3 lb Apples, peeled; core,slice 1 c Sugar 1/3 c All-purpose flour 1 c Orange juice 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Almond extract Recipe by: Gerry Johnston Combine all ingredients, cook over low heat until apples are semi-soft, and mixture is thick. Refrigerate overnight. Use 9-inch pan with 2-crust pie dough. Bake at 450 for 30 minutes NOTE: Allow pie to cool completely before slicing. Do not refrigerate finished pie. The flavor of this filling permeates the crust when left at room temperature. -----
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HOW TO MAKE THE BEST APPLE PIE | APPLE PIE RECIPE
The only Apple Pie Recipe you will need! The Homemade Pie Crust is perfection and the filling will surprise and delight you. Your mouth will be watering when you smell this apple pie baking to perfection in the oven!
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Homemade Apple Pie Filling Recipe
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Homemade Apple Pie Filling Recipe:
Apple Filling
8-10 apples ( Spartans and/or Golden Delicious)
2 Tablespoons lemon juice or juice of 1/2 lemon
3/4 cup brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 Tablespoon all purpose flour
1 1/2 Tablespoons butter
Fresh apple filling for any dessert!
One apple filling to rule them all *cough LOTR JOKE* Make a big batch of this apple filling to use in cakes, pies, pastries or anything else really! Perfectly spiced, thick and can be canned or frozen. Check the blog post for alternatives to cornstarch.
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Spiced Apple Filling Recipe ► 2 lbs apples (about 4 apples) starchy apple like granny smith or honeycrisp 1 Tbsp lemon juice 1 oz butter 4 oz brown sugar (or white sugar is fine) 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp salt 12 oz apple cider 1 oz cornstarch 2 oz water 1 Tbsp honey 1 Tbsp vanilla extract 1 tsp orange extract
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apple pie filling! made an apple pie sundae ☺️
Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust
Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust.
Crust:
2 1/2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1/2 cup milk (low fat or whole milk) 1/2 cup vegetable oil (I use avocado oil)
Filling: 3/4 cup sugar 3 Tablespoons Minute tapioca (or all-purpose flour) 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith (a Tablespoon of milk + a Tablespoon of sugar for topping)
CRUST: 1. Preheat oven to 400° F. 2. Combine flour, sugar, and salt in a bowl. 3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand. 4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper. 5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half. 6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan) FILLING: 1. Combine sugar, tapioca, and spices in a large bowl. 2. Peel, quarter & core apples. Cut into 3/4-inch slices. 3. Stir apples into the tapioca mixture and place in prepared pie pan. 4. Roll top pastry between floured wax paper and place on top. Trim or flute edges. 5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry. 6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills. 7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely.
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