reply

  • A. Fuller
    November 22, 2023

    I forgot to egg wash till putting it at 350. But it was already turning brown. So I put it down to 325 and covered it with aluminum foil. How much longer should I add to the original time?

    Reply

    • Natashas Kitchen
      November 22, 2023

      Hi A, its hard to say wihtout being there, I would check it close to the end of the bake time set to see if it needs more or less time.

      Reply

  • Michelle
    November 22, 2023

    Can I make this the night before and refrigerate until tomorrow?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Michelle! Yes, you can assemble and refrigerate and then bake it tomorrow. Since it will be cold, it will take some extra time to bake so watch it in the oven.

      Reply

  • Brenna See
    November 22, 2023

    Hello! In your video you said 1 egg and 1 tablespoon of sugar for egg wash, but in the directions you have 1 egg and I tablespoon of water!

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Brenna. Sometimes we update the recipe and cannot update the video since it’s already filmed. You can follow the written recipe, it’s the most up to date.

      Reply

  • Lina Erickson
    November 22, 2023

    Hi Natasha. I love that this recipe seems very easy. Just what I’m always looking for. I notice that you don’t mention a pie crust blind here. Would it be bad if I do it? I’m always afraid of ending up with uncooked pie crust. How do you prevent that from happening?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Lina! That’s correct, it’s not necessary to blind bake the crust for this recipe (or our fruit pies). We’ve had excellent results without blind baking. We do blind bake this crust when we use it with wet/custard fillings like our pumpkin pie.

      Reply

  • Joy
    November 22, 2023

    Great apple pie- we have made 3 in as many weeks. Only thing I chang is 1/4 cup less sugar and an old trick I learned from a friend’s mother- put 1 drop of red food coloring in the water before adding it to the butter, flour and sugar mixture. It turns a brownish. Pink. I always say it makes a happy pie 😊

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Joy! I’m so glad you’re enjoying this recipe! Thanks for sharing.

      Reply

  • Abby W.
    November 22, 2023

    Can I buy pie crust from the store, or would it be better to make the homemade crust?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Abby! You sure can, but it’s so worth it to make homemade crust. It tastes so much better.

      Reply

  • Kiki
    November 22, 2023

    Hi, could I use Bob red mill almond flour instead? Will it still work?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Kiki! I have not tested that to advise.

      Reply

  • Izzy
    November 22, 2023

    Hi! If I can’t use cinnamon what would be a good substitute?

    Reply

    • NatashasKitchen.com
      November 22, 2023

      You could use a mixture of clove, nutmeg, ginger (like pumpkin pie spice).

      Reply

  • Ashley
    November 22, 2023

    Hi there! I made the filling yesterday and popped it in the fridge to bake today but I don’t think I let the sauce boil long enough as it’s pretty runny and not very thick. Any tips on how to fix this before baking? Thanks 🙂

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Ashley! I’m not quite sure. You could try adding some more corn starch or flour. When it bakes, makes sure you bake it long enough for the filling to start bubbling, this will help it thicken more.

      Reply

  • Jocelyn
    November 21, 2023

    Hi there! This will be my first time making a pie ever! I generally do cheesecake. But this looked amazing so I will be making it this even to be ready for Thanksgiving. So day if you just reheat in the oven? If so how long? Thank you in advance. 😊

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Hi Jocelyn! You can put it in a preheated 350 degrees oven for about 15 minutes or until heated through. I hope you love the recipe!

      Reply

      • Laura Thomas
        November 22, 2023

        Should it be refrigerated if making the day before? Or leave on the counter ?
        Very excited to try this!

        Reply

        • Natashas Kitchen
          November 22, 2023

          Hi Laura, This pie is fine to stay at room temperature for up to 2 days. Just keep it covered or in an airtight container.

          Reply

  • Loren M.
    November 21, 2023

    I made the crust and this apple pie – subbed with light brown sugar because it was what I had on hand. Everything else followed to a T. Amazing. Thank you!

    Reply

    • NatashasKitchen.com
      November 21, 2023

      That’s great to hear, Loren!

