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!
- Easy Raspberry Coffee Cake
- Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream
- Blueberry Crumble Bars
- Chocolate Avocado Mousse
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How to Bake an Apple Pie (Or Any Fruit Pie) - Pie in Half the Time!
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)! 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.
Notes
This recipe is for an average 9-inch pie, not deep dish.
FOR BERRY PIES: Be careful not to fill the pie pan too full as they tend to bubble up more than apples.
Nutrition Information:
Yield:
8Serving Size:
1 pieceAmount Per Serving: Calories: 396Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 258mgCarbohydrates: 73gFiber: 6gSugar: 45gProtein: 3g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Kim says
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!
Carol says
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.
Gerry Raddatz says
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!
Carol says
Hi, Gerry, Thanks so very much! Hope this works out well for you!
Gregory A Anderson says
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.
Carol says
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.
Sara says
I love the video you have on this recipe post, it’s so helpful! This apple pie looks delicious!
Carol says
Thanks so much, Sara! This little tip has made me want to make pies!
Renee Gardner says
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.
Carol says
Hi, Renee, Thanks so much! After learning about my sister’s tip, I want to make more pies, too! Thanks again!
Monica | Nourish + Fete says
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. 🙂
Carol says
Hi, Monica, Thanks so much! Pies intimidated me too, especially fruit pies. This tip makes it so easy!