Apple Pie Recipe
This Apple Pie Recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It’s perfect for the holidays or a weekend dessert.
Homemade apple pie is a classic dessert recipe that’s especially perfect for fall. But really, who wouldn’t love a slice of apple pie any time of year?
Making a pie from scratch can seem difficult, but it is actually really easy. If making pie dough from scratch intimidates you, don’t worry. I will walk you through the simple steps so that you can make your own scrumptious apple pie from scratch.
As I was testing this apple pie recipe, my whole family kept raving that it’s the best apple pie they’ve ever eaten. You’ll have to tell me which you like more, because I just can’t decide: the juicy cinnamon-spiced apple pie filling or the buttery, flaky pie crust. This recipe is so good that I based my Dutch Apple Pie recipe off of it!
For Thanksgiving and the holidays, this delicious Pumpkin Pie Recipe is my other favorite (and it’s really easy, too!). You’ll also love my Blackberry Pie and Cherry Pie recipes. For an easy-to-make apple dessert try my Apple Crisp recipe.
Best Apples for Apple Pie
The best apple pie starts with good baking apples. You want to use apples that are firm enough to hold up to the heat of baking, so that they don’t cook down into mush.
I like to use a combination of sweet and tart apples in apple pie for the best flavor and texture. My favorite is a combination of Granny Smith and Honeycrisp apples. The Granny Smiths add tartness, and the Honeycrisps are on the sweeter side, so you get the perfect balance of sweet and tart flavors.
- Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink.
- Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji.
- Learn more about apple types.
Perfect Pie Crust
Another key to the best apple pie is a buttery, flaky pie crust. We’ll be using my easy all-butter Pie Crust Recipe – you don’t have to chill the dough before rolling it out, and it rolls out like a dream. The trick to the best flaky pie crust is to use very cold butter and ice-cold water, and to work quickly to keep the butter cold. But don’t stress! You really can’t mess up this pie crust.
I like to make pie dough in my food processor, because it is quick and easy. You can also make the pie crust by hand, using a pastry blender. The steps to making the pie crust are simple:
- Combine the dry ingredients: flour, granulated sugar and salt. You can use the pulse function of your food processor to mix them together.
- Cut in the butter: Make sure to use butter that is cold, straight from the refrigerator. You can even freeze your butter for a few minutes to make it colder. Cut the butter into cubes and add it to the food processor. Pulse about 10 times, until the largest pieces of butter are the size of peas.
- Add ice-cold water: Pulse until the dough begins to come together.
How to Make Apple Pie
Here’s an overview of the simple steps to making this apple pie. Or, jump straight to the full apple pie recipe.
Apple Pie Filling
This easy apple pie recipe starts with my easy homemade apple pie filling. The first step is to peel and slice your apples. You want the apple slices to be about 1/4-inch thick. You will need about 8 cups of sliced apples (6-8 apples) to fill a deep dish pie dish.
Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients:
- Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
- All-Purpose Flour: The flour helps to thicken the pie filling.
- Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
- Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor with caramel notes.
- Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
- Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
- Salt: Salt is essential in baking to balance out the sweetness. It enhances all of the flavors!
Stir to combine the ingredients. Then you’ll let the filling sit at room temperature while you make the pie crust. As the filling rests, the sugar will start to bring out the juices from the apples. You’ll stir the filling again after it sits to make sure everything is well combined.
Assemble the Pie
The pie crust recipe makes enough dough for a top and bottom pie crust. You’ll cut the dough in half and shape it into two disks. Refrigerate one disk for the top crust, and roll out the other for the bottom crust. Fit the bottom crust into your pie dish so it reaches all the way up the sides of the dish.
Give the apple filling a stir and transfer it to the bottom crust in the pie dish. If it seems like your apples won’t fit, use your fingers to arrange them a bit and help them better fill the space.
Roll out the second pie crust for the top of the pie. You can place it on the pie whole, you can make a lattice pie crust (see below for step by step photos), or you can use a cookie cutter and arrange the dough shapes on top of the pie filling. If placing the dough round on the pie whole, be sure to cut a few slits in the top dough so that steam can escape as the pie bakes.
