Making apple pie with precooked apples is my tried-and-true method! Pre-cooking the apple pie filling before baking ensures that the filling is never undercooked or watery. It’s also a great way to avoid that dreaded gap between the baked top crust and the filling.
Today I’m sharing all the secrets for making the best apple pie with precooked apples! Precooking your apple pie filling before baking is a sure way to maintain the right consistency (goodbye undercooked apples!), avoid that dreaded watery filling, and test for sweetness. It’s like a quality check before baking the apple pie! And if you know your apple pie filling tastes good, then you know the pie will be good.
I still remember…6 Thanksgivings ago, I made a beautiful apple pie. I let it cool for 3 hours. I then proceeded to cut into it, and the entire thing was swimming in liquid! It was a huge mess. There was also a huge gap between the top crust and the filling. My heart sunk, as you can imagine.
So, I experimented with precooking the apple pie filling several times, and success! It works every single time. Perfectly soft apple filling, adjusted to my desired sweetness level, and thickened to perfection. I seriously love it!
Why Precook the Apple Pie Filling?
- No more undercooked apples: No chances that the middle will be undercooked!
- Avoid an apple filling that is too watery: Precooking the filling will get rid of extra moisture and ensure that the filling is perfectly thickened before going into the oven.
- Taste and adjust sweetness: Here is where you can make sure the filling sweet enough. You can even add more cinnamon, nutmeg, or allspice!
- Avoid the gap between the baked crust and the filling: Sometimes the filling shrinks after the dough has set, leaving a huge gap. Precooking the apple pie filling takes care of that.
Now you can see why I love to make my apple pie this way, right?! I swear it makes my life easier, especially when I’m in charge of bringing the pie!
Best Apples for Apple Pie
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 to the pie. Good choices: Honeycrisp, Braeburn, Granny Smith. Bad choices: Red delicious (ehem, like…really bad!)
- Are they sweet or tart? This one depends on your preferences. If you like tart apple pies, Granny Smith is the way to go. If you like sweet apple pies, use Honeycrisp or Braeburn. I like a combination of both, leaning more towards sweet.
Here’s my recommendation: Honeycrisp + Granny Smith. I use about a 3:1 ratio between Honeycrisp (6-7 apples) and Granny Smith (2 apples) for a 9-inch pie.
Ingredients for this Classic Apple Pie
Here’s what you’ll need:
- 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 pounds, which is about 8-9 large apples.
- 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 apple pie!
- 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.
How to Make Apple Pie
- Make the pie crust dough and chill: This recipe uses my homemade buttermilk pie crust. It is flaky, tender, and so delicious! It’s the same pie crust I use for my chicken pot pie. After making the dough, refrigerate for at least 1 hour. To speed things up, you can use your favorite store-bought pie crust, but nothing beats a good homemade pie crust!
- Make the apple pie filling: Make sure to slice or cut the apples the same size for even cooking. Then cook the apples with the spices, lemon juice, lemon zest, and cornstarch in a large pot or Dutch oven. Let it cool to room temperature.
- Assemble the pie: Detailed instructions in recipe card!
- Refrigerate for 15-20 minutes only if you’re making a lattice pie crust. This helps to keep the pattern’s shape in the hot oven.
- Brush with egg wash and sprinkle coarse sugar.
- Bake at 400 degrees F for 25 minutes. Put a pie crust shield around the edges. Then reduce temperature to 375 degrees F.
- Let it cool for 3 hours. Yes, 3 hours! This will help the juices thicken.
How to Make a Lattice Pie Crust
I like to make a lattice pie crust because it’s pretty and makes it easier for the steam to escape. If you prefer not to do a lattice pie crust, simply lay the rolled out dough on top and cut slits for the steam to escape.
- Use a 9-inch pie pan. Roll out 1 dough disk to an 12-inch circle. Transfer to the pie pan.
- Add the filling. Make sure it’s cooled. Dot with butter…aka place a few small cubes of butter on top of the filling.
- Roll out the second dough disk to a 12-inch circle. Cut 12 strips of equal width using a pastry wheel or a pizza cutter.
- Lay each 6 strips (alternating) on top of the pie so that they are evenly spaced. Then fold back only 3 of those strips, alternating. Place another strip (from the remaining 6) perpendicular to the ones you folded back. Then fold those back into place.
- Fold the other 3 strips back, and lay another strip (from the remaining 5) perpendicular on top. Then fold them back into place. Repeat until you finish using all the strips. See picture above for a visual representation. As you can tell, it’s not easy to explain in words…
- Refrigerate the pie for 15 minutes before baking. This helps to firm up the dough so that it holds its shape in the oven.
