Description
This classic Apple Pie Filling recipe features tender, spiced Granny Smith apples simmered to perfection with a luscious blend of cinnamon, nutmeg, and ginger. The filling is thickened with cornstarch and sweetened with a mix of granulated and dark brown sugar, making it the perfect complement for pies, tarts, or even as a topping for pancakes and ice cream.
Ingredients
Scale
Fruit
- 6 Granny Smith apples, peeled, cored, and sliced
- ¼ cup lemon juice
Thickening Agent
- 2 Tablespoons cornstarch
Fats
- ¼ cup unsalted butter
Sugars
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
Spices and Flavorings
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Prepare Apples: Toss the peeled, cored, and sliced Granny Smith apples in ¼ cup lemon juice to prevent them from browning and to add a fresh tartness.
- Mix Thickening Agent: In a small bowl, whisk together the ¼ cup lemon juice and 2 tablespoons cornstarch until fully dissolved to create a smooth mixture. Set this aside.
- Cook Apples: Heat ¼ cup unsalted butter in a Dutch oven over medium heat until melted. Add the prepared apples and stir frequently. Cook for about 5 minutes, or until the apples soften slightly but still hold some texture.
- Thicken and Sweeten: Pour the lemon juice and cornstarch mixture over the cooking apples and stir to combine. Allow this to cook for about 1 minute so the filling starts to thicken. Then add both the ½ cup granulated sugar, ½ cup packed dark brown sugar, and 1 teaspoon kosher salt. Stir well to ensure the sugars dissolve evenly.
- Flavor the Filling: Remove the pot from heat and immediately stir in 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and 1 teaspoon vanilla extract for warm, aromatic flavor.
- Cool and Store: Let the apple pie filling cool to room temperature. You can use it immediately in your favorite pie crust or store it in the refrigerator for later use.
Notes
- Use Granny Smith apples for a tart and firm texture that holds up well when cooked.
- If you prefer a sweeter filling, you may increase the sugars slightly to taste.
- For a smoother filling, cook the apples longer until very soft.
- The filling can be refrigerated for up to 5 days or frozen for up to 3 months.
- To avoid lumps, ensure the cornstarch is fully dissolved before adding to the apples.
Nutrition
- Serving Size: 1/6 of recipe (approximately 150g)
- Calories: 165
- Sugar: 28g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 0.5g
- Cholesterol: 12mg
