Apple Pie II88 Reviews
“This apple pie has a pre-cooked apple filling.” - by Darcy
Original recipe yields 1 pie
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the apple juice, 1/2 cup white sugar and the butter in a sauce pan and heat until melted. Add the apples and cook until fruit is tender.
- Combine 1/2 cup of the sugar with the cornstarch. Stir into the fruit mixture, then cook until thickened. Cool then pour into the pie shell. Cover with the top crust and seal.
- Bake at 350 degrees F (175 degrees C) until golden brown.
Amount Per Serving (8 total)
- 480 cal
- 25.7 g
- 62.8 g
Based on a 2,000 calorie diet
Reviews (88)Rate This Recipe
"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 rec..." See moreipe, 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."
"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 s..." See moreweet 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..." See more 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."
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