Making apple pie with precooked apple pie filling is my tried-and-true method! I mean, if you know your apple filling tastes good, then you know the entire pie will be amazing!
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.
Precooking the filling before baking is a sure way to maintain the right consistency, avoid that dreaded watery filling, and test for sweetness. It’s like insurance for the pie!
I still remember…several Thanksgivings ago, I made a truly beautiful apple pie. I let it cool for 3 hours and everything. I then proceeded to cut into it, and the entire thing was swimming in a pool of juice. It was a huge mess and soggy. There was also a huge gap between the top crust and the filling. My heart sank, as you can imagine.
So, I experimented with precooking the filling, and SUCCESS! It works every single time. Perfectly tender apple filling, adjusted to my desired sweetness level, and thickened to perfection. I was thrilled, and I’m so excited to share all the secrets with you!
For the holidays, you can also give this beautiful Apple Crisp Cheesecake a try! Or for something simpler, my Fresh Apple Cake is amazing!
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Why I Love This Recipe
- Precooking the apple pie filling is the best way to go! It’s like insurance for the pie. I’m sharing all my secrets below!
- My homemade buttermilk pie crust is so incredibly flaky, buttery, and tender.
- This apple pie is make-ahead and freezer friendly. Instructions below!
- The apple pie filling can be frozen and used later.
Why Precook the Apple Pie Filling
- No more undercooked apples: No chance that the middle will be undercooked. In fact, they will be cooked just how you like them.
- Avoid an apple filling that is too watery: Precooking 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 is sweet enough. You can even add more cozy spices.
- Avoid the dreaded gap between the top crust and the filling. Sometimes the filling shrinks after the dough has set, leaving a huge gap in between.
Best Apples to Use
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.
Ingredient Notes
The ingredients needed to make this apple pie with precooked filling are quite simple.
- Pie crust: Try my super flaky buttermilk pie crust. 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.
How To Make The Best Apple Pie
Baking a whole pie is surely a labor of love, but it’s so worth it, especially around the holidays. Here’s how I make it.
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!
Tips for Success
- The best apples to use are a mix of honeycrisp, which are sweet, and granny smith, which add a touch of tartness. Both hold their shape pretty well when cooked.
- Use 4 to 4.5 pounds of apples. About 8 to 9 large apples.
- Some apples release more juice than others, so you may need to adjust the amount of cornstarch. Most of the time, I only need 2 tablespoons of cornstarch diluted with about 2-3 tablespoons of room temp water.
- If your apples didn’t release enough liquid, you can add some apple cider (not apple cider vinegar).
Make Ahead Tips
Make the filling ahead: Prepare only the apple pie filling up to 3 days ahead. Let it cool down completely, and refrigerate in an airtight container. Then assemble.
Make the crust ahead: Make the pie dough as directed. After you’ve wrapped the disks of dough with plastic wrap, refrigerate for up to 5 days. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before using.
Completely bake ahead: Since the pie needs to cool down for 3 hours anyway, bake it 1-2 days ahead.
Note: I would not recommend assembling the apple pie and leaving it unbaked overnight because the bottom will get soggy.
Freezing Instructions
The apple pie filling can be frozen for up to 2 months Thaw in the fridge before using.
I’ve also been asked if it’s possible to freeze the assembled unbaked pie. I’ve tested doing this and it doesn’t work as well. However, you can freeze a baked pie for up to 3 months. Thaw at room temperature and serve.
Recipe FAQs
I really like to use my silicone pie crust shield, but if you don’t have one, you can carefully wrap the edges with foil.
I like a combination of honeycrisp apples (about 7 large) and granny smith (2 large). Honeycrisps hold their shape really well and are sweet, and granny smiths add a touch of tartness while also maintaining their shape.
You can bake the entire pie from start to finish the day before or about 2 days ahead because it needs to cool down completely first before cutting. I would not recommend assembling to bake later – the bottom crust might get soggy.
No need. Since the precooked apple filling will already be thickened and cooled down, the bottom crust won’t get soggy. However, feel free to parbake it for about 15 minutes before assembling.
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Apple Pie with Pre-Cooked Apple Filling
Equipment
Ingredients
Pie Crust
- 2 ½ 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)
- ⅓ cup cold buttermilk
Apple Pie Filling
- 4 pounds large apples - about 9 large apples, I use honeycrisp and granny smith, see notes below
- 2 tablespoons cold unsalted butter, divided
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon, plus more if desired
- ⅛ teaspoon ground nutmeg, plus more if desired
- ⅛ teaspoon ground allspice, plus more if desired
- ¼ 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 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 2 hours 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 ¼ inch slices. They should all be cut to the same size for even cooking.
- In a large deep skillet 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 12-15 minutes until apples have slightly softened but not lost their shape.
- Dissolve cornstarch with about 2-3 tablespoons of room temp water, and slowly stir it into the filling, stirring to dissolve with the juices. It will start to thicken. Bring to a simmer and cook for an additional 3 minutes until juices thicken. If not thick enough, add more cornstarch slurry little by little, stirring. Note: The amount of cornstarch depends on the amount of juices released by the apples, so add gradually.
- 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 and visuals, see the “Make a Lattice Pie Crust” section above.
- 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 20 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
- Choice of apples: I like a combination of honeycrisp apples (about 7-8 large) and granny smith (2 large). Honeycrisps hold their shape really well and are sweet, and granny smiths add a touch of tartness while also maintaining their shape. Do not use Red Delicious apples – they will disintegrate.
