apple pie

New Favorite Apple Pie

Welcome to the New Favorite Apple Pie. My recipe for apple pie changes just about every year. I learn new things, try new flavors, and work out new ways to solve old problems.

In this recipe, we pre-cook the apple filling before adding it to the crust. This has several benefits. First, it’s a great way to break up the, sometimes daunting, task of making a double-crust apple pie. Now, you can make the apple filling days, weeks, or even months in advance and save it in the freezer until you’re ready to use it. (You can also make and freeze the crusts in advance, so all that’s required on holidays is a bit of thawing, assembling, and baking.)

Second, pre-cooking the apples solves the problem of under-cooked apples. I have vivid memories of my mom telling me on Thanksgiving morning to “put the pie back in the oven” when the apples weren’t soft enough yet. Inevitably, when the apples were finally done, the crust would be burned. As I’ve since learned, by pre-cooking the apples, the apples and crust can finish at the same time.

Third, pre-cooking the apples solves the problem of sinking apples. Apples release juice and steam as they cook, and can shrink down to almost half their original height. The crust will either sink down along with the apples (leaving you with a sad, sunken pie), or the apples will sink and the crust will stay in place (leaving you with a large gap when you cut the pie). By allowing the steam and juice to release from the apples before enveloping them in crust, both the apples and crust will stay in place as they bake.

New Favorite Apple Pie


  • 3/4 cup (150 g) light brown sugar, packed 
  • 1/4 cup (30 g) all-purpose flour 
  • 1/2 tsp (2 g) Kosher salt
  • 1/2 tsp (2 g) ground cinnamon
  • Pinch of ground nutmeg
  • 8-9 medium Granny Smith apples (about 3 lbs.), peeled and sliced 1/4 inch thick
  • 1 Tbsp (11 g) fresh lemon juice
  • 1 tsp (4 g) vanilla extract
  • 1/4 cup (55 g) water
  • 1/4 cup (56 g) unsalted butter, cut into about 8 cubes
  • 2 pie crusts, store-bought or homemade


For egg wash: 1 egg + 2 tsp. water, whisked together and then strained

For topping: raw sugar

For serving: vanilla ice cream


  1. In a large braising pan, mix together brown sugar, flour, salt, cinnamon, and nutmeg until well combined. Add apples, lemon juice, and vanilla. Toss gently to coat the apples. Add water and butter. Cook apples over medium heat, stirring frequently, until apples are tender, about 20 minutes. Cool completely.
  2. Fit one crust into a 9-inch pie plate. Add about 1/2 of the cooled apple mixture and press down gently with a spatula (this will reduce gaps in the finished pie). Add remaining apple mixture and press down again with a spatula.
  3. For a lattice top, cut second crust into 8 long strips. Use the strips to form a lattice design over the apples. Seal crusts by pressing together and tucking them under to form an even edge. Use your fingers to create a scalloped edge. Place pie in freezer for 20 minutes.
  4. Preheat oven to 415 degrees F (212 degrees C). Line a baking sheet with parchment paper.
  5. Remove pie from freezer and place on baking sheet. Brush crust with strained egg wash and sprinkle with raw sugar.
  6. Bake pie at 415 degrees F (212 degrees C) for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking for 40-50 minutes, or until top is golden, filling is bubbling, and apples are very tender.
  7. Cool for at least 2-3 hours before serving. Serve with ice cream, if desired.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

Share With A Friend


Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


Watch & Cook With Me!

23 Responses

  1. Hi

    The instructions do not use the water and butter in the recipe. Can you explain where these get added?



    1. Hi Sylvie! Oh my goodness thank you! I’m so glad you caught this. Where would I be without my readers?? You’re amazing and so helpful! I just added it to the online recipe and the PDF version. You add the water and butter to the pan with the apples and cook all of that over medium heat. Please let me know if you need anything else. I’ll get right on it! Big hugs, Marie

    1. Hi Rhonda! The quick freezer step is just to firm up the crust a bit, so don’t worry about it at all 🙂 Just bake as per the instructions. Can’t wait to hear how it turns out! ❤️, Marie

  2. Hallo Marie
    Thank you for your wonderful recipy and that You added Now the grams wonderful can i use this dutch appel pie with a backed Shell dankeschöne means Thank you in english

    1. Hi Solange! Welcome! I’m so glad you like the recipe. I am in the process of adding grams to all of my recipes (it’s taking me a while ha!) so hopefully you can try more of them in the future. Thanks for your patience and thanks for watching! Hugs, Marie

    1. Hi Luci! Great to hear from you! So glad to hear you enjoyed the video. Let me know if you do get a chance to try the leaves! Hugs, Marie

  3. Good Morning! Can I freeze the apple pie filling and bake later? I was thinking of making the filling in advance for Thanksgiving and adding it to my homemade crust and baking the day before. If so, should I thaw it out or just pop the filling in frozen? Thank you.

