How to Bake an Apple Pie or Any Fruit Pie in Half the Time!
Updated Jun 16, 2021, Published Nov 16, 2018
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Here’s an amazing tip you’re going to love and it’s just in time for the holidays! Here’s how to “speed bake” an apple pie (or any fruit pie)! This is perfect for when you’re short on time, need to bake a lot of pies or in the summer when you want a lovely seasonal fruit pie but want to keep your kitchen cool. Pie in half the time!
Would you believe this beautiful, golden apple pie did some time in the microwave?
I think I’ve mentioned once or twice that my mother was the ultimate pie baker. There was always a pie of some sort on the counter or in the refrigerator. Since her passing, my oldest sister, Arleen, has assumed the duty of providing my father with pies.
So, when my dad received a small box of peaches from a neighbor last summer while I was visiting, my sister went to work making a couple of peach pies.
I was amazed at how quickly she turned them out and that’s when I learned her secret for speed-baking a fruit pie!
There’s not much to it and you can use your favorite apple pie recipe or any fruit pie recipe. I’m sooo not a baker so if I can do this, I know you can!
How to speed bake an apple pie (or any fruit pie):
- Prepare the apples by tossing with lemon juice to prevent browning.
- Add white and brown sugar, along with cinnamon, nutmeg, a touch of salt and instant tapioca.
- Place a prepared pie crust in the bottom of a MICROWAVE-SAFE pie pan such as Pyrex.
- Pour in the apples…
- Place the other crust over the top and make a few vent holes.
- Decoratively secure the edges around the pie.
- Brush with an egg wash.
- Place in the microwave and microwave on HIGH for 8 minutes.
- Remove from the microwave. Slight warning…. the pie will not look great at this point but then magic happens!
- Immediately place in a 425° preheated oven and bake for 12 to 15 minutes.
- THAT’S IT! A fully cooked, beautiful, golden, flaky pie in 20 to 25 minutes!
This is perfect for when you’re short on time, need to bake a lot of pies or in the summer when you want a lovely seasonal fruit pie but want to keep your kitchen cool. Enjoy!
Be sure to try some of my other easy desserts!
- Blueberry Cream Cheese Pie
- Easy Raspberry Coffee Cake
- Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream
- Blueberry Crumble Bars
- Chocolate Avocado Mousse
- Summer Fruit Salad with Orange Vanilla Yogurt Dressing
How to Bake an Apple Pie or Any Fruit Pie in Half the Time!
Ingredients
- 1 tablespoon lemon juice
- 2 1/2 to 3 pounds apples, about 6 large, peeled, cored and thinly sliced (I used Fuji apples.)
- 1/2 cup white sugar, or as needed
- 1/2 cup brown sugar, or as needed
- 2 tablespoons instant tapioca
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 prepared pie crusts, for a 9-inch pan
- 1 egg white mixed with 1 tablespoon water
Instructions
- Preheat oven to 425 degrees.
- Combine lemon juice and apples in a large bowl. Stir in sugars, tapioca, cinnamon, nutmeg and salt.
- Using a MICROWAVE-SAFE pie pan, place one of the crusts over the bottom of the pan.
- Fill with apples.
- Place the other crust over the top of the apples and decoratively secure the edges.
- Lightly brush the top crust with the egg wash.
- Place in the microwave. Microwave on HIGH for 8 minutes.
- Remove from the microwave and immediately place in the preheated oven.
- Bake for 12-15 minutes or until golden and bubbling.
- Place on a cooling rack and let cool 2 hours.
Video
Notes
- Be careful not to fill the pie pan too full, as they bubble up more than apples.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your advice is helpful.
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I plan on buying a convection microwave for use as my primary oven. The advantages are not having to physically switch the pie from one oven to the other and the ability to preprogram the process from start to finish. However, in what way would the convection feature affect baking time and/or temperature?
BTW, by what I’ve read, a lot of commercial bakeries use convection ovens for their products.
Hi, Adina, We recently bought a convection microwave. I haven’t tested this out in it yet but when I do, I will update the post. Thanks again!
Just wondering if this would work for pumpkin pie? I’m definitely going to try this with my fruit pies
Hi, Linda, Thanks so much for your question. This works best with double crust fruit pies. I have never tried it with pies that have eggs or are custardy and smooth like pumpkin pie. If you try it, please let me know how it works but I’m apprehensive.
