With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and several helpful success tips. I also added an optional pre-cook step for the apple filling. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie.
In particular, apple pie. Below you’ll find my favorite pie… and baking recipe… on the planet. It’s my #1 choice out of all the Thanksgiving pies, but I certainly don’t limit it to the fall season – it made the cut for my collection of delicious summer pies, too! I’ve been making this recipe for years, and after testing multiple different fillings, spices, apple varieties, and other little tweaks, I consider the recipe below to be my very best apple pie.
Here’s what a few more readers are saying:
Alexia commented: “WOW! The best apple pie I have ever had or made. As with all of the recipes I’ve tried from Sally, it’s a keeper for sure! ★★★★★“
Sofia commented: “Everyone I make this for says it’s the best apple pie they’ve ever had!! ★★★★★“
Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I can’t wait to make it over and over again! ★★★★★“
Here’s Why You’ll Love This Apple Pie, Too
- Classic recipe, without any complicated ingredients
- Golden flaky double pie crust provides a crisp contrast to the soft and juicy filling
- Caramelized filling peeking through the lattice
- Deliciously sweet, cinnamon-spiced filling
- Tall slices with oodles of tender apples that aren’t overly mushy
- Comforting, nostalgia-filled flavor
- Completely out-of-this-world with a scoop of vanilla ice cream on top
This pie is deep-dish style, but you don’t need a super special pie dish to get started. Any 1.5- to 2-inch-deep pie dish works here. You’ll simply pile those apple slices nice and high!
Let’s get started.
Begin With Quality Pie Crust
You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.
This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference.
Key Ingredients You Need
Once you have your pie dough ready, you can gather the rest of the ingredients. My apple pie recipe has a deliciously gooey, sweet, and spiced apple filling. The ingredients in the filling are my go-to choices for most apple pie recipes including my apple cheddar pie and salted caramel apple pie, too.
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake or apple cobbler, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra. I use the same warm blend in baked apple cider French toast and apple zucchini bread, too.
- Lemon – A touch of lemon is crucial here. You don’t use enough to actually taste the lemon; add a splash to prevent the apples from browning and to keep the flavor bright. (Flavor is a bit flat without it, so do not skip this!)
- Sugar – Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.
- Flour – Flour thickens the pie filling.
Do you crave extra flavor? You’ll love this apple cranberry pie or chai-spiced apple pie.
What Are the Best Apples to Use for Apple Pie?
Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4–5 tart and 4 sweet.
- Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, SugarBee, SweeTango, and Fuji
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
In Pictures: How to Make Perfect Apple Pie
Roll out the bottom pie dough. Tuck the dough into a deep-dish pie plate. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie-making.
Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and even more flavorful filling!
Pile the filling into the pie dish. Don’t just pour in the apples. Instead, make sure the slices are compact inside. Tuck them in tightly so there’s hardly any air pockets. The filling is already so juicy:
Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang.
Alternatively, you can make a double-crust pie by laying the second rolled-out pie crust on top. Slit some vents on top with a sharp knife.
Don’t want to mess with a top crust? Try my apple crumble pie, apple cranberry crumble pie, or make an apple galette.
Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video.
Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.
Optional step: Refrigerate the pie for 20–30 minutes before baking, to help set the lattice.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. I recommend placing a baking sheet on the rack below the pie, to catch any bubbling-over juices.
Start baking the pie at an initial high temperature to help set the crust. After 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I also add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn.
How Do I Know When Apple Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling up through the lattice, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done.
Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
4 Apple Pie Success Tips
- Uniform-Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be tender, while retaining some texture. Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.
- Use a Ton of Apples: You will be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous. I’ve made this recipe hundreds of times, and I’m still shocked with how many I can squeeze in!
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep.
- Flute or Crimp the Edges: To adhere the top and bottom crust together, and to seal in the juicy filling, be sure to flute or crimp the pie crust edges.
Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too!
