Apple Pie Recipe

Apple Pie

We all need a favorite Apple Pie Recipe.

It’s like one of the first things we ever make as budding bakers right?!

I have made so many versions of apple pie recipes over the course of my baking life so far.

Old Fashioned Apple Pie

Sometimes I add raisins or cranberries; and sometimes I use granny smith apples or a combination of a few different varieties.

Sometimes I use granulated sugar and a combination of brown sugar, honey and maple syrup!

Or if I’m making it for my step dad- NO SUGAR!

With apple pies you don’t really have to stick to any exact recipe.

Depending on the apples you use, how sweet they are, how juicy they will be~ you can adjust all the ingredients according to your tastes and your preferences!

I mentioned in the video I have 2 versions of the Apple Pie Recipe.

This traditional one here and then I have what I call “Hot Apple Pie” as listed below.

Aptly named because in that recipe you will cook the apples with cornstarch, water and all the spices  before baking in the pie shell.

I decided to share both because well….. I didn’t want to choose between one or the other simply because I really do love both recipe equally!

If that is even possible! It depends on my mood I guess, whether I want to go traditional or ooey gooey pie filling in the cooked version.

So to give you a better idea of how they are both different, well ~ for the Hot Apple Pie~ think: Commercial Pie Filling or Apple Turnover filling.

Then there is this Apple Pie recipe here~ think: Traditional Grandma’s Apple Pie Recipe cooling in the window!

Let me know which one you prefer! I hope you try them both!

And let me know if anyone tries the fabulous DRILL METHOD of peeling apples! LOL

And for the rest who don’t want anything to do with that mess~  Check out the new Kitchen Aid attachment for peeling apples!

And by the way~ this apple pie recipe can be easily VEGANIZED by substituting the butter in the pie as well as in the pie dough recipe with earth balance buttery sticks and no egg wash of course!

Aquafaba is an awesome replacement for egg wash!

5.0 from 1 reviews
Apple Pie Recipe
Prep time
Cook time
Total time
Prepare the pie dough recipe in advance and make the pie shell with half of the dough.
Save the other half of dough for the pie top
Preheat oven to 375°F with a pizza stone in place
Serves: 9" Deep Dish Pie
  • Baking Apples 8 large (approx 6cups)
  • Brown Sugar ½ cup (105g)
  • Cinnamon 1½ teaspoons (3g)
  • Fresh Grated Nutmeg 1 (or ¼ teaspoon)
  • All Purpose Flour 4 Tablespoons (32g)
  • Lemon Juice ½ Lemon
  • Unsalted Butter 1 Tablespoon (14g)
  • Brandy *Optional 1 Tablespoon (15ml)
  • 1 Recipe Pie Dough
  • Egg White 1 (18g)
  • Cinnamon Sugar *optional for sprinkling on top
  1. Peel, core and the slice the apples to approx ¼" thick slices.
  2. Combine all of the ingredients except the butter with the apples and toss to combine well.
  3. Pour into raw pie shell and place the butter on top
  4. Roll out the other portion of pie dough and cover the apples sealing both the top and bottom pie crusts with the egg white.
  5. Sprinkle with cinnamon & sugar
  6. Bake in preheated 375°F oven for 20 minutes then turn oven down to 325°F for the remaining time.
  7. Bake until a skewer inserted into the middle of the apples goes in easily but does not seem mushy. Approximately 50 minutes more.
  8. This will vary depending on the apple varieties you choose, so be careful not to over bake to the point of applesauce!
  9. Cool for at least 1 hour
  10. Serve warm or cold it is your choice
Apple pie can be stored for 4 days at room temperature covered with plastic wrap or foil or in a cake container.

Refrigerate for longer storage up to 1 week

Raw pie can be frozen for up to 2 months wrapped well, thaw completely before baking


5.0 from 1 reviews
Hot Apple Pie Recipe
Prep time
Cook time
Total time
Serves: 9" Pie
  • Baking Apples 7 - 8 large (approx 700g)
  • Water 1 cup (240ml)
  • Granulated Sugar ½ cup (100g)
  • Ground Cinnamon 1½ teaspoon (4g)
  • Granulated Sugar 4 Tablespoons (50g)
  • Cornstarch 4 tablespoons (40g)
  • Water 4 Tablespoons (60ml)
  • 1 Recipe Pie Dough
  1. Slice the peeled and cored apples and reserve in a large mixing bowl
  2. Boil the first measure of sugar together with the water and cinnamon
  3. Prepare a slurry with the other measure of sugar , cornstarch and second measure of water
  4. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  5. Pour the hot mixture over the sliced apples in a large mixing bowl and toss to coat evenly
  6. Pour into pie shell and cover with the other pie dough top.
  7. Cut steam vents into the pie dough top.
  8. Egg wash and sprinkle with cinnamon sugar
  9. Bake in preheated 375° Oven for 20 minutes then turn the oven temperature down to 325°f for the remaining bake time of about 30-40 minutes more. (approx 50- 60 minutes total bake time)
  10. The pie will start to bubble around the edges and through the steam vent
  11. Cool completely before serving


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  1. Hi Gretchen! Boy you must have been in my house. 3 days ago I made the hot version of your apple pie. I really like that way of making an apple pie. I have made dozens of apple pies and this one by far was the best. Becky from Arlington WA.

