Baking · General Stuff · Recipes · Uncategorized

Homemade Apple Pie Filling

My mom gave me her apple pie filling recipe back when I was 18. It was the first pie I ever made, and while I have my own method for pastry, I’ve never messed with the apple pie filling. It’s just perfect the way it is, and it turns out every single time I make it.

It’s not that I don’t like canned pie filling; Sometimes they make more sense, but canned apple pie filling is not one of the chosen for me. I find it flavorless, mushy, and it has a strange aftertaste.

If you’ve never made your own pie crust, you should give it a try! Visit my pictorial/tutorial/recipe here.

Before launching into what you’ll need, I need to tell you something about the actual baking process. Something to look out for. If you watch for this, I don’t see any reason why you won’t have a perfectly cooked pie, it just won’t be as pretty as you might have wanted.

But who cares about pretty, when you can have real. Okay wait. I do. I want pretty, and real.

When baking, your crust will turn a beautiful golden brown, and you may think this is the time to pull it out of the oven. Don’t. For this apple pie recipe, you want to watch for the juice. When it runs, it’s done.

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Now that we’re clear on what to look for, here’s the recipe!


Homemade Apple Pie Filling

  • Approximately 6-8 Macintosh apples, 8 small or 6 medium sized.
  • 1 cup white sugar
  • 1/4 cup white flour
  • 2-3 teaspoons cinnamon
  • A pinch of cloves (optional)
  • 1 tablespoon lemon juice

Wash and Roughly peel the apples. I leave a bit of skin on for flavor and visual interest. Cut the apples off their cores, and slice apples between 1/8″ and 1/4″ thick. Toss them in a bowl.

IMG_2174

Have you ever noticed my amazing, oversized cutting boards? My father in law makes them for me. This one here has an actual hole cut in one side, so I can fit a strainer into it and wash veggies while I chop them. He spoils me.

Once the apples are all sliced, add the remaining ingredients and mix well. Pile it all into the bottom crust of your pie, cover and bake!

This particular pie bakes best at 425 for 15 minutes, and then about 40-50 minutes at 375. Remember to watch for the juice to run, and it will be ready!

 

 

 

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