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Make ahead Apple Pie - Easy tips to prepare your for easy desserts

Make-Ahead Apple Pie (Bold Baking Basics)

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Hi Bold Bakers!

As we head into a busy Holiday season, I want to show you some Bold Baking Tips for desserts and sweets you can make weeks in advance so you can tick them off your list and  have more time for family and friends. Did you know you can prepare a whole pie weeks in advance? It’s really easy and you just need a few basic components.

The filling in a pie is sometimes my favorite part. I have come up with an easy Crock Pot Apple Pie Filling. The beauty of this recipe is you combine apples, spices and sugar in a crock pot then set it and forget it. In just an hour or so you will have lovely, soft and saucy apple pie filling. Now, here’s what I really love, store your filling in sterilized jars and keep it in the fridge for 4-6 weeks. Then just grab it when you need a dessert fast.

Something to jazz up fruit and pies is a crunchy crisp topping. You can also make this in advance. Just rub your ingredients together until they resemble breadcrumbs then store in a ziplock bag. Store in the freezer then you have it ready to sprinkle over a pie when you need a quick dessert.

Now, for those of you who are prepared and ready to go for the Holidays then you will love my next tip that brings everything together. My Pie Crust recipe is put to good use this time of year. Your pie crust can be rolled and placed in a tin in advance and frozen until needed. I like to always have a pie crust in my freezer for any occasion that might arise. A little tip about frozen pie crust is that you can pop it into the freezer frozen, no blind baking needed. Pierce a few holes in the bottom with a fork and fill as desired.


Now you are ready to go with a whole dessert made from scratch. When friends or family drop in unannounced, you have a dessert ready to fire in the oven.


4.94 from 15 votes
Make ahead Apple Pie - Easy tips to prepare your for easy desserts
Make-Ahead Apple Pie
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 1 pie
Author: Gemma Stafford
  1. Fill your Pie Crust with your prepared crock pot apple pie filling.
  2. Generously sprinkle crisp topping over your apple filling.
  3. To make the crisp topping: Just rub your ingredients together with your fingers until they resemble breadcrumbs. Store in a ziplock bag and freezer.
  4. Bake your apple pie at 375oF (190oC) for 35-40 minutes or until golden brown.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. INA MCBEATH on December 6, 2018 at 12:29 am

    That’s a great recipe but what I would like to know is, can I freeze the apple pie filling. I received lots of apples and would like to do something with it. the apple pie filling looks delicious and would be great if I could freeze this.

    • Gemma Stafford on December 6, 2018 at 10:41 am

      Yes, that is a great idea! Enjoy!

  2. Lena6868 on November 11, 2018 at 6:14 pm

    Gemma, I made this pie today, and oh boy, what a hit! My fiancé loved it so much I had to chase him around the house just to get it back before he ate all of it! It is so delicious I’m making it for the office holiday party. I did add some caramels when I cooked the apples down. Used equal amounts of Granny Smith and golden delicious.

    • Gemma Stafford on November 12, 2018 at 9:53 am

      WOW i am delighted to hear that! The caramel is a great idea!

  3. Marianne08 on October 6, 2018 at 8:09 am

    Hi Gemma, I am looking forward to making this pie, but was wondering if it can be baked in my 9.5 inch springform pan. Would I have to make any special adjustments to the recipe or baking method?

    • Gemma Stafford on October 7, 2018 at 2:11 pm

      Hi Marianne,

      Yes you could do this in a spring form tin. Just follow my same instructions.


  4. Aidann on May 4, 2018 at 6:49 pm

    HI Gemma,

    I Just remembered your tip about not needing to blind bake so I have the frozen pie crust that I am about to make for a lemon meringue pie do I partially bake with it frozen or can I assemble everything and go from there?

