How Far Ahead to Make Apple Pie?

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When it comes to making apple pie, the question of how far ahead to prepare it is a common one. The answer depends on a few factors, including your own schedule and preferences.

Some people prefer to make their apple pie dough ahead of time and store it in the refrigerator or freezer. This can be done up to a few days in advance, making the pie-making process quicker and more convenient. Simply wrap the dough tightly in plastic wrap or place it in an airtight container before refrigerating or freezing it. When you're ready to make the pie, allow the dough to thaw if frozen and roll it out as needed.

As for the apple filling, it's generally not recommended to prepare it too far in advance. Apples tend to release their juices over time, leading to a soggy crust. However, you can certainly prep the apples ahead of time by peeling, coring, and slicing them. To prevent browning, toss the apple slices with a bit of lemon juice or acidic fruit like orange. Store the prepared apples in an airtight container in the refrigerator until you're ready to assemble the pie.

If you want to assemble the entire pie ahead of time, it is possible. However, keep in mind that the apples may continue to release moisture, potentially affecting the texture of the crust. To minimize this, you can sprinkle a bit of cornstarch or tapioca flour on top of the apples before sealing the pie. Additionally, make sure to properly seal and store the pie in the refrigerator to prevent it from drying out or absorbing unwanted odors.

In conclusion, while you can prepare the pie dough and apple filling ahead of time, it's generally recommended to assemble the pie just a few hours before baking. This ensures a fresher and more crisp result.

Can apple pie be frozen?

Yes, apple pie can be frozen. After baking the apple pie, allow it to cool completely. Once cooled, wrap the pie tightly in plastic wrap or aluminum foil and place it in the freezer. It can be stored in the freezer for up to 4-6 months. When ready to eat, thaw the pie in the refrigerator overnight and then reheat it in the oven before serving.

Can I make apple pie a week in advance?

Yes, you can make apple pie a week in advance. After baking the pie, let it cool completely and carefully store it in an airtight container or wrap it tightly with plastic wrap. Keep it refrigerated for up to a week. Before serving, you can either serve it cold or reheat it in the oven at a low temperature for a short period of time to preserve its texture and taste.

How to make apple pie?

Here is a simple recipe for making apple pie:


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small pieces
  • ¼ to ½ cup ice water
  • 6 cups apples (peeled, cored, and thinly sliced)
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)


  1. In a large bowl, whisk together flour and salt. Add cold butter pieces and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
  2. Gradually add ice water, a few tablespoons at a time, and mix with a fork until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat your oven to 375°F (190°C).
  4. In a separate bowl, mix the sliced apples, sugar, lemon juice, flour, cinnamon, and nutmeg until well coated.
  5. On a floured surface, roll out one of the dough disks into a circle large enough to fit into your pie dish. Gently place the rolled-out dough into the dish and press it against the bottom and sides.
  6. Spoon the apple mixture into the pie crust, spreading it evenly.
  7. Dot the top with small pieces of butter.
  8. Roll out the second dough disk into another circle and place it over the apples. You can either create a full crust, or use a lattice design by cutting strips of dough and weaving them over the filling.
  9. Trim any excess dough hanging over the edges, then crimp the edges to seal them.
  10. Brush the top crust with beaten egg wash and sprinkle with granulated sugar.
  11. Place the pie on a baking sheet (to catch any spills) and bake for about 45-50 minutes, or until the crust is golden and the filling is bubbly.
  12. Remove from the oven and allow it to cool for a few hours before serving.

Enjoy your homemade apple pie!

What is the best type of apples to use for apple pie?

The best type of apples to use for apple pie are those that are flavorful, firm, and hold their shape when baked. Some popular varieties often recommended for apple pie include Granny Smith, Honeycrisp, Jonagold, Braeburn, and Northern Spy. These types of apples offer a good balance of sweetness, tartness, and texture, ensuring a delicious and well-rounded apple pie.

How to make a double-crust apple pie?

To make a delicious double-crust apple pie, follow these steps:

Crust Ingredients:

  • 2 ½ cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 cup of unsalted butter, chilled and cut into small pieces
  • ¼ to ½ cup of ice water

Filling Ingredients:

  • 6 to 7 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
  • ⅔ cup of granulated sugar
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of nutmeg
  • 1 tablespoon of lemon juice
  • 2 tablespoons of butter, cut into small pieces


  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the flour and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, and mix with a fork until the dough comes together when pressed. Be careful not to add too much water; you want the dough to hold together but not be too sticky.
  4. Divide the dough in half and shape each half into a flattened disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  5. Meanwhile, prepare the filling. In a separate bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss the mixture until the apples are evenly coated with the other ingredients.
  6. Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch (23 cm) pie dish. Gently transfer the rolled dough into the pie dish, letting it hang over the edge.
  7. Pour the apple filling into the pie dish, mounding it slightly in the center. Dot the top with small pieces of butter.
  8. Roll out the second dough disk and carefully place it over the filling. Press the edges of the top and bottom crusts together and fold them under, sealing the pie. Crimp the edges with your fingers or a fork to create an attractive border.
  9. Cut a few slits on the top crust to allow steam to escape during baking, or create decorative vents using a small cookie cutter.
  10. Optionally, you can brush the top crust with an egg wash (1 beaten egg mixed with a tablespoon of water) to give it a shiny golden-brown finish.
  11. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the apple filling is bubbling.
  12. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.
  13. Serve your delicious homemade double-crust apple pie warm or at room temperature. Enjoy!
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