good apple pie filling recipe

The Best good apple pie filling recipe

I have been making this apple pie filling for years and it is the one recipe my family requests every fall. The apples stay tender but not mushy and the sauce is perfectly spiced without being too sweet. I love that I can make a big batch and use it for pies, crisps, or even just spooned over ice cream. My kids actually ask for this filling on pancakes for breakfast. It is a simple recipe that uses basic ingredients you probably already have in your pantry. Using fresh apples gives you a good dose of fiber and vitamin C so you can feel a little better about dessert. This filling is a staple in my kitchen and I think you will love it too.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Good Apple Pie Filling Works

This apple pie filling is a go to recipe in my house because it is simple, reliable, and always tastes amazing. It works for holiday pies or a quick weeknight dessert and my family loves it every time. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Good Apple Pie Filling

1. What are the best apples to use for pie filling?

I recommend using firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape well during cooking and provide a nice balance to the sweetness of the sugar. You can also use a mix of apple varieties for more complex flavor.

2. Can I use this filling for a double crust pie?

Yes, absolutely. This filling is thick enough that it will not make your bottom crust soggy. Just make sure to let it cool completely before adding it to your pie crust. You can also use it for a crumble top or hand pies.

3. How do I store leftover apple pie filling?

Store the filling in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months. To freeze, let the filling cool completely, then transfer it to a freezer safe bag or container. Thaw in the refrigerator overnight before using.

4. Can I reduce the sugar in this recipe?

Yes, you can cut the granulated sugar down to 1/2 cup if you prefer a less sweet filling. The cornstarch will still thicken the sauce properly. Keep in mind that the apples natural sweetness will vary, so taste the filling before adding all the sugar.

5. Why is my pie filling runny?

If your filling is runny, it may need to cook a little longer to allow the cornstarch to fully thicken. Make sure you bring the mixture to a full simmer and cook for the full 15 to 20 minutes. Also, be sure to measure your cornstarch correctly, too much liquid can also cause thin filling.