Apple harvest is in full swing, now is the time to put all of favorite apple-based recipes to the test. Use this pie filling in your repertoire of recipes without uncertainty

Planning filling only requires some time and it tastes fantastically homemade. Apple slices or pieces cooked in simple cinnamon sauce has the perfect amount of sugar and spiciness. They are quite easy to prepare and taste much better than a can.

They can be muddled up into pies or tarts or included whenever apple pie is called in for a recipe been properly preserved. For a simple treat, spread this over ice cream, yogurt, or dessert.

Simple & finest is homemade!

Despite the truth that I like using apples pie fillings other than in pie crusts. It complements everything including yogurt, cake, and oatmeal.

Handmade food is always 1000 times better!
Apple aroma is tempered with mild spices.
It is definitely less expensive to make your own trendy apple pie filling than to buy it in a can. (& tastes home-made).
Just a few simple things.
It is quite simple to make and ready in 10 to 15 minutes.

Table of Contents

A List of the Best Apples for Pie Filling

It’s delicious, sour, and crunchy, and almost new apples, as long as you can change the sugar percentage if you want. For tangy Granny Smith apples, we use a whole cup of sugar, and for sweeter apples like Golden Delicious, we use a little less.

Granny Smith: firm, tart, and the benchmark for baking
Golden Delicious: a flavor that balances sweetness and tartness
Jonagold: added sweetness through baking
Honeycrisp: very crispy and delicious
Braeburn: crunchy and resisting becoming mushy
Pink Lady apples maintain their shape and are sweet and tangy.

In my opinion, Granny Smith apples the optimum filling attributes because they keep their shape when baking. Moreover, Granny Smith apples bake up with their shape mostly intact and don’t turn to mush.

How to Make Apple Pie Filling at Home

As people often describe this dish, the basic ingredients of apple pie create the perfect filling.

Peel & chop apples: Apples are merely added to a skillet with some water, sugar, and cinnamon after being peeled, sliced, and chopped.
Thicken: After the ingredients are soft, Thicken the pie filling with a little cornmeal. Any cider that has spilled out is used to make the “saucy” part.

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Servings: 8 servings

Ingredients

Two 1/4 pounds of Granny Smith apples
1 recipe for double pie crust Apples
Cored and peeled Six to seven apples
3/4 teaspoon of cinnamon
8 tablespoons salted butter
All-purpose flour, 3 tablespoons
14 cups of water
1 cup sugar, granulated
Egg wash: 1 egg plus 1 tablespoon of water

Instructions

During the stuffing method, prepare the pie crust mixture and cool according to instructions. Set the oven to 425°F.
In a large skillet set over medium heat, melt the butter. Add 3 tablespoons of flour and stir continuously while simmering for 1 minute. Bring to a rolling boil while whisking in ¼ cup water and 1 cup sugar. Lower heat, immerse for three more minutes, whisking continuously, and remove from the heat.
Seven cups of apples, skinned, hollowed, and thinly sliced, should be put in a big basin. One 1/2teaspoons of cinnamon should be sprinkled over the top and combined. Mix apples with sauce to coat evenly.
Spread out all the bottom thin crusted pie after dusting your work surface with flour to a circle that is 12″ in diameter. Transferring it to the 9″ pie plate requires wrapping it all around your rolling pin. A tiny mound should be made in the apple’s middle before adding it. It will be difficult to bind if the boundaries are filled in.
Using a pizza cutter, roll the second dough into an 11″ circle and cut it into 10 evenly sized strips. Place the parts in a woven lattice pattern over the top. Spray the topping with the egg mixture, which you’ll have beaten with 1 Tbsp. water.
Additional 45 minutes, or until the apples are tender and the sauce is boiling thru the slits, after lowering the temperature to 350 F. Refresh 60 minutes before serving at room temperature.

Notes on the Recipe: To avoid leftovers, place the aluminum foil directly on the shelf, the space just below the apple filling.

Variations

Slice the apples or chop them first.
Brown sugar can be substituted for to give white sugar a toffee flavor.
A tablespoon of lime juice should be added.
While I choose crushed cinnamon, you can add nuts, apple crumble spice, pecan pie spice, or another warm spice mix.

Ideas for Serving Apple Pie Filling

The basic apple pie stuffing is delicious served over ice cream or eaten on its own, or with the foods listed below.

Apple Pie Egg Rolls: If you like the Mc apple pie variety, you will love it!
Put in a bowl, sprinkle with crumble, and top with ice cream, yogurt, or oatmeal for instant apple pie.
Apple hand pies coated in pie dough to make them.
Sprinkle it on top of waffles or pancakes.
Apple Pie Tacos: Crispy Powdered Sugar Husk Topped With Hot Apple Pie Filling
Apple Pie Roll-Ups: This easy cinnamon apple crumble recipe can be baked in any oven, warm, folded and sugar are amazing!

Apple pie dumplings are ready with just two additives. This is the easiest dessert to prepare!