Apple Pie with Precooked Apple Filling

Making apple pie with precooked apples is my tried-and-true method!

Precooking the apple pie filling before baking ensures that the filling is never undercooked, soggy, or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling.

This is the only way I make this classic dessert. It works every time. I also included make ahead and freezing instructions below!

Choose your apples wisely. It could make or break your apple pie. There are 2 important things to keep in mind:

Do they hold together in the oven? Some apples hold their shape better than others, providing structure. Good choices: Honeycrisp, Braeburn, Granny Smith. Bad choices: Red delicious.

Are they sweet or tart? This one depends on your preferences. If you like them tart, Granny Smith is the way to go. If you like it on the sweeter side, use Honeycrisp or Braeburn.

Here’s my recommendation: Use both Honeycrisp and Granny Smith. I use about a 3:1 ratio between Honeycrisp (7 to 8 apples) and Granny Smith (2 apples) for a deep 9-inch pie. I like a combination of both sweet and tart, leaning more towards sweet.

• Pie crust: Try my super flaky buttermilk pie crust – ingredients in recipe card below. You can also use your favorite store-bought pie crust to save time.
• Apples: You’ll need about 4 to 5 pounds, which is about 8-9 large apples. I use 7 large honeycrisps and 2 granny smiths.
• Brown sugar and granulated sugar: Brown sugar will give it a deep molasses-y flavor and the granulated sugar adds sweetness without overpowering it.
• Nutmeg, cinnamon, allspice: My favorite spice trio for fall bakes!
• Salt: Salt always brings out the flavors in baking.
• Lemon juice and lemon zest: Not only does the lemon juice add flavor and brightness, it also prevents the apples from browning.
• Cornstarch: Thickens the juices from the apples.
• Unsalted butter: For flavor and richness.
• Egg wash: Made of egg and heavy cream or milk. Using cream or milk will get you a beautiful shiny golden brown color.

Step 1 | Make the dough and chill

This recipe uses my favorite buttermilk pie crust, which makes a double crust (top and bottom). I really like how flaky and tender this pie crust is. The buttermilk gives it a touch of richness and helps it brown better.

In a food processor, pulse butter with flour until pea-size coarse meal forms. Then, add the buttermilk and run the food processor continuously for a few seconds until a dough forms. Divided it up into two equal-sized discs. Wrap each disk with plastic wrap and chill in the fridge for at least 2 hours or overnight.

Step 2 | Cook the filling

Make sure to peel and slice the apples the same size for even cooking.

In a large deep pan, melt butter and toss the apples with the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and cornstarch. Cook, stirring carefully, for about 12 to 15 minutes, or until the apples are tender and softened, and the juices are released. If you want them softer, cook them longer.

Dissolve the cornstarch with about 2 to 3 tablespoons of room temp water, and slowly stir it into the apple mixture, stirring to combine with the juices from the apples. It should thicken. Adjust the amount of cornstarch as needed (some apples release more liquid and need more thickening).

Let it cool completely at room temperature. Do not assemble the pie until it has cooled down.

Step 3 | Roll out dough and assemble

Once the filling has cooled down, we can start assembling the apple pie! Preheat the oven to 400 degrees F.

Grab a 9-inch round pie pan. Roll out one of the dough discs to a 12-inch circle (about ¼ inch thick) using a rolling pin on a floured surface.

Transfer dough onto the pie pan. Then, spread the cooled down precooked apple filling evenly on top.

Step 4 | Make the lattice crust

If you want to make a lattice pie crust design, I included instructions and photos below. Alternatively, you can also just place the second dough on top and cut a few slits for ventilation.

Roll out the second dough disc to a about 10-inch circle. Cut 12 strips of equal width using a pastry wheel or a pizza cutter.

Cut the remaining 1 tablespoon of cold butter into small cubes. Arrange on top of the filling evenly.

Lay each 8 strips (alternating) on top so that they are evenly spaced. Then fold back only 3 of those strips, alternating. Place another strip perpendicular to the ones you folded back. Then fold those back into place.

Fold the other 3 strips back, and lay another strip perpendicular on top. Then fold them back into place. Repeat until you finish using all the strips. See pictures for a visual representation. As you can see, it’s not easy to explain in words…

Step 5 | Bake

Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Brush the pie with egg wash (whisk heavy cream with egg), and sprinkle coarse sugar on top.

Place the pie on top of a large sheet pan (to catch any dripping juices). Bake for 20 minutes at 400 degrees F. Then, remove from the oven and put a pie crust shield around the edges or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.

Step 6 | Let it cool down for 3 hours

Now, this is important: let it cool on a wire rack for 3 hours before serving! If you cut into it before it has cooled down, it will fall apart. Don’t make the same mistake I’ve made haha. Enjoy!

Serve your apple pie as is, with ice cream (a la mode!), creme fraiche, or a drizzle of caramel.