Lightly brush the top crust with milk or an egg wash. This helps the crust to brown nicely. (I usually use milk instead of an egg wash, which is a combination of an egg and milk or water, because I find it easier and just as effective).
While your oven preheats, chill the pie in your refrigerator to make sure the crust is cold. You’ll bake your apple pie for 20 minutes at 400° F and then another 40-50 minutes at 350° F. Check on the pie after it has baked for about 30-40 minutes total, and cover it loosely with foil to prevent the crust from browning too much. The pie is done when the filling is bubbly.
How to Make a Lattice Pie Crust
A lattice-top pie crust is the name for the woven crust that you see on the top of this apple pie. It’s fun and pretty to make a lattice top crust for your pie.
To make a lattice pie crust, roll out the dough for the top of the pie into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips.
Using every other strip from the circle, arrange half of the dough strips going one direction across the pie. Leave a little bit of space in between each strip.
Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. I find it easiest to start in the center of the pie when weaving, and pull back every other of the first set of dough strips.
Once you finish weaving in strips on one side of the pie, begin weaving the remaining strips of dough on the other side of the pie.
When you are finished weaving, trim off any excess dough from around the edges of the pie. Fold the edges under and crimp or flute as desired.
Make Ahead Instructions
If you want to make this apple pie ahead for your Christmas or holiday meal, I recommend baking it the day before, letting it cool completely, and then storing it at room temperature, wrapped tightly with plastic wrap. To make two days ahead, cool completely, wrap tightly, and store in the refrigerator. Take the pie out of the refrigerator 1-2 hours before serving to let it come to room temperature.
To store apple pie: You can store your apple pie at room temperature for one day. This apple pie can be stored in the refrigerator for 4-5 days.
To freeze apple pie: Let the pie cool completely and then wrap it tightly. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.
Apple Pie Recipe Tips
- This recipe makes enough filling for a deep dish apple pie. If your pie plate is small, consider reducing the number of apples.
- You can use a store bought pie crust instead of homemade to save time.
- You can adjust the amount of sugar in the pie filling depending on how sweet your apples are and how sweet you like your pie.
- I like to sprinkle some coarse turbinado sugar on the top crust because it makes the pie look pretty. It also adds a delicious sweet crunch to the top crust. Sprinkle it on after brushing with milk or egg wash.
- Be sure to check on the pie partway through the baking time and cover it with foil to keep the crust from over-browning.
- You’ll want to plan ahead so that you can let the pie cool for at least 2 hours before serving. As the pie cools, the filling will thicken up, making it easier to serve.
This apple pie from scratch is one of our very favorite apple recipes. It’s especially delicious served with a scoop of vanilla ice cream. Give this recipe a try and then leave a comment below to let me know how it turned out!
For the Apple Filling
- 8 cups peeled apples, sliced ¼-inch thick, 6-8 apples, 3.5 pounds
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- ¼ cup to ½ cup granulated sugar, amount depending on how sweet you want your pie, see note
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pie Crust
- 2¼ cups all purpose flour, may substitute up to half of the flour with white whole wheat flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes, 16 tablespoons
- 7 tablespoons ice-cold water
- 1 tablespoon milk
- coarse turbinado sugar, optional
Make the Apple Filling
- Place the peeled, sliced apples in a large bowl.
- Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.
Make the Pie Crust
- Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
- Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
- Add the ice-cold water and pulse just until the dough comes together.
- Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.)
Assemble the Pie
- By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
- Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
- To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
- Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
- Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.
- Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning (to tent with foil means to loosely cover the pie by laying a sheet of foil over the top).
- Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
- Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.
- I find that this pie is plenty sweet when made with 1/4 cup granulated sugar plus 1/4 cup brown sugar. Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
- This recipe makes enough filling for a deep dish apple pie. If your pie plate is small, consider reducing the number of apples.
I love this recipe!
The pie is very juicy after baking, but once it cools completely (at least 2 hours) the filling will thicken up.
