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
Hi Sally and Team, I am a huge fan! I know baking in glass is good for the reasons you have stated…does that apply to ceramic pie dishes as well, except for the bit about not seeing the crust? I have a wavy ceramic pie dish from Willliam Sonoma (they picture their pumpkin pie recipe in it; it looks really great but seems impossible to get a piece out without ruining the crust). I am getting close to deciding to chuck it and just go with the glass dish…thoughts?
Hi Kathi, you can definitely use ceramic instead, but like you said, it’s easier to check for crust doneness through a glass pie dish. The other difference is ceramic takes longer to heat vs. glass, and then retains heat longer than glass. So the way your pie bakes and cools and the time it takes may be a little different.
Tried this recipe with 4 large Granny Smiths (roughly 2 lbs), Pie and filling cooked perfectly and looked gorgeous, but guests and I felt that the pie was too tart without adding ice cream or a slice of the cheesecake we also made this Thanksgiving. I think next time around I’ll either add an addition 1/4-1/2 cup of brown sugar if I want to stick with just Granny Smith, or follow the advice and switch out to a sweeter variety for 2 of the apples.
I used 8 apples- 4 granny smith and 4 honeycrisp. They were all pretty large. I heated the filling for 5 minutes as directed and baked until the edges were bubbling and it was spilling over onto the pan. The crust was great, and the lattice (my first attempt) was beautiful and brown. The apples were underdone by quite a bit. Some at the table said they liked them crunchy, but perhaps just to make me feel better. I was astounded how undercooked the apples were given how long it was in the oven. I followed the directions to a T. I’ll try again and cook it longer. Maybe in the pan before baking. The instructions for the pre-cook weren’t too explicit. I did them uncovered. The top would have been too dark if it was in there any longer. I tented some foil on top for the last 10 minutes.
I’ve made plenty of pies and decided to make this last year. It was the end of the night before Tgiving and I was exhausted, so I threw it together quickly. It turned out to be one of the best pies I’ve ever made—a picture perfect apple pie that tastes exactly how I imagine it should! The ratio of 5 Granny Smith to 4 Honeycrisp gives a perfect level of tartness, and briefly precooking the filling always makes it turn out perfect texturally—not mushy, but no “al dente” apples to be found either. Admittedly I use my own all-butter crust recipe that is slightly different (uses salt instead of sugar, and a little apple cider vinegar) but it is very similar. This recipe is relatively easy for such perfectly flavor-balanced results. I will be making this every single year!
I followed the recipe and bake time but, by the end my pie crust was still totally underbaked. I ended up tenting the top completely and putting it back in the oven at 350 for almost two hours until the crust was golden brown. Not sure if anyone else had this problem? It looks delicious and I can’t wait to try it!!!
Sally, thank you so much for always having the most detailed, organized and perfect recipes. I’m making the pie today (just prepped everything) for Thanksgiving and you always turn an otherwise daunting task into an easy and doable thing that we can be proud of. I have ALWAYS come to this page for any baking task, knowing that I can trust the outcome will be perfect every time. Thank you so much for what you do!
Hi I made this pie yesterday and am storing it in the fridge currently. Wondering if you have any reheating tips? Super excited to try this pie tonight, thanks for the recipe!
Hi Jade, We would reheat the whole apple pie for about 15-20 minutes at 350F (cover the top so it doesn’t get too brown), but it’s also delicious at room temperature.
Hi Sally, thanks for the recipe! Can the crust be made with whole-wheat flour instead of all-purpose flour? That’s the only one I have right now.
Hi Laura, we don’t recommend using whole wheat flour here. The crust will taste a bit too heavy and dry. You may have better success using a recipe that is specifically formulated to use whole wheat flour instead. Let us know if you find one you love!
I love this recipe so much!! Any tips for making it a crumble top?
Hi Ema, You can follow the instructions from this apple cranberry crumble pie. Enjoy!
Hi there! I’m wondering if it would work to prepare the apple filling and let it sit in the fridge overnight, using that as my way of softening apples. It would be for convenience as well! Thanks so much!! I love all of your recipes, many of which i have made, and of anyone asks me for a recipe, even if I’ve never made it, I tell them to go straight to your website for the best recipes!!!!
Hi Sarah, thank you for the kind words! Yes, that will work just fine!
Do you use fresh lemon juice or lemon juice from concentrate?
Hi Andera! We use fresh.
Can I convert this recipe into mini pies?
Hi Amy, That should be fine – the bake time will depend on the size of your pies. Or try these apple hand pies instead.
The top of my pie was not quite as golden as in the photos. Is this because I did not use enough egg wash? I also used almond milk in the egg wash instead of cows because that’s what I had, maybe this is the issue. Otherwise great recipe! Thanks Sally!
Hi Annabelle! It could have been either of those things, or the pie could have use a touch longer in the oven. Hope you love the pie!
can i use brown sugar in place of the white sugar?
Hi Lily, you sure can! Expect a slight flavor change.