If you’re looking for individual-portion desserts, you may love these apple turnovers, apple pie baked apples, individual apple crumbles, or my apple hand pies. No shortage of apples around here.
And if you have an abundance of apples on your hands, whip up a batch of my honeycrisp apple sangria!
You don’t have to pre-cook the filling before spooning it into the pie crust, but it’s a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle. I’ve never regretted taking this step, and it’s certainly catapulted my apple pies from good to great.
You don’t have to pre-bake the bottom pie crust for this pie. There’s simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough. See How Do I Know When Apple Pie Is Done above. Additionally, and this is important, I strongly recommend using a glass pie dish. Glass conducts heat slowly and evenly, and you can literally *see* if the bottom crust is done.
Skip traditional pie crust and make my salted caramel apple pie bars, caramel apple cheesecake pie, or my classic apple crisp recipe instead. You might also enjoy my baked apples!
Homemade apple pie—with its combination of sweet, juicy apples and warm, comforting spices all encased in a buttery, golden crust—is such a quintessential American dessert. Every delicious bite evokes a sense of home, nostalgia, and tradition, and I know you’ll love it as much as I do!
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My Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to be refrigerated for at least 2 hours before using.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Optional pre-cook: Pour the apple filling into a very large skillet or Dutch oven. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400°F (204°C).
- Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Optional: Refrigerate the pie for 20–30 minutes to help set the lattice’s shape.
- Bake the pie on the middle oven rack for 25 minutes. I recommend placing a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Add a pie crust shield (see Note for homemade shield) to prevent the edges from over-browning. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35–45 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Rubber Spatula | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | 9-inch Pie Dish | Pastry Wheel or Pizza Cutter | Kitchen Shears | Pastry Brush | Coarse Sugar | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant Read Thermometer
- Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp apples.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe.
Reader Comments and Reviews
I made this recipe to the tee. Half Granny Smith, half honeycrisp. I did the shortening and butter crust as well and we didn’t find the filling sweet enough and it collapsed when serving and it had 4 hours to cool. Every time I attempt this recipe, it doesn’t come out right that I’m thinking it is just not for me.
Hi! Really looking forward to making this! Question: I am looking to make it a day ahead of serving. Would it be possible to “rewarm” the pie in the oven so the filling has set but it is warm for the ice cream on top?
Hi Mary, you can reheat it a warm oven (you may need to cover the top so it doesn’t get too brown).
Hi! I want to blind bake the crust because when I’ve made this recipe the last few times the bottom is a bit soggy. How do I adjust the full bake time if I’ve partially blind baked? Or should I still bake it for 25 min at 400 and 35-40 at 375?
Hi Rachel! We would keep the bake time the same, just keep an eye on it in the oven. We haven’t tested this exact baking method, so please let us know how it goes for you.
Great recipe, I used to do one similar that didn’t involve precooked or mixing. Just dump all on top and add half a stick of butter cut up. What do you do when the flour/ sugar mix starts to stick to the dutch oven pan? I added a bit of water and brown sugar and it made a nice extra syrupy sauce, but it tasted rather bland
Hi Jillian, greasing the pan before pre-cooking the apples helps. And a little water, like you added, does too. The pre-cooking is optional, but I find it helps create a lovely gooey filling (that still sets nicely).
This is a wow dessert! Your instructions for the crusts, lattice work ,and tips for making the filling insured success in making this pie. Although it was time consuming , all of the oohs and ahhs from my family made the effort worthwhile.
On my Sunday dinner menu today were three of your recipes. Thank you for the time spent to provide these excellent recipes.
I made this pie this evening, can’t wait to try it! I just read your tutorial on the lattice pie top. It says to refrigerate the pie for 30 minutes before baking, but this recipe doesn’t mention that. I didn’t make the lattice on this pie, but I’m wondering why that tip is suggested on the tutorial page and not this recipe page. Thank you!
