Category: Cake

Apple Pie Filling recipe is a unique composition of cinnamon and spice flavors that additionally enhance the taste of apples. I always prepare more when I want to bake an apple pie because each of my household members comes and “tests” it, so in the end, I end up with half a portion of the recipe. The kids and husband love to eat the apple pie filling straight from the pot. It’s so incredibly delicious!

How to choose the best ingredients for Apple Pie Filling

Apples –  I must admit that the flavor of the filling will also be given by the apples from which you make it. There are different types of apples, and they are sweeter or sour. You can read their short characteristics below.

Types of apples

• Cripps Pink / Pink Lady – Cripps Pink is a cross between Golden Delicious and Lady Williams. It is also perfect for apple pie filling because it has a golden, delicious cooking behavior. They are medium sweet, crispy and juicy.

• Fuji – crispy, firm, juicy, sweet-tart balance, keeps its shape while baking. 
• Gala, these apples are perfect for a snack, but I also like them in apple pie because I practically don’t have to use sugar for apple pie filling.
• Golden Delicious – The Golden Delicious apple is yellow with an occasional pink blush. It’s often referred to as “Apple Lite” and is loved by those who prefer a mild, sweet taste. Unlike tart apples, Golden Delicious has a buttery, honeyed flavor that is excellent for satisfying your sweet tooth. It’s great for baking apple pies and crisps, especially when mixed with more tart apples like Granny Smiths. This creates a beautiful flavor combination that will delight your taste buds all year round. Even Julia Child recommends these apples for apple pie in her recipes.
• Granny Smith – Granny Smith apples are renowned for their distinctive tart flavor and characteristic green flesh, often adorned with a red blush. They are ideal for creating delectable cakes, pies, and pastries. Nonetheless, I opt for using sweeter apples to avoid excessive sugar in my baked goods.
• Honeycrisp – This Honeycrisp apple has a mild, honeyed flavor and a satisfying crunch. It is crisp and sweet, staying firm when cooked, making it perfect for baking.
• McIntosh – has delicate, white flesh. It is best used in snacks and applesauce, but some people like its tart flavor in cakes, too. 
• Jonagold – A cross between Golden Delicious and Jonathan, Jonagolds have a lovely aromatic flavor, are both sweet and spicy, and retain their shape while baking.

Unsalted butter—Butter is one of the key ingredients in this filling, and it is responsible for its delicious taste. When apples are fried in butter, they absorb their flavor and pair perfectly with cane sugar, creating a delightful sauce for the filling at the end of the cooking process.

Muscovado sugar is unrefined cane sugar that contains natural molasses. Molasses have more excellent health properties, and this sugar enriches the flavor of the filling.

Cinnamon, Ginger, Ground cloves, and Nutmeg—these spices create a perfect combination for apples, and I can’t imagine apple pie without them. They enhance the flavor and provide a unique aroma.

Salt—My grandma always said that a pinch of salt always balances the sweet taste, and I agree.

Lemon juice –  adds a bit of acidity to the filling, especially if the apples are sweet, which I always encourage. The lemon juice perfectly balances the taste; you don’t have to add water to dissolve the starch.

• Roll the lemon to release the juices, then cut it in half and squeeze out the juice!

Moreover, by adding something acidic to the apple filling, you stop the overcooking process of the apples, and at that time, you decide that the apples are soft and firm enough to be included in your baked goods.

Starch – is a natural thickener, although apples contain pectin. They would thicken themselves with longer cooking, but it would be more of a mousse than an apple pie filling.

However, I only sometimes add starch when making apple pie filling. For my fast apple pie, where I don’t bake the apples first, breadcrumbs in small amounts are perfect for absorbing the juice from the apples during baking. You can also try this quick version of apple pie.

Tips and tricks

• It’s best to start preparing the apples once you have everything else ready. Steeping the apples is a quick process, and if you prepare them earlier, they may darken and become brown in color.

• I recommend preparing the filling if you have a pot or a deep cast iron pan. Cast iron pans retain heat perfectly, ensuring that the apples bake quickly and evenly.

• You can also prepare extra apple pie filling, and freeze it, or pasteurize it in jars. Apple pie filling contains sugar, which acts as an excellent preservative. You can use a quick pasteurization method by pouring the hot apple pie filling into sterilized jars, cleaning the top thoroughly to remove any filling residue, and tightly sealing the lids. Place the jars lid side up on a clean cloth and let them cool. You’ll know the jars are sterilized when the lid is securely tucked inside and you can’t press it with your finger. Jars prepared this way can be stored for up to 6 months if sealed properly.
• For maximum juice extraction from a lemon, roll it on the cutting board using the palm of your hand before cutting it in half. This technique ensures that the juice is released before you peel the lemon, allowing you to use as much of the juice as possible.

