Apple Pie with Pre-Cooked Apple Filling Recipe

If you have a soft spot for classic desserts that combine buttery flakey crust with a warm, spiced filling, then you are in for a treat with this Apple Pie with Pre-Cooked Apple Filling Recipe. The magic here is in the perfectly tender apples that are pre-cooked to just the right softness while keeping their shape and bursting with cinnamon, nutmeg, and subtle allspice notes. This method means your filling sets beautifully in the crust, avoiding any sogginess, leaving you with a pie that’s as delicious on the first bite as it is after cooling. Get ready to impress friends and family with this beautifully balanced apple pie that feels both nostalgic and utterly special.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that come together to create an unforgettable apple pie. Each one plays a crucial role: the butter makes the crust tender and flaky, the apples bring natural sweetness and texture, and the warming spices provide a comforting aroma and flavor.

• All-purpose flour, 2 ½ cups: The backbone of your crust, providing structure and flakiness.
• Granulated sugar, 1 tablespoon: Adds a touch of sweetness to the pie dough for balance.
• Kosher salt, 1 teaspoon: Enhances all the flavors and strengthens the dough.
• Very cold unsalted butter, 1 cup (2 sticks): Keeps the dough flaky and tender when baked.
• Cold buttermilk, ⅓ cup: Adds moisture and a subtle tang to the crust for richness.
• Large apples, 4 pounds (about 9 apples): I recommend Honeycrisp and Granny Smith for the perfect balance of sweet and tart flavor.
• Cold unsalted butter, 2 tablespoons, divided: Adds richness to the filling and helps it set nicely.
• Brown sugar, ½ cup: Gives the filling depth with its molasses notes.
• Granulated sugar, ¼ cup: Balances the tartness of the apples.
• Ground cinnamon, 1 teaspoon: The classic spice that makes apple pie instantly comforting.
• Ground nutmeg, ⅛ teaspoon: Adds a hint of warmth and complexity.
• Ground allspice, ⅛ teaspoon: Gives a subtle spicy undertone that complements the cinnamon.
• Salt, ¼ teaspoon: Enhances the natural flavors in the filling.
• Zest of 1 lemon: Brightens the entire filling with refreshing citrus notes.
• Fresh lemon juice, 2 tablespoons: Keeps apples from browning and adds a lovely tang.
• Cornstarch, 2 tablespoons: Thickens the filling so it holds together perfectly.
• Large egg, 1: For egg wash to give the crust a beautiful golden shine.
• Heavy cream or whole milk, 1 tablespoon: Mixed with the egg for the perfect glaze.
• Coarse sugar or turbinado sugar: Sprinkled on top of the crust for delightful crunch and sparkle.

How to Make Apple Pie with Pre-Cooked Apple Filling Recipe

Step 1: Prepare the Pie Crust

Start by combining flour, sugar, and salt in a food processor, pulsing just a few times to mix. Then toss in the ice-cold butter cubes and pulse again until the mixture resembles coarse peas. This method ensures a flaky texture from the butter chunks. Add cold buttermilk and let the processor run briefly; you’ll notice the dough coming together just right. Turn the dough onto a clean surface without flour to press it into shape, divide in half, and chill these disk-shaped dough balls in the fridge for at least 2 hours so they firm up perfectly.

Step 2: Cook the Apple Filling

While the dough chills, peel and thinly slice the apples evenly so they cook uniformly. In a skillet over medium heat, gently soften the apples with butter, brown and granulated sugar, cinnamon, nutmeg, allspice, salt, lemon zest, and fresh lemon juice. Stir continuously to meld those flavors while allowing the apples to soften without falling apart. Next, stir in cornstarch dissolved in water to thicken the juices, simmering until luscious and just right. Let the filling cool thoroughly to ensure the pie bakes with a stable luscious center.

Step 3: Assemble and Bake the Pie

Preheat your oven to 400 degrees Fahrenheit and roll out your chilled dough on a floured surface to about ¼ inch thickness. Fit one dough disk into your pie pan, then add the cooled apple filling, dotting it with the remaining tablespoons of cold butter for richness. Cover with the second dough disk, trim excess dough, and seal edges beautifully by pinching or using a fork. Cut small vents on top or create an elegant lattice for a charming finish. Brush the crust with an egg and cream wash, then sprinkle with coarse sugar for texture and shine. Bake first at 400 degrees for 20 minutes, then lower to 375 degrees, shielding the edges from over-browning, and bake another 30–35 minutes until golden and bubbling.

How to Serve Apple Pie with Pre-Cooked Apple Filling Recipe

Garnishes

A classic scoop of vanilla ice cream or a generous dollop of whipped cream on top transforms this pie into a soul-warming dessert. You can also dust a little powdered cinnamon or drizzle caramel sauce over each slice for extra decadence and stunning presentation.

Side Dishes

This apple pie pairs wonderfully with a simple cup of fresh-brewed coffee or a cozy hot cider, making it the perfect sweet treat for chilly afternoons or festive gatherings. Add a crisp salad or roasted nuts for texture contrast if serving during a larger meal.

