tender chunks (or slices) of apples are perfectly sweet-tart simmered in a simple cinnamon sauce. they can be used in pies or tarts or replace a can of apple pie filling in any recipe. i looooove apple pie filling but not just for filling pie crust! we think granny smith apples are the best for pie filling because they have a tart flavor which means the filling isn’t overly sweet. this apple pie filling is delicious and can be used right away. if you do make this filling you can of course freeze it. once ready to use, defrost overnight in the fridge and use as you would from fresh! content and photographs are copyright protected. sharing of this recipe is both encouraged and appreciated. holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. this information will not be used for any purpose other than enabling you to post a comment. can this be water bath canned? in the fall i have a lot of apples and if i could can this it would be great. perhaps a reader with more canning experience will be able to offer some guidance.
for a softer texture, we love using granny smith or honey crisp apples! i was short on time and put all ingredients in a pie pan. added a dash of vanilla and a little extra butter. sprinkled with cinnamon sugar. my family told me to stop making them, lol. i found this recipe!! i use this recipe all the time and finally my family loves my apples pies. i used this as a guide for making filling. i used granny smith apples, and added a tiny bit of lemon juice and vanilla, and it was so delicious, i think i almost died. i made this tonight, it is a very good recipe! i used it in an almond flour pie crust and it worked great! (: welcome to spend with pennies! easy to follow, tried, tested and loved! from my home to yours…happy cooking!
this apple pie filling recipe has a few hidden tricks to get the best apple flavor! this not only adds a boost of apple flavor to the filling, but it also adds in extra sauce around the apples. canning is so specific and i have not tested this to make sure it passes the amount of sugar and acidity needed to make it safe for canning. i made this filling in advance for some mini pies for thanksgiving and it was delicious! i will be making the filling and freezing it for use during the holidays. i have also substituted fresh apple cider for juice in a pinch and it turned out just as good. this recipe is easy to follow and the result is delicious. there are so many possibilities… dear kelli after reading two of the reviews, i just had to give this a try. i’ve never tried that but this looks soooo delicious i’m thinking i might need to get some in the freezer and use on turkey day. this recipe is the bomb and it will be my go top recipe for things apple. and even so i wish i had made a double batch to freeze or just eat by the spoonful. i took this filling, put it in the bottom of regular muffin cups, added a crumb topping, then baked at 375 for 20 minutes. i hope you see this soon, as i have a bushel of jonathan apples and i’m trying to decide what to do with them! just to note, the recipe does not call for apple cider vinegar.
i am just letting it cool now and i have not been able to stop tasting the filling. thanks for the recipe we had a bumper crop of apples this year in colorado and i ended up making a quadruple recipe. however, i still used the full amount of cornstarch since i wanted it to get pretty thick. i don’t recommend it to be canned however, as i’m not a canning expert and can’t advise if the amount of acid and sugar is sufficient for canning. if i want to add the filling to a pie dough lined jar and bake it – can i do this immediately after finishing this recipe? i want to put the filling in a pie (i never cooked, or made a pie before), how long do i cook it and at what temperature? i have sinced made it the correct way, and it is the best apple pie i have ever made! i’ve tried a few apple pie filling recipes and this by far has been the best. this made the most delicious apple pie filling, and was super convenient to make ahead of time for thanksgiving. i like the idea of precooking the filling ahead and it was so delicious! but do know i put a lot of care, testing and tips in the recipes i put on this website. if you are planning to use this as a pie filling, you can err on the side of caution and “undercook” them. i don’t normally comment on recipes but i made your recipe for the apple pie filling and it is by far the best recipe i have come across so no need for me to continue looking for another recipe for this. i’ve tried this and love it but i was wondering if anyone tried to make it with the peel and if that could maybe work out? i’m the creator of everydaypie.com, a baking resource dedicated to sharing recipes for pie, pastry and more!
peel, core, and chop or slice apples*. melt butter and cinnamon over medium heat. stir in apples, sugar & water. in a small dish combine add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot. stir together and let macerate at room ingredients ; 4 granny smith apples , peeled, cored, and thinly sliced ; 3 teaspoons lemon juice ; 2 cups water ; 1/4 cup cornstarch ; 3/4 cup, .
filling* ; 6 cups thinly sliced, peeled apples (6 medium) ; 3/4 cup sugar ; 2 tablespoons all-purpose flour ; 3/4 teaspoon ground cinnamon ; 1/4 teaspoon salt ingredients. 1x 2x 3x 4 cups apples peeled, cored, and diced juice of 1/2 a lemon 3 cups water 1 1/3 cups granulated sugar 1/3 cup cornstarch 1 teaspoon ingredients 4 pounds apples (about 10 large apples) 2 tablespoons lemon juice 1 cup brown sugar, light or dark, packed 3/4 cup granulated, .
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