Hi, Carol,
Can I use potato or corn starch if I don’t have instant tapioca?
Otherwise, are there any other alternatives? Or can that ingredient be left out?
I have a 5kg box of Fuji apples and could only think of using them up with pie and juice 🤗 if you have any other fast simple recipes for apples like this, that would be great.
Thank you!
Hi, Anne, Thanks so much for your question! Yes, you can use corn starch. I’d go with 3 tablespoons. Here’s a link to a recipe from Fine Cooking that you can adapt to all the apples you have. Just follow the microwave instructions. Fine Cooking Classic Apple Pie Thanks so much!
If you precook the filling on the stovetop using a wok or skillet, you might be able to reduce some of the sugars and eliminate the starch altogether. Start with just enough olive or grapeseed oil on the bottom to prevent sticking and preheat it to start the cooking process. Oil will be ready when a few drops of water will sizzle when they fall from your hand. Add your fruit. Use medium heat and cover for the first 5-10 minutes for the fruit to soften and liquid to release. Since the volume of fruit will reduce, you may have to add more of it at the beginning. This is when you add the sugars and spices. For the next 5 minutes or so, adjust burner temp between medium and low to avoid scorching, reposition the lid so there is a narrow slit to slowly ventilate the steam that forms and partially evaporate the liquid. Check and stir frequently. Time and temperature settings may vary, depending on heat source and burner technology. Since some spices get more intense and concentrated during cooking, start with half the amount specified in your recipe. Taste first before adding more. Since the fruit-to-liquid-and-sugars ratio will be higher than usual, the result will be denser and a bit heavier. Not a bad thing nutritionally. BTW, I use this method when making fillings for my omelets.
Thanks so much for the information, Adina!
I wish I’d found this before I made two pies for Thanksgiving! 🙂 How would it work, though, with the juicier fruits (berries, etc).
Thanks!
Hi, Kim, Thanks so much for your question. This works with berries, however, it’s important to not fill the pie pan too full as they tend to bubble up quite a bit. Thanks again and I’ll add a note to the recipe card.
I’m so happy for this tip! I used to make many, many pies and freeze them for winter. I’d fill my oven and what didn’t fit, I’d freeze unbaked and bake as needed. Now I can bake all of them! I’d heard something like this before but never tried. Thank you so much for the tip!
Hi, Gerry, Thanks so very much! Hope this works out well for you!
Being raised in the Northwest, I’m familiar with baking apple pies in paper bags and opening them towards the end of baking time to brown. It is a very old technique. However, this technique of Nuke2Bake is astounding on several levels. It also makes me glad I have some 2lb baby loaves of Tillamook Cheddar Cheese in the fridge to serve alongside the slices of my next “speed-baked” apple pie.
Thank you to both you and your sister, and the reviewers of the recipe to date.
Hi, Gregory, What a nice comment to read first thing in the morning to get my day off right! Thanks so much and so glad it worked out well for you. It IS a pretty astounding technique and the cheddar cheese along with it sounds amazing, too! Thanks again and please stay in touch.
I love the video you have on this recipe post, it’s so helpful! This apple pie looks delicious!
Thanks so much, Sara! This little tip has made me want to make pies!
I tried it and it totally works! I made a pear & cardamom pie with my homemade pie crust using your speed bake method for Friendsgiving yesterday. Truth is: it turned out better than if I made it the traditional way. Often I find that the edges of pie crusts get overcooked, but using the microwave eliminated that problem completely. I use my microwave primarily for storing bread and tortillas. From now on, I will be adding pie baking to that list.
Hi, Renee, Thanks so much! After learning about my sister’s tip, I want to make more pies, too! Thanks again!
What an amazing tip! I would have absolutely never thought of this. To be perfectly honest, pies intimidate me – I can bake cakes, cookies, bread, and muffins all day long, but somehow pies are just my bete noir in the kitchen! I am motivated to try this, however, and see if I can improve my track record! I’m sure my husband would be grateful. 🙂
Hi, Monica, Thanks so much! Pies intimidated me too, especially fruit pies. This tip makes it so easy!