Creative Ways to Present

For a fun twist, cut mini versions of this pie in small ramekins or muffin tins for personal servings. You could also assemble a rustic apple galette instead of a full pie to keep things casual and charming. Sprinkling edible flowers or a few fresh mint leaves adds a hint of color and freshness to your serving plate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making each bite even more flavorful.

Freezing

You can freeze the baked pie whole or in slices by wrapping it well in foil and plastic wrap. It will stay good for up to 3 months. Just thaw overnight in the fridge before reheating for the best texture.

Reheating

Warm leftover slices gently in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes to restore that fresh-baked aroma and flaky crust. Avoid microwaving if you want to keep the crust crisp rather than soggy.

FAQs

Can I use different types of apples for this recipe?

Absolutely! Mixing tart apples like Granny Smith with sweet ones like Honeycrisp or Fuji creates a well-balanced filling that is neither too sour nor too sweet. Just be sure to slice them uniformly for even cooking.

Is pre-cooking the apple filling necessary?

Pre-cooking the filling ensures the apples soften just enough without turning mushy and releases their juices to thicken before baking. This step prevents a soggy crust and yields a pie with the perfect texture.

Can I make the crust ahead of time?

Yes, the dough can be made and refrigerated for up to 48 hours or frozen for several weeks. Just thaw and bring to slightly cool room temperature before rolling it out.

What if I don’t have buttermilk? Can I substitute?

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar, let it sit for a few minutes to curdle. This mimics the acidity needed to tenderize the crust.

Can I use a store-bought pie crust?

Store-bought crust can be a convenient shortcut, but making your own from scratch as in this Apple Pie with Pre-Cooked Apple Filling Recipe really elevates the texture and flavor of the finished pie.

Final Thoughts

There is nothing quite like pulling a beautifully golden apple pie from the oven, especially when it is made with love and a little extra care like in this Apple Pie with Pre-Cooked Apple Filling Recipe. The balance of spices, buttery crust, and tender apple slices will win anyone’s heart. I encourage you to give this recipe a try—whether for a special holiday or a cozy weekend treat—to create memories and share deliciousness with those you love.

Apple Pie with Pre-Cooked Apple Filling Recipe

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This classic Apple Pie with Pre-Cooked Apple Filling offers a perfect balance of tender, buttery crust and spiced, slightly softened apple filling. The filling is gently cooked on the stovetop before baking, ensuring a luscious texture and deep flavor inside a beautifully golden, flaky pie crust. Ideal for gatherings and dessert lovers who enjoy a traditional homemade pie with a rich, comforting taste.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours (including chilling and cooling time)
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Filling

• 4 pounds large apples (about 9 large apples, preferably Honeycrisp and Granny Smith)
• 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

For Finishing

• 1 large egg
• 1 tablespoon heavy cream or whole milk
• Coarse sugar or turbinado sugar, for sprinkling

Instructions

1. Make the pie crust: Combine flour, sugar, and salt in a food processor and pulse a few times. Add the very cold butter cubes and pulse until the mixture resembles coarse peas. Add cold buttermilk and run the processor until a dough forms. Transfer onto a non-floured surface, press into a dough, divide into two balls, and flatten into disks. Wrap and chill for at least 2 hours or overnight.
2. Prepare the apple filling: Peel and core apples, then slice into ¼ inch slices of uniform size. In a large deep skillet over medium heat, melt 1 tablespoon butter and add apples along with brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and lemon zest. Cook for 12-15 minutes, stirring occasionally until apples soften but retain shape.
3. Thicken the filling: Dissolve cornstarch in 2-3 tablespoons room temperature water and stir it gradually into the apple mixture. Bring to a simmer and cook for 3 minutes until thickened. Adjust thickness with more cornstarch slurry if needed. Remove from heat and cool to room temperature.
4. Preheat oven and prepare for assembly: Preheat oven to 400°F. Cut remaining 1 tablespoon butter into small cubes and set aside. Roll chilled dough disks into 12-inch circles on a floured surface.
5. Assemble the pie: Place one dough circle in a 9-inch pie pan. Fill with cooled apple filling, dot with butter cubes. Cover with second dough circle, trim excess dough, and seal the edges using a fork or fingers. Cut slits on top for steam release or create a lattice pattern for decorative finish.
6. Apply egg wash and bake: Whisk the egg with heavy cream or milk to make egg wash. Brush over the dough surface and sprinkle with coarse sugar. Place pie on a large baking sheet and bake at 400°F for 20 minutes.
7. Continue baking: Remove pie, shield edges with foil or a pie crust shield, reduce oven to 375°F, and bake 30-35 minutes more until crust is golden and filling bubbly.
8. Cool before serving: Cool pie on a wire rack for 3 hours before slicing to allow filling to set and prevent the pie from falling apart. Serve and enjoy!

Notes

• Use a mix of Honeycrisp and Granny Smith apples for a balance of sweetness and tartness.
• Chilling the dough allows butter to harden, ensuring a flaky crust.
• Adjust spices according to taste preferences.
• Pre-cooking the apple filling helps prevent a soggy crust and ensures even-cooked filling.
• Letting the pie cool thoroughly before cutting is essential to maintain structure.
• Lattice crust instructions are referred to but not included here; this is an option for decorative topping.