Apple Pie Filling

Prep Time: 40 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

Yield: 8 servings

Calories: 346 kcal

Author: Striped Spatula

Ingredients

• 1 recipe pie crust or store bought Marie Calendars pastry Shells in the frozen foods section.
• 4 pounds mixed sweet and sweet-tart apples (I love Cameo and Jonathan, peeled, cored, and cut into 1/4-inch thick slices)
• 2 tablespoons cornstarch
• 3 tablespoons apple cider, divided or flavored syrup
• 1/2 cup light brown sugar, lightly-packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, chilled and cut into 1/2-inch dice
• 1 egg beaten with 1 tablespoon cool water (egg wash)
• extra granulated sugar or turbinado sugar, for sprinkling over the pie

Instructions

Prepare the crusts

1. Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge. (Be careful not to stretch the dough when fitting it into the plate.)
2. Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.

Make the filling

1. In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside. 
2. In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes. 
3. Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.

Fill and bake the pie

1. Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.
2. Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter. 
3. For a traditional crust, top pie with second rolled dough round (roll the dough around a rolling pin or fold it into quarters for easy moving). Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts. 
4. Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar. 
5. Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer (add about 10 minutes for stoneware pie plates). Keep a close eye on the pie and cover the top and/or edges of the pie with foil if it's browning too quickly.
6. Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.
   
   Tips:
   - Use an apple peeler to cut the apples quickly and easily.
   -You can use flavored syrup instead of vinegar.
   -The apples can be frozen in a jar or bag to be used at a later time.
   -Cool the fruit before adding to a pie crust.
   -Don't use Red Delicious apples they will break down too fast and get mushy. Fiji, granny smith, cameo, etc would work well.
   
   

   Submitted by: Jenie Rainey from Striped Spatula