Apple Pie II Recipe -
Apple Pie II Recipe
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Apple Pie II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    2 hrs 15 mins


  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 More Reviews

Most Helpful Positive Review
May 31, 2004

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.

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

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.

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.

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!

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.

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.

Jun 30, 2006

This is THE BEST apple pie I have ever tasted. I am not fond of pie in general, but wanted to try it as my family loves it. I used the orange juice, like someone had suggested, added 1 tsp. vanilla, 1/2 tsp. cinnamon, 2 dashes nutmeg. A keeper!


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 201 mg
  • 8%

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

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