Apple Pie IV Recipe -
Apple Pie IV Recipe

Apple Pie IV

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"Apple pie with pre-cooked apples"

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Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sliced apples in a large pot. Sprinkle with sugar, cinnamon, and nutmeg. Mix well and cook over low heat, stirring frequently, until apples are tender but not mushy.
  3. Pour apple mixture into pastry-lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
  4. Bake in preheated oven for 30 to 40 minutes, until crust is golden brown.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2006

Cooking the apple slices before putting them into the shell assures that you will not have "crispy apples" but instead of putting the apples in a pot to cook I put them into a large frying pan with the sugar and a little water (1/4 c.) and simmered until almost cooked through. I added a bit of corn starch to thicken--about 4 tsp.after they were simmered. Put everything into the shell, sprinkled with cinnamon and a tiny bit of mace. My family loved this. It is best to use firm apples so they don't get mushy.

Most Helpful Critical Review
Dec 31, 2003

I liked the idea of cooking the apples, but didn't see how this would turn out to be a juicy pie and it didn't. I added 1/4 cup butter and it tasted okay, but it still wasn't my favorite.


25 Ratings

Jan 28, 2008

Precooking the apples allows you to get the crust to fit the pie! It also allows you to adjust the sugar/spices to fit the sweetness of the apples you use. The only disadvantage is that it is very easy to overcook the apples. I find cooking apples by 'number' a bit strange as it depends on size of apples. I used about 8 cups of sliced apples for a 9" pie, 1/4 cup butter and 1/3 cup sugar (my apples were sweet) It could have used another 1/2 t of cinnamon and 1/4 t of nutmeg in my opinion. I also thickened the apples with 2T of rice flour (dissolved in about 1/4c water) and stirred into the apples at the end of precooking period. I want to experiment a bit more and try precooking the bottom crust, at least partially, to help prevent the 'soggy' and/or 'undercooked' bottom crust problem sometimes encountered--but that must wait for another day.

Jan 24, 2008

I really like the idea of cooking the apples first. You do not get the high pie shell and the apples lower in the pie plate when its finished cooking. You know where the top pie shell is, it is sitting on top of the apple. I found it had great flavour and everyone loved it with the apples a little softer. This was great! Thanks.

Nov 23, 2006

This was a great Thanksgiving pie! After reading the reviews, I decided to saute the apples (I used 5 Granny Smith) with 1/4 cup of butter. After the apples had softened I added 1/2 c. sugar and the rest of the ingredients. I would definitely recommend it to anyone for an easy, delicious pie.

Feb 16, 2010

Cooking the apples was a good idea, 1 Tablespoon of cinnamon was too much of a strong cinnamon taste and turned the apples dark brown. Next time I will try less cinnamon and nutmeg.

Jul 30, 2009

Excellent! My 5 yr. old is diabetic, and loves this pie! I replaced the sugar with splenda to reduce the carbs. and added a pinch allspice for our taste. I use a simple homemade crust. now Every one I know wants the recipe. THANKS for sharing this wonderful recipe!

Dec 24, 2005

Be careful not to overcook the apple slices or it will be too mushy. Also, be sure to not use the store brand crusts. Go with Pillsbury instead. I tried the store brand crust and it just didn't taste as good as Pillsbury's.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 206 mg
  • 8%

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

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