Wow! Your recipe was so informative and it was very easy for me to follow. This will be my first time ever making any kind of pie and I’m over 40! Thank you so much! I look forward to making this soon.
I’m so glad that this recipe is helpful to you! Your pie is going to turn out amazing! I bet you’ll be surprised that it’s easier than you think to make a pie from scratch. 😉
For how long do we leave the dough in the fridge after making it??
This pie dough does not require chilling. I only suggest refrigerating the second disk of pie dough so that it stays cold while you prepare the other parts of the recipe.
I followed recipe exactly but used a sugar replacement (= amounts to regular sugar) and used our spartan apples from our tree. The non salt butter crust is amazing! Sprinkled organic coconut palm sugar on top of crust just enough to show some granular color on crust. Definitely recommend this recipe!
This is a great recipe. Kristine I’ll be trying more of your meal recipes!
Hi! My family loves this recipe and I would like to can it. Have you ever tried canning it? If so, how did you do that?
I have not tried canning this recipe.
This pie is delish! I am going to try freezing the filling with the bounty of apples I have. Have you ever tried that and did it work out?!
I haven’t tried freezing the filling, but I think it would freeze well. My only concern would be that the apples might brown, so you might want to toss them in a little bit of lemon juice (1-2 tablespoons) before adding the rest of the filling ingredients.
Hi! This is amazing! I was wondering, can i freeze the pie raw and take it out whenever i am going to need it? Or do you recomend to bake it first and the freeze it?
I haven’t tried freezing the whole pie before baking. If you try it, let me know how it turns out. The pie dough and apple filling will freeze well separately.
Thanks for the recipe, was a hit at the Thanksgiving dinner!!!
I’m so happy to hear that!
Hi! Would the cook time/temp be the same with a premade crust? Last minute “hey can you make pie” request and I have no time to make crust (plus I never have so I’d rather play it safe)
Yes, the cooking instructions will be the same. I hope you get to try making a crust someday. It is super easy!! 🙂
Love this recipe! Used it for thanksgiving and it was a huge hit! Have to get some Crust savers bc my oven is hot but it’s delish
Can I leave it sit uncooked for one day in fridge?
I haven’t tried that, so I can’t say for sure. My worry would be that the crust might get soggy. See the make ahead instructions in the post above for my suggestions on how to make this pie in advance. Enjoy!
Thank you so much for this wonderful recipe, it is the best apple pie I’ve ever had. I would like to send you or post some pictures, not sure if I can do so here.
Thanks again, just about ready to start baking right now!
Thank you Sila! I would love to see your picture, post to instagram and mention @kristines_kitchen
I am making this right now, and i was wondering what a foil tent is
It just means to loosely lay a sheet of foil over the pie to prevent the crust from browning too much. I’ve added this to the recipe to clarify. 🙂 I hope your pie turns out wonderful!
This was so helpful!! Thank you 🙂
okay so i made this today and i didn’t look any further after it said “bake the pie at 400 for 20 minutes. so i didn’t turn the oven down and cook it for 40-50 minutes, i just took it out. is there any way i can fix this? the top is brown, but the apples are still crunchy when i stuck a fork through.
It may be too late to do this now, but I would have put it back in the oven and baked it more. I hope you were able to figure out a solution that worked.
It is superb thanks for the recipe
I am not good in baking at all but this one, I aced it! Just the look of it is mouthwatering and the taste is delicious. It is not too sweet, Just perfect!
Thank you for this recipe, I’m keeping it!
I baked this pie today with Lattice top. It was beautiful and absolutely delicious. My husband loved it too.
I am so happy to hear that! Thank you for taking the time to let me know. 🙂
Thanks for posting this recipe, Kristine! Your directions for moving the unbaked crust via rolling pin and how to do the lattice top were super helpful. I made it yesterday while the kids were online learning and the sweet baking smell made them so happy! What a wonderful dessert! And my husband said it was the best apple pie he has ever had—thanks for making me look good!!! I’ll be scouring your website for more recipes today!
Oops. Forgot to rate it—it’s a 5 for sure!
