The Ultimate Stuffed Apple Pie: A Quick & Easy Comfort Dessert
If you’re craving the warm, comforting flavors of homemade apple pie but don’t have hours to spend in the kitchen, this Stuffed Apple Pie recipe is the perfect solution. With only six simple ingredients—fresh apples, sugar, butter, egg yolk, ready-made pie sheets, and lemon juice—you can create a bakery-worthy dessert in less than an hour. It’s the ideal treat for busy bakers, holiday gatherings, or any time you want a taste of homemade goodness without the hassle.
The secret to this recipe lies in its simplicity. By caramelizing the apples with butter and sugar, you unlock their natural sweetness and create a luxuriously soft filling. A touch of lemon juice brightens the flavor, balancing the richness and bringing out the best in the fruit. For those who adore spiced desserts, a sprinkle of cinnamon added before caramelizing will infuse your pie with a warm, aromatic depth.
One of the best time-saving tricks in this recipe is using frozen pie sheets instead of making dough from scratch. They bake up golden, crisp, and flaky—nearly identical to homemade pastry—while cutting your prep time in half. This makes the pie perfect for weeknight baking or last-minute dessert plans.
Whether you serve this pie warm with a scoop of vanilla ice cream, cold alongside your morning coffee, or reheated for a midnight snack, it’s a guaranteed crowd-pleaser. Its classic flavors and straightforward method make it a great bake for both beginners and seasoned home cooks.
With this quick and delicious Stuffed Apple Pie, you can enjoy all the nostalgia and flavor of a traditional apple pie—without spending all day in the kitchen. It’s proof that sometimes the simplest recipes are the most satisfying.
(Originally published Sept 2021, republished August 2025)
Stuffed Apple Pie
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!
 PREP |  COOKING |  YIELD |
| 15 mins | 30 mins | 2 pies |
| PREP | 15 mins |
| COOKING | 30 mins |
| YIELD | 2 pies |
- 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.
