Homemade Apple Pie Filling Recipe
Homemade Apple Pie Filling is a simple and delicious way to use up your apple abundance. This easy recipe combines sweet and tart apples with warm spices and lemon juice, cooked gently on the stovetop to create a perfect filling that can be used immediately or frozen for later. Enjoy a taste of fall any time with this versatile and comforting apple pie filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 8 cups
- Category: Pie Filling
- Method: Stovetop
- Cuisine: American
Ingredients
Apple Pie Filling Ingredients
- 4 pounds mixed sweet/crisp and tart apples (about 8 large or 10 medium)
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg (freshly grated if possible)
- ½ cup all-purpose flour
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Prepare the Apples: Peel the apples, core them, and slice into 1/4-inch thick slices. Place them in a Dutch oven, large soup pot, braiser, or any similar sturdy and wide pot ideal for stovetop cooking.
- Mix Dry Ingredients: Add the granulated sugar, kosher salt, ground cinnamon, ground allspice, ground nutmeg, and all-purpose flour to the pot with the apples. Toss everything together thoroughly to ensure the apples are evenly coated with the sugar and spices.
- Cook the Filling: Place the pot over medium-low heat and cook the mixture, stirring periodically. Continue cooking until the apples start to release their juices and soften, which should take about 10 minutes. Once cooked, stir in the freshly squeezed lemon juice to add brightness and balance the flavors.
- Cool and Store: Remove the pot from heat and allow the apple pie filling to cool completely to room temperature. If you plan to freeze the filling, transfer the apples and any accumulated juices into a sturdy zip-top freezer bag, press out as much air as possible, seal it, and lay it flat in the freezer for up to 3 months.
- Use or Freeze: To use frozen filling, let it stand at room temperature for 20 to 30 minutes until it loosens enough to spread evenly in your pie crust without being completely thawed. Alternatively, you can refrigerate it for up to a week for fresh use.
Notes
- For tart apples use Granny Smith; for sweet/crisp, Honeycrisp is ideal. Other good varieties include Jazz, Braeburn, Fuji, Gala, and Pink Lady.
- Yield: About 8 cups of filling, enough to fill one 9-inch pie (deep dish or regular).
- Storage: The filling will keep in the refrigerator for up to one week.
- Freezing: Use a sturdy zip-top freezer bag, remove air, seal tightly, and freeze flat for up to 3 months.
- Reheating: Thaw in the refrigerator and warm up in the microwave or stovetop before serving as a pie topping or filling.
Find it online: https://recipeplenty.com/homemade-apple-pie-filling-recipe/
