Apple Pie Filling Recipe

Pre-cooking your apple pie filling is a great way to control the final texture of your apple pie! Follow along as I use Granny Smith Apples and make a sweet pie filling with cinnamon, nutmeg, cornstarch, and fresh lemon juice.


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APPLE PIE FILLING
Yield: 1070 g, one 9” pie
Granny Smith Apples, peeled and sliced 900g
(Keep in acidulated water until ready)

Butter 30 g

Sugar 90 g

Water, cold 60 g

Cornstarch 24 g

Sugar 100 g

Salt 1 g

Cinnamon 1 g

Nutmeg .5 g

Lemon juice 10 g

Butter 7 g


Procedure:

1. Sauté apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook.

2. Mix water and cornstarch until smooth. Add to apples and coil until liquid is thick and clear.

3. Remove from heat and add remaining ingredients. Stir until sugar is dissolved and butter is melted.

4. Cool completely and fill bottom pie shell. Cover with top dough. Make steam vents. Egg wash.

5. Bake 425⁰F for 20 minutes on cookie sheet on bottom rack of oven. Reduce temperature to 375°F, rotate sheet 180°and bake another 40-50 minutes.