Apple Pie II

Apple Pie II

Darcy 0

"This apple pie has a pre-cooked apple filling."

Ingredients 2 h 15 m {{adjustedServings}} servings 372 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
  2. Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
  3. Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
  4. Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
  5. Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.
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Reviews 100

  1. 115 Ratings


I will be upfront. I submitted this receipe several years ago. It continues to be my favorite apple pie. I should have suggested some additions and alternatives that I use when I submitted this recipe, so I will now. First, you can substitute the first 1/2 cup of "white" granulated sugar with brown sugar. I also often add spices, such as cinnamon, nutmeg, or ginger. Finally, I usually use orange juice instead of apple juice.

lil' menehune

Great flavor. Had to tweak it just a little. Took the suggestion from other reviewers and added a teaspoon of cinnamon and reduced the amount of sugar to 3/4 cup. My husband thought it was perfectly sweet with the reduced amount of sugar. Also added a tablespoon of lemon juice that I read from another recipe. Personal tip: I found it easier to remove the apples and thicken the syrup and then stir the apples and syrup together. I wanted to be sure that I didn't have any clumps of cornstarch in the bottom. Will definitely make again! Thanks, Darcy.


This pie is really good. I've always made apple pie the traditional way but would fret the whole time it cooked wondering if it was going to be too runny, too tart, etc. Its so much easier making it this way, pretty much fool proof. I added 1 tsp cinnamon and used macs cuz thats what I had. The only tip I have is to cut the apple slices pretty thick so they stay in tact. I think I'll use this recipe from now on. Thanks.