See how easy it is to make apple pie filling! Are you looking for apple recipes for your overflowing crisper? Do you love the taste of fresh apples? Many people do, and that’s why apple filling is a popular choice for pies, tarts, and other desserts.
If you’re looking to make your own apple filling from scratch, this tutorial will show you how. With just a few simple ingredients, you can create a delicious filling that will add flavor and sweetness to any dessert. Let’s get started.
While you can use a quality can of apple pie filling, the best homemade apple pies are made with homemade pie crust and homemade apple filing. Don’t be scared of making your own pie filling. Apple pie is one of my family’s favorites and go-to pies to make.
Making your own apple pie filling is simple with an easy recipe, it makes creating the best apple pie easy. Plus, apple filling is so versatile, we love to use it in many other recipes and apple desserts. Try our homemade version to up your game when it comes to homemade pie filling to fill your home and your guests’ bellies with the best part of the fall season.
Should you cook apple pie filling first?
The short answer is, you do not have to cook most apple pie fillings so long as you will bake the pie or dessert. It also depends on your ingredients, of course, but if you follow this recipe, you will not have to pre-cook the filling. Cooking your apple pie filling is only a preference if you want a thicker filling or for more tender apples or if you plan on using the filling without cooking your dessert. You would also want to cook this filling if you planned to freeze or can it.
Which Apple Variety for Apple Filing?
Choosing the right type of apples for your pie filling doesn’t have to be daunting. Pretty much any apple that you like to eat will work in a homemade apple pie filling. The best kind of apples to choose if you need some advice are granny smith apples, Braeburn, gala apples, golden delicious, honey crisp, and red delicious. For a tart flavor, granny smith apples are the preferred choice. However, if you want a sweet homemade filling, use a sweeter apple such as a honey crisp.
How to Thicken Apple Pie Filling
One of the main challenges of making a perfect apple pie is getting the filling just right. If it’s too runny, the filling will simply leak out of the crust when you cut into the pie. On the other hand, if it’s too thick, the filling will be gummy and unpleasant to eat. So how can you achieve the perfect consistency?
The key is to thicken the filling without changing the flavor or texture of the apples. Cornstarch will help thicken the filling without affecting the taste or texture of your pie. Simply add a spoonful or two of cornstarch to the filling and stir it well. The cornstarch will help to absorb some of the excess liquid and thicken the filling.
Another option is to cook the filling over low heat for a few minutes, which will also help to evaporate some of the liquid and thicken the filling. If you find that your filling is still too thin, you can repeat either of these steps until it reaches the desired consistency.
You can also use flour similarly to cornstarch in this recipe. With a little extra effort, you can easily thicken up your apple pie filling and enjoy a delicious pie.
Spices for Homemade Apple Pie Filling
Apple pie filling is incomplete without spices. The best spices for apple pie filling are nutmeg, allspice, and cinnamon. All three of these spices have a wide range of health benefits.
Nutmeg is known for its anti-inflammatory properties, while allspice is an excellent source of antioxidants.
Cinnamon is also known for its ability to regulate blood sugar levels. In addition to their health benefits, these spices also add a delicious flavor to apple pie filling.
When combined, they create a perfect balance of sweet and savory that is sure to please even the most discerning palate. So next time you’re making apple pie filling, be sure to add a little pinch of each of these spices to create the best possible flavor.
How to Cut Apples for Apple Pie
There are a few different ways to cut apples for pie, and the best method depends on the type of pie you’re making.
For a traditional apple pie, you’ll want thin apple slices, so they cook evenly.
To do this, first remove the core from the apples using a paring knife. Then, use an apple peeler or vegetable peeler to remove the skin. You can then, slice the apples horizontally into thin rings.
For a rustic apple pie, you can simply cut the apples into large chunks.
There’s no need to remove the core or peel the skin – just cut them into pieces and add them to the pie crust.
The most important thing is to get the apples into even-sized pieces so that they cook evenly. One way to do this is to slice the apples thinly, about 1/4 inch thick. This is ideal for pie crusts that are already on the thin side.
Another way to cut apples for pie is to quarter the apple and then slice it into thin wedges. This is a good method for pie crusts that are a little thicker, as it ensures that the apples will cook all the way through without burning the crust.
Once you’ve cut the apples into uniform pieces, it’s important to coat them in lemon juice. This will help to prevent the apples from browning and becoming mushy. No matter which method you choose, cutting apples for pie is easy once you get the hang of it. With a little practice, you’ll be able to churn out perfect pies in no time.