Sides To Serve

An Apple Pie Filling Recipe can be used to make apple pie. It can also be used as a filling for Crepes or Funnel Cakes and added to breakfast items like French toast or porridge.

You Can also serve it warm with Rum Rising Ice Cream or Greek yogurt for a quick dessert. Whichever way you choose to use it, the apple pie filling is guaranteed to delight your taste buds with its incredible flavor.

What can you use to enrich apple pie filling?

My preferred add-ons to apple filling are:

• It’s best to choose seedless raisins to avoid affecting the taste. 

• Dried cranberries taste similar to raisins, but they offer more minerals and antioxidants, making them a healthier alternative to raisins.

• Walnuts, especially pecans, are ideal nuts for the apple pie filling recipe. These nuts are my favorite; I like incorporating them into cakes and salads. I appreciate them not only for their taste but also for their unique health benefits. Adding these nuts to your apple pie filling enhances the flavor and adds a healthy dose of fats and nutrients. I’m not implying that walnuts lack these qualities because that wouldn’t be accurate, but pecans taste better.

Substitute

Similarly to apple pie filling, you can also prepare fillings from other fruits such as pears, peaches, and nectarines.

How to make Apple Pie Filling

• Start by washing the apples under running water and scrubbing the skin with a brush. The peel and seeds can be used to make apple cider vinegar at home, which is best for cooking.

• Next, peel the apples, cut them into quarters, and remove the seeds.

• Cut the prepared apples into approximately 1-inch long and ¼-inch wide pieces. For a rustic look, cut the apple quarters into random slices. This method saves time and gives the pie a homemade touch.

• Once the apples are prepared and the spices and sugar are ground, mix all the spices in one bowl.

• Also, prepare half a lemon juice. Mix the starch with the juice. This will be used at the end of preparing the apple pie filling.

• Heat a pan and melt the butter. Once hot, add the apples and fry them for about 15 minutes, stirring constantly.

• When the apples release their juice and are soft but not overcooked, reduce the heat. Then add cinnamon and the rest of the spices. Mix well and add muscovado sugar. When combined with the apple juice, the sugar will quickly become a liquid and create a thick sauce.

• Once everything is mixed, add the juice and starch to firm up the apple pieces. The lemon juice will give the apples a slightly sour taste and prevent them from overcooking. This way, the apples in the dessert will retain their texture and not turn to mush.

• Enjoy!

How to store Apple Pie Filling

Here’s a simple guide on how to store apple pie filling to ensure it stays fresh and delicious. If you plan to use it within a week, store it in a jar in the fridge. Freezing it in a closed bag or container is the best option for extended storage. If you want to store it for up to 6 months, consider pasteurizing the jar and storing it in a cool place. These methods will help you enjoy your homemade apple pie filling for an extended period.

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Apple Pie Filling

Apple Pie Filling recipe is a unique composition of cinnamon and spice flavors that additionally enhance the taste of apples.

Course Dessert

Cuisine American, Polish

Keyword apple desert, apple pie

by Meal Type Desserts

by Season Fall, Winter

by Ingredients Apples

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Calories 190kcal

Author Daria

Ingredients

• 45 oz apples
• 2 oz unsalted butter
• 1/2 cup muscovado sugar cane
• 1 tbsp cinnamon
• 1/3 tsp ginger
• 1/3 tsp ground cloves
• 1/3 tsp nutmeg
• 1/4 tsp salt
• 1/2 lemon juice
• 1 tsp starch

Instructions

• Start by washing the apples under running water and use a brush to scrub the skin. You can use the peel and seeds to make apple cider vinegar at home, which is the best for cooking.
•  Next, peel the apples, cut them into quarters, and remove the seeds.
• Cut the prepared apples into approximately 1-inch long and ¼-inch wide pieces. For a rustic look, cut the apple quarters into random slices. This method saves time and gives the pie a homemade touch.
• Once the apples are prepared and the spices and sugar are ground, mix all the spices in one bowl.
• Also, prepare half a lemon juice. Mix the starch with the juice. This will be used at the end of preparing the apple pie filling.
• Heat a pan and melt the butter. Once hot, add the apples and fry them for about 15 minutes, stirring constantly.
• When the apples release their juice and are soft but not overcooked, reduce the heat. Then add cinnamon and the rest of the spices. Mix well and add muscovado sugar. The sugar will quickly turn into a liquid and create a thick sauce when combined with the apple juice.
• Once everything is mixed, add the juice and starch to firm up the apple pieces. The lemon juice will give the apples a slightly sour taste and prevent them from overcooking. This way, the apples in the dessert will retain their texture and not turn to mush.
• Enjoy!

Nutrition

Calories: 190kcal | Carbohydrates: 37g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 201mg | Fiber: 4g | Sugar: 30g | Vitamin A: 267IU | Vitamin C: 8mg | Calcium: 34mg

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