Description
This classic Apple Pie Filling recipe is a delightful homemade mixture of tender Granny Smith apples cooked in a buttery, spiced syrup that’s perfect for pies, tarts, or as a topping. The filling combines tart apples with warm spices and a hint of vanilla, creating a rich and flavorful base that can be used immediately or stored for later use.
Ingredients
Scale
Apples and Fruit Prep
- 6 Granny Smith apples, peeled, cored, and sliced
- ¼ cup lemon juice
Thickening Agent
- 2 Tablespoons cornstarch
Butter and Sugars
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
Spices and Flavorings
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Prepare the Apples: Toss the peeled, cored, and sliced Granny Smith apples in ¼ cup of lemon juice to prevent them from browning and to add a subtle tang.
- Mix Cornstarch Slurry: In a small bowl, whisk together ¼ cup lemon juice and 2 tablespoons cornstarch until fully dissolved; set aside. This will be used to thicken the filling.
- Cook Apples: Heat ¼ cup unsalted butter in a Dutch oven over medium heat until melted. Add the prepared apples and stir to coat them with butter. Cook for about 5 minutes or until the apples become soft but still hold their shape.
- Add Thickener and Sugars: Pour the lemon juice and cornstarch mixture over the softened apples, stirring to combine. Cook for 1 minute to activate the thickener. Then, add ½ cup granulated sugar, ½ cup packed dark brown sugar, and 1 teaspoon kosher salt. Stir well to evenly incorporate the sugars and salt into the mixture.
- Add Spices and Vanilla: Remove the pan from heat. Stir in 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and 1 teaspoon vanilla extract until the spices and flavorings are fully distributed through the filling.
- Cool and Store: Allow the apple pie filling to cool to room temperature. Use it immediately for pies or other desserts, or store it in an airtight container in the refrigerator for later use.
Notes
- The use of lemon juice prevents apples from browning and adds brightness to the filling.
- Granny Smith apples are recommended for their tart flavor and firmness, but other firm tart apples can be substituted.
- Make sure to cook the mixture long enough for the cornstarch to activate and thicken the filling without overcooking the apples.
- Store the filling in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- This filling can be used not just for pies but also for turnovers, tarts, pancakes, or as a topping for ice cream or oatmeal.
Nutrition
- Serving Size: 1/6 recipe (about 170g)
- Calories: 190
- Sugar: 35g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 0.5g
- Cholesterol: 15mg