Homemade Apple Pie Filling Recipe
This is one of the easiest recipes for making fresh apple pie filling. In a large bowl, mix together cornstarch (or flour), sugar, cinnamon, and apples. You can also use brown sugar in place of granulated or use as 50/50 mixture. You can also add a dash of nutmeg or allspice to your filling.
As a pro tip: put a dash of lemon juice in your filling to prevent the apples from becoming too brown if that is not your thing. Then, if you plan to cook or bake your desired dessert, place your filling in and you are ready to bake. However, if you plan to can or freeze this filling for later, you should cook the mixture over medium heat until it browns a little and reaches your desired consistency.
What does lemon juice do in apple pie filling?
While many apple pies call for just a touch of lemon juice, this ingredient can actually make a big difference in the final product. The acidity of the lemon juice helps to balance out the sweetness of the apples, resulting in a pie that is more flavorful and complex.
In addition, the lemon juice helps to keep the apples from browning during baking. As a result, apple pies that include lemon juice in the filling are more likely to retain their bright color and fresh flavor. So next time you bake an apple pie, be sure to add a little lemon juice to the filling for best results.
Ways to Use Apple Pie Filling
For a yummy and classic way to use apple filling, check out our caramel apple pie recipe! However, apple pie filling is not just for apple pies.
There are many different ways to use this delicious ingredient. You can make apple tarts in little tart forms, make them like Dutch apple pie with a crumb topping.
Try your hand at apple cobbler or apple crisp. Try it out as a cake filling to surprise your dinner guests with a beautiful gooey and warm center to a sturdy cake. You can also use your own apple pie filling or canned apple pie filing to top pancakes, waffles, yogurt, and even vanilla ice cream.
Add our Caramel Sauce to really wow your family. And if you’re feeling really adventurous, you can try using apple pie filling in savory dishes like pork or chicken recipes. So next time you’re looking for a versatile ingredient that will help you create a variety of tasty dishes, don’t forget about apple pie filling!
How to Make Apple Pie Filling
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Apple Pie Filling
- 1 Cup Granulated Sugar
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Allspice
- 8-10 Cups Apples peeled and thinly sliced
- 2 Tablespoons Corn Starch or ½ Cup Flour
- 1 Teaspoon Butter
- 2 Cups All-Purpose Flour
- 1/2 Cup Shortening Like Crisco
- 1/4 Cup Butter
- 1/2 Teaspoon Salt
- 4-6 Tablespoons Water
Apple Pie Filling
- In a large bowl, mix the apples, granulated sugar, cinnamon, nutmeg, allspice, and cornstarch or flour. Set aside.
- Add the flour, shortening, butter, salt, and water to a food processor or a large bowl and use a hand-held pastry cutter to mix until the dough has a sand texture and holds its shape when squeezed together.
- Divide the dough in half, place one of the dough balls on a lightly floured surface. Place the other dough ball back in the bowl and keep covered. Use a floured rolling pin to roll dough into a round shape large enough to cover the bottom of the pie pan. Make the pastry approximately 1 inch larger than the pie pan for easier crimping of the edges.
- Dock the pie crust. That means using a fork, you should poke tiny holes in the bottom and sides of the pie crust about 2 inches apart all around. This helps the pie crust not form air pockets and bubble up.
- Heap the apple pie filling in the unbaked bottom pie crust. Add about 1 teaspoon of butter cut in in very small pieces and place on top of the apple pie filling.
- Roll out the to pie crust. Place top pie crust over the apple pie filling
- Seal the edges. Fold the edge of the top pie crust over the bottom pie crust pressing to seal thoroughly all the way around the pie.
- I cut three slits in the top crust to allow the steam to escape. Sometimes, I will do a fancy design, but if I am doing my everyday baking, I just do the three slits. Make a fluted edge by using your index finger on one hand the index and thumb on my other hand. Press the dough between the fingers to make the edge fluted.
- You can brush on 1 beaten egg on the top crust as it will help it turn a golden brown. A sprinkle of coarse sugar on top is pretty.
- In a preheated oven at 425 degrees, bake the pie for 50-60 minutes. The crust should be a golden brown color, and if you poke a knife through one of the slits in the top crust, the apples will be tender.
- While you can eat the pie piping hot, it will most likely be very runny. The pie needs to cook to have time to have the juices thicken. When like warm, serve.