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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 77g||28%|
|Dietary Fiber 6g||20%|
|Total Sugars 65g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple pie filling makes enough to fill a 9-inch pie or can be used to fill apple turnovers or handheld pies, a cobbler, or apple crisp. You can chop the apples if you plan to use it for hand pies, or you could slice the apples thinly or chop them coarsely for a pie or cobbler. This apple filling is cooked, so it can be made ahead of time and refrigerated or frozen until it’s time to make a dessert.
The recipe can easily be scaled up for more pies and treats. Keep some stashed in the freezer for a last-minute sweet treat.
4 pounds apples (about 10 large apples)
2 tablespoons lemon juice
1 cup brown sugar, light or dark, packed
3/4 cup granulated sugar
4 tablespoons cornstarch
1 teaspoon ground cinnamon
1 dash nutmeg, ground or freshly grated
Dash kosher salt
1 teaspoon pure vanilla extract
Gather the ingredients.
Peel and core apples. Dice coarsely or finely slice slice and put them in a large bowl. Use a larger dice for pies or a smaller dice for hand pies.
Toss apples with lemon juice.
In a large saucepan over medium heat, combine brown sugar, granulated sugar, and cornstarch and stir to blend.
Add apples, cinnamon, nutmeg, and salt. Bring mixture to a simmer while stirring constantly.
Reduce heat to low and continue cooking, frequently stirring, for about 20 to 30 minutes, or until apples are tender and mixture is quite thick. Stir in vanilla.
Let filling cool for about 30 to 45 minutes.
Use filling in a pie, in handheld pies, cobbler, apple crisp, or turnovers.
How to Store and Freeze
- If you will not be using the filling immediately, store it in containers in the refrigerator for two to three days.
- To freeze the filling, cool it completely. Measure the cooled filling into freezer containers leaving about 1/2-inch of headspace, or pack it into heavy-duty freezer bags. Seal and label with the volume, name, and date. Store it in the freezer for up to 12 months.
- If freezing the pie filling in glass canning jars, choose wide-mouthed jars and leave 1 inch of headspace.
- To thaw, leave it in the refrigerator in a bin until ready to use.
- Spiced Apple Pie: Replace the cinnamon and nutmeg with an apple pie spice blend or pumpkin pie spice.
- Pear Pie Filling: Replace the apples with cored, peeled, and diced or sliced fresh pears.
What apples make the best apple pie filling?
Apples in apple pie and baked desserts should become tender when cooked but not mushy while providing good flavor. Braeburn and golden delicious are both great choices. Gala apples are a sweet option, while Granny Smith apples will make a tarter pie with firmer fruit.
Video about How To Make Apple Pie Filling With Fresh Apples
Fresh apple filling for any dessert!
One apple filling to rule them all *cough LOTR JOKE* Make a big batch of this apple filling to use in cakes, pies, pastries or anything else really! Perfectly spiced, thick and can be canned or frozen. Check the blog post for alternatives to cornstarch.
RECIPE ON BLOG ► https://sugargeekshow.com/recipe/apple-filling/
Spiced Apple Filling Recipe ►
2 lbs apples (about 4 apples) starchy apple like granny smith or honeycrisp
1 Tbsp lemon juice
1 oz butter
4 oz brown sugar (or white sugar is fine)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
12 oz apple cider
1 oz cornstarch
2 oz water
1 Tbsp honey
1 Tbsp vanilla extract
1 tsp orange extract
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