Apple Filling for Pies

From: SarahLeap

On Oct 24, 2009

This is a wonderful recipe! I was looking for just the filling since I had a crust recipe, and I'm so glad I found this. I used all 4 tbs of cornstarch because I like the filling thick. I definitely agree with others that the apple juice is necessary, I bet apple cider would be good too. I cut the nutmeg to 1/4 tsp just for personal preference. I will be passing this along as mentioned before. Thank you so much!!

From: the veggie plot

On Oct 19, 2009

Excellent flavor and texture, there are only 2 of us so i made enough for 4 portions. I have put 3 in the freezer, minus the pie crust as i can now use it as and when needed for a crumble or pie or just with some ice cream. I didn't have corn stratch so i used plain flour instead. Many thanks.

From: Susie in Texas

On Jan 15, 2005

I wish I could give this recipe 10 stars! The other apple pie recipes I have tried, where the filling is cooked inside the pie crust, always seem to be either too dry or too runny. Not a problem with this recipe. This apple pie has a rich tasting, thick, creamy filling that clings to the apples within each slice. I had 10 Granny Smith apples to use, which came to 9 cups of apple slices. I doubled all the ingredients but did add an extra 1/2 cup of sugar (1 1/2 cups total) because these apples were very tart. I also added an extra teaspoon of cinnamon (2 teaspoons total). I used a total of 8 tablespoons cornstarch for doubling this recipe. Instead of apple juice, I used apple cider heated in the microwave until very hot. IMO, the apple cider/juice is what really puts this recipe over the top above others. After the filling thickened, I separated it into two 4-cup containers. After cooling, I used 4 cups for my pie and froze the other for later use. At 425° this pie cooks quickly and I had to use foil to cover the edges of the crust after the first 10 minutes when I moved it to the center rack. Be sure to cut air vents/slits on your top crust because this filling will bubble up. The bottom crust was perfectly done and the top was golden brown after another 20 minutes in the oven. This is the best apple pie I have ever made and my dh gave it a big "thumbs up". Dorel, thanks so much for sharing this recipe.

From: KITTENCAL

On Mar 14, 2004

Oh my Dorel..this is an amazing recipe for apple pie filling...made this a few days ago, so i could could have one for my Friday night dinner, everyone loved the pie....I made enough filling for 4 pies (my DH brought home lots of apples, and i had to use them up), I froze three separate containers (for 3 pies) for future pies, the only change I made was I added a little more sugar than called for, we like our pies on the sweet side...this apple pie filling is wonderful, I will be making this again, especially in the fall when apples are in season. Thanks you Dorel for posting