Apple Pie Filling
Grab your granny smiths, it's apple pie season!
Equipment
- Apple peeler
- thick bottomed sauce pan
Ingredients
- 1 pie crust top and bottom
Pie Filling
- 3½ cups granny smith apples raw, peeled, and rough diced
- 2 tsp lemon juice
- 3 Tbsp butter
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 3½ Tbsp corn starch
- ⅓ tsp ground cinnamon
- 1 pinch nutmeg
- 1 pinch salt
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.
- My preferred crust recipe is my My Favorite Buttermilk Pie Crust, but if you don't have buttermilk on hand it goes really well with The Perfect, Buttery, Flaky, All-purpose Pie Crust