      Reply

  • Mary
    November 21, 2023

    How long can you leave your apple pie out best filling apple pie recipe after cooking?

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Up to two days or refrigerate for longer.

      Reply

  • Hollie Dasher
    November 21, 2023

    My oven stopped working, seriously 2 days before Thanksgiving, can I freeze or refrigerate this pie?

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Hi Hollie! I’m sorry to hear that. This freezes well and it can be baked from frozen, it will just take a little while longer since it’s frozen.

      Reply

  • Tanja
    November 21, 2023

    Hi Natasha,

    I want to try this recipe for Thanksgiving this year but only have a 10.7 inch pie dish (we live in Switzerland). Will that work?

    Thank you!

    Reply

    • Natasha's Kitchen
      November 21, 2023

      Hi Tanja, I honestly haven’t tried that to advise. If you do an expeirment, we’d like to know how it goes!

      Reply

  • Cierra Nuccio
    November 20, 2023

    Hi Ms.Natahsha, I’m wondering how I could make this a day before Thanksgiving (Wednesday). Could I cook it the day before, refrigerate it, then when I want to have it about 30 minutes before I want to bake it I can thaw it, or does it really need to be made the same day?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Cierra! This pie is fine to stay at room temperature for up to 2 days. Just keep it covered or in an airtight container.

      Reply

      • Cierra Nuccio
        November 21, 2023

        Okay thank you so much for your response! I will make this tomorrow and leave a picture and review 🙂 I have a good feeling about this recipe!

        Reply

    • Amber
      November 22, 2023

      This pie is so good, I make it ALL the time. I do think the pie is best left out rather than being refrigerated. I would even dare to say it gets better lol 🙂 enjoy and happy thanksgiving to you all

      Reply

      • Natasha
        November 22, 2023

        Hi Amber, I’m so happy to hear that! Happy Thanksgiving to you and yours!”

        Reply

  • Danielle
    November 20, 2023

    Absolutely amazing!!! I will be making this again in the next day or two for thanksgiving. The crust recipe is spot on. Matches my grandmothers to a T so i knew it’d be good. The filling though, oh my goodness…. PERFECT!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      I’m so glad you loved this recipe! It’s our favorite!

      Reply

  • CB
    November 20, 2023

    The sauce seemed to thicken up while it was over the heat, but the finished pie is filled with liquid and falls apart when you try to cut a slice. Very disappointed.

    Reply

    • Natashas Kitchen
      November 21, 2023

      Hi CB, this has been one of our most popular recipes so I will do my best to troubleshoot. We thicken with flour – if your sauce water watery, I’m wondering if maybe the stovetop sauce step was skipped or maybe the flour was omitted? The sauce would be watery without it. Once the apple pie is baked, the sauce because bubby and thick and just right.

      Reply

  • Angela H.
    November 20, 2023

    Hi! Can I replace a bit of the water with a couple tablespoons of brandy? Or should I just add it as well as all the water? Thanks!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Angela! I think it could work to add it. I haven’t tested it myself. Let us know how it turns out if you experiment.

      Reply

  • Andrea Scicchitano
    November 20, 2023

    This is my favorite apple pie recipe. So easy!
    My question is how long in advance can you make the filling? Can it be refrigerated and frozen?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Andrea! I haven’t made just the the filling ahead of time. The pie can be assembled and frozen and then baked from frozen.

      Reply

  • Rose
    November 20, 2023

    Hi Natasha
    I’ve made recipe numerous times but froze before hand. I am making 3 days ahead of time. Will it be fine in refrigerator or should I freeze again.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Rose! I would freeze it.

      Reply

  • Carly
    November 20, 2023

    Do you know the weight of the apples after they have been peeled, cored and sliced?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Carly No, I did not weigh them afterwards.

      Reply

    • Carol
      November 22, 2023

      If it helps, I used 7 Granny Smith and after I peeled and sliced they were just a little over 2 1/4 pounds and it settled nicely in my pie.

