• Marie biscuits (or another tea biscuit, see recipe notes below for substitution) 120g (about 4 oz)
  • Butter 60g (1/4 cup) • 717 kcal
  • Apples 4-5, peeled and chopped • 45 kcal
  • Milk 220mL (one scant cup) • 49 kcal
  • All-purpose flour 180g (1 ½ cup)
  • Sugar 100g (½ cup) • 470 kcal
  • Apples halved and sliced (to top) • 45 kcal
  • jam/fruit preserves/fruit jelly ½ cup
Calories refers to 100 gr of product

It’s that time of year where our tables are filled with all kinds of pies. And none of them are so popular as the Classic Apple Pie. Even though Americans have not invented the apple pie, they have made it their own with every American Grandma having their own secret recipe. While we love the Classic Apple Pie recipe, we decided it needed a little makeover. So we introduce to you Grandma’s recipe for Classic Creamy Apple Pie.

How to make Apple Pie from scratch

Instead of whole apple pieces studded in the pie, the ingredients are blended together to create a smooth, uniform filling – making sure you get apple flavor in every bite! This Creamy Apple Pie requires hardly any effort, so if you’re new to baking, then this is the perfect recipe to start!


For the base

Blend the cookies/biscuits until fine and add to a medium bowl. Add the butter and mix well.

Transfer the mixture into a greased springform tin, pressing the mixture down. Let it cool in the refrigerator while you prepare the filling.

For the filling

Process the following ingredients in a blender until smooth: chopped apples, milk, flour, and sugar.

Carefully pour the mixture into the prepared base.

Pack the apple slices on top of the batter.

Bake at 180°C/350°F for 1 hour until golden.

Use a pastry brush to cover the top of the apple pie with jam/fruit preserves. Refrigerate.

How long to bake Apple Pie

The Creamy Apple Pie should bake long enough to become firm and golden. Don’t be tempted to increase the oven temperature, the topping will become too dark before the filling is cooked.

Recipe Notes and Tips 

The best apples to use for apple pie, is a tart variety like the Granny Smith. It’s the golden standard for baking apples. They keep their shape very well, while its tart taste matches well with the sweetness of the dessert. Alternatively, you can use Honeycrisp of McIntosh.

For this recipe, you need about 4-6 apples depending on its size.

The crumb base can be made ahead of time and can be frozen in a Ziploc bag.

The biscuits used in this recipe are Marie biscuits. If you cannot find this type of tea biscuit, you can use shortbread cookies, or even Graham crackers.

The baked pie can be stored in the refrigerator for up to two days.

You can prepare the apple slices ahead of time. Simply mix the ½ tsp kosher salt into 1 cup of water and stir to dissolve. Soak the apple slices in the salt water for about 10 min, drain, and store in an airtight container for up to five days.