How to Make the Perfect Apple Pie Filling

The key to perfect apple pie is in the filling. Follow these simple tips and you’ll have a delicious, syrupy filling that will make your pie the talk of the town.

Checkout this video:

Ingredients

6-7 cups of thinly sliced granny smith apples
1/2 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
Lemon juice from 1 lemon
1 tablespoon of cold butter

Instructions:

Preheat oven to 375 degrees F (190 degrees C).
Thinly slice apples and place in a large bowl. Add sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Mix together until all the apples are coated.
Pour the mixture into an pie dish. Dot with butter.
Bake for about 50 minutes or until the crust is golden brown and the filling is bubbly.

Tools

In order to make the perfect apple pie filling, you will need a few tools.

First, you will need a baking dish. A glass or ceramic baking dish is best, as it will conduct heat evenly and prevent the pie from burning. You will also need a paring knife, to peel and core the apples. A vegetable peeler can also be used to peel the apples, but a paring knife is necessary to core them. Finally, you will need a pastry cutter or two knives to cut the butter into the flour mixture.

Instructions

Making a delicious apple pie filling is all about choosing the right apples and adding the perfect mix of spices. In this article, we’ll show you how to make a mouth-watering apple pie filling that will have your friends and family begging for more.

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, combine apples, sugar, cornstarch, salt, cinnamon, and nutmeg. Gradually stir in lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 5 minutes. Pour mixture into a pastry-lined 9 inch pie dish. Dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips; make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Stir in apples.

In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Stir in apples.

Pour the mixture into the pie shell, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown and juices begin to bubble through lattice top.

Pour mixture into pie dish.

After following the recipe and mixing together all the ingredients, pour the mixture into an unbaked 9-inch pie dish. Be sure to pour it in evenly so the filling will bake evenly. If you have any air bubbles, pop them with a fork.

Dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
DOT WITH BUTTER. CUT REMAINING PASTRY INTO 1/2 – 3/4 INCH WIDE STRIPS, AND MAKE LATTICE TOP. CRIMP AND FLUTE EDGES.
Instructions
Step 1 Preheat oven to 375°. In a small bowl, combine sugars, cornstarch and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Step 2 On a lightly floured surface, roll one half of pastry 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 pastry to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

position the lower shelf of your oven before you preheat it, so the pie will be closer to the heat source. This ensures even baking and a crispy bottom crust.