Apple pie filling is cooked on the stove and can be used in so many ways. This recipe makes a small batch that is enough for one pie.
When apple season comes around, we always go apple picking as a family. This recipe dates back to when our kids were little and picked bushels of apples at the orchards.
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Ingredients For Apple Pie Filling
To make this apple pie filling, you will need a few ingredients:
- Apples.
- White Sugar.
- Butter. We use salted.
- Cinnamon.
- Nutmeg.
- Cardamom.
- Cornstarch.
- Water.
What Apples Are Best For Apple Pie?
There are a few apples that work best for making apple pies. Apples should be firm and hold their shape without getting mushy.
The best apples are Granny Smith, Cortland, and Honey Crisp.
We use Gala apples frequently because they are readily available year-round. Some people may suggest that you don’t use Gala but we have had good results using them.
What Apples To Avoid For Apple Pie Filling?
When it comes to apples that don’t work for pies, there are two that stand out to us because they don’t hold their shape and become mushy.
Macintosh and Red Delicious apples are too soft to use as pie filling. These apples can be great for making things like apple sauce.
Equipment For Making This Pie Filling
This recipe is simple to make and can be even easier to make with a couple of tools to help with the apples.
First, we use an apple peeler to remove the peels from the apples. Although this is a small batch of filling using only a few apples, a peeler makes it easier to peel the apples. It also peels the apples without losing a lot of apple under the peel.
An apple slicer also helps to cut the apples and remove the cores. The slices only need to be chopped into smaller pieces using a knife. An apple corer can be used as well instead of the slicer.
Uses For Apple Pie Filling
This filling is not only good in a pie. There are many ways that it can be used.
- Use this filling to top breakfast foods like pancakes, waffles, or French Toast.
- Turnovers are another great way to use this pie filling. Add this apple pie filling to our Cherry Turnovers instead of the cherry pie filling for an easy dessert.
- Ice cream. Spoon some warm apple pie filling over vanilla ice cream. Add a drizzle of caramel to add a touch of decadence.
- Stuff a pork loin with apple pie filling before smoking or roasting it. Season the pork with BBQ Apple Pie Rub for more flavor.
Storing Apple Pie Filling
This recipe makes about two and a half cups of filling or 750 milliliters. Store the filling in an air-tight container in the fridge for up to three weeks.
The filling can also be frozen for up to 3 months and thawed in the fridge before using. Freezing the filling may make it more watery when thawed, but a teaspoon of cornstarch added to the filling when using it can help thicken it back up.
Quick And Easy Apple Pie Filling
Ingredients
- 4 large apples (Gala, Honey Crisp, Granny Smith)
- ¼ cup butter
- ½ cup white sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 4 Tbsp water, divided
- 1 Tbsp cornstarch
Instructions
- Peel, core, and chop apples into 1-inch pieces.
- Whisk together sugar, cinnamon, nutmeg, and cardamon.
- Add apples to the sugar mixture and stir gently to coat.
- In a large frying pan, melt butter over medium heat.
- Add apples and 2 Tbsp water to melted butter.
- Cook for 5 minutes to soften apples slightly.
- Mix remaining 2 tbsp water with cornstarch to create a slurry.
- Add cornstarch slurry to apples and mix to combine.
- Cook addition 5 minutes or until sauce has thickened.
- Remove from heat and cool slightly before storing in an air-tight container in the fridge for up to 3 weeks.
