Ingredients
- 6 cups apples, sliced (peeled, fall apples or apples from the market)
- 1/3 cup water (for tender apples, for less tender I use 2/3 cup of water)
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons lemon juice (I use Realemon)
- 1 1/2 tablespoons butter
- 1/4 teaspoon salt (optional)
- 1 teaspoon ground cinnamon, or to taste (added when filling pie shell)
How to Make
-
NOTE - for making the apple pies you may want to check two recipes I keep close at hand when making pastry and pies, #recipe2235 and for baking guide for both pies and tarts #recipe2730
-
Step 1: In large pot steam sliced apples 1- 2 minutes. Cool 1- 2 minutes
-
Step 2: Add the rest of the ingredients, mix. Pie filler is ready to use
-
Step 3: Pies - When dealing with large quantities of apples I prepare double and triple batches of the pie filling, cool and set into the fridge while preparing pastry. I find using the recipe #recipe7166 which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
-
Step 4: Pie Filling - cool to room temperature, ladle into containers leaving 1/2 inch head space. Seal and freeze
-
Step 5: When making a pies suggested baking time for double crust pie is 450 10 minutes reduce heat to 350 and bake for another 20 - 30 mini until golden brown. Oven temperatures vary, in my oven I use 425 instead of 450
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.