Apple Pie Filling

Once the first breeze of fall comes our way, it’s certain that sweater weather goes with nothing other than apple cinnamon EVERYTHING. This classic apple pie filling is perfect and it comes together in minutes. The best part of it is that it can be frozen and used in so many fall treats this season.

What kind of apples are best for apple pie filling? When you bite into the perfect apple pie, you want to taste the apple and experience its texture. With that being said, choose an apple that will keep its shape. You also want an apple that will balance out the sweetness so you want to steer away from extra sweet apples. My choice of apples for the perfect apple pie would be Granny Smiths because they are perfectly tart as well as crisp. Other apples that tend to hold their shape after being baked are Jonagold, Mutsu, Honeycrisp, and Braeburn. While these are apples I recommend, don’t be afraid to play around and experiment what flavors and textures suit you your taste the best.

 

Preparing your apples: The apples are the most important ingredient in this recipe. Start washing each apple thoroughly with water. Peel the apples and dice them. Although this recipe calls for diced apples, you can also slice them lengthwise. I find that the diced chunks of apples provide a bit that’s more full of apple, thus making it more flavorful. Add the lemon juice over your apples while you are working on the rest of the recipe. The acidity of the lemon juice will prevent your apples from browning.

All about the sugars. This recipe calls for both granulated as well as brown sugars. I find that the stronger flavor of the brown sugar gives it a better caramel color as well as flavor. If you don’t have brown sugar, it is okay to use just granulated white sugar.

Adjusting the consistency of the apple pie filling.

  • To thicken: In 2 tablespoons of water, add 1 teaspoon of cornstarch and whisk until cornstarch mixture does not contain any lumps. Add this mixture to your apple pie filling while it is on the stove and stir until it is completely incorporated into your filling. This should thicken the filling slightly. Keep in mind, the apple pie filling will also thicken as it cools.
  • To thin out: If you are finding that your apple pie filling is too thick, you can add one tablespoon of water at a time to thin it out. 

How to add this filling to your pie. Whether you are using a store bought pie crust or making your own, the directions are the same. Layout and press your pie crust into your pie dish. Once the apple pie filling has come to room temperature, add half of the the apple pie filling to your pie. This filling is best if you for a double crust pie, meaning that your pie also includes a crust on the top, covering the apple pie filling.

Freezing your apple pie filling. This recipe is great because it can be frozen and when thawed properly, you can definitely use it for another pie or an apple recipe of your choice. To freeze this, Pour the completely cooled Apple Pie filling into a freezer bag, making sure that all of the air  is out. For best results, double bag the apple pie filling.

Thawing instructions: Best way to thaw this Apple Pie filling is to leave it at room temperature for 2-3 hours or in the refrigerator over night. The apple pie filling will release water after defrosting. Use a strainer to release the extra water from the apple pie filling. 

Ingredients:

  • 4-5 apples, peeled and diced (440 grams)
  • juice of 1/2 of lemon
  • 3 cups water (675 mL)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 1/3 cup corn starch (40 grams)
  • 1 tsp ground cinnamon
  • 1/4 tsp groung nutmeg
  • pinch of salt
  • 1 Tbs vanilla extract or rum

Directions:

  1. Peel and dice apples.
  2. In a large bowl, toss diced apple in lemon juice.
  3. In a medium sauce pan over medium heat, place water, sugars, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  4. Once the mixture has boiled for 2 minutes, add vanilla extract and stir. Then, add the apples, cover, and let simmer until the apples are soft or about 6-7 minutes.
  5. Remove from heat and let it cool to room temperature. Pour into jars or containers and refrigerate.

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