WOW!!!!!! This pie is amazing!!! The most delicious pie I have ever made, well might be the very first pie I have ever made lol. It was a huge hit with my family. Thank you so much the recipe was so easy to follow. It was so beautiful!
My dough was too watery so had to keep adding flour, I am new to baking maybe that is why…:( It is baking now, thanks for the recipe! Hopefully it tastes good! 🙂
I hope it turned out well! I’ve made this pie crust dozens of times and have never had it turn out watery. It’s hard to say what might have happened without being in the kitchen with you.
Hello! Can I make this one day ahead and keep in the fridge to cook the following day?
Hi Danielle, I haven’t tried that, so I can’t say for sure. My worry would be that the crust might get soggy. See the make ahead instructions in the post above for my suggestions on how to make this pie in advance. Enjoy!
Great!! Thank you so very much.
Can I use a store bought crust?
Hi kristine your pie looks perfect. I am going to bake this tomorrow. Can i make the crust dough now and store it at the refrigerator?
Yes, the dough can be stored in the refrigerator. Form each half of the dough into a round disk and wrap it in plastic wrap before refrigerating. You may have to let it sit out for 10 to 15 minutes to take the chill off before rolling it out.
Thank you for this recipe so detailed and easy to follow. I forgot to refrigerate the pie for 30 mins before oven but they seem fine. I also used a crust pre-made as there was a lot of prep to skin 16 apples.? I made not one but two because I was home alone with 16 apples and I may have added 1/3c of whiskey to the sauce mix .. can’t wait to try them ?
Great recipe! Easy to follow and comes out yummy everytime!
Thank you so much for sharing this healthy yummy recipe!
Thank you for the very perfect Apple pie recipe. I baked it yesterday, and my family loved it. Just perfect! I will also post a picture on IG.
Hello i was wondering if i can make the pie filling then freeze it to use in a pie look later on. If so, are there any tips? Thanks
I haven’t tried freezing this, but I think it would freeze well. My only concern would be that the apples might brown, so you might want to toss them in a little bit of lemon juice (1-2 tablespoons) before adding the rest of the filling ingredients.
i made this recipe before and the crust stuck to the bottom of the pie dish terribly. what to you recommend doing to stop this from happening again? i am going to try it again tomorrow and am wondering what to do differently.
Hmmm, I’ve never had that happen. What type of pie dish did you use? I use a ceramic pie dish. Did you happen to press the crust down into the pie dish? I recommend just laying the crust in the dish without pressing it down. You could also try greasing the pie dish, although I never do and my crust doesn’t stick. I hope that helps!
This apple pie is so good. The crust is perfect. It came out so pretty just like your photo. Rave reviews from the family. Will be making this again soon.Thank you for sharing this great recipe.
I made this yesterday for my Husband’s birthday. I had never made a apple pie or a homemade crust before. It came out SO well and I will definitely be making it again! Thank you for making this so easy to follow. Your lattice work photos made it super easy!
I followed everything to a T, plus the extra quarter cup of sugar. I was so very pleased with this recipe. The directions were so simple to follow and the dough was easy to work with. This was such a fool-proof and decadent recipe. Absolutely splendid!
Delicious and amazing; great instructions on the latice technique.
This turned out beautifully! Thank you.
How do you “tent” a pie???
It means to loosely cover the pie with a piece of foil.
I’m looking forward to my pie coming out of the oven!! The only thing I’m surprised about is that you don’t dot your apples with butter before putting the top on. Maybe because it’s a lattice top??
Anyway, thanks for your recipe. I’ll let you know how it comes out with the additional of some butter.
Isn’t apple pie grand?!!!
I sometimes dot my pies with butter, but for this apple pie I’ve found that it just doesn’t need it. It’s absolutely delicious without the extra butter, so I skip that step. 🙂 I hope you’re pie turned out wonderfully!
Suggestions on how to keep the crust from sticking to the pie dish so it doesn’t look terrible when you cut the slices? Thank you. I am excited to try this. Cooking for new family in a new house!
I never have a problem with this crust sticking to the pie dish. I recommend that you not press the crust into the dish, just lay it in gently, both on the bottom and around the sides.