      Reply

  • Gary
    November 20, 2023

    In the video you say one egg with one table spoon of sugar!! That’s what I did and that is wrong It’s a table spoon of water my pie did not come out right. You really need to change the video

    Reply

    • Natasha's Kitchen
      November 20, 2023

      Hi Gary, either will work but we updated the recipe so the written recipe is the most up to date.

      Reply

    • Oli
      November 22, 2023

      Is the 2 1/4 pounds of the apples before coreing and peeling?

      Reply

      • Natasha
        November 22, 2023

        HI Oli, yes I measured the apples when they were whole apples.

        Reply

  • Jacqueline
    November 19, 2023

    I love your pie pan!!❤️
    Any idea where I can find the exact pan???
    I will be making this pie soon!🤗

    Reply

    • Natasha's Kitchen
      November 20, 2023

      Hello there, here’s my Amazon Affiliate Link for the 9″ Pie Dish that I use.

      Reply

  • Mary
    November 19, 2023

    Can I use an already cooked pie crust? How much time do I need to bake it for if it’s already cooked? I don’t want to burn the pie crust

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Mary! You likely can, but I haven’t tested that myself to provide the exact instructions. It needs to be baked long enough for the apples to be soft and filling to be bubbling.

      Reply

    • Carol
      November 22, 2023

      I have made it with Pilsbury pie crusts and it turned out perfect as written.

      Reply

  • Karen S
    November 19, 2023

    This was fantastic! I used Macs that were about to turn – sliced, frozen and then thawed in a colander and kept the liquid. Used 1/2 c brown sugar [I am diabetic], used the liquid instead of water in the sauce, and a bit of a heavier hand with the cinnamon. Crust was store bought though. Baked in a 9″ cake pan as my pie plates are not deep.
    The sauce was the key – one is able to taste the filling beforehand and it really brought the filling together nicely.
    For those having trouble with the sauce, you are making a roux/gravy, not toffee or brittle. Stop cooking when it’s creamy and before it is clear, otherwise it will harden.
    Thanks so much for this recipe, it is going in my recipe box. 🙂

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Hello Karen, thanks so much for sharing your experience trying this recipe. We’re so happy that you were able to make the changes according to your needs and still loved it!

      Reply

  • Aaliyah
    November 19, 2023

    Hi Natasha! I am thinking about making this for Thanksgiving, but it calls for a double pie crust. I have looked at your pie crust recipe but it doesn’t explain what that is or how to do it. May you provide further detail on how to do that.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Aaliyah! The pie crust crust recipe is linked in the recipe card. Click on “recipe for double pie crust” in red font. It’s a link.

      Reply

  • cr
    November 19, 2023

    I’d really like to put a crumble topping on the pie instead of a second crust. Do you think by doing so it would alter the bake time? Sorry if you’ve already answered this question before, but there are so many reviews, and all rave about the pie, I just didn’t want to wade through every one to find out. Thanks in advance!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      You can reference my Dutch apple pie for instructions on that. I hope you love the recipe!

      Reply

  • Caroline
    November 19, 2023

    Can you make the filling ahead of time ( I will make the crust ahead of time as well) then roll out on thanksgiving , add filling and lattice crust . Then bake.

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Hi Caroline, I haven’t tried keeping it seperate that way and baking later, however, if you can make it ahead, freeze it, and keep it frozen until you get to your destination, it works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.

      Reply

  • Mirena Field
    November 18, 2023

    Delicious pie, thank you! I’m new to pies and checked your recipe for great tips!

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Thank you for your awesome feedback, we appreciate it!

      Reply

  • Annie
    November 16, 2023

    Hey y’all! I just wanted to let you know, this pie is INCREDIBLE!
    I made it for my family and the rest of the night we were saying “that pie was so good!” I do love the tip to let the pie sit for an hour after getting it out of the oven before cutting it! it definatly helps it to hold together well!
    Me and my mom’s favorite part was the CRUST! So if you’re making the pie, make the easy crust recipe Natasha provided {Thank you SO much for that} ahead of time! its so flaky, and fabulous! Everybody said “Natasha has done it again!” 😂 and that it was 5+ stars!
    My sister says, “You’re obsessed with Natasha!” 😂 and I just love everything you make!