    1. Hi Jennifer! Yes, the filling is a great thing to make ahead and freeze. (You can make the crusts ahead and freeze those too btw!) I would thaw the filling over night because you need to be able to press it down into the filling to reduce gaps. You also want it nice and soft so no frozen pieces puncture the delicate crust. So yes, I would make ahead and freeze and then thaw in the refrigerator overnight. Let me know if you need anything else ❤️, Marie

  4. Can I assemble the whole pie and freeze it? I would thaw in refrigerator overnight and then bake Thanksgiving morning. I know your instructions are to freeze the crust and cooked apple pie filling separately but I’m always trying to skip a step! I’m so glad I found you before the holiday. Just made six pie crusts with your recipe and I found the press and seal to be such a great hack. Next it’s to make your dinner rolls and freeze which I’m thinking I can do before the second rise. Correct? Thanks again!

    1. Hi Janet! Great questions! For the pie, yes, you can freeze the fully assembled pie (without egg wash). Simply wrap twice in Saran Wrap and freeze for 2 months. Do NOT thaw in the refrigerator. When ready to bake, remove pie from freezer, unwrap and let sit at room temp while oven preheats. Then bake as usual, maybe adding 10-15 additional minutes to bake time if needed.

      For the rolls, yes, freeze rolls before second rise, just after shaping into the round shape. Thaw in the fridge overnight, let rise 1-2 hours, add egg wash and bake!

      Let me know if you need anything else 💖, Marie

  5. Hi! Love your recipes, and so excited to try this one for Thanksgiving!! I already made the pie crusts, but I’d love to prep the apples before Thursday. Instead of freezing can I keep the pre-made apple mixture in the fridge for 24 hours? Or do you have to freeze after making ahead? Thanks!

    1. Hi! Thanks so much for the note! Yes, cooked apple filling in the refrigerator for 24-48 hours is perfectly fine. Let me know if you need anything else ❤️, Marie

  6. Ok, this may have been the BEST apple pie ever!! I am just starting my pie-baking journey, and I am stunned that I was able to produce such an excellent pie. Used your crust recipe also, and watched your excellent videos. Made the apple filling the day before Thanksgiving and the dough for crust 4 days ahead, froze then thawed in refrig for ~24 hrs. Everything was perfect! Thank you Marie!!

    1. Hi Claire! Hooray! Congrats! That is so wonderful to hear and a huge achievement! Pie can be intimidating but it’s actually pretty easy if you have a good recipe 🙂 I’m so glad that mine worked well for you. Stay tuned for more new recipes — pies of course, plus lots of dinners, salads, etc.! Let me know if you have requests — I’m always happy to hear from viewers. Hugs, Marie

  7. Hi Marie,

    I love the painted leaves!!! Today I made my first apple pie using your recipe, and made some of the painted leaves. I’m taking it over to my sister’s house tonight. The only problem I had was using to large of brush to paint the leaves. I need to get a much smaller brush, but other than that, it went well!

    1. Hi Wendy! Thanks for watching 🥰 I’m so glad you enjoyed the apple pie video and painted leaves, and had a chance to try both yourself! Yes I can imagine it being a bit of a challenge to paint little leaves with a big brush, but like I always say, “we’re not going for perfection!” I hope the pie was fun, messy, imperfect, warm, comforting and delicious. Big hugs, Marie

  8. Wow, made this apple pie for Christmas Dinner and it was devoured with rave reviews. Took the time to precook the Granny Smith’s per your recipe and it was so much better than canned apple filling.

  9. Hello Marie,
    Thank you for the video tutorials and the recipes for making pies. I can now say I feel confident in making pies from scratch, the crust and filling. I made several pies between Thanksgiving and Christmas and, definitely, practice makes pretty good enough 🙂

  10. Thank you so much for your recipe! This is The Best apple pie recipe. My family loves it and it never lasts long(:

    1. Hi Karen! Thanks so much for your note! I’m thrilled to hear your family enjoys the apple pie! Stay in touch, Marie

Leave a Reply

Your email address will not be published. Required fields are marked *

Marie Saba

From My Kitchen To Yours