Need a specific type of apple pie recipe please

[TwoSocks]

I know the majority of apple pie recipes call for baking raw apples right in the crust, but I'm looking for one where the apples and sugar are cooked first, then piled into the crust and baked. Can anyone steer me toward one of these recipes, whether it be on this site or not? So far, my search hasn't turned up any good results. Any help would be much appreciated. Thanks.

[Gerry]

Hi TwoSocks, You may want to to take at look at http://www.recipezazz.com/recipe/apple-pie-filling-2995 a canning recipe that became a year around favourite at our house and one I use when making apple pie with my back yard apples or apples from the market.

Now I want apple pie!

[TwoSocks]

This isn't bad, but I'm looking for a recipe where the apples are sauteed to caramelize the sugar and drive off some of the water, then are added to a pie crust and finished in the oven. I have a recipe for a skillet apple pie, but this doesn't cook the apples first. I know I could just saute the apples in the recipe you linked to in your reply, but I don't know if the amount of apples called for is the right amount for a single pie or how long to bake the pie.

[Gerry]

I suspect you could use that method to make your filling. The water may vary with the variety of apples. It's a recipe I found in a U.S. magazine many years back and one I have used ever since. The filling is for one pie.

I do have a note in the instructions which may be of interest - "NOTE - for making the apple pies you may want to check two recipes I keep close at hand when making pastry and pies." (adding links to make them easier to find)
http://www.recipezazz.com/recipe/pies-a ... times-2730

Another I like to keep close by -
http://www.recipezazz.com/recipe/pastry ... lazes-2235

Sounds like a great dessert happening at your house this weekend!

[Sue]

TwoSocks, you generally need about a quart of pie filling to make a pie. More or less, depending if it is deep dish. Use a 2 crust pastry recipe or ready-made and line the pan with crust, fill with pie filling, and top with the other crust. Crimp the 2 crusts together and make several vents on the top crust.
Bake it at around 375 till the top is golden.

If you are making your own filling, gather your baking apples and peel/core/slice.
Saute them in butter with some apple pie spice or cinnamon. And let them caramelize. Test for acidity and add a little lemon juice if you need to. (different apples have differing tartness). Add some water at this point to get them saucy, then add some sugar or splenda, the amount really is to your taste- but make it a tad sweeter than you think since any additional juices from the apples will likely make the filling a little more tart. Then thicken it up with a slurry of cornstarch (I prefer potato starch in pies). Once cooked, it should be gelatinous, like pudding. Once it cools down, it is ready to dump in the crust.

If you are particular about your bottom crust, don't forget to blind bake that for a few minutes by covering it with parchment and weighing the paper down with something like dried beans. But it may make crimping on the top crust a bit difficult if you are using 2 crusts.