Apple Pie with Apple Filling

Last Updated on April 26, 2026 by Lisa Keys

According to google analytics my recipe for Apple Pie with Apple Filling is trending. I'm old and not even sure what "trending" means, but I think it is a good thing. The secret in the filling is fresh fennel. I wrote this recipe nearly 7 years ago, but just recently I saw a certain contestant on a popular holiday TV baking show create a version of this apple pie with apple filling with fennel.

It's a delicious combination of seasonal flavors and it came as no surprise that the contestant on that show won the pie challenge. Seven years ago putting fennel in a pie was weird, but today it's trendy. Pretty cool!

How to cook with fennel

Did you know that the whole fennel plant is completely edible? The leaves resemble dill, but have a sweet flavor. They are especially good in sauces for fish. The seeds have a sharper flavor and you may recognize them best in Italian sausage. It gives the meat such an aromatic and distinct flavor.

Further, the seeds can easily be ground up in a mortar and pestle and used as a spice rub on chicken, pork or veal. My favorite part of the fennel are the stalks and bulbs. Roasted, they work well in both savory and sweet preparations. Once cooked they have a very mild anise or licorice flavor. It's nothing like the flavor of licorice candy.

How can I make an apple pie with apple filling simpler?

This apple pie as written is easy to make, but it can be even easier if you choose to use store bought pie dough and canned apple pie filling. Just add the fennel and cranberries to the canned filling and pour it into the pie shell. Top with the remains pie dough and bake away.

Apple Pie with Apple Fennel Filling

Lisa Keys

Fresh apple and fennel are complimentary flavors and make for a luscious pie

 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 256 kcal

Ingredients

  

1x2x3x

• 1 Pastry for double crust pie
• 6 medium baking apples, peeled, cored, thinly sliced
• 1 small fennel bulb, thinly sliced, then chopped (1 cup), fronds reserved for garnish
• ½ cup dried sweetened cranberries
• 1 tablespoon fresh lemon juice
• ½ cup sugar
• ½ teaspoon cinnamon
• 2 tablespoons all purpose flour
• sweetened whipped cream

Instructions

 

• Heat oven 425F. 
• Roll out half of pie dough to fit 9-inch pie plate.  
• In large bowl, toss apples, fennel and cranberries with lemon juice. Mix sugar, cinnamon and flour; sprinkle over apple mixture and gently toss again. Spoon filling into prepared crust. 
• With the tip of your finger moisten the edge of crust with some water. 
• Roll out remaining pie dough. Top pie with second crust wrapping any excess top crust under bottom crust edge pressing to seal. 
• Flute edges. Cut several slits in top crust with the tip of a knife to vent steam. 
• Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. During last 15 minutes of baking time cover fluted edge of pie with a crust protector or foil to prevent excessive browning, if needed. 
• Cool before serving. Garnish with whipped cream and fennel fronds. 

Nutrition

Calories: 256kcalCarbohydrates: 52gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 104mgPotassium: 296mgFiber: 5gSugar: 33gVitamin A: 114IUVitamin C: 11mgCalcium: 29mgIron: 1mg

Keyword apple pie, baking, fennel, holiday, pastry

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And if you need a great pie dough recipe just click the link.