    So thank you, Natasha for all the recipes you provide, especially this one! 🤍

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Aw! That’s amazing. I’m so glad it was a hit and so happy you’re enjoying my recipes. This is my family’s favorite apple pie and we love the homemade pie crust. It really makes all the difference!

      Reply

  • Tracy
    November 16, 2023

    I made it tonight to put in freezer. I’m gonna bake it from frozen but so I put the egg wash on before I freeze it? Or just slather it on once I take it out of freezer to bake?

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Hi Tracey! I’ve seen and done it both ways but it’s recommended to do it prior to baking.

      Reply

      • Joan
        November 18, 2023

        Just for clarification, you can assemble the pie and freeze it unbaked and bake it the day you need it? Not a fan of freezing but it would save time for Thanksgiving.

        Reply

        • NatashasKitchen.com
          November 18, 2023

          Hi Joan! Yes, that is correct. Bake it from a frozen state. It will take a little longer to bake, so watch it in the oven.

          Reply

  • Yahaira
    November 16, 2023

    Could you make this ahead and put into freezer and then pull out and bake?

    Reply

    • NatashasKitchen.com
      November 16, 2023

      Hi Yahira! Yes, it can be frozen and then baked from frozen. You’ll need to add some additional time to the baking since it will be cold.

      Reply

  • Heather Kueber
    November 16, 2023

    Egg Wash? The video you say “an egg and 1Tbsp of sugar” the recipe says 1Tbsp of water. I’ve never heard of putting sugar instead of water. Is that correct?

    Reply

    • NatashasKitchen.com
      November 16, 2023

      Hi Heather! Both will work. We are always improving our recipes and sometimes changes get made but we are not able to edit the video since it was already filmed. The written recipe is the most up-to-date version.

      Reply

  • Christa
    November 15, 2023

    Hello,
    the pie dish in the pictures looks deeper than the one I have. How deep does it have to be?
    I’d like to make this for TG. Thank you!

    Reply

    • NatashasKitchen.com
      November 15, 2023

      Hi Krista! It’s a deep pie dish. I linked it in the recipe card (red font). The dimensions listed in the description are 9″D x 9″W x 2.56″H.

      Reply

  • Ashley
    November 15, 2023

    Natasha, thank you for your wonderful recipes! I am planning on making your apple pie for Thanksgiving. When making ahead of time and freezing, I see you recommend baking from frozen. Do I need to allow any time to thaw before going in the oven and is it safe to use a pyrex dish? Thank you and wishing you a joyful holiday season!

    Reply

    • NatashasKitchen.com
      November 15, 2023

      Hi Ashley! There is no need to thaw it, you can bake it directly from the freezer. It will take a little while longer since it will be frozen.
      Regarding the pyrex dish, you’ll need to check the bottom of the dish to ensure it’s oven safe.

      Reply

    • Lee
      November 17, 2023

      Remember with pyrex going from frozen to hot oven will shatter it due to extreme temperatures. I’ve had this sadly happen before!

      Reply

  • Kim
    November 14, 2023

    I made this pie crust and apple pie for work and everyone loved it. Thank you!

    Reply

    • NatashasKitchen.com
      November 14, 2023

      So glad to hear that, Kim! We love this recipe too!

      Reply

  • Jean Borruso
    November 14, 2023

    After reading the reviews I’m Definity making it for Thanksgiving but I have one question…..can I not make it lattice and just roll out a typical crust?? Please say yes!!!

    Reply

    • NatashasKitchen.com
      November 14, 2023

      Hi Jean! Yes, just be sure to cut slits in the crust for venting. I hope you love the recipe!

      Reply

    • Alex
      November 18, 2023

      Thanks for sharing the recipe! Should I blind bake the crust to avoid leaks or sogginess, or will it be ok? Thanks for the help!

