87% would make this again

Apple Pie Recipe With Pie Filling

Q: What apples are best for pie filling?

Firm apples that hold their shape when baked work best for pie filling and a mix of tart and sweet varieties gives the best balance of flavour and texture. Granny Smith are classic for their tartness while Honeycrisp, Fuji, Pink Lady or Braeburn add sweetness and keep the slices firm. Choosing a mix means your filling won’t turn mushy and will have deeper flavour throughout.

Q: Why is my apple pie filling watery?

If the pie filling is watery it’s usually because the apples are releasing too much juice and there isn’t enough thickener. Adding cornstarch, flour or tapioca helps trap excess liquid so the filling sets nicely instead of running everywhere after baking. Tossing apples with a bit of lemon juice also helps keep them from turning to mush too quickly.

Q: Can I use store bought pie crust instead of making my own?

Absolutely, store bought or ready rolled pie crusts are a great shortcut and work perfectly if you’re short on time or not confident making pastry from scratch. Just make sure they’re chilled before use so they handle better when you shape and decorate with heart cutouts.

Q: How can I prevent a soggy bottom crust?

A soggy bottom crust happens when too much moisture collects under the pastry, so placing your pie on a preheated baking sheet helps crisp the base. Ensuring the apple filling isn’t too runny and not overfilling the pie also keeps the bottom crust crisp and golden.

Q: Should I pre-cook the filling before baking the pie?

You don’t have to pre-cook the filling but some bakers find lightly cooking the apples first helps control excess juice and gives a more concentrated flavour. If you skip that step, using the right amount of thickener and good apple varieties does the same job in the oven.

Q: How long should apple pie cool before cutting?

Letting your pie cool for at least 1 to 2 hours after baking gives the thickened filling time to set so you get neat slices instead of a runny mess when you cut. This resting time makes serving easier and ensures each piece holds its shape.

Q: How do I keep my apple slices from browning?

Tossing apple slices with lemon juice right after peeling and coring slows down browning by limiting their exposure to air which keeps your filling looking fresh and bright before baking.

Q: Can I make this pie ahead of time?

Yup, you can make it ahead of time and refrigerate it for a few hours before baking. You can also freeze an unbaked pie wrapped well then bake it straight from the freezer. Just add a few extra minutes to the baking time to ensure the crust gets golden and the filling is hot all the way through.

Vish G

December 24, 2025

Featuring a simple heart shaped crust, this Apple Pie Recipe with Pie Filling is guaranteed to make any night special again. It’s viral worthy, sweet and so easy to make you might wonder why you ever waited for Valentines day or Christmas holidays. When your craving a warm dessert that everyone will love, this is it.

PREP TIME

45 MIN

COOK TIME

50 MIN

SERVINGS

Ingredients

2 ready rolled pie crusts or homemade pie dough
2½ cups plain flour (all purpose)
1 tablespoon sugar
½ teaspoon salt
225 g cold unsalted butter, cut into small cubes (1 cup or 2 sticks)
6 to 8 tablespoons ice cold water
Apple filling
6 cups peeled, cored and thinly sliced apples (mix Granny Smith and Honeycrisp if possible)
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
For finishing
1 egg
1 tablespoon milk or water
1 tablespoon coarse sugar (optional)

Instructions

Start by making the pie crust if not using ready rolled dough. Add the flour, sugar and salt to a large bowl and mix lightly.
Add the cold butter and use your fingers or a pastry cutter to rub it into the flour until the mixture looks like coarse crumbs with some pea sized pieces left.
Add the ice cold water one tablespoon at a time, mixing gently just until the dough comes together; stop as soon as it holds when pressed so it stays tender.
Divide the dough into two equal pieces, shape into discs, wrap well and chill in the fridge for at least 30 minutes.
Preheat the oven to 190°C or 375°F and place a baking sheet on the lower rack.
Roll out one chilled dough disc on a lightly floured surface and gently press it into a 9 inch pie dish, trimming the edges if needed then return it to the fridge to stay cold.
In a large bowl, combine the apples, both sugars, cornstarch, lemon juice, cinnamon, nutmeg, salt and vanilla then toss well until evenly coated and let sit for 10 minutes.
Spoon the apple mixture into the chilled crust, spreading it out evenly and lightly pressing it down to remove air gaps.
Roll out the second dough disc and use two different sized heart shaped cookie cutters to cut out hearts, gathering and re rolling scraps as needed.
Arrange the hearts over the filling, mixing large and small hearts and slightly overlapping them while leaving small gaps so steam can escape during baking.
Beat the egg with the milk or water and lightly brush the hearts and crust edges, then sprinkle with coarse sugar if using.
Place the pie on the hot baking sheet and bake for 45 to 50 minutes until the crust is golden and the filling is bubbling through the gaps.
If the edges brown too quickly, loosely cover them with foil during the last part of baking.
Remove from the oven and let the pie cool for at least 2 hours before slicing so the filling can fully set.