Fresh Apple Pie Filling Recipes

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

FRESH APPLE PIE

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

APPLE FILLING RECIPE

Steps:

• Peel, core and chop apples into small, 1/2" cubes
• Place apples in a large pan over medium heat
• Add butter and stir until butter is melted. About 1 minute.
• Add apple juice, cinnamon, cloves, salt, and sugar and stir to combine.
• Stirring occasionally, cook until the apples have softened. They should still have a little bit of firmness, but not be mushy.
• Whisk water and cornstarch together in a separate cup to make a slurry, then add to apples while gently stirring over medium-high heat.
• Cook and stir for 2 to 3 minutes until the mixture begins to bubble to make sure the cornstarch is fully cooked.
• Remove the mixture from the heat.
• Add in orange extract, vanilla, lemon juice, and honey. Stir to combine.
• Pour into a cake pan or bowl and refrigerate to cool quickly. Store about 2 weeks in the fridge.

HOW TO MAKE APPLE PIE WITH APPLE PIE FILLING

Steps:

• Preheat the oven to 425.
• Line a 9" pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
• Pour the apple pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
• Using your rubber spatula, gently mix the lemon juice and ginger into the apple pie filling.
• Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
• Use the other pie crust and lay it over the surface of the apple pie filling, centering it so that the edges come together.
• Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren't sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
• Use a sharp knife to cut slits in the pie crust
• Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
• Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
• Remove from the oven and allow to cool well before serving.

APPLE PIE FILLING RECIPE

Steps:

• Peel, core, and chop or slice apples*.
• Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
• Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
• In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
• Let bubble 1 minute. Cool.

BASIC APPLE PIE RECIPE

Steps:

• In a medium bowl add the sliced apples. Sprinkle with the sugar, flour, cinnamon, and salt and toss gently to combine well.
• Roll out and place an uncooked pie crust in the bottom of a deep 9-inch pie plate.
• Place the apple mixture in the uncooked pie shell. Place the small pieces of butter on top of apple mixture.
• Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow steam to vent.
• Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
• Bake at 450 degrees F. for the first 15 minutes, then reduce the heat to 350 degrees F. and continue cooking for an additional 40 to 45 minutes, or until the top is golden brown.
• If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with foil for the last 15-20 minutes of baking to prevent over-browning.
• Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.

AMISH CANNED APPLE PIE FILLING RECIPE

Steps:

• Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
• Fill each jar with as many apple slices as possible. Use a wooden spoon to jam them in tight and don't be afraid of breaking a few slices to do so.
• In a large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring often, until bubbly and thickened.
• Remove from heat and add lemon juice and stir well. Add hot syrup to each jar, leaving about a 1 inch space at the top.
• Wipe off each jar rim, add the sterilized lid and band, then add to the simmering water. Be sure there is at least 1 inch of water on top of jars. Bring to a roiling boil, cover the pot, and process for 20 minutes.
• Remove jars and let them cool on a towel for 24 hours. Check to be sure each lid is sealed by pressing down in the center.