APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
APPLE PIE FILLING
My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5-1/2 quarts (enough for about five 9-inch pies).
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE FILLING FOR PIES
After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way.
Provided by Dorel
Categories Pie
Time 45m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle lemon juice over apples in saucepan.
- Mix next four ingredients together and add to apples.
- Mix well.
- Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
- Remove from heat and cool.
- Fill a well chilled 9 inch pastry lined pan and cover with top crust.
- Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 27.1, Fiber 1.8, Sugar 22.1, Protein 0.2
CLASSIC APPLE PIE FILLING
Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 20
Number Of Ingredients 10
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
- Combine sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
- Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 43.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.2 g, Sodium 12.4 mg, Sugar 37.9 g
APPLEDELICIOUS PIE FILLING
This is a delicious apple pie filling and easy too! From the Ball Blue Book of Canning. Prep time includes peeling and slicing apples.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 6 pint about
Number Of Ingredients 6
Steps:
- Wash, peel, core and slice apples.
- Treat to prevent darkening.
- Combine sugar, flour and spices.
- Rinse and drain apples; stir into sugar mixture.
- Let stand until juices begin to flow, about 30 minutes.
- Stir in lemon juice.
- cook over medium heat until mixture begins to thicken.
- Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
- Cool at room temperature,not to exceed 2 hours.
- Seal, label andn freeze.
- Yield: about 6 pints.
- Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
- You may cook in hot water bath for 15 to 25 minutes.
- I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.
APPLE PIE FILLING
Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it draws out some of their juices, to ensure consistency. (No undercooked apples or runny filling here!) And, second, it prevents the filling from sinking away from the crust as it cools, leaving a pocket of air between filling and crust. Use this all-purpose filling in a traditional pie, tiny hand-held pies, or in a cobbler. It can be made several days ahead, leaving just assembling and baking.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 15m
Yield 6 cups (enough for 1 9-inch pie)
Number Of Ingredients 11
Steps:
- In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
- Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.
APPLE PIE FILLING
I couple this with 1 quantity of my shortcrust pastry recipe #177343, will give instructions as a note at the end of the filling recipe. Times will not include for making the pie. I put this one by my dietician and she's o'kayed it for diabetics as the sugar is very minimal over one slice. Please note I use granny smith apples and the end result is a tarty tasting filling and not sweet or gelatinous like a lot of commercial products. As an extra I've been known to forget and overcook the filling and it has made great apple sauce but then again not sweet.
Provided by ImPat
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel, quarter and core apples, slice quarters.
- Put sliced apple into a pot with cinnamon, cloves and lemon juice.
- Cook over a medium heat until apples are tender (I don't like them mushy).
- Leave to cool and remove whole cloves before using apple filling.
- NOTES FOR APPLE PIE.
- Roll out half of pastry on a floured surface and line 23cm pie plate.
- Fill with apple filling. Brush rim of pastry with a little milk.
- Roll other half of pastry out and cover the top of the pie.
- You could decorate the edge of the pie with the tines of a fork.
- Trim excess pastry from the edge of the plate.
- Brush milk over the top of the pie. Decorate the top with excess pastry if you want (I usually cut out leave shapes). Cut a few small slits in the pastry to let steam escape.
- Sprinkle top with 1 teaspoon of sugar.
- Put into a preheated 180 degree celsius oven for 25 - 30 minutes until pastry is golden.
- Enjoy warm with cream and or icecream or even cold by itself.
Nutrition Facts : Calories 82.5, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 22, Fiber 3.9, Sugar 16.3, Protein 0.4
QUICK APPLE PIE FILLING RECIPE
A homemade filling that tastes much better than store bought. I use the recipe with apples grown by friends or try using a tart apple such as Granny Smith.
Provided by Cullinaryjudge
Categories Pie
Time 40m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine apples and sugar in large saucepan.
- Stir.
- Let stand until juice begins to release.
- Stir as you bring it to a boil over medium-high heat.
- Boil hard for 1 minute.
- Mix in tapioca, cinnamon and lemon juice.
- Boil hard for 1 minute more.
- Pack into hot sterilized quart jar to within 1/2 inch from top.
- Place sterilized metal lid on the jar and screw metal band on securely.
- Process in boiling water bath for 20 minutes.
- Repeat for as many jars as you like.
- Makes 1 quart; enough for 1-9 inch pie.
Nutrition Facts : Calories 1198.4, Fat 1.1, SaturatedFat 0.2, Sodium 131.3, Carbohydrate 312, Fiber 15.8, Sugar 281.4, Protein 1.7
APPLE FILLING
Use this apple filling in our Fruit Crumb Bars.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.
- Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.
APPLE HAND PIES
These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
- Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
- Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
- Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
- Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
- Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 82.1 g, Cholesterol 61.8 mg, Fat 42 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 753.9 mg, Sugar 31.3 g
APPLE PIE FILLING II
This one uses tapioca. You can multiply the recipe as many times as you'd like.
Provided by Karen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
- Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
- Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 37.7 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 33.1 g
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MAKING APPLE PIE FILLING - ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make Emily's Famous Apple Pie filling.
- Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole. Cut the apple in half to remove the seeds, blossom end, and stem.
- Use a melon baller, spoon, or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.
- Cut the apples into even slices no more than ¼ of an inch thick. If you like a chunkier pie, cut the apples into ½-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size.
- In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor.
- Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed.
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From everydaypie.com
4.9/5 (76)Estimated Reading Time 7 minsServings 6Total Time 35 mins
- Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot. Stir together and let macerate at room temperature for about 15 minutes. Add ¾ cup of apple cider to the pot, and stir the apples one more time.
- Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add ⅓ cup more apple cider to the pot.
- Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.
- Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes.
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