Hi Elena, thanks for pointing that out. Refrigerating a lattice-topped pie before baking is certainly helpful because it will help the lattice hold shape. It’s not 100% necessary, but I’ll be sure to add that optional step here. I hope you loved this!
This is a delicious apple pie! I chose this over the new cranberry apple crumble recipe because my family doesn’t care for cranberries. I’m making this again for Thanksgiving. We already can’t wait!
I am planning to make this pie the day before Thanksgiving. Can I make the filling and cook it on the stove the day before and refrigerate? Do I need to reheat it before putting it in the pie crust?
Thank you! Terry
Hi Terry! This is a great pie to make one day in advance (you can make the whole pie) – see recipe Notes for our recommended make ahead instructions.
I can’t wait to make this pie for my family. Now that I am much better at pie crusts (thank you Sally), I will attempt first Apple pie. One question…after spooning apples into bottom crust, do you add remaining juice that has accumulated in pan from precooking apples? Thank you for such in depth explanation ….you are such an asset to those of us that love to bake.
Hi Jennie, you can spoon the apples out of the pan and discard the extra juice in the pan.
This was my first apple pie and I tried it before Thanksgiving to test it out. I can’t believe I made it and it’s thanks to you Sally as always for the most helpful tips. I’ve made so many classics based off of your recipes including the dinner rolls and strawberry cake. Everyone thinks I’m a great baker because of you!
I baked this pie today it was delicious. Everyone loved it.
I made a pie from this recipe the other night. My first apple pie! And it was outstanding!! A great recipe and tips with it.
Can I make the recipe with 8 Granny Smith apples?
Hi Emma, We always recommend using half tart and half sweet. We love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, and/or Fuji. You can use all Granny Smith, but expect a more tart pie!
Hello! I have loved your pie crust recipe. It’s just the best. Quick question: is the weight you provide for the apples before they’ve been cut and cored, or the weight of the slices after coring? I did the later, but now I’m questioning myself. Thanks so much!
Hi Alex, you did it correctly! Enjoy!
I loved the recipe. It was easy to follow and easy to put together. For some reason, my slices did not hold together; the apples seemed to pour out of the crust. But the crust held its position. This occurred after four hours of cooling on the rack and an internal temp of 203° when taken out of the oven. The pie was almost too juicy in the middle. The apples were soft but not mushy, firm but not crispy. Overall, it tasted amazing; I was just disappointed it wouldn’t hold on the plate. I did my best to stack the apple slices and fill in gaps, and I went slow in scooping them into the pie. Do you have any suggestions on how to firm up the apple stacking in the middle for a piece that looks like a pie and not a cobbler?
Hi MoKyns, this can usually happen if (1) there isn’t enough apples in the filling and/or (2) the pie as over-baked so the apples softened too much and lost shape. Do you think you over-baked the pie? If not, you can try adding another apple to the filling (no need to increase the other filling ingredients; there is plenty). Hope this helps for your next pie!
This was my first time making pie, and I made sure to read the entire post and watched the video and all I can say was this couldn’t have been better explained to help someone make a pie crust. I loved all the photos, the expert tips, the video was also so well done. I had been purchasing pie crust for over a decade from being too scared of making a bad pie. I not only made an amazing pie crust, I had so much fun and had so much confidence doing it. My family loved the pie. It’s buttery, it’s flakey, it’s got the perfect crunch but still melts in your mouth. I am so happy to have found THE pie crust recipe of all pie crust recipes. I’ll be using this forever. On a personal note, it was a dream of mine to always make a pie when I had kids. My daughter is 16 months old and she got to help me, and it turned out better than I could have ever imagined. Sally, your pie crust recipe and guide was fantastic. Thank you so much!
The perfect apple pie
Is it a good idea to use a mandoline to slice the apples? the blade for thick slices is about 1/4in.
Hi Susan, that would certainly work if there is a setting for 1/4″. Hope you enjoy the pie!
