Apple Pie Filling

Prep Time
Cook Time
Ready In

"I couple this with 1 quantity of my shortcrust pastry recipe, will give instructions as a note at the end of the filling recipe. Times will not include for making the pie. I put this one by my dietician and she's o'kayed it for diabetics as the sugar is very minimal over one slice. Please note I use granny smith apples and the end result is a tarty tasting filling and not sweet or gelatinous like a lot of commercial products. As an extra I've been known to forget and overcook the filling and it has made great apple sauce but then again not sweet."

Original is 8 servings


  • Serving Size: 1 (158.2 g)
  • Calories 81
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 9.4 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 17 g
  • Protein - 0.3 g
  • Calcium - 19.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 49.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Peel, quarter and core apples, slice quarters.

Step 2

Put sliced apple into a pot with cinnamon, cloves and lemon juice.

Step 3

Cook over a medium heat until apples are tender (I don't like them mushy).

Step 4

Leave to cool and remove whole cloves before using apple filling.


Step 5

Roll out half of pastry on a floured surface and line 23cm pie plate.

Step 6

Fill with apple filling. Brush rim of pastry with a little milk.

Step 7

Roll other half of pastry out and cover the top of the pie.

Step 8

You could decorate the edge of the pie with the tines of a fork.

Step 9

Trim excess pastry from the edge of the plate.

Step 10

Brush milk over the top of the pie.

Step 11

Decorate the top with excess pastry if you want (I usually cut out leave shapes). Cut a few small slits in the pastry to let steam escape.

Step 12

Sprinkle top with 1 teaspoon of sugar.

Step 13

Put into a preheated 180 degree celsius oven for 25 - 30 minutes until pastry is golden.

Step 14

Enjoy warm with cream and or icecream or even cold by itself.


No special items needed.

2 Reviews


What a great filling. I loved the spices used in the dish. I scaled the recipe down for one and made 8 tarts. I ran out of pastry, so I topped them with a Swedish Crumb. It worked beautifully with your filling. I have already eaten half of them. Thank you for sharing a recipe Pat that I will enjoy again and again. Made FYC tag game.


review by:
(19 Oct 2020)


I doubled it to make two pies. This is delicious and I am so happy to have found this for my fall pie making.


review by:
(2 Oct 2014)

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