      Reply

      • NatashasKitchen.com
        November 18, 2023

        Hi Alex! There is no need to blind bake the crust for this recipe.

        Reply

  • Becky Rossmiller
    November 13, 2023

    I tried for a long time to find the Apple pie recipe or video.
    No luck!
    Really wanted to bake that pie

    Reply

    • Natashas Kitchen
      November 13, 2023

      Hi Becky, Click “Jump to Recipe” at the top of the recipe post and that will take you to the recipe card. I hope you love it!

      Reply

  • Sylvie Lalande
    November 13, 2023

    Hi Natasha, Can please tell me if this awesome apple pie can be frozen. If it can be frozen, at which stage would you freeze it…before or after baking. Thank you…Happy Holidays.

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Sylvie. You can assemble and freeze it then bake it from frozen. You’ll likely need to leave it in a little while longer so keep your eye on it in the oven.

      Reply

  • Donna Sterling
    November 13, 2023

    I accidently pulsed the food processor to long and my dough looks like it has been kneaded; no butter chunks show at all. Will my crust still be flakey? I am new to making crust and hope I did not mess it up. Can I still use it?

    Reply

    • Natashas Kitchen
      November 13, 2023

      Hi Donna, that may impact the flakiness and outcome, but I would still make it and see how it works out to not waste that dough.

      Reply

  • Patty
    November 12, 2023

    Sorry Natasha, but your blog is so full of advertising that it was such a nuisance to even find your apple pie recipe! Which I found less than “simple” apple pie, with having to use a saucepan to heat “whatever “! I have been baking for over 51 years and was just seeing what was out there that might be interesting to try. Yours is not it. Try clearing all the advertisements off !

    Reply

    • Natasha's Kitchen
      November 13, 2023

      Hi Patty, thank you for sharing your concerns and feedback.

      The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.

      I appreciate your feedback and I hope you love every recipe you try.

      Reply

  • Donna Sterling
    November 11, 2023

    Can this pie be frozen before baked? Wanting to prepare it to bake later for Thanksgiving..

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Hi Donna, you can freeze it, keep it frozen until your ready. It works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.

      Reply

      • Brittany
        November 13, 2023

        I love this recipe and was wondering the same. Would you thaw it first or put it in the frozen? Thanks!

        Reply

        • NatashasKitchen.com
          November 13, 2023

          Hi Brittany! You can bake it from frozen but likely will require some additional time to bake so keep an eye on it.

          Reply

      • Cari
        November 22, 2023

        Hi, we’ve tried twice to make the sauce, following your recipe exactly, and each time it came out as a gelatinous goo separated from the melted butter. What are we doing wrong?

        Reply

        • NatashasKitchen.com
          November 23, 2023

          Hi Cari! This can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way.

          Reply

  • Joy Preston
    November 9, 2023

    Oh my goodness! This is the BEST apple pie recipe hands down. Kudos to you Natasha. My family and I thank you ♥️

    Reply

    • Natasha's Kitchen
      November 9, 2023

      Thanks so much for this excellent feedback, Joy!

      Reply

    • Oli
      November 18, 2023

      So is the weight of 2 1/4 lb. apples before it is peeled and cored?

      Reply

  • Vanessa
    November 9, 2023

    Thanks for your recipe. The apple pie came out great!!😃 Couldn’t wait till Thanksgiving so I got a head start to practice. It was easy as pie 🥧🙂

    Reply

    • Natashas Kitchen
      November 9, 2023

      I can never wait until Thanksgiving either! I’m so glad you enjoyed it!

      Reply

  • Tiffany Nguyen
    November 8, 2023

    Was wondering if you need to blind bake the pie crust beforehand for this pie?

    Reply

    • NatashasKitchen.com
      November 8, 2023

      Hi Tiffany. We do not blind bake the crust for our fruit pies. When we use it for our pumpkin pie, we do.

      Reply

  • Annette
    November 8, 2023

    Thank you! I wish I’d watched your video before putting the pie in the oven, for the baking tips you give throughout. That sauce is incredible. I could not believe that much butter but oh boy!!!! Superb!

