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Making Apple Pie Filling

By: Allrecipes Staff

Apple pie can be as simple or gourmet as you want to make it.

For interesting flavor and texture, use two or more types of apples in your filling.

1. For more advice on choosing apples, see

Baking with Apples

We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make Emily's Famous Apple Pie filling. A pinch of salt and a dash of ground cloves enhance the cinnamon flavor. Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole.

2. Cut the apple in half to remove the seeds, blossom end, and stem.

3. Use a melon baller, spoon, or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.

4. Cut the apples into even slices no more than ¼ of an inch thick. If you like a chunkier pie, cut the apples into ½-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size.

5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. This pie can also be made using frozen sliced or cubed apples.

6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed. See our Making Fancy Pie Crust Toppers article for decorative ideas.

Related Links:

7. For a fancier pie, try adding fruits like cranberries, cooked sliced quince, or dried cherries, or different spices and nuts in the pie filling.

You can also make a caramel sauce using apple cider or Calvados, apple brandy, to mix with the fruit. See our Sugar Cooking article for tips.

Sugar Cooking

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Comments

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DarkGypsy

Sep. 2, 2009 1:14 am

Sounds good! Thanks! Lora

lee

Sep. 2, 2009 1:47 am

The finished pie didn't look that attractive. Sorry!

Linda

Sep. 7, 2009 10:48 am

apple pie and crust i will try today and let all know how well this pie was and is:)Looking forward to my baking today new to me

amyhoover51

Sep. 8, 2009 1:07 pm

HI IAM JUST WONDERING HOW DO I MAKE A APPLE PIE

SOUTHPAWCOOK

Sep. 18, 2009 7:53 am

Starting the pie with the crust very cold helps it to brown evenly, so I refrigerate the pie about a half hour before baking.I always add a foil strip around the edge of my crust to keep it from getting too brown.

Doreen

Sep. 27, 2009 10:39 pm

Can someone advise me how to make applesauce. I cannot get ready applesauce here so if you have a good recipe for applesauce would love to have it. Thank yo

PatC

Oct. 4, 2009 10:14 am

My pie always TASTES good but it has WAY too much juice on the bottom when I cut it, it runs all over. I use flour but obviously, not enough.

sweet doll

Oct. 4, 2009 12:42 pm

my pies are also runny even when I add flour. somewhere I heard adding tapioca to the apple mix will thicken the juice/filling

Eilene

Oct. 5, 2009 10:15 am

you can use a food slicer to get even slices, and its quicker.

Becca

Oct. 5, 2009 4:36 pm

I have the same problem of runny apple pies. I use the flour and sometimes clear jel as well. It is worse when I use my own frozen apples. Any suggestions? They taste great, just soupy which I don't like!

Bluepoint

Oct. 7, 2009 5:27 am

To thicken the juices of the apples or any berrie type pie use Minute Tapioca. I have used ths for years, no after taste, thickens nicely. I used 1/3 cup of tapioca in a standard 9 inch pie, but i also had piled the apples high.

debskeeter1307

Oct. 9, 2009 8:25 am

Doreen, applesauce is easy,if I can do it anyone can. Wash,peel,core and cut in half or quarter. Place in a pan of water with a little lemon juice, it keeps them from turning brown. Boil apples till soft (save a little water)then puree apples in a food processor or a blender if to thick add a little saved water. Bingo Applesauce you can add sugar or any flavor you like, we use red hots.

regine27

Oct. 13, 2009 6:51 pm

sept,27,2009 i bake cookies for my grandfather and grandmother

Kris P.

Oct. 14, 2009 6:44 am

The cause for too much juice is that the sugar draws the water out of the apple slices. Instead of adding the slices to the sugar/flour mix beforehand, layer the slices in a pastry-lined pie plate and sprinkle the sugar/flour mix over it. Add another layer until all ingredients are used up. This way, the slices aren't coated with sugar and can retain more juice, preventing any soaking of the pie crust.

BELLA

Oct. 14, 2009 9:33 pm

WHY IS FLOUR USED IN THE APPLE MIXER.

countrygirl

Oct. 16, 2009 1:39 pm

Is there any way to print this recipe without all of the comments printing? There is no link to print recipe on this one like the other recipes. Thanks for the help

NANA62

Oct. 17, 2009 10:00 am

I have read through all recipes & tips I'm going to attemtp a pie useing an old recipe of my late mothers. Wish me luck, wanna make her proud!

pete

Oct. 23, 2009 10:00 am

When I was young, the Helms breadman (Los Angeles area) Had (I Think) Dried Apple Pies with a sugar water type crust. Back in those days, we also called them "Restaurant Apple Pies". Does anyone remember those pies and more imoortant how to make them? Thanx Pete

Momasguardianangel

Oct. 23, 2009 9:39 pm

It is apple season now in NY. With the abundance of apples I have made 4 apple pies. They look great, and taste great but making the pie crust is big struggle. The crust falls apart when I put in the pie plate. There is a video on this site that shows a woman folding her crust and as easy as can be, plops it in the exact place she wanted it. Not me, mine falls apart and I have to try to adjust and piece it together. It is hidden when I egg-wash it and does look great. But I don't like the struggle. Suggestions??

WOODY

Oct. 28, 2009 6:00 pm

can you make apple pie with regular apples?

