Best Apple Pie Filling
What sets my apple pie filling apart is the syrup made from the leftover apple juices. Instead of letting those flavorful juices go to waste, I simmer them down and thicken them into a rich syrup. This extra step intensifies the apple flavor and adds a depth of sweetness that you don’t get with traditional fillings.
Servings: 5 cups
Ingredients
- 5 pounds apples cut into 1/4-inch-thick slices
- 1 cup (213g) packed brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 Tbsp water
- 1 Tbsp cornstarch
Instructions
- Peel and slice 5 pounds of apples into ¼-inch-thick slices.
- In a large pot, combine the sliced apples, brown sugar, cinnamon, allspice, nutmeg, and salt.5 pounds apples, 1 cup (213g) packed brown sugar, 1 ½ tsp ground cinnamon, ¼ tsp ground allspice, ¼ tsp ground nutmeg, ⅛ tsp salt
- Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender.
- Using a slotted spoon, transfer the cooked apples to a large baking sheet to cool. For faster cooling, place the sheet in the fridge or freezer for 20 minutes.
- Meanwhile, make a syrup from the apple juices. Transfer the juice to a smaller pot. Simmer over medium-low heat.
- Dissolve the cornstarch in water, then stir into the simmering syrup.1 Tbsp water, 1 Tbsp cornstarch
- Cook and stir until the syrup thickens, about 3-5 minutes.
- Once the syrup has thickened and the apples are cool, mix them together.
- Use apple pie filling to make apple pie, turnovers, hand pies, as a topping for pancakes, waffles or ice cream. Or mix it into oatmeal or yogurt.
Video
Nutrition
Serving: 1cup | Calories: 411kcal | Carbohydrates: 108g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 75mg | Potassium: 548mg | Fiber: 11g | Sugar: 90g | Vitamin A: 247IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 1mg