Stuffed Apple Pie

Crisp and delicious stuffed apple pie is a dessert that your entire family will love.  The smell of pie in your kitchen will  bring people running, but be sure to allow time for this delightful pastry to cool before slicing it up

Stuffed Apple Pie is apple pie rolled up and baked with a simple filling and then baked and sliced.  The pie is delicious and it’s is as good as any pie you will find at your favorite cafe.  You can enjoy it as a dessert or with afternoon tea.  It’s great served warm with ice cream.  Store any uneaten pie in the refrigerator and warm up to room temperature or heat it in the microwave for 15 seconds prior to serving.

This pie never lasts too long at our house – it’s so good that it usually disappears within hours!

Stuffed Apple Pie

This is a simple apple pie that you can prepare with just a ingredients in less that an hour.  The secret of this recipe is its simplicity- there are only 6 ingredients that go into this – apples, sugar, butter, egg yolk, pie sheets, and lemon juice.  The apples are caramelized with the butter and sugar and then infused with lemon juice.  Cinnamon lovers can also add cinnamon to the filling before caramelizing the apples.

I use frozen pie shells to save time and because they taste nearly identical to homemade pie dough.

PREP COOKING YIELD
30 mins 2 pies
PREP
COOKING 30 mins
YIELD 2 pies

Ingredients:

  • 2 large Apples, peeled, cored and diced
  • 3 1/2 TBSP granulated White Sugar
  • 3 TBSP lightly salted Butter
  • 2 TBSP fresh Lemon Juice (use 1/2 a medium lemon)
  • 2 8” Frozen Pie Sheets (100g each), defrosted prior to use
  • 1 Egg Yolk, beaten
  • White Flour for rolling dough

Instructions:

Prepare Filling

  • Heat the apple and butter in a nonstick saucepan over medium heat until the butter is completely melted.
  • Stir in the sugar and cinnamon (optional)  and continue to cook over medium heat, stirring gently for 20 minutes until the mixture is completely heated and the apples begin to caramelize.
  • Remove from heat and stir in the lemon juice.  Mix for about 1 minute until the ingredients are completely combined.  Set aside to cool.

Make Pies

  • Preheat the oven to 390 degrees F (200 degrees C) Sprinkle some flour in a flat surface and using a rolling pin, roll one of the shells out out into a 12 inch (30 cm sq).

  • Spoon one half of the filling into the middle 1/3 of the shell leaving about 1 inch on each side of the shell.

  • Fold the bottom third of the shell over the filling and then fold the top third of the shell down.

  • Seal the shell closed by pinching or punching down a fork around the sides and bottom of the dough.

  • Line a baking pan or a cookie sheet with non-stick cooking paper.
  • Using a large spatula, gently oven the pie into the baking pan.
  • Brush the top of the pie with the egg yolk.

  • Repeat the entire process for the second shell.
  • Bake for 15 minutes at 390 degrees F until the shell is crisp and lightly browned.
  • Turn on the broiler prior to removing from the oven and brown the top.
  • Remove from the oven and cool for 15 minutes prior to slicing.

  • Serve and enjoy!

Notes:

  • The raw dough could rip when you move the pie into the oven pan.  If you prefer, you can prepare the pie directly in the pan.
  • Cinnamon is optional.  The pie can be made with or without.
  • I use frozen pie sheets to save time and simplify the recipe.
  • I recommend to use Fuji Apples if available.  But just about any type of apple will work.

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