NRITTER56

Oct. 30, 2009 4:38 pm

I am new to making apple pie and have made 2 this week. Each time the apples are still semi-crisp when the pie is done. What am I doing wrong? I used Granny Smith in 1 pie and Red Delicious in the second. I sliced them very thin, no bigger then 1/4 slices. Stove temp 375... 45-55 minutes of banking. Crust was baked perfectly, but not the apples.

kennelmom

Nov. 1, 2009 9:03 am

took it out of the oven at 1:00------------Gone by 8:15. It was sure good according to Ray. Made a camamel sauce with rum and brandy. I got to smell it. He said he would by me some more apples

Pat D

Nov. 7, 2009 2:51 pm

Homemade applesauce is the easiest recipe to make. Peel and core as many apples as you wish. Place in a large pot and simmer for an hour or two, till the apples soften. You may need to add a bit of water or apple juice as you go. Force through a sieve and voila, now you have delicious applesauce. No need to add sugar.

maya01

Nov. 8, 2009 11:57 am

I would like to bake two apple pies on this Thanksgiving day.But with too many things to do that day, I would like to make it this week and freeze without baking. Has anyone tried making the apple pies ahead and freezing them without baking? Does it come out good? How long do you thaw before baking and at what temperature. Any tips?

shaquesa

Nov. 12, 2009 10:35 pm

I recently made an apple pie and without cooking it, wrapped it in clear plastic, then tin foil. I then put it in a glad freezer bag. I kept it in the freezer for about two weeks. I took it out and let it thaw. When I cooked it, simply delicious. It was gone in a couple of hours. I think it tasted better when I did it this way. The only problem was it was a little juicy. Next time I will try the above tip about putting the sugar,flour mixture in layers with the apples.

ReelLove

Nov. 19, 2009 7:39 pm

pete, I'm not sure what dried apple pies you're referring to, but I make my apple pies with dried apples. You have to use apples that were meant for pies, peel, slice and dehydrate them in huge batches for year round use. Rehydrate them in the microwave with apple cider, a splash of apple brandy, brown sugar, a dash of lemon juice and spices. Once they're soft again add enough minute tapioca and flour to thicken it. Dot with butter and bake. I've done regular crusts and gingersnap/pecan crumble topping too. Both are excellent. Hope that helps!

ReelLove

Nov. 19, 2009 7:49 pm

Momasguardianangel, You probably don't have enough moisture in your dough. Either your fat/flour ratio is off or you're not adding enough water. Make sure everything is ice COLD, cut your shortening into the flour till it's about peppercorn sized, too small and the crust won't be flaky, skip the salt and try adding iced club soda to the flout/fat mix a teaspoon at a time till the dough just starts to stick together, dump onto plastic wrap, wrap it up and chill it, this will give the flour time to hydrate. After an hour or more (great to do the day before), then roll it out gently (never knead or overwork pie dough). If you need to, use waxed paper on a cookie sheet to roll it out on, invert your pie plate over it and flip the whole thing, then settle it into the dish. The folding technique has always worked for me though. Happy baking and Happy Holidays!

Brewertonmarge

Nov. 23, 2009 11:47 am

Just a suggestion for homemade applesauce--when cooking apples leave skin on and you will get a nice rosy color. Be sure to use some apples with red skin. Yummy without sugar.

sharon

Nov. 24, 2009 2:06 pm

I've never used granny smith, too bitter. We have connel red trees and these are very hard, late apples and are perfect for october/november pies. I've been baking for 48 years, and don't measure anymore, I just scoop out sugar, add flour, and a lot of cinnamon. I suppose it use a cup of sugar, at least, and about a half cup of flour, and I just shake on the cinnamon,then I mix this and the cut apples together till all are coated and throw in the pie pan,I can't tell you how many apples I use either, depends on their size, maybe 5 or 6, of course the crust is already in the pan. I dot the pile of apples with butter, about 6 or 7 dots, cover with top crust, and bake at 425 about 20 minutes, then back down to 350 till it's a nice brown on top. Oh, I rub butter on the crust before I put it in the oven, helps with the browning, and I shake sugar over the top too. We like out pies sweeter, so this is a good pie for us.

jessica

Nov. 27, 2009 3:52 pm

Hi just checking that I don't need to blind bake the crust before adding the apple mixture? thanks!

Allypal

Nov. 30, 2009 7:50 am

Jessica, You're right... there is no need to blind bake the crust for an apple pie since you'll be baking it together with the apples as you bake the pie.

sherry

Dec. 4, 2009 1:03 pm

I`m abt to attempt dis recipe...n i`ll let you all know how it turn out....crosss fingers.lol

SomeCookie

Dec. 13, 2009 4:00 pm

I've never had a bitter granny smith apple, they make wonderful pies. Some people might have a finer sense for tasting bitter. If you've just started baking pies try granny smith, they make great pies. I've been baking for longer than I care to tell and the cooks in my family all used granny smith and many types to make pie. Pie is so easy to make it's fun to try out different things. Sometimes I get lazy and don't measure, my grandmother never did, but she told me, "measure, because then you'll know what you need to change, or not change, to perfect your recipe. If you like your recipe and want it to turn out like that every time...measure."

Pam

Dec. 14, 2009 7:17 pm

I'm still trying to make apple pie filling. I live on an island in the Western Pacific area, and apples are imported from the the U.S. and Asian countries. I know what Fuji apples are and was wondering if anyone knows whether they would be okay for apple pie filling or not. They are very crispy, crunchy, and sweet, with hardly any tartness to them.

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