    • Gemma Stafford on May 5, 2018 at 11:19 am

      Hi there,
      The issue is you need to bake the crust for lemon meringue. when it is set up in the freezer it will bake well without the weights, this is probably what you mean, I am just being careful, blind baking means baking an empty crust.
      Go to it, it will be great,
      Gemma 🙂

  5. Jeannie on January 6, 2018 at 9:19 pm

    Hey Gemma! I am so excited to make this apple pie because in Canada right now is winter! 🙂 I have a few questions about the filling. If you cook it on the stove can we just turn on the heat and cook it till it’s extremely soft?

    I love all your recipes and hope you make more pie recipes similar to this one. <3

    • Gemma Stafford on January 7, 2018 at 3:15 am

      Hi Jeannie,
      Yes! I am not sure about your apples in Canada, you probably have different cooking varieties to California. In Ireland and the UK our cooking apple is not suitable for eating, it is a Bramley, very sour, but divine as a pie filling. I think that it is available in Canada!. This will cook down to a pulp, on a low heat, with minimal water and some sugar. It needs the sugar, as it it really sour.
      I think you can get a cox apple too, which is more resistant to pulping, but has a good flavor. Remember you are ‘stewing’ the apple, not boiling it, gently does it.
      Gemma 🙂

  6. sunflowerenvy on December 16, 2017 at 8:56 am

    how long was did u cook the apples in crock pot on high for?

    • Gemma Stafford on December 16, 2017 at 8:11 pm

      Roughly 1 1/2 hours. You can set it and forget it 🙂

  7. Gina on November 22, 2017 at 2:02 am

    First time making this recipe and I live in Abu Dhabi. The weight of 1.25 cups of flour on my food scale was 125 grams. Should I go by weight or measuring cups? Thanks so much, love this site!

    • Gemma Stafford on November 23, 2017 at 9:13 pm

      Hi Gina,

      I would recommend sticking to one measurement so do it all in cups.


  8. ConnieWright on November 19, 2017 at 4:24 pm

    Give me email where I can order your cook book

    • Gemma Stafford on November 20, 2017 at 2:09 am

      Hi Connie,
      I am in the process of writing a cookbook at the moment, but despite my best efforts it will not be available until early 2019.
      I have an E-Book, which is FREE to download at the moment. You will find it here ( This is a PDF, which you can save to your device, but it is all microwave recipes.
      My business email is at the end of the website, but I will keep you informed. Thank you for your interest in this,
      Gemma 🙂

  9. Dawn on August 11, 2017 at 7:13 pm

    Nice recipe <3 thanks

  10. Jessica Nunes on July 30, 2017 at 10:57 am

    Hi Gemma! Can I freeze the whole pie already assembled (not cooked) and then take it out straight into the oven? If so, for how long should I bake it and at what temperature? Thanks =)

    • Gemma Stafford on July 31, 2017 at 2:11 am

      Hi Jessica,
      Yes, you can freeze it uncooked, but I would tend to defrost it in the fridge for a few hours before baking. This is to ensure that the filling is defrosted, and will cook along with the pastry. I hope this helps!
      Happy baking,
      Gemma 🙂

      • Jessica Nunes on July 31, 2017 at 2:13 am

        Yes, thank you so much!

  11. Aliah on June 24, 2017 at 11:57 pm

    Hey Gemma! My mum and I finally bought an electric oven the other day and since they had Granny Smith apples on sale, we decided to do this recipe. It came out wonderfully and it was so simple. I got a lot of praises from my siblings. Thank you! 🙂

    • Gemma Stafford on June 25, 2017 at 1:48 am

      I am delighted you hear that Aliah!!! Happy baking with your new oven 🙂

  12. Cebriel18 on June 13, 2017 at 6:53 am

    Hi, gemma..
    I love watching your video in youtube because I learn a lot about baking and cooking. I also love to make desserts like u do. someday I can bake in my own place because as of now I don’t have equipment on my own. Wishing you luck and many years to come. your newly member here in the Philippines!

