|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 81g||30%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple pie filling makes enough to fill a 9-inch pie or can be used to fill apple turnovers or hand-held pies, a cobbler, or apple crisp. You can chop the apples if you plan to use it for hand pies, or you could slice the apples thinly or chop them coarsely for a pie or cobbler. This apple filling is cooked, so it can be made ahead of time and refrigerated or frozen until it's time to make a dessert.
The recipe can easily be scaled up for more pies and treats. Keep some stashed in the freezer for a last-minute sweet treat.
Gather the ingredients.
Peel and core the apples. Dice coarsely or finely or slice them and put them in a large bowl. Use a larger dice for pies or a smaller dice for hand pies.
Toss the apples with the lemon juice.
In a large saucepan over medium heat, combine the brown sugar, granulated sugar, and cornstarch and stir to blend.
Add the apples, cinnamon, nutmeg, and salt. Bring the mixture to a simmer while stirring constantly.
Reduce the heat to low and continue cooking, frequently stirring, for about 20 to 30 minutes, or until apples are tender and the mixture is quite thick. Stir in the vanilla.
Let the filling cool for about 30 to 45 minutes.
Use the filling in a pie, in hand-held pies, cobbler, apple crisp, or turnovers. Enjoy.
How to Store and Freeze
- If you will not be using the filling immediately, store it in containers in the refrigerator for 2 to 3 days.
- To freeze the filling, cool it completely. Measure the cooled filling into freezer containers leaving about 1/2-inch of headspace, or pack it into heavy-duty freezer bags. Seal and label with the volume, name, and date. Store it in the freezer for up to 12 months.
- If freezing the pie filling in glass canning jars, choose wide-mouth jars and leave 1 inch of headspace.
- To thaw, leave it in the refrigerator in a bin until ready to use.
What Apples Make the Best Apple Pie Filling?
Apples in apple pie and baked desserts should become tender when cooked but not mushy while providing good flavor. Braeburn and golden delicious are both great choices. Gala apples are a sweet option, while Granny Smith apples will make a tarter pie with firmer fruit.