I have taught several people to make my apple pie filling. It is not rocket science. It is a “guestimation” method of cooking which has appealed more and more to me over the yeras as I gain more experience in the kitchen. Beginners – Don’t be anxious as nothing much can go wrong here. My helpers have always been able to make this filling.
I prefer my pie filling to have a slight tartness to it. Granny Smiths are my favourite type of apples to use for pie filling. They hold their shape whilst they are being cooked. You can also use Fuji apples which also hold their shape but they tend to be too sweet but you can remedy that with some lemon juice.
The proportions for Apple Pie Filling is 1 rounded Tbsp of soft brown sugar for each large Granny Smith apple. Sometimes I add 1 tsp of raisins to each large Granny Smith apple for variety. To have enough Filling for a 7 inch pie pan, you will need to cook 7 large Granny Smith apples. Add 1 tsp of ground cinnamon to the cooking apples and brown sugar in the pot. Thicken the liquid with cornstarch mixed with water.
I use this Apple Pie Filling for several things.
- If you make a double flaky pie crust, this filing will give a delicious Apple Pie.
- Add a crumble topping on top of this filing and you have Apple crumble.
- You can also make Apple Pancakes for breakfast. Click here for the recipe.
- Instead of cherry Clafouti, make an Apple Clafouti for dessert using this filling and serve that with custard. Recipe is found on http://www.saveur.com/article/Recipes/Apple-Clafouti
- Use this Filling for Apple Crepes and dress that up with toasted Flaked Almonds and a scoop of Vanilla Ice Cream. Click here for Sweet Crepe recipe.
Use an apple corer to remove the core, peel apple and cut into wedges.
- 7 Large Granny Smith Apples, cored, peeled and sliced
- 7 rounded Tbsp of soft brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- Optional – 1/3 Cup raisins
- 2 Tbsp cornstarch
- 1 Tbsp water
1. Use a heavy bottomed pot. Add wedged apple slices, ground cinnamon and sugar. Heat over high heat for 10 mins, stirring often to prevent burning. If you are using raisins, add them too.
2. Lower heat to medium and cover for 5 to 7 mins. Apple wedges begin to soften and brown sugar turns to liquid.
3. Add thickening sauce and cook till sauce is transparent showing you that cornstarch is cooked. Cool and use as desired.