Apple Pie Filling
This is just for the filling - use homemade crust or store bought!
Apple Pie Filling
This is just for the filling - use homemade crust or store bought!
Cooking Instructions
- 1
Set oven to 425F.
- 2
Peel and cut apples to desired size.
*I cut the apples into 1/4s, and then cut out the core. Then cut the 1/4s in half, and the halves into 1/3s.
- 3
Sauté the apples in the 1 oz of butter until slightly softened.
- 4
Add the 3 oz of sugar, and allow to simmer until about a 1/4" of the apple pieces are translucent.
- 5
Once simmering, add the salt, nutmeg, cinnamon, and lemon juice.
- 6
Mix together the cold water and cornstarch, and add this slurry to the apples once cooked to preference.
- 7
Remove from heat, and add the 3.5 oz sugar and 0.25 oz butter. Stir until dissolved.
**If the pie filling is still a little too thick, add small increments of butter until desired consistency.
- 8
Allow to cool before filling your pie crust.
- 9
Bake 8-9” pie for about 30-40 minutes.
*** Tip: wrap edges of crust in aluminum foil to avoid burning. Remove last 15 minutes of baking.
- 10
Alternatively, bake regular muffin tin sized mini pies for 15-20 minutes. 3 and 3/4” diameter circles are perfect crusts, with about 1.5oz filling.
Looking for golden crust!
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