Homemade Apple Pie Filling Recipes

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

APPLE FILLING FOR PIES

Steps:

• Sprinkle lemon juice over apples in saucepan.
• Mix next four ingredients together and add to apples.
• Mix well.
• Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
• Remove from heat and cool.
• Fill a well chilled 9 inch pastry lined pan and cover with top crust.
• Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

APPLE FILLING

Steps:

• Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.
• Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.

SCRUMPTIOUS APPLE PIE

Steps:

• In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.