This is my number one go to pie filling. It’s requested every year for my dad’s birthday, Fourth of July, and anytime friends or family are in the mood for pie. This was the first pie filling that I began developing and it has tweaked and morphed over the years to become a delicious repeat recipe.
Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.
3½cupsgranny smith applesraw, peeled, and rough diced
2tsplemon juice
3Tbspbutter
½cupbrown sugarpacked
¼cupgranulated sugar
3½Tbspcorn starch
⅓tspground cinnamon
1pinchnutmeg
1pinchsalt
Instructions
In a large bowl, toss chopped apples with lemon juice and set aside.
Melt butter in a medium saucepan. Add apples and simmer until apples are tender, about 8 to 10 minutes.
In a separate bowl, mix sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl. Add to apples, stir well, and bring to a simmer. Cook for 5 minutes, stirring constantly.
Allow to cool before adding to a pie crust.
Scoop pie filling into a pie crust with a slotted spoon if desired, for a less liquid pie filling.
When baking, bake according to pie crust requirements.
Notes
I used to use a KitchenAid peeler/slicer for processing my apples, however I found that it made the consistency too uniform, and the apples would dissolve a bit more than I prefer. By rough dicing I get some small bits that dissolve into the filling and larger bits that hold up to baking, and this has been the family preferred method for the past few years.