Hello! I seem to be having a bit of an issue with the filling of the apple pie. The taste was great, but very juicy. When I cut out a piece the juice of the pie started to form a puddle where the piece went. The excess juice also made the bottom crust soggy. I use the all butter pie crust recipe and it turned out great for the top lattice layer, but since the bottom was so soggy it was hard to tell if it even cooked properly. Do you have any ideas what might have caused the filling to be so juicy?
Hi Emily, we’re happy to help troubleshoot. It could be that the filling is sitting too long before you add it to the pie crust, giving it time to release moisture. For best results, roll out the bottom pie crust, shape into the pie dish and refrigerate. Then make the filling, and add it to the cold crust. Spoon the filling in with a slotted spoon instead of pouring it in. Then continue with your top crust. Also be sure to give it ample time to cool at room temperature before slicing in. Adding a few additional minutes to your bake time could also be beneficial. Hope this helps!
I have 9.5 inch pyrex glass pie plate. Can it be used for this recipe?
Absolutely!
Hi, If I make this recipe a day ahead will it be soggy for when I need it. Thanks
Hi Jane, this pie needs time to cool and set, so it’s a great one to make a day ahead of time. If it’s baked properly it won’t be soggy.
First time making a pie completely from scratch, and wanted to make a classic apple pie to ring in the autumn. We used the all-butter crust recipe also linked here, and WOW! It was an all day affair but such a joyful one! I was amazed that, though of course it took awhile to get everything put together, none of the steps were especially difficult. The lattice top turned out beautifully (the video tutorials were a big help!) and the apple filling was just delicious. I look forward to the next time I get to enjoy making (and eating) this recipe.
(Note: If you don’t have a food processor to cut up the butter cubes in the flour while making the crust, scissors/kitchen shears can also work quite well).
Hi Riley, we’re so glad you enjoyed making, and eating this pie!
Can I precook the apples and put in the fridge until ready to bake the pie? If so, do i need to let it come to room temp before I put it in the pie dish and bake?
Hi Cathy, you can leave the cooked apples in the refrigerator for about a day. We don’t recommend extending longer than that. If baking straight from the refrigerator, bake time for the pie may be a bit longer.
I found your tutorial for the crust and pie very helpful. I think my crust is a little soft, perhaps too much water. My pie is in the oven now, I am excited to see how it turns out. It’s not nearly as pretty as yours, but maybe I will get there with some practice! Love your videos!
I loved this recipe! Is there a vegetarian alternative for the egg wash as my sister can’t have egg.
Hi Lena, you could use a simple milk wash instead, or leave it off completely if needed. The crust won’t be quite as shiny.
For making the filling ahead of time, would you freeze the apple filing before or after softening on the stove? Does it make a difference? Thanks so much!
Hi Maureen, we would pre-cook on the stovetop and then freeze. Enjoy!
I read your make ahead directions, but I am wondering, can I assemble the whole pie and freeze unbaked and then throw it in the oven when I’m ready for it? Does it bake up well when it’s rock solid frozen? Or is it really better to freeze the fully baked pie and let it thaw? I’m just nervous it will be soggy that way.
Hi Shelby, we don’t recommend freezing the unbaked pie – it will get soggy between thawing and baking. We’ve had good results with freezing the baked pie!
What is the carb count for a serving of this pie?
Hi Jackie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I don’t even like apple pie???? This pie turned out amazing and tasted incredible. I’ve never been a pie person, but I had some amazing fresh picked apples on hand and had to do right by them. This recipe (using her pie crust recipe, too) was so easy to follow and turned out perfect. I’m currently eating my second slice. I can’t wait to try this again for Thanksgiving and share it with family (maybe).
This apple pie recipe is perfect! Great idea to precook the apples.
I used this recipe to make my first pie (including the vodka) anyour blueberry and pumpkin pie and they were so delicious. Now that I am confident, can I make each of the fillings and place in the fridge overnight until I am ready to bake them. Thank you for making baking enjoyable!.
We’re so happy to read this, Maria! Thank you for trusting our recipes.