Help. My pre-cooked pie filling is very sticky, not juicy, will more juices release as it bakes? How can I fix this? In pre-cooked the filling tonight and will bake the pie tomorrow with a crumb topping.
Hi! It should be OK. You want a sticky filling. Yes, more juices will release as it bakes.
Hi Sally – I would like to prepare pie and freeze prior to cooking. Then bake fresh on the day I serve. Do you have instructions to bake a pie from frozen?
Hi Marcia, 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!
Hi! I love your recipes! How long will this baked pie last on the counter if partially eaten?
Hi Jane, see the recipe notes – Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days. Hope it’s a hit!
I have a gluten sensitive guest coming – do you have a gluten free crust recipe
Hi Kirsten! We don’t, but let us know if you find one you love.
I swapped the flour in the filling for a gluten free 1:1 baking flour and it turned out great. (You can’t always just swap the types of flour but in this case it worked fine). I used a box of gluten free pie crust because they are too hard to make.
Hi. Can I make this recipe and use a crumble topping (the one with rolled oats)? Do I still need to pre cook the filling for a crumble top?
You can follow the instructions from this apple cranberry crumble pie. Pre-cooking the apple filling is optional, so it’s up to you whether you like a slightly firmer or softer texture to your apple pie filling.
I plan on making this recipe with your pie crust this thanksgiving! I was wondering though how important the pie shield is though. Can I just tent it directly after the 25 min and if it needs more colour at the end, then set it high again on a higher rack for a few minutes? or will that effect the turn out? Thank you in advance!
Hi Julia, we always use a pie crust shield (usually just a homemade one cut out of foil), but you can certainly try it that way if you wish. Let us know how it goes!
Hi! I was wondering if there is a risk that the pie sticks to the dish? Does the pie dish need to be greased at all? Thank you!
Hi M, you don’t need to grease the pie dish, and we’ve never had an issue with the pie crust sticking. Enjoy!
Thorough directions love it. My glass pie dish is 10”. How do I adjust your crust recipe and your apple pie recipe.
Hi! Do you blind bake the crust first before the filling or place the warm apple filling mixture into raw dough and then bake?
Hi Rita, no need to blind bake for this pie. Enjoy!
Recipe looks great. I haven’t tried it yet. I have been comparing it to a few other apple pie recipes I have. They call for throwing in a couple of tablespoons of butter chunks in with the apple filling just before you cover it with the second crust. Thoughts?
Hi Paula, this recipe doesn’t call for that, but you can add it if you wish. We do call for it in this blueberry pie recipe. Let us know how it goes!
Hi, can I use store bought pie crust for this? thanks!
Hi Lila, yes, you can. Hope the pie turns out great!
Hi Sally and team, I’m a huge fan and make your pumpkin pie year after year. I’ve never tried this recipe for apple pie but wanted to see if I could adapt it for a 9.5 pie dish? Normally when I make the pumpkin pie in a larger dish the filling still works for it but I need to make a little more pie dough to cover the surface area of the dish. Thanks!
Hi Le, this recipe should be fairly easy to scale up a bit for a larger pie dish. Do what you normally do for the crust, making extra dough. For the apple filling, you could try 1.25x-ing the amounts. Hope this helps!
I haven’t made this yet but Sally has never steered me wrong so I know it’ll be wonderful!!
I’m hosting my first Thanksgiving this year and want to make this for dessert, but I wasn’t sure the best way to store it if I’m making it ahead of time? I’ll probably make it the day before. Or, is it better to prep everything as much as possible and then bake after the turkey is done? *cries in one oven* Thank you!
Hi Madeline, you can store this pie at room temperature for a day, or in the refrigerator if storing for longer than that. Let the pie cool completely, then cover with foil or plastic wrap. The pie needs to cool for at least 3 hours before slicing, so it’s a good idea to make it ahead of time. Enjoy!
This is my go to apple pie recipe, I love it! I’ve never done the pre-cook before but will try it this time. I’m going to make a little extra filling to make a mini gluten free version for one of my guests, can I substitute corn starch instead of flour in the filling and what would be the correct amount? Thanks so much!
Hi Dusty, so glad you love this recipe! We haven’t tested this filling with cornstarch instead of flour, but I don’t see why that wouldn’t work. I’m unsure of the amount to recommend because you said you are going to make extra filling, but maybe start with a couple Tablespoons? Let us know how it goes!
I can’t believe I did it! So far, you have taught me how to do a lattice, a 2 layered cake, and so many more. I just started baking a month ago. Almost every night,
I try something. Mt co-workers
love seeing me walk in with a
container. Everything has
been delicious. You’ve
unleashed a baking beast !
Love to read this, Marnie – happy baking!
I’m making this recipe in bulk. I was hoping to completely assemble and then freeze and wait to bake for about 4-5 days, is that possible?
Hi Savannah! We don’t recommend freezing the whole unbaked pie, as the crust will likely end up soggy. See recipe Notes for our recommend make-ahead instructions!