- Brush with egg wash (egg + heavy cream or milk) and sprinkle with coarse sugar right before baking.
Note: For instructions on how to make the pie crust, see recipe card below. It’s super easy!
Make Ahead Apple Pie Instructions
I love the fact that many components of this apple pie can be prepared ahead! Here’s what you can prep in advance:
- Make the pie crust 1 day ahead.
- Make the apple pie filling up to 1 day ahead. Let cool completely at room temperature and refrigerate until ready to use. Store in an airtight container.
Phew! That was a lot to take in.
I hope you can make the best homemade apple pie ever with this method! Just remember, the secret to a great apple pie filling is to precook the apples. This will ensure perfect consistency and balanced sweetness. You’ll also avoid that gap between the crust and the filling.
I hope you like it because I promise it doesn’t get any better than this!
For more Fall baking recipes, check out the following:
- Apple Bundt Cake with Maple Glaze
- Apple Peach Crumb Bars
- Cranberry Scones with Dark Chocolate
- Easy Apple Crisp by Joyous Apron
- Apple Cream Cheese Puff Pastry Braid by The Baking Fairy
Thanks for reading and please don’t forget to pin this recipe! Much appreciated.
Why You Should Precook Your Apple Pie Filling
- No more undercooked apples in the center!
- Avoid an apple filling that is too watery
- Taste and adjust for sweetness and flavor
- Avoid the gap between the baked crust and the filling
If you try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!
Classic Apple Pie with Precooked Apple Filling
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 1 cup very cold or frozen unsalted butter, cut into small cubes (2 sticks)
- 1/3 cup cold buttermilk
Apple Pie Filling
- 4 pounds apples (about 8-9 large apples, see note below about recommended types of apples)
- 2 tablespoons cold unsalted butter, divided
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon, plus more if desired
- 1/8 teaspoon ground nutmeg, plus more if desired
- 1/8 teaspoon ground allspice, plus more if desired
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
Other
- 1 large egg
- 1 tablespoon heavy cream or whole milk
- Coarse sugar or turbinado sugar (for sprinkling)
Instructions
Make the pie crust
- Combine flour, sugar, and salt in a food processor by pulsing a few times. Add the very cold butter cubes (2 sticks, equivalent to 1 cup) and pulse a few times until a pea-size coarse meal forms. Add the buttermilk and run the food processor continuously for several seconds until a dough forms. At first, it will look like it's not coming together but it will.
- Transfer onto a non-floured clean surface. Press to form a dough. Divide the dough in half. Roll each half into balls and flatten into thick disks. Wrap each disk with plastic wrap and chill in the fridge for at least 1 hour or overnight. Before using, let it sit on the counter for 15 minutes to slightly soften it.
Make the apple pie filling
- Peel apples and cut out the core. Then cut into 1/4 inch slices. They should all be cut to the same size for even cooking.
- In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook, stirring for about 10-15 minutes until apples have slightly softened but not lost their shape.
- Sift and sprinkle 1-2 tablespoons cornstarch and mix (start with 1 tablespoon and add more if needed. The amount of cornstarch depends on the amount of juices released by the apples). Bring to a simmer and cook for an additional 3-5 minutes until juices thicken. If not thick enough, add more cornstarch little by little, stirring. Note: sifting the cornstarch beforehand prevents clumps from forming.
- Set aside and let cool at room temperature. Tip: to speed up the cooling process, transfer the apple filling to a large shallow bowl or a large pan.
Assemble the pie and bake
- After the filling has cooled down, preheat oven to 400 degrees F.
- Cut remaining 1 tablespoon of cold butter into small cubes. Set aside.
- Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Repeat for the second disk.
- Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes. Cover the pie with the second rolled out dough. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Make a few slits at the top to let the steam escape. Alternatively, you can make a lattice pattern. For instructions, see the “How to Make a Lattice Pie Crust” above.
- If you made a lattice top, refrigerate the pie for about 15-20 minutes. If you did not, skip this step.
- Make the egg wash by whisking the egg with heavy cream or milk. Brush the pie dough with egg wash and sprinkle with coarse sugar if desired.
- Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.
- Let it cool on a wire rack for 3 hours before serving. Trust me, if you cut into it before it has cooled down, it will fall apart (been there, done that). Enjoy!
Notes
- Special equipment: food processor, 9 inch round pie pan, pastry wheel or pizza cutter, rolling pin, brush, large sheet pan.