Can you make the crust in advance and freeze it?
Yes. Shape and wrap the pie crust well in plastic wrap before freezing. If you don’t want to shape it first, wrap the disc of dough tightly before freezing. Defrost the disc of dough the day before use in the refrigerator so it can be shaped.
Can I make the pie crust one day in advance of the filling/baking process?
Yes, you can make the pie crust the day before. Shape the pie crust into a disc then wrap it tightly with plastic wrap and refrigerate.
OMG!!! This is soooo good! My family is raving about this apple pie!!
Could I use the crumble topping used in your cherry pie (and underneath the apples) instead of the crust? Or would the apples make the oat crumble too mushy?
I would like to find a ‘crust’ option that has less butter.
I’ve never baked a pie with the crumble topping on the bottom. My guess is that it would get soggy. You could try making this with no bottom crust, and just crumble topping on the top? Sort of like an apple crisp.
I just popped mine in the oven and realized I forgot to refrigerate for 30 mins!! I really hope it still turns out okay because I had so much fun making it! Thanks so much for the recipe 🙂
It will be fine! Enjoy!! 🙂
Thank you for this recipe. I’m excited to try it today. I was curious How much ice water is needed for dough?
Use 7 tablespoons of ice water, as listed in the ingredients.
I am not sure that my pie plate is a “deep dish” pie plate. How can I tell? What if it is not a deep dish pie plate, should I decrease the amount of filling?
My pie dish measures 2 inches from bottom to top. If yours is much smaller you can reduce the amount of filling, or just put as much filling in as you can fit. 🙂
I made this tonight with the lattice crust and it’s absolutely amazing. This was my first time ever making an apple pie like this and your directions were perfect! Thank you
Delicious! I added walnuts to the filling and drizzled caramel over the top and my boyfriend said it was the best pie he’s ever had! Easy to make and sooo good!
I just baked the pie using your recipe exactly and it looks delicious!! Question – if I leave it out tonight and want to reheat tomorrow, what’s the best way?
You can warm it in the oven at 350 degrees, for 10-15 minutes until warm. Cover the crust if needed to prevent browning. This pie is also so delicious served at room temperature, so you might also try that. If you are warming individual slices, the microwave works great. Enjoy!
Amazing recipe! Thank you so much!
So easy and soooo delicious!
This is a great recipe. And easy to follow instructions. I made it three times this thanksgiving. Two times I used a hand mixer for the dough, one time was just by hand.
I notice the first time I made it with hand mixer, it was perfect! The one by only hand not so much.
I think for my next go round because I just LOVE this recipe, I am going to invest in food processor. Thank you again!! This is me and my sons favorite dessert
This is a great recipe! I’ve never been a pie person but this might make me a convert. The only thing I changed was straining the seasoned apples and reducing the liquid before adding it back. Delicious!
This was the BEST apple pie ever! My boyfriend ate half of it in one sitting, we are sold!
How would you recommend adjusting the filling if I wanted to include some blueberries along with the apple in the pie?
I would replace about 2 cups of the apples with blueberries. I bet that will be delicious!
Made this for my Father-In-Law yesterday for his birthday – he loves apple pie and said this was “the best one he’s had in a loooooong time”! I always get nervous not having tasted a recipe before giving it to someone and I am so glad he loves it – thanks so much for a stellar recipe 🙂
I just baked the pie and everything looks good except. We haven’t eaten it yet but when I tried it, it tasted a bit bitter. I added the recommended salt amount but I think that made it bitter instead balancing it as you said. Or do you think it could’ve been the cinnamon?
I’m sorry this didn’t taste as sweet as you expected. It is most likely the bitterness of your apples. I recommend a mix of granny smith and honeycrisp apples. If you only have bitter apples you could also add additional sugar to the filling.
I’ve made this recipe several times now since I’ve had an abundance of apples. Friends and family love it and thought it was store bought since I transported it in a disposable plastic pie container leftover from something else. You provided excellent instructions, especially the lattice top, which makes it look super fancy. Thank you.