- Lattice pie crust design: This design pattern is optional. If you want to keep it simple, just place the second crust on top, press the borders, and cut a few slits to allow for venting.
- Make ahead: Since the pie needs to cool down to 3+ hours anyway, I always bake it 1-2 days in advance. Store on your kitchen counter, covered, at room temperature.
- Prep ahead: The pie crust can be made up to 5 days in advance and stored in the refrigerator. The apple pie filling can be made up to 3 days in advance; let it cool completely and store in an airtight container in the refrigerator.
- Freezing: I would not recommend freezing an unbaked pie, but you can freeze a baked pie for up to 3 months. Thaw at room temperature.
- Other apples you can use: Braeburn. If you want more tartness, use more granny smiths.
- Additional spices: Feel free to add extra spices you like.
william says
Hi, I used Granny Smith apples and thought i more or less made even slices, but a 1/3 or so of the apples ended up almost liquified. I haven’t baked the pie yet, but will that be a problem for the end product?
Tania says
Hi! you can try to remove some of the excess liquid to prevent it from getting soggy.
Erin H. says
Tania, thank you for this recipe!! It’s awesome and surprisingly easy to follow despite being long and relatively complicated. I made it for the first time in 2019 (first attempt at apple pie) and it resulted in me being on permanent pie duty for our annual Friendsgiving.
Judy S. says
I’m not sure if I can get Honey crisp apples here in Alberta Canada. Will Macintosh apples work?
Tania says
Mcintosh apples tend to break down a bit too much when cooked, in my opinion. Other great options are: Fiji, Braeburn, or a combination of those and Granny Smith.
Elizabeth says
I just enjoyed the best piece of apple pie I’ve ever eaten. This recipe was incredible! I used honeycrisp, Granny Smith and golden delicious apples. The bottom crust turned out flakey, tender and delicious. My son begged me for a crumb topping so I did the Dutch topping instead of crust. Both are equally amazing! Thank you so much for sharing!
lena says
My man always wanted me to try to make apple pie. I tried your recipe on Sunday he loved it. I used a store bought pie crust it turned out perfect my 1st try making a pie he wants me to make him another one. Thank You Tania for a great apple pie recipe…
Barry says
This apple pie is delicious. The combination of lemon/lemon zest with the other spices is really amazing. Best apple pie we’ve eaten in this home! For the crust, we just used 1/2 cup of crisco oil and 1/2 cup of margarine. We added about a 1/3 cup of cold Almond milk and used a pastry blender to break up the “fat” pieces into smaller crumbs. We didn’t need to refrigerate the crust before using it.
Jessica says
Though this pie was quite delicious, I personally found it too tart and acidic. I will make it again but cut out the lemon zest.
lena says
Hi how long do i let the filling cool on the table before i can bake it my 1st apple pie thank you
Tania says
I’d say about 30-40 minutes. It’s okay if it’s a little warm. Spreading the filling onto a thinner layer will expedite the cooling process.
Jason Healey says
Hello Tania,
Thank you for this great and if someone things about it an obvious tip. Pre-cooking the apples first. Brilliant . If I was smarter, four pies ago, this would have saved me so much agony. Love your site and your recipes. Keep up the good work, and keep cooking. You are a great inspiration.
Jason
Tania says
Thanks so much for your kind words, Jason!
Kristy says
The pie crust was perfect. Will definitely use again. The sauce was perfect and thick when I made the pie, but was runny after it baked. Delicious flavor though. Too many apples. I’d probably use 4-5 apples next time. And the apples were crunchy after the pie was done. I prefer soft apples in my pies. Overall, some things I would tweak, but definitely keeping the pie crust and method of the sauce.
CHERYL S. says
Do you think that precooking and putting in cold apples enables the bottom crust to cook better? I’m guessing there is less ‘wet’ on top of it so it will not get as soggy in the initial stages but curious as to what you think. I didn’t see this as a benefit in your list for precooking so thought I’d ask. Thank you for the wonderful details in your recipes!
Tania says
Yes, definitely! It will prevent the crust from getting soggy. If you’d prefer, you can blind-bake the bottom crust for 15-20 minutes at 375 degrees F first. To do this, place parchment paper on top of the dough and fill with pie weight or beans.
Therese Sia says
Hi Tania, do I have to reduce the baking time if I plan to use a pre-baked pie crust?? Your recipe looks really impressive and I really would like to give it a go!! Btw, can I know weight of the butter in grams for the pastry and is the outcome of the crust just as good without butter milk as advised. Many thanks for sharing my dear.
Tania says
Hi there! If you are using pre-baked crust, you can reduce the baking time until your crust is golden brown. Otherwise, it could burn. For the pie crust, you need 227 grams of unsalted butter (equiv to 1 cup). I’ve made it with both buttermilk and water, and with buttermilk it comes out more tender, richer, and golden brown. However, if you don’t have buttermilk, you can use cold water – it will work. Hope it helps! Here’s a full tutorial on pie dough.
Coco says
Hello,
If it’s a 24cm pie plate – what changes is needed to be made?
Thank you
Tania says
Hi Coco! You can just roll the dough a bit more to fit a 24cm pan as long as it’s not too thin. The filling should be enough for the 24cm pie pan.
Diana Grubbs says
How do you precook the apples? I didn’t see that information.
Tania says
Hi Diana, the instructions are under “Make the apple pie filling” within the recipe card.
Debbie S says
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.
Tania says
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!