  2. Thanks for the recipes for apple pie. I plan to substitute the regular brandy/water in each recipe with Calvados or boiled cider. I’ve used the technique of peeling apples with my power drill. The first time I used a regular drill bit; it did not work. I realized I needed a wood-boring flat head drill bit. After a trip to the hardware store, my flat head drill bit worked GREAT! I love using it for peeling a quantity of apples. So much fun. Never thought to use my pizza stone for baking pies. I’ve been using my cookie sheet. Thanks for the tip.

    BTW, I love your videos. They are marvelous!

  3. Hi Gretchen, your pie looks absolutely fabulous. I can´t wait to make it. I just have a quick question. I usually make an apply pie to take to friends but don´t always have time to make it on the day of the event. When that happens, I always decide to make something else. Please tell me, is the pie still really good the next day or does it loose some of the wow factor? I never tried it, so I don´t know.

    Thank you for sharing your knowledge and experience with all of us. Your site is by far my favorite.

    1. Well it will get a bit more compacted, meaning it will sort of shrink slightly from the settling of everything and the dough will not be crusty (did you hear when I cut it!??) it gets a bit soggy – but not at all inedible!
      I honestly prefer the apple pie the next day !
      BUT what you can do next time is make it all the way up until baking, but instead of baking- wrap it in plastic and FREEZE IT!!!
      Then when you want it- you will take it out of the freezer the night before, let it thaw in the refrigerator and then bake it!

  4. Thanks!!! for working so diligently to get your terrific old and new recipes out to us. I check your site at least twice a week to see what’s new and marvel at the rate you’re getting them out.

    I’ll be using the hot apple filling for pocket pies. It will be better tasting than the canned variety.

  5. Hi Gretchen,
    For the key lime pie, if I can’t get the sweeten coconut flakes can I replace it with dessicated coconut?? Do I have to toast the dessicated coconut?

  6. Great idea with the drill, but now KitchenAid came out with the Spiralizer!!!
    It peels and slices the apple plus great for so many other things,
    It’s on my Christmas list!

    1. I use all ceramic, glass is fine – but tends to take longer to heat up- but once it does it retains heat REALLY WELL! So, you have to just adjust yourself to that slow heat up but fast bake and heat retention if you do use glass

  7. Good day Gretchen,
    I just made your Apple pie and used my pizza stone .. Beautifully brown (glass dish) and smells awesome!
    I will let you know how it taste.
    Thanxx so much for all of your hard work you share with us…..
    Luv ya

  8. Hi Gretchen, made your hot apple pie yesterday because I wanted to try out your pie crust. The pie was amazing. Absolutely delicious and the pie crust was very easy to work with and tasted great. I do have a question, though. It took about 90 minutes for the pie to cook at 325 degrees. When it came out of the oven it was nice and golden brown and the apples were perfect, but the top crust never sunk down. When I went to cut it, it was about 3″ above the apples, which made it a little difficult to cut and a bit messy. Do you think this happened because I had to cook it for so long? Thanks Gretchen!!!! This weekend, it is the Ferraro Rocher Truffle cake!

  9. After assembling the apple pie, can it be frozen? If yes, should I bring the pie to room temperature prior to cooking?


  10. Hi, Gretchen! Can’t wait to try the Hot Apple Pie for Thanksgiving this week! Do you NOT use the pizza stone for that one? If not, why use for one and not the other?

  11. Hi Gretchen. I have been looking all over for the crumb topping that you use on apple pie. I thought I saw it on your sight some place but can’t find it. One of your vid’s showed how you make it and freeze it too…. I think I have made it in the past but I can’t find recipe. HELP…. thanks as always. Happy turkey day!!!

    1. Most people use a mixture of alternative milk (like almond, coconut or soy) mixed with some agave or maple syrup. The sugars in both will promote browning which is one of the characteristics of the egg wash, but you can also bake it with nothing and then give it a shine after with a light brushing of coconut oil (since shine is the 2nd characteristic of the egg wash)

  12. How do I make your Apple pie recipe sugar free? Just leave out the sugar? Or use a specific apple? Thanks!

    Also do you have a recipe for a black cherry pie? All recipes I find seem to use canned pie filling. I’d love something with fresh black cherries.

    1. My stepfather is diabetic, my mom makes the pie with no sugar in it at all, he likes it that way. But if what you are saying is – you want it sweet but not with real sugar, then you can use any diabetic sugar you like to use for baking. Just read the package and see how they recommend to use it. is it 1:1 ratio? Like that. CLick here for more

      Also there is a search option on my blog (top right column) you can just type in whatever you are looking for and if I have made it, it will come up 🙂

  13. Hi Miss G Happy New Year. Quick question I made your Yellow Sponge Cake Recipe so much times different flavors all times great, however Monday when i made it and torte and ice i notice the inside middle was a bit tough but the rest of the cake was fine (Light and fluffy) What happen there?

    1. HI Thank you and same to you!
      It is really hard for me to troubleshoot any more than what I have already written here in the blog post, since I have tried to show this recipe several times in an effort to create a “no fail” experience
      But I would guess just from your description that perhaps the liaison was the trouble? A deflated egg mixture will cause a tough interior so be gentle with the folding but also thorough since spotty inconsistent mixing will also cause a result as you explain
      But the best advice I can give for those who did not get good results is to re-watch the video see that you did everything EXACTLY the way I did it, and also that your measurements were correct.

  14. hey gretchen, i would LOVE if you could post a puff pastry (from scratch) recipe. i cant find a good one. i know you would have one to share if u dont mind *crosses fingers*

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