OMG, this pie is delicious! I was given a bushel of apples. I ended up making 6 pies. I didn’t have time to make the crust, so I used store bought. My daughter-in-law is vegan and was able to find a crust for her and instead of using milk, I used aquafaba (the liquid from a can of chickpeas) and it browned beautifully. Thank you so much for a wonderful recipe.
Hi Kristine, Rhonda here, may I ask why you refrigerated the pie befor baking ? Many many pies with grandma and mom every year for turkey day and x-maS and never heard of putting it in the fridge befor baking ??? Otherwise, you have some excellent recipes, thank you very much and do have a pleasant day.
Hi Rhonda, Thank you for your kind words. I refrigerate the pie for about 30 minutes before baking because I find that it makes a flakier crust. You can skip the refrigeration step if you prefer. The pie will turn out delicious either way. Enjoy!
This is the best apple pie I have ever made. The filling and crust were perfection. The recipe is so well written it really is fool proof. I cannot wait to make it for Thanksgiving. I used Cortland apples and opted for less sugar. The filling was a bit tart but that is how I prefer my apple pie. Many thanks for this great recipe.
Last Saturday, I decided to make an Apple Pie for the first time in my life. I have never baked any goodies before. This was the best recipe! It was so easy to follow and everything went so smoothly! Thank you so much for this recipe and for making me one happy lady! I had to freeze the rest after eating two slices because I was about to eat the whole thing in one sitting!
The crust was so buttery, fluffy and crispy. I am lactose intolerant and did feel the ramifications LOL. So next time, I might try this with vegan butter and brown sugar.
Hi. This looks delish. Do I need to grease the bottom of my pie dish? Thanks.
No, you do not need to grease the pie dish. Just be sure to not press the crust down against the dish because that can cause it to stick. Just lightly set the crust in the dish. I hope you enjoy!
Hi.What is the size of the ceramic dish?
It is a deep dish pie dish.
Just made these recipe! I left it less time it still had a little of juice but it was already bubbling.. I live at 2500 meters above sea level does it change something ? Thank you
Liquids boil at a lower temperature at high altitude, so that may be why it was bubbling sooner. Generally, though, fruit pies may take a little longer to cook at high altitude, since it can take longer for the fruit to soften.
First timer on this apple pie – I was nervous about making the crust but it was easy and it worked great. The directions, step-by-step, are so helpful. We are having the pie for dessert for Thanksgiving – I’m sure it taste as good as it looks! Thank you!
This was delicious! My family loved it! Thank you for sharing. 😋
I’m going to be a “first-time” apple pie baker and my friends are telling me to cook the apples first and also to “blind bake” the pie crust before baking with the filling. Can you give me your expertise? Tia.
I’d suggest you first try making an apple pie without those two steps and see how you like it. This recipe is the one I’ve made many, many times and it is the best apple pie I’ve ever tasted. I think you’ll find that you can make a delicious apple pie without those extra steps (and the commenters on this recipe seem to agree), but if you try it and think it could be improved upon, then you could try those steps the next time. 🙂
I made this pie for thanksgiving and everyone loved it. I am making it again for Christmas Eve dinner. Loved how easy it is and so moist. The crust was perfect. I didn’t do a lattice but did a full cover with slits. It bubbled over do trying it on a baking tray this next go around. Best recipe i have ever made. Its idiot proof!
Hello….Kristine.The first time I made this wasfor our family christmas lunch and it was delicious,everybody loved it.I am making this again today for my husband ,he’s been requesting this a week ago.So….I think he deserves it today after shoveling about 6 inches of snow,Thank’s.
This pie filling is so delicious will definitely make again. Was enjoyed by all.
I didn’t make your pie crust as I have one I use that works great for me
I will be making this Pie over the next few days. The only difference is I only use whole wheat flour. But I have found it to work just fine. I’ll keep you all posted on this Change in the recipe!
Best Ever Apple Pie recipe!!!!!!
I am so glad I chose your recipe for my first attempt at a homemade apple pie. Your instructions are perfect!! It’s delicious!!!