- Choice of apples: I used 6 Honeycrisp apples and 2 granny smith apples. I like the sweet flavor of the Honeycrisp apples plus some tartness from granny smiths.
- Make ahead instructions: The pie crust can be made 1 day in advance and stored in the refrigerator. The apple pie filling can be made 1 day in advance; let it cool completely and store in an airtight container in the refrigerator.
How long do you bake it after you turn it down to 375°?
After you turn it down to 375 degrees F, bake for an additional 30-35 minutes.
I cheated by using a premade Pillsbury pie crust but other than that, I pretty much followed the recipe. I served it at Thanksgiving and everyone loved it. I’ve had several friends and 1 son request apple pie for Christmas Dinner. Honeycrisp apples are more expensive than some of the others but they’re very well worth it. Great tasting, easy to follow recipe. This one goes into the “make again” box.
Thank you, Jef! Glad you liked it! 🙂
I’ve always wondered how some double crusted apple pies were filled to the top of the towering crust, while others were disappointingly hollow.
Thank you for this detailed, easy to follow recipe. I will make it for New Years Day dinner.
Happy New Year
Did you have a problem with the lattice not cooking completely on the thicker parts of the lattice?( with the Pillsbury crust )
This apple pie was incredible . My husband and I love homemade pies and this one was so delicious. The crust was so flaky too. So much better than anything store bought.
So happy to hear! Thank you for sharing 🙂
As opposed to a Tiffany R (comment Dec 27), I’ve made hundreds of pies before and plenty of apple pies. I sought out this recipe because I wanted to try pre-cooking the apples.
I went a bit heavy on the apple mixture and used a deep dish pie plate. EXCELLENT. I wish I could upload an image. It’s more work than not pre-cooking, but well worth it.
Thank you Tania,
Sandy
I have never made a pie before EVER! I tried 2 completely separate recipes. This recipe came out so PERFECT. My mom made an apple pie but didn’t precook the apples and when we cut into her pie there was a lot of juices in the dish – which made it look runny – and made the crust soggy overnight. This recipe – the pie looked stuffed with apples, there was NO runny fluids at all, my grandmother said that this recipe is worthy of winning pie contests :-), and 2 days after making the pie the crust is still good – the apples are firm and delicious. This is a winner!
Hi Tiffany – I am SO happy to hear!! Thank you so much for your kind words and for trying my apple pie recipe 🙂 Happy holidays!
Hi I didn’t see baking instructions… maybe I missed it
Hi! Baking instructions are in step 7 🙂
Delicious! Thanks!
Is it possible to make the filling and crust, assemble the pie, freeze it uncooked, and cook it at a later date?
Hi Katie! Yes, I think so! Make sure the filling is completely cooled down before filling the pie. Once the unabaked pie is prepared, wrap with aluminum foil and then in a large ziploc bag for up to 3 months. To bake at a later day, remember not to thaw it or else it will become soggy. Bake time may need to be a bit longer because the apple pie is frozen.
Hello Tania!!!!!
I love apple pie, the ones in the red box, they sell in supermarkets and some grocery stores is the one I got addicted to, I have tried some “home baked” they did not tickle my enamel.
For over 4 decades dreamed of baking an apple pie ? because of the virus I accumulated over 20 apples?? they were spoiling. Yesterday decided to do it read your recepie, problem, aside from overly ripe these are not apples for pies, no matter lets go.
Your recepie is cooling down as I type, but I already taste it. I do not have a drooling emoji. TANIA!!! It is fantastic inspite of the apples. All I did was cut the cooking time, I cut them too thin for my taste beside that ??????? my very first apple pie a blow out succes.
Tank you Tania
You the woman
The pie woman
????
Olga
Hi Olga, I am SO happy to hear!! And thank you for your kind comment. Waiting for the pie to cool down is always the hardest part, isn’t it?
It’s in the oven now, ready for the 375 deg. I’ll let you know what tomorrowday. After all these plus comments, I’m psyched.
Hey, hear I am with the good news. Pie was best I’ve had in so long. Making another today, apples are cooked and cooling down, dough is in ice box. I’ts raining out here in E. Ky. today, dogs [3] are staying close, thunder. Bye and God bless ya’ll.
Thank you so much, Tommy! I am so happy you liked the apple pie. Take care!
Hello, do you have to precook the pie crust before adding the filling?
Thanks
Hi Ashley! No, you don’t have to precook the pie crust.
Used the filling portion for apple empanadas ( or little hand held apple pies). Turned out wonderfully, thank you for do this!
