How do I make apple pie filling?

Question

I don't need to know the pastry... Just how do I make apple filling for one pie? ^_^ Thanks!

Answer 1

HOMEMADE APPLE PIE FILLING

6 c. sliced, peeled tart apples
1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. butter

Toss apples with mixture of sugar and cinnamon. Pour into pie shell. Dot with butter before adding top crust.
Preheat oven to 425 degrees. Place another pie shell over top. Press top and bottom together to seal. Cut several slits in top to release steam. Bake for 40 minutes or until crust is golden brown.

Answer 2

APPLE PIE FILLING

(Read this all the way through. It's a three-day process.)

1 large jicama - peeled, (cut off ends and peel from end to end. It will not work to peel this round like an apple. You will need to use a very sharp paring knife and peel until the fibrous part is gone - - these suckers are tricky.) Cut into 4 pieces and cut each of those pieces into 3 small potato-like chunks. Run through the 2mm slicing blade of the food processor. These will look like thin apple slices.

Marinade

2/3 lowcarb Davinci type pancake syrup (I used my homemade stevia blend)
1 tsp vanilla
1/2 tsp cinnamon
2 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp liquid splenda or liquid stevia (see recipe)
4 apple spice herbal tea bags.

I let the tea bags soak in the liquid for 20 minutes and then poured the liquid over the apples and left the tea bags in the Tupperware. Soak this overnight up to 48 hours (the longer the better).

Put the whole thing, marinade and all, in crockpot on low. After a few hours, add

8 oz of butter and stir

Check this mixture now and then to re-coat the pieces with liquid.

After this has cooked for about 24 hours (yes you really need to do it that long - these are fibrous suckers) taste it.

If you need more sweetener, stir in another

1/4 tsp liquid splenda or liquid stevia (equivalent 1 C sugar)

* * * *

This stores and freezes well

This can be added to a low carb pie crust (recipe to follow later)

This can also be processed to make "apple sauce"

This is great served warm with low carb vanilla ice cream



* * * * I wanted to add that: If your goal is more of a stewed apple product, leave as is. If your goal is a more thickened gelled apple pie filling, separate the juice from the jicama in the crockpot. Cook the juice down on the stove until it reaches the desired volume of sauce. Then cool the juice and place in blender. While blending add xantham gum powder slowly until it reaches desired texture (about 1/4 - 1/2 tsp gum).

Answer 3

Definitely get the right apples -- granny smiths or red delicious are out completely. A medium-sweet apple that is very crisp should do (ask in the produce department). I would follow any of the above suggestions for filling (particularly the simpler ones) but add some sour cream. It really does help if you can mix the sliced apples and filling stuff the day before, stick it in a re-sealable bag, and let it sit in the fridge for 24 hours.

p.s. Unless you are using organinc apples, you really should not leave the peel on, as suggested above -- the chemicals and wax never really wash off.

Answer 4

I take about 6-7 of the greenish red apple i think its the Delicious and than I leave the peel on but you can take it off if you so wish! than about a cup of sugar/two tablespoons of flour/1/2 to 1teaspoon cinnamon /dash of nutmeg/slice the apples and add all of the others together with the apples!it should fill a 9inch pie pan/oh before you put the filling in the pan let the mixture set in the frig for about an hour!when you put the filling in the pan and put the cover on than dot with butter

Answer 5

This is my own home-made recipe...

7-8 large green apples- peeled, cored and sliced.
1 cup sugar
1/4 cup flour
1/2 tsp cinnamon or nutmeg
1/4 cup butter


Sounds like you have your crust, so let's get down to business. If not, let me know. It's easy as pie to make ;^)

Pre-heat your oven to 425.
Mix your sugar, flour, cinnamon (or nutmeg) together.
Layer into piepan over bottom crust. slice or spoon softened butter over top, and cover with top half of crust.
Be sure to vent the top crust with a fork or knife. You can be real creative at this stage, and this is the fun part to express your personality.

Brush the top crust with an egg wash ( 1 egg plus 1/2 cup water).
Sprinkle with a little sugar.

Cover the edges of your pie with foil, to prevent over browning of the crust.

Bake pie for about 35 minutes, and remove foil. continue to bake for another 15 minutes or so until browned.

I have also melted caramel squares and put in the filling for a little variety. Enjoy!

Heck... Here's the crust, too!

2/3 cup plus 2 tbsp. crisco
1 cup all purpose flour
1 tsp. salt
4 or 5 tbsp water

Cut flour and crisco together until it's coarse.
sprinkle with COLD water and mix until all pastry clings. Divide into two.
Gather pastries together and roll out onto floured surface.

Answer 6

Peel and slice 6 tart apples. Toss in mixture of 1/2 cup sugar& 1/2 tsp cinnamon. Pour into pie shell and dot with butter before covering with top crust.

Answer 7

I just did red sliced apples, cinnamon, well spread butter and sugar. Lots of butter and sugar, and then when I was done I put it all in the pillsbury pie crust. And I gave an apple pie to each of my teachers for the holidays, they loved them! Ultimate teacher's pet thing. I suppose you can add a tad of lemon juice, but for apple pies you want them sweet.

Answer 8

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced