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Apple Pie II

Read Reviews (88)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 pie Change Servings

1/2 cup apple juice
1/2 cup white sugar
1/2 cup butter
6 Golden Delicious apples - peeled, cored and sliced

1/2 cup white sugar
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts

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Directions

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.

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Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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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.

—DLEEGUILL

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Most Helpful Critical Review

Nov 09, 2006

okay...what I liked: got to taste the filling and adjust before putting in to pie. Didn't have to cook as long, thus pastry was golden instead of tan. What I didn't like: took much longer to prepare than a reg. apple pie and basicaly came out the same. Think I will just stick to the regular apple pie recipie, thanks anyways

—SWEETNOTHINGS

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103 Ratings

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Sep 25, 2007

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.

—lil' menehune

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Oct 29, 2006

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.

—Allison

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Dec 19, 2006

I made the apple pie last night and it taste absolutely delicious. However next time I will cut back on the sugar (too sweet) and I will more than likely put 3-4 tbsp of corn starch to prevent runny apple filling. I added some vanilla extract and cinnamon to taste. I will definetly use this recipe again.

—Kianzay

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Nov 17, 2008

I wish that I could give it 10 stars...this is the apple pie recipe that I have been looking for. I am a professional cook/baker and have tried hundreds of different apple pie recipes. In the past they have always been to runny, or the apples were too hard, or the bottom crust not cooked well enough, but not with this one. This is the one that reminded me of the great pie I ate as a kid. It will be the only apple pie that I will ever make again. I did raise the amount of cornstarch to 4 Tablespoons and also added in fresh nutmeg and cinnamon. This is a keeper....YUMMO!

—Seb

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Mar 03, 2006

I love this recipe! It is sooooooooooo easy my 12-yr-old actually made the pies all be herself. She actually made two - One just as it appears for the potluck luncheon at church (everyone loved it!) and one for herself & her daddy who are diabetic. For the "diabetic pie" she replaced the sugar with Splenda, used Old Orchard Healthy Balance apple juice (75% less sugar, sweetened with Splenda) and cut the butter in half. The "diabetic pie" was so good we felt guilty eating it & she had to tell us which was which.

—DEBBYH1

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Oct 25, 2006

Just the BEST!!!! I also paired it with the french pastry pie crust recipe and it was perfect, the flavors/texture combine so well. I only made a lil change, instead of apple juice I added a splash of white wine, WOW!!!! you only have to wait for the alcohol to evaporate. Maybe next time i'll cut down on sugar because white wine makes apples mixture even sweeter. I made this pie yesterday night and i'm sure i´ll have to make it again next weekend!! Thanks for sharing this great recipe, Gracias!!

—lorena

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Nutrition

Calories
480 kcal
24%

Carbohydrates
62.8 g
20%

Cholesterol
31 mg
10%

Fat
25.7 g
40%

Fiber
2.3 g
9%

Protein
2.3 g
5%

Sodium
364 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 480
Calories from Fat: 231

% Daily Value *
Total Fat 25.7g 40 %
Saturated Fat 9.4g 47 %
Cholesterol 31mg 10 %
Sodium 364mg 15 %
Potassium 148mg 4 %
Total Carbohydrates 62.8g 20 %
Dietary Fiber 2.3g 9 %
Protein 2.3g 5 %
** Sugars 37.5g
Vitamin A 8 %
Vitamin C 9 %
Calcium 2 %
Iron 5 %
** Thiamin 3 %
Niacin 3 %
** Vitamin B6 2 %
Magnesium 5 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.