That’s awesome to hear!
The pie looks wonderful…..although the bottom crust looks raw. It has not browned and looks the same as before baking. Going to cut into it later today. I baked it in a Pyrex pie plated. Any thoughts?
Hmm I’m not sure why that could have been. I’ve baked it on pyrex pans before and it’s fine. Did you bake it in the middle rack of the oven? I always make sure it’s in the middle rack.
I only used the filling recipe but it was delicious and cooked to perfection! My family loved it. I somehow ended up with enough filling for two pies (using 9 apples), so now I have one in the freezer to bake later!
Thank you so much! Glad to hear everyone loved it!
Hi Tania, this is my new favorite apple pie recipe, just delicious. My question is, can I freeze this pie if I blind bake the bottom crust first? assemble with the pre-cooked filling and an unbaked top crust, or should I forgo baking the bottom crust first?
Hi! You don’t have to blind bake the bottom crust first. Make sure the filling is completely cooled down before filling the pie. Once the unabaked pie is prepared, wrap with aluminum foil and then in a large ziploc bag for up to 3 months. To bake at a later day, remember not to thaw it or else it will become soggy. Bake time may need to be a bit longer because the apple pie is frozen. And finally, remember to cover the edges with pie crust shield or foil! 🙂
Hi, Can I prepare the filling 1-2 weeks ahead and freeze? Would I thaw it for a day or two before using? Will freezing change the texture of the apples? Thanks!
It’s fine to make ahead and freeze the filling. Thaw it in the fridge overnight. Texture may change a just a tiny bit, but nothing too major. Let me know how it goes! 🙂
I am going to attempt this to make this. I have made apples pies before many times but my apples are still too crunchy (which I just realized meant under cooked even after leaving in oven for 45 minutes). My husband likes that but since I want to make it for our neighbor it has to be right this time. I already have Pillsbury crust for the bottoms, and will do your filling. It sounds yummy. I bought granny smith, honeycrisp ( which we love) and got some fuji’s to mix it up the flavors. Before I saw your recipe that is. So I hope the combination will work out okay. Instead of doing the crust topping I am going to make a Crumble topping as the one I have been using for years is really good. And husband prefers it. I assume that I should follow the baking instructions as you have them even with the crumble topping. Wish me luck! Thank you for making the instructions so clear, and precise. Oh and I normally make my slices really thin but since I will be precooking them I see your show it does not have to be thin. I am excited!
Hi there! The combination of honeycrisp, granny smith, and fuji apples sounds amazing! Yes, it will work with a crumble topping just fine.
Hi Tania I made two pies last week. Wow 16 apples to cut. I cooked them in two stages since my pot was not big enough. Talk about a work out. haha. The three apple combination that I mentioned above was fantastic. Thank you so much for your recipe. I am now a expert apple pie maker. Finally!! I can add that to my other baking/ cooking accomplishments. Sorry I suppose I should not gloat. But I am so excited to have the perfect apple pie. Our neighbors loved it and so did we. And the crumble topping by the way is great with it. Thank you!
So glad to hear! Thank you so much for trying my recipe, Suzanne!
Will my apple pie filling thicken as it cools? If I add more cornstarch will it get too thick when I bake my pie?
It will thicken a little bit as it cools. However, while hot, it shouldn’t be watery or too thin either. If you think it should be thicker, feel free to add a little bit more until you get the right consistency. Some apples are just juicier.
Hi Tania, I’m thinking of making this in small mason jars and would like to add a bit of caramel. Could I just stir some into the filling mix once cooled or wait and drizzle some on top before adding the top crust?
Thanks. You’re recipes look wonderful and I’m excited to try them!
Hi! Sounds wonderful! I’d drizzle some on top before adding the top crust.
Hi Tania,
This pie looks delicious and I can’t wait to make it.! As I don’t have buttermilk on hand for the crust, would it turn out the same if I were to substitute the buttermilk with 1/3 cup of milk + 1/3 tbsp lemon juice/white vinegar?
Hi! You can just use ice water. Between 1/3 to 1/2 cup should be enough for the dough to form.
I just made this pie for thanksgiving in Canada. It turned out AMAZINg!!! 😍sooo delicious! Thank you.
What can I use in place of buttermilk for the pie crust?
Hi! You can use ice water.
Hey!
So I made this apple pie mix in the uk using bramley apples (they’re really nice idk if you can get them in america) because 1 bramley apple is about the size of 2 granny smith and I Did Not Adjust My Recipe I now have more pie filling than I know what to do with.
