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.
Prep Time20 minutesmins
Cook Time50 minutesmins
cooling1 hourhr
Total Time2 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: holiday dessert, Pie dough, summer dessert
Servings: 8Servings 1 9-inch pie
Calories: 453kcal
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In a large bowl, mix the apples, granulated sugar, cinnamon, nutmeg, allspice, and cornstarch or flour. Set aside.
Pie Crust
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.
Assembly
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.