Homemade Apple Pie Filling Recipes

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.

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.

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.

Steps:

• Bring sugar and 6 cups water to a boil in a large kettle.
• Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling.
• Stir and boil until thick and clear.
• Remove from heat and add cinnamon.
• Pour over apples and mix well.
• Fill clean quart jars.
• Leave at least 1 inch space in top of jars or they will run over.
• Put lids on and process 35 minutes in boiling water.
• Or in pressure canner for 13 minutes with 5 pounds pressure.

Steps:

• Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
• Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.
• Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
• Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.
• Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

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. 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 4 freezer containers or gallon freezer bags, 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.
• You can also make pies right away.

Steps:

• In a large bowl, toss apples with lemon juice; set aside.
• In a Dutch oven over medium heat, combine 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 8-10 minutes.
• Place in sterilized jars and seal.

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.