    Reply

    • Natashas Kitchen
      November 8, 2023

      I’m so happy you loved it, Annette!

      Reply

  • Charmaine
    November 8, 2023

    Such a wonderful recipe…was such a hit. I will be making this again, thank you so much. Do you have a recipe for gluten free pie crust? Thank you

    Reply

    • NatashasKitchen.com
      November 8, 2023

      Hi I Charmaine! I’m so glad you love. I have not tested this with GF flour.

      Reply

      • Lin Cline
        November 13, 2023

        I’ve used it in the past with King Arthur GF flour One to One ration and it works great!

        Reply

  • Deb Hanson
    November 6, 2023

    Hi Natasha. Thank you for sharing this recipe. For Thanksgiving we have to travel. Would it work if I prepared the filling and crust ahead of time separately? Then poured the filling into crust when we reached out destination on Wednesday and baked the pie.
    Thank you.

    Reply

    • Natashas Kitchen
      November 6, 2023

      Hi Deb, I haven’t tried keeping it seperate that way and baking later, however, if you can make it ahead, freeze it, and keep it frozen until you get to your destination, it works out really well baking from frozen. It may take a few more minutes so keep your eye on it in the oven.

      Reply

  • Kate
    November 6, 2023

    This is the best pie we have ever had. The homemade crust was fantastic! Thank you for sharing the recipe!

    Reply

    • NatashasKitchen.com
      November 6, 2023

      You’re very welcome, Kate! I’m glad you loved it.

      Reply

  • Christine Burkhart
    November 6, 2023

    Thank you for this recipe. I made an apple pie yesterday and it turned out great! I will be using this recipe for Thanksgiving.

    Reply

    • NatashasKitchen.com
      November 6, 2023

      That’s wonderful, Christine! Thank you for trying the recipe.

      Reply

  • Noha
    November 5, 2023

    Thank you very much Natasha.
    I made a fantastic apple pie.👍👏😘

    Reply

    • Natasha's Kitchen
      November 6, 2023

      You’re welcome! I’m glad you liked it.

      Reply

  • Tracie Morrison
    November 4, 2023

    On the egg-wash is it 1 egg and 1 Tbsp of sugar or water? On video you say sugar but on the recipe instructions it says water.

    Reply

    • Natashas Kitchen
      November 4, 2023

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

      Reply

  • Nicole
    November 4, 2023

    This was the first pie I’ve ever made and it came out amazing! It is now my go to recipe to make for family and friends. Thank you! Am I able to prepare the pie and freeze to bake at a let time?

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Nicole, We love it baked fresh, but it does work out really well baking from frozen also. You will need to bake it from a frozen state. It may take a few more minutes so keep your eye on it in the oven.

      Reply

  • DaniSchil
    November 4, 2023

    Could I make this the day before, with the filling and top in a dish, then bake it the next day?

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Dani, its best to bake this once you add the filling, to avoid the crust getting soggy. Once baked thought you can keep it at room temperature for 1-2 days, but refrigerate if needed longer. I haven’t tried freezing it for a longer time.

      Reply

      • DaniSchil
        November 7, 2023

        Sounds great, thank you so much, Natasha! I appreciate it <3

        Reply

      • Kelly
        November 16, 2023

        Hi Natasha – If I make this and bake it the day before Thanksgiving, do you have any recommendations for heating it up on Thanksgiving day?

        Reply

        • NatashasKitchen.com
          November 16, 2023

          Hi Kelly! You can reheat it at 350°F for about 15-20 minutes (give or take). I would cover it with foil so it doesn’t get too brown on top.

          Reply

  • Sarah
    November 3, 2023

    Made this for my family today and used your pie recipe as well. Came out so delicious and everyone loved it!! Watching your videos really help as well! Thank you for making us laypeople feel like awesome chefs! 🙂

    Reply

    • NatashasKitchen.com
      November 3, 2023

      That’s wonderful, Sarah! I’m so glad it was a hit. Thank you for the feedback.

