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
EASY AS APPLE PIE
Steps:
- Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.
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
FRESH APPLE PIE
There's nothing better than the smell of the fresh apple pie baking in the oven. It signifies the start of cozy fall days, and it's the ultimate dessert to kick off the season. This recipe uses Betty's pie crust mix so you can skip chilling your pastry dough and get right to the baking part-meaning less time waiting around for pie and more time eating it! Apple pie is best served warm with a big scoop of vanilla ice cream on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
- Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
- Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
- Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
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 BREAD
Warm, sweet bread that smells as good as it tastes! My husband and I can't get enough of this bread!!
Provided by Amber
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan.
- In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 508.8 calories, Carbohydrate 66.9 g, Cholesterol 86 mg, Fat 25.6 g, Fiber 2.5 g, Protein 5.9 g, SaturatedFat 12.6 g, Sodium 418.3 mg, Sugar 28.6 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.
QUICK APPLE CREAM PIE
Arranging Apple slices in a pretty design gives this pie the appearance of a fancy tart. Its rich custard-like filling has an elegant flavor but is easy to prepare. The recipe was passed down by my grandmother, whose love of cooking I've inherited.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. , In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon zest. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
Nutrition Facts :
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- 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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