Content

• Steps
• Method 1 of 3: Fresh Apple Pie Filling
• Method 2 of 3: Apple filling for canning or freezing
• Method 3 of 3: Apple Pie Variations
• What do you need
• Tips
• Warnings

Apple pie is a traditional American dish, but the recipes for this beloved dessert vary greatly depending on the apples used, the shelf life of the filling, and other personal preferences. Choose a filling recipe based on how soon you plan to bake the pie, or experiment with several options for apple pie.

Steps

Method 1 of 3: Fresh Apple Pie Filling

1. 1 Choose apples. It depends on the type of apples whether to prepare the filling in advance or add them raw and bake with the pie.
   • Use golden, spartan, mac if you prefer not to bake them beforehand. These apple varieties tend to cook quickly in the oven.
   • Use Granny Smith or Gala apples if you prefer to bake them first. If these apple varieties are not pre-baked before adding to the dough, they may be too hard.
2. 2 Peel and core the apples.
   • Core the apples using a jagged knife. Insert the knife into the center of the apple. Rotate it 360 degrees and then pull out the core.
   • Use a vegetable peeler or apple peeler to peel 7 very large or 12 small apples.
   • If the apples are different sizes, calculate the number so that you have about 700 grams of sliced ​​apples.
3. 3 Slice the apples.
   • Use a shredder to cut the apples into thin slices if you don't plan to cook them ahead of time. Thinner slices will bake faster.
   • Cut the slices with a knife if you want to bake them quickly. Pre-baked apples can be up to 1.3 cm thick.
4. 4 Prepare the apples first. Pre-cooked apples are a little sweeter, but how you cook them will determine whether they remain crisp after baking.
   • Blanch the apples. You can put them in boiling water for 1 minute, or pour boiling water over a bowl of chopped apples and leave for 10 minutes, and then drain. With this method, the pectin in apples will become heat-resistant, allowing them to retain their structure and crunchiness.
   • If you prefer a less crunchy apple filling, cook the apples on the stovetop. Cook apples in a Dutch oven over medium heat. When the apples are hot, stir them from time to time for 10 minutes.
   • If you don't want to cook the apples in advance, mix them with the juice and zest of 1 lemon immediately after you cut them.
5. 5 Mix sugar and spices. Add to a bowl ¾ cup (140 g) light brown sugar, ¼ cup (30 g) flour, ¾ teaspoon (2 g) ground cinnamon, and ¼ teaspoon ground nutmeg.
6. 6 Add the sugar mixture to baked or fresh apples doused with lemon juice.
7. 7 Immediately add the apple filling to the pie. If you want to make a filling that can be chilled, frozen, or canned, use Method 2.
   • Break the egg into a bowl or cup, stir well with a fork, and brush over the top. Then sprinkle with cinnamon and sugar.
   • Preheat the oven to 230 ° C. Cook the cake for 5 minutes. Look carefully into the oven: if the pie starts to burn, cover it.

Method 2 of 3: Apple filling for canning or freezing

1. 1 Core, peel and chop 4 cups (700g) apples. To save time in the preparation process, use an apple peeler, a vegetable peeler and a shredder.
   • Squeeze the juice of 1 lemon. Pour the juice into a bowl. Toss the sliced ​​apples with the lemon juice while slicing the rest of the apples.
   • Lemon juice prevents apples from browning.
2. 2 Blanch the apples.
   • Put them in boiling water for 1 minute.
   • Or pour boiling water over them and leave for 10 minutes. Dry the apples and set aside.
3. 3 Combine thickener, sugar, and spices. In a large saucepan, add ¾ cup (150 g) granulated sugar, ¼ cup (40 g) food thickener, ½ teaspoon cinnamon, and 1/8 teaspoon nutmeg.
   • Cornstarch or flour can be used as a thickener.
   • The thickener is a modified form of corn starch and is safe to use for food preservation and storage.
   • Stir these dry ingredients with a wooden spoon.
4. 4 Pour in ¾ cup (175 ml.) apple juice and ½ cup (120 ml) cold water. Stir the sugar mixture well in the juice and water mixture with a wooden spoon.
5. 5 Simmer the mixture over medium heat.
   • Stir regularly while the mixture is cooking.
6. 6 Add apples. Once the mixture has boiled, add the dried blanched apples to the saucepan.
   • Stir in the apple mixture.
   • Cook for about 5 minutes, until the apples are cooked through.
7. 7 Preserve the prepared pie filling.
   • Sterilize the jars before canning. Wash them (preferably in the dishwasher), place them in a pot of water and boil for 10 minutes.
   • Pour the hot apple pie filling into hot jars using a funnel and scoop.
   • If you want to freeze the filling, instead of a jar, pour it into a plastic freezer container.
   • Close the filled jars with sterilized lids. Sterilize lids in hot water for 25-30 minutes.
8. 8 When you are about to bake your apple pie, open the jar of filling. Place it in a pie and bake for 35–45 minutes at 200 ° C.

Method 3 of 3: Apple Pie Variations

1. 1 Use cornstarch instead of flour. If you prefer to use starch over flour, you can also cook fresh filling on the stovetop.
   • In a saucepan, combine 1 cup (230 ml) water, 1 tablespoon (15 ml) apple juice, 1 cup (200 g) sugar, ¼ cup (32 g) cornstarch, and spices.
   • Cook over medium heat, stirring regularly. When the filling thickens and begins to foam, remove the pan from the heat.
2. 2 Add ¼ teaspoon vanilla extract. Drizzle blanched or fresh apples with vanilla extract before mixing apples with sugar. If you don't have a liquid extract, add a bag of vanilla to regular sugar.
3. 3 Prepare the filling for the Dutch apple pie. Use this traditional apple crouton filling.
   • Dutch apple pie is topped with oat crumbs rather than a second layer of dough.
   • Prepare the dough and place the filling over it. Combine 1 cup (125 g) flour, ½ cup (95 g) brown sugar, ¼ cup (40 g) oatmeal, and 1/3 cup (80 ml) melted butter. Mix everything with your hands.
   • Sprinkle Dutch oat crumbs on top of the apple filling before baking.
4. 4 Cook apple pie in a skillet.
   • Pour the apple pie filling into a cast iron skillet.
   • Place one layer of dough on top. Press on the edges.
   • Bake in the oven like a regular pie.Check regularly to cover the crust if necessary.
5. 5 Make apple cheese pie. If you want to try an unconventional recipe, add ¼ to ½ cup (20–40 g) of shredded cheddar or Swiss Conte cheese.
   • Place the cheese on top of the filling and then cover with the dough or dough wire rack.
6. 6 Ready!

What do you need

• 7 large or 12 small apples
• Knife
• Wooden spoon
• Peeler knife / apple peeler
• Apple peeler
• Shredder
• Lemon
• Brazier
• Bowls
• Flour / starch / food thickener
• Cinnamon
• Nutmeg
• Brown sugar
• Boiling water
• Pan
• Water
• Apple juice
• Measuring cups for dry ingredients
• Measuring cups for liquid
• Colander
• Cheese
• Dutch crumb mix
• Water bath
• Sterilized jars, lids and rings
• Cast iron pan (optional)

Tips

• If the dough is brittle, it is best to prepare the apple filling in advance so that the pie does not crack.
• The cooking time of the cake, as well as the time of canning in a water bath, can be very different. It all depends on how close the apples are to the heat source.

Warnings

• The shredder is a very sharp tool.