      Reply

  • Amalia
    November 3, 2023

    Stunning recipe! I only came across it about a month ago and I’ve already made it twice. Thank you so sharing this delicious recipe Natasha!

    Reply

    • Natashas Kitchen
      November 3, 2023

      That’s so great! It sounds like you have a new favorite, Amalia!

      Reply

      • Crystal R Souders
        November 11, 2023

        Hi. The butter kept separating from the sugar in the sauce – what can I do better?

        Reply

        • Natasha
          November 13, 2023

          HI Crystal, that can happen when cooking the filling over too high of heat. I suggest working at a lower heat to prevent that. Even if there is some separation, once you combine with the apples and bake the pie, it should come together nicely. It’s pretty forgiving in that way.

          Reply

  • NamelessCatLover
    November 2, 2023

    This pie filling plus the pie crust recipe are just amazing, it’s really easy to follow along too!
    Tastes great and I’ve gotten many compliments on it when I first made it a few weeks ago (it was my first time ever baking a pie too, very beginner friendly👍)

    Reply

    • NatashasKitchen.com
      November 3, 2023

      That’s wonderful! Thank you for trying my recipe. I’m so glad you enjoyed it. It’s our favorite apple pie to make!

      Reply

  • Kendra
    November 2, 2023

    I usually don’t comment but this recipe was easy and results truly superb! The filling was tasty and gooey and the crust crisp. For the filling, I added 1/3 less sugar and decreased the butter/flour quantity by 1/2 and it still turned out fantastic.

    Reply

    • NatashasKitchen.com
      November 3, 2023

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

      Reply

  • Lendra
    November 1, 2023

    I made this recipe and it turned out great. Very delicious. I used the hint about the foil below the pie to bake and I’m glad I did.

    Reply

    • Natashas Kitchen
      November 1, 2023

      I’m glad it all worked out, Lendra! Thank you so much for sharing that with me.

      Reply

  • Shelley
    October 28, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 30, 2023

      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.

      Reply

  • Natalie O
    October 27, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 28, 2023

      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.

      Reply

  • Rosemary
    October 27, 2023

    Delicious!! Thank you for this recipe. Do you think leftovers can be frozen?

    Reply

    • Natasha's Kitchen
      October 27, 2023

      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.

      Reply

  • yotam shayo
    October 24, 2023

    hi looks delicious but I don’t have butter is there anything that you can replace it with thanks

    Reply

    • Natashas Kitchen
      October 24, 2023

      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.

      Reply

      • yotam shayo
        October 28, 2023

        Hi I used canola oil and it worked great thanks for the recipe

        Reply

  • Adele Wilkin
    October 23, 2023

    I again would have to say this is the best apple pie recepie I have ever tried plain and simple love it thanks!!!!

    Reply

    • Natasha's Kitchen
      October 24, 2023

      Awesome, thanks so much!

      Reply

  • Diana
    October 22, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 22, 2023

      Thanks so much for sharing, we appreciate that, Diana!

      Reply

  • Dee
    October 21, 2023

    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!

    Reply

    • Natasha
      October 21, 2023

      Awww this is just the sweetest review. Thank you so much! I’m so happy you loved the apple pie!

      Reply

  • Monica Boran
    October 21, 2023

    Hands down, the best apple pie!!! Wish I could attach a photo! Thank you, Natasha!!! ❤️❤️❤️❤️

    Reply

    • Natashas Kitchen
      October 21, 2023

      You’re welcome! I’m so happy you enjoyed it, Monica!

      Reply

  • Carly Seamon
    October 21, 2023

    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!

    Reply

    • Natashas Kitchen
      October 21, 2023

      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.

      Reply

    • Theresa Capri
      October 26, 2023

      I have always cooked my pies on the bottom rack (with a traditional oven bake) and have never had trouble with soggy crusts.

      Reply

  • Linda Duval
    October 20, 2023

    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?

    Reply

    • NatashasKitchen.com
      October 20, 2023

      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.

