Apple pie with precooked filling

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Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it draws out some of their juices, to ensure consistency. (No undercooked apples or runny filling here!) And, second, it prevents the filling from sinking away from the crust as it cools, leaving a pocket of air between filling and crust. Use this all-purpose filling in a traditional pie, tiny…

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Mckenna Erickson