Chef John's Easy Apple Pie

29 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    2 h 20 m
Chef John
Recipe by  Chef John

“Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
  3. Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

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Reviews (29)

Rate This Recipe


Excellent tasting and easy to make. The first one I made seemed to have too much syrup in it even after cooling. It was not big deal... I just drained the excess and it was fine. This time I didn't use all of the caramelized syrup.



I think this is a fantastic Apple pie! I have never used a store bought pie crust but I realise you were only experimenting, and yes you can use any ole apple to make an apple pie, I have tried them all and they all work just fine! I will make this pie again for sure.



Not sure what went wrong. Maybe it's because I used regular salted butter since that's all I had on hand. But there was no "gooey caramel", just sauce the consistency of broth. Possibly boiling longer would help. Even after 15 extra minutes of cooking, the bottom crust was not done. Too many apples that didn't hold any semblance to pie. It looked great before cutting, and once I made some penuche and poured over the top, it served up like an apple crisp.

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Amount Per Serving (8 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 56.6 g
  • 18%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Grandma Ople's Apple Pie


next recipe:

The Best Apple Pie Ever