      Reply

    • Ashley
      October 26, 2023

      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.

      Reply

      • NatashasKitchen.com
        October 27, 2023

        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.

        Reply

  • MS
    October 19, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 20, 2023

      That’s wonderful! I’m glad you loved it!

      Reply

  • Toni
    October 19, 2023

    Best apple pie ever!!!! Every single recipe I’ve tried is absolutely great! Keep them coming.

    Reply

    • NatashasKitchen.com
      October 19, 2023

      Hi Toni! That’s wonderful. We love this one too!

      Reply

  • arnold
    October 19, 2023

    You are the BEST! My first and usually last place to look for good recipies. Thank you!
    Arnold

    Reply

    • Natashas Kitchen
      October 19, 2023

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Evelyn
    October 18, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 18, 2023

      It’s my pleasure! Thanks so much for sharing that with us Glad to hear that you loved it!

      Reply

    • Allison
      October 19, 2023

      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?

      Reply

      • Natashas Kitchen
        October 20, 2023

        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.

        Reply

        • Claudia
          October 20, 2023

          Hi! I wasn’t paying attention and dumped my spice in the butter mixture. Will this affect it? Should I start fresh???

          Reply

          • NatashasKitchen.com
            October 20, 2023

            Hi Claudia! I think it may be fine.

      • Rosemary
        October 26, 2023

        This happened to me as well and it was because I cooked it too long. I started over and it came out perfect!

        Reply

  • Nicki Grant
    October 18, 2023

    The filling was amazing! Thanks for the recipe. Definitely making this again and again.

    Reply

    • Natasha's Kitchen
      October 18, 2023

      Thanks for this wonderful review, Nicki!

      Reply

  • Barbara
    October 16, 2023

    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 !

    Reply

    • NatashasKitchen.com
      October 16, 2023

      That’s wonderful! So glad to hear that.

      Reply

  • Cathy B
    October 15, 2023

    This recipe is a keeper! I made it tonight and my husband, aka taste tester, loved it!

    Reply

    • Natasha's Kitchen
      October 15, 2023

      Yay thanks for the awesome feedback!

      Reply

  • Maddie
    October 15, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 15, 2023

      Yes, that’s exactly why it’s better to make homemade recipes. I’m glad that it worked so well!

      Reply

  • Kristen
    October 15, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2023

      Thank you! It’s water, I also recommend following the written recipe if unsure.

      Reply

  • Anita
    October 14, 2023

    I made this recipe and it did tast good the only thing it was soupy.

    Reply

    • NatashasKitchen.com
      October 14, 2023

      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.

      Reply

  • Deb SS
    October 14, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 14, 2023

      This is our favorite apple pie recipe! I’m so glad you love it too.

      Reply

  • Jocelyn
    October 14, 2023

    This recipe is EXACTLY the one from my old Betty Crocker cookbook printed in 1981. Guessing that’s where it came from!

    Reply

  • Debbie Lowell
    October 14, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 14, 2023

      Hi Debbie! That’s wonderful to hear. So glad
      it was enjoyed. Let us know how it turns out with splenda!

      Reply

  • Susan
    October 14, 2023

    Hi. i havent made this yet but wondering – Can this pie be baked and cooled and then frozen?

    Reply

    • Natashas Kitchen
      October 14, 2023

      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

      Reply

      • Michelle
        November 10, 2023

        Does it need to be thawed out then prior to cooking? Or just from freezer to oven?

        Reply

        • Natashas Kitchen
          November 10, 2023

          I believe it would be best baking straight from frozen as thawing it will likely result in a soggy crust.

          Reply

  • AN
    October 13, 2023

    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!

    Reply

    • Natashas Kitchen
      October 13, 2023

      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.

      Reply

  • Annie
    October 11, 2023

    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..

    Reply

  • Lyn P
    October 11, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 11, 2023

      That’s wonderful, Lyn! Thank you so may for sharing.

      Reply

  • Chuck
    October 10, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 11, 2023

      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.

      Reply

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