    • Gemma Stafford on June 14, 2017 at 8:49 am

      Hi there,
      It is great that you are with us. So many of the lovely Bold Bakers are in the Philippines, we are really happy that oyu are enjoying the recipes. One day you will get baking too!
      Gemma 🙂

  13. Renate on April 30, 2017 at 7:13 am

    Hi Gemma,
    Thank you so much for creating such a wonderful and delicious apple pie!
    Recently we spent a perfect time hiking in Scotland. There we discovered a delicious apple pie. Back to Germany we “googled” for a recipe and found your Website.
    Today we tried to make it: great ?? and well done.
    I am sure we will return to your Website again and again……..
    Greatings from Germany,
    Renate and family

    • Gemma Stafford on May 1, 2017 at 12:49 pm

      Hi Renate,
      Yea! how lovely for you. what a wonderful place Scotland is, so related to Ireland too. You will need to visit Ireland on a walking holiday too, it is amazing, in a different way!
      I am happy that you found mt recipe good for you. The type of apple used in Ireland and scotland for apple pie is a Bramley seedling, which is a really sour apple, only used for cooking! we are blessed to have this.
      Gemma 🙂

  14. Emily on April 10, 2017 at 10:53 am

    When you put the pie crust in the freezer how long can it stay in there and do you need to cover it

    • Gemma Stafford on April 11, 2017 at 2:57 am

      Hi Emily,
      Yes, you must cover any food you put in the freezer. The rule with pastry is it will stay there for weeks, but is best used as freshly made as possible. it is never worth freezing anything which can be made quickly!
      Gemma 🙂

  15. Karen on March 18, 2017 at 11:03 am

    Hi Gemma,
    You should make a recipe for apple turnovers!

    • Gemma Stafford on March 19, 2017 at 5:21 am

      Hi Karen,
      Check out the pop tart recipes here, they are similar to a turnover!
      Gemma 🙂

  16. Joanna Rebecca Jacob on March 14, 2017 at 8:42 am

    Hey Gemma!
    I would love it if you make a rich chocolate coffee pie with whipped cream??

    • Gemma Stafford on March 15, 2017 at 4:23 am

      Hi Joanna,
      That sounds gorgeous, I will add this to my list, love anything coffee!
      Gemma 🙂

  17. Larry McCoy on January 4, 2017 at 7:28 am

    Hi, Gemma
    Thanks for the filling recipe. Works well for fried pies, too. I have a granddaughter who could be your twin in the pix! Same face, smile, hair, etc. Of course, she has a Scottish Grandmother, so that probably had something to do with it…… Also, some Irish blood in my line, helped, too!

    • Gemma Stafford on January 4, 2017 at 11:19 am

      Hi Larry,
      haha! one of me is enough!!
      I think I have some scotish ancestry too, on my maternal grandfather’s side, but way back.
      We say in Ireland it is easy to take the Irish out of Ireland, but impossible to take Ireland out of the Irish, sounds right!
      Happy New year to you and your celtic family,
      Gemma 🙂

  18. Iva on December 22, 2016 at 12:50 pm

    Why will it not let me print these recipes?

    • Gemma Stafford on December 23, 2016 at 2:56 am

      hi Iva,
      I have had this complaint before, and I do not understand why it does not work for some people.
      Can you copy and past it to a word document? This is what works for others, I have to get Kevin to figure this out.
      Thank you for being in touch,
      Gemma 🙂

  19. elizabeth on December 20, 2016 at 9:47 am

    what are you making this week merry Christmas

    • Gemma Stafford on December 21, 2016 at 1:57 am

      Hi Elizabeth,
      This week in place of our Thursday video we are live streaming on YouTube.
      I do hope you can join us. Happy Christmas to you and yours,
      Gemma 🙂

  20. salma on December 20, 2016 at 5:35 am

    Wooww delicious

    • Gemma Stafford on December 21, 2016 at 2:12 am

      hi Salma,
      Thank you, it is good to have you with us,
      Gemma 🙂

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