apple pie filling

WONDERFUL!!! Once mixture has thickened and apples are desired consistency transfer to a storage jar and seal. We kept original recipe to make apple topping every year (new addition to our cupboard so we were very happy). Let the mixture cool for about 10-15 minutes before transferring to a Mason jar or resealable container to store, or use it immediately to bake a pie. COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. In a large saucepan, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg until blended. Lady who wants the instructions. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! I love this recipe! Dice into pieces an inch or less in size. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cornstarch: If you’re reducing or eliminating the added water then you only need to add a tablespoon of cornstarch as a thickener. If you used an apple corer, remove any remaining bits of core with your paring knife. Honeycrisp Apple Pie. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I cannot believe we are one day away from September! Cut the apples into even slices no more than ¼ of an inch thick. Let’s just say, I’m excited for this crazy year to be over! THANK YOU FOR THIS WONDERUL RECIPE! Lucky Leaf Organic Apple Fruit Filling & Topping (Pack of 2) 21 oz Cans. Happy Thanksgiving!!! This homemade version is SO simple to make, uses pantry staples you already have on hand and tastes a million times better than the canned stuff (and truthfully, I do like the canned stuff!). Simmer the apples in the sauce, stirring occasionally to prevent burning, until apples are tender and sauce has thickened, about 10 minutes. Info. Other great options are Braeburn and Golden Delicious. This year has both felt like it has sped by but also dragged by, if that makes any sense! Thanks, Jan Moberg. It’s so easy to make there’s just no excuse when the homemade stuff tastes that much better. Allow the filling to cool completely before using in a recipe or storing for later use. Easy, comes together quickly, uses pantry ingredients you have on hand and tastes amazing! When it froze, remove it from the plate. This recipe makes enough filling and dough for an 8″ dish. And of course, the second the temps change, I have fully transitioned into fall mode: sweaters, boots, scarves, apple cider, pumpkin! We began timing apple cooking IMMEDIATELY upon adding apples to sauce and only cooked 6 minutes which left apples firm - Now we have perfection! Reduce heat, cover and simmer until apples are tender, about 6 to 8 … When the weather starts to change here in Sacramento, I really get that cozy fall feeling – the cooler temps, the crisp breeze in the air – it’s such a nice reprieve from the sweltering, punishing summer heat! (Be sure to label and date the container.). The fall season is apple season, so it’s the best time to get out all those recipes that use apples. I’m hoping nothing too insane will happen, like a rabid baboon invasion or fire-breathing lizards. 4. Only 3 left in stock - order soon. 5. This pie can also be made using frozen sliced or cubed apples. You'll love this perfectly sweet, tender cinnamon apple filling busting with flavor. I cut the water back to 8 cups and increased the cinnamon and added more nutmeg. Thanks for stopping by! Use a peeler or paring knife to peel the apples. 00. Here it is I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. 99 ($0.35/Ounce) FREE Shipping. This was a 5 star winner on taste, texture, appearance, how it made my house smell, how much my kids loved it, althought they hated peeling all those apples. Crimp the edges, vent the top by making slits in the top crust, and bake for 40-45 minutes at 425°F. YUMM-O! Everyday Ingredients, Extraordinary Desserts, August 31, 2020 by thedomesticrebel | 6 Comments. Transfer the filling to a pastry-lined pie plate. I used 7 cups and was still too much. Add comma separated list of ingredients to exclude from recipe. 3. Whisk in the flour and cook until the flour begins to brown, about 5 minutes while whisking continuously. FREE Shipping. Add comma separated list of ingredients to include in recipe. Use your favorite apples and choose the firmness you want to end up with from super-soft to almost crunchy. 4.9 out of 5 stars 11. I make the recipe as a double batch in a 20 QT pot, so the fresh-from-the-orchard (key point) apples always make a lot of their own juice. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. If you have an apple peeler and corer, that will save you some time. For a sweeter filling, use apples like Gala, Fuji, Golden, or Red Delicious apples. Just never use red delicious, as they tend to be mealy and flavorless. Sign up to receive recipes, recommendations and tips straight to your inbox! Cook on medium-high heat for about 6 minutes. I also added some brown sugar to it. Our biggest mistake was not beginning the 6-8 minute cooking period immediately after apples were added to sauce (we overcooked). Bring to a boil then reduce the heat and simmer for 10-15 minutes, until apples are tender and the sauce has thickened. The filling can be made ahead and kept frozen for later use. I took the advice of others and reduced the water to 6 cups water to 12 cups apples. I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. A pinch of salt and a dash of ground cloves enhance the cinnamon flavor. I found this out by trial as my first batch came out a little heavy on the sauce and light on apple pieces. Read More…. Based on other reviews about how it made a scanty 5 pies, I increased the recipe to make 64 servings. Top with a second pie crust. Cook in oven at 425 degrees on the bottom rack then lower the temperature. As a bonus you can make it now and freeze it for later! Cool for 30 minutes. Then, add the butter. When stored properly in a sealed container apple pie filling will last up to two weeks in the fridge. Stir for 2 minutes, or until the sauce thickens. I went to an apple orchard and got jonathan apples and scaled back on the water called for to 5 cups and increased my apples to 24 cups as orchard apples tend to be juicier.) If it wasn’t apparent, I like to bake… a lot. Add apples, tossing to coat in the butter. 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