Do I need to prebake the crust? I have my mix in kilner jars in the fridge, and I’m very new to the world of pie baking. I’ve got some rollable shortcrust and a standard pie dish, I’m worried about having a raw bottom? (Well, that doesn’t read right …)
Thank you for this excellent recipe though it’s hard to resist eating the filling with a spoon.
Hi! you don’t need to pre-bake the crust!
Everytime I try this recipe the filling bubbles over and drips on my my oven floor, soaks my crust (yes, even the top crust) ruining the crispy flaky crust. I went so far as to fill only half my pie dish and lattice the crust and yet it still spills over.
Hi Ella! Is your pie pan perhaps too shallow? If it is, the juices would bubble over very easily. My pie pan is about 2.25 inches deep, and it works fine.
Hello, I’m planning on trying this recipe soon!
How long will the cooked filling keep in the fridge in a container?
Hi! About 1-2 days in the fridge.
Hi Tania,
I used your recipe a few days ago and it was amazing. I have some pears in my kitchen, would I be able to use this same recipe for a pear or apple and pear pie?
Thank you!
Jess
Thank’s for making it! Unfortunately I haven’t tried making it with pear yet, so I can’t say for sure. I’d imagine pears probably won’t hold up as well if you pre-cook them though.
I used this recipe for my first attempt at apple pie and it is the best I’ve EVER had. My dad has always been the one to make me pie cause he knows it’s my fav but now I’m in charge of apple pie cause he likes this one better than his!
Made this yesterday, super easy and everyone commented on how it wasn’t overly sweet, it was just right and really delicious. Not a soggy mess either thanks to stewing the apples prior. I used a metal pie pan (USA brand found on amazon) and I did blind bake the crust for 40mins @350 -lined w/foil & weighted w/rice. Ik the recipe doesn’t use this method but from past experience I was fearful the crust would be soggy and under cooked, but it came out perfect. So next time I will try *not* blind baking the crust just to see the result. I really think the key for me getting a perfect crust is using a metal pie pan this time instead of glass or ceramic. Also I pre-made the apple filling and dough the day before (stored in fridge) and it worked perfectly. Great recipe, thank you for posting.
Hi! Finally, a pie crust recipe that calls for buttermilk not just ice water. When I was first married my husband liked cherry pie. The crust recipe from my cookbook wasn’t getting it so my 13 yr old neighbor came over and using your recipe gave me a lesson in making the best pie crust ever! After cherry pies I moved on to apple pies and my very favorite, black raspberry! Everyone wants the recipe for the crust that melts in your mouth and is easy to work with too. Back in the day when I was working, I’d get up at 5:30am and bake an apple pie from scratch and take it to work while it was still hot. My apples weren’t pre-cooked and honestly they still were soft and very delicious. However this past summer I’ve seen recipe after recipe that calls for cooking the apples first. So I’m going to have at it and see if your pre-cooked recipe is better than my recipe. I bought Mutsu apples at an orchard recently and I’m going to use them instead of your recommended combination. I’ll comment again after I’ve ate a piece, or two, of it 😅. They call me the apple pie lady.
Hello!!
I’m loving your recipes and I want to make this pie!
Can I make it one day ahead and reheat it ( to be warm) the next day? It’s the first time I’m cooking for in-law family and this recipe is amazing!
I just don’t know if the dough/crust will be the same the next day?
Thank you!
Hi Laura! Yes, you can reheat it. I’d recommend reheating slices in the microwave oven for a few seconds. The crust will still be flaky the next day, though not as flaky as the same day. Let me know if you have any other questions!
Hello,
I plan on making this pie in the near future and have a couple of questions.
1. how ahead of time can I pre-make the filling?
2. once ready to bake should the refrigerated filling be brought to room temperature before adding to the pie shell?
Thank you.
Hi Connie, the filling can be stored for 1-2 days in the fridge. Yes, I’d recommend bringing the filling close to room temp before baking for more even cooking.
After 65 years, the has allowed me to enjoy baking/cooking. My hubby loves apple pies from Publix so why not just buy those you say….well I’m determined to make a pie that is better than the one he loves so much. I did try one pie last week that was not pre-bake and I wasn’t happy with consistency. Also lemon was overpowering. Will pre-cooking help reduce lemon taste? Like I say it was my first pie and unfortunately it didn’t make the cut…lol. I’m excited to try your recipe.
Hi Debbie! You can adjust the amount of lemon juice to taste by adding a little bit at a time. Let me know how it turns out!