A delicious sweet, thick apple pie filling perfect for pies, crumbles, shortcakes and puddings

 

I am often asked for an apple pie filling recipe, especially for my Grandma’s shortcake, which I often say just use a can! But with our abundance of apples this year on our tree I decided to share a delicious recipe I often use

 

Apple Pie filling varies from stewed apples where you can use it both on its own with ice cream or with muesli, however it is the best recipe to use in Apple Pies, under crumbles, in my Shortcake recipe and more.

The difference between apple pie filling and stewed apples is in both the ingredients used and the consistency. Apple Pie Filling is thicker and you want the apples to keep their shape. Stewed Apples are mushier and with fewer ingredients. 

 

This filling is thick, sweet and flavourful. The apples are cooked until just soft, but they hold their shape. From here you can overlay a simple store bought sweet pastry or your favourite pie pastry for a lovely quick dessert.

 

The ingredients are very simple, you can of course alter any ingredient to your taste, more or less sugar, omit the spices or add more. I have used cinnamon here but you can use nutmeg also, and whole cloves, but remove the cloves before using. 

You will need the following:

This is not the full recipe, scroll down for the printable recipe card

• 6 Apples

• Lemon Juice

• Brown Sugar

• White Sugar

• Water

• Butter

• Cornflour

• Cinnamon

 

To make Apple Pie filling is lovely and easy, the first step is juice your lemons, you will use this to soak the cut apples while you prepare the rest of the ingredients. It keeps the apples fresh but also adds a lovely contrasting flavour to the end result. 

 

Then peel, core and dice or slice your apples. It is up to your whether you create apple slices or chunks. Both work really well, just ensure slices are a good thickness. Add the apples to the lemon juice while you prepare the quick syrup. 

 

In a saucepan add the brown and white sugars, the water and butter and melt all the ingredients together, then add to this the apples. Bring this to a gentle simmer for 5 minutes.

 

In that time prepare the cornflour and second measure of water, mix well and pour into the apples when they just start to soften. The key here is that the apples retain their shape and not go mushy. Add the cornflour and the mixture will immediately thicken.

 

Cook this for a further 2 minutes or until the apples are soft but still in shape. Remove from the heat and stir in any spices you are using, such as cinnamon. Allow the apple pie filling to cool completely in the saucepan before adding to an airtight container. 

 

Apple Pie filling keeps well in the fridge for 3-4 days sealed well or you can store it in the freezer in a zip log bag for at least 3 months. Thaw before using in the refrigerator overnight. Make one batch or ten!

A great one to have on hand in the freezer. You are able to can Apple Pie Filling but I am no expert in the canning process so please seek out expert advice in this department. 

This Apple Pie filling is lovely in these recipes

Grandma’s Apple Pie

Caramel Apple Pie

Apple & Oat Crumble 

Grandma’s Apple Shortcake

 

Please enjoy this recipe for easy Apple Pie Filling

I hope you love this recipe, feel free to double triple or more this recipe! Simply multiply this recipe by the amount of apples you have, remember each batch makes enough for one pie. Store each batch in a flattened in a sandwich size ziplock bag in the freezer. 

 

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Happy Baking! 

Anna

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