This easy apple pie recipe with cooked apple filling is one of our family’s favorites. The filling is simmered until thick and flavorful before baking. That way, the apples are soft but not mushy, and the pie slices beautifully without spilling out. A golden double crust adds the perfect crunch, while warm spices bring comfort to every bite. Serve it with vanilla ice cream or my vanilla custard sauce for a classic finish.
Best Apples for Apple Pie
The secret to a delicious apple pie lies in the apples. For best results, choose firm, crisp, and tart varieties. Granny Smith is the traditional choice because it holds its shape and adds a tangy flavor. You can even mix different types to add depth to the filling. This way, the sweet and tart flavors balance beautifully with the sugar and spices.
Using tart apples also prevents the pie from becoming overly sweet. The lemon juice in the filling keeps the apples fresh and bright. It adds a touch of acidity, which pairs perfectly with the buttery crust. Each forkful will have that refreshing contrast of flavors.
Cooked Apple Filling for Perfect Texture
What makes this pie stand out is the cooked apple filling method. Instead of layering raw apples straight into the crust, the apples are first simmered with butter, sugar, cinnamon, cardamom, and ginger. This process thickens the filling and allows the spices to soak into every slice of apple. As a result, the pie is not watery, and the flavor is richer and more concentrated.
The crust also plays an important role. With butter, flour, and a touch of sugar, it bakes into a golden shell that is crisp on the outside and tender inside. Brushing an egg wash on top gives the pie a shiny, bakery-style finish.
This pie is wonderful fresh from the oven, but it also tastes great the next day as the flavors continue to meld. Serve it with a scoop of vanilla bean ice cream or drizzle over vanilla custard sauce. Either way, it is the perfect dessert for holidays, gatherings, or simply a cozy family weekend.
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Classic Apple Pie with Double Crust
Ingredients
Pie crust
- 150 g butter if unsalted, add ½ tsp salt
- 240 g all-purpose flour
- 30 g caster sugar
- 2 tsp vanilla sugar
- 1 medium egg
- 1-2 tsp cold water
Filling
- 10 apples Granny Smith or another tart variety
- Juice of 1 lemon
- 70 g butter
- 1 tbsp all-purpose flour
- 4 tbsp brown sugar or caster sugar
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 2 tsp vanilla sugar
Optional for finishing
- 1 egg for egg wash
- 1 tbsp icing sugar for sprinkling
Instructions
Prepare the dough:
- Mix flour, caster sugar, vanilla sugar, and salt (if needed) in a bowl.
- Cut cold butter into cubes and mix with the dry ingredients until crumbly.
- Stir in the egg and cold water just until the dough holds together.
- Divide into two pieces, one slightly larger for the base. Wrap and chill for at least 30 minutes.
Cook the filling:
- Peel, core, and cut the apples into cubes, then toss them with lemon juice.
- In a large pan, melt the butter and stir in the flour until smooth. Add the sugars, cinnamon, ginger, cardamom, and vanilla sugar.
- Mix in the apples and cook gently until the fruit softens and the sauce thickens, about 10–15 minutes.
- Allow to cool completely before filling the pie.
Assemble the pie:
- Preheat the oven to 190°C (375°F).
- Roll out the larger dough portion and fit it into a pie dish.
- Spread the cooled apple filling evenly inside.
- Roll out the remaining dough, place it on top, and seal by crimping the edges. Cut small vents in the center.
Bake:
- Brush the crust with beaten egg.
- Bake for 35-40 minutes until golden brown.
Cool & serve:
- Rest for 30 minutes before cutting to let the filling set.
- Serve warm with ice cream, cream, or custard.
