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Apple Pie Filling

January 1, 2010  |  recipes

Apple Pie Filling Yields: 3 Quarts (two to three pies) 12 cups apples, peeled, cored, and sliced 3/8”- 1/2” thick 3 cups sugar 3/4 teaspoon nutmeg 1 1/2 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon ginger 3/4 cup water 2 1/4 cup apple juice 6 tablespoon lemon juice 2/3 cup cornstarch In a large pot, boil a gallon or more of water. Blanch apples in batches (2-3), removing as soon as water returns to a boil. You do not want apples to cook; blanching at a high temperature for a short time stops enzymes in the apples that can cause flavor to deteriorate during freezing. Err on the side of less time in the boiling water for best texture. Drain apples and keep warm if canning; if freezing or using immediately, allow to cool in a thin layer. Combine sugar, spices, water, and apple juice in a large pot. Bring to the verge of boiling, stirring frequently. Stir in cornstarch blended with lemon juice and enough water to make a slurry, and take off heat immediately. Stir to combine; mixture should thicken rapidly. Combine mixture with apples and can, freeze, or bake in pies. To bake pies: Line pie plate with dough, prick dough with fork to prevent bubbling. Spoon filling into crust (you will most likely not need or want all of the liquid) and top with second crust. Seal edges of crust, and cut several vents in top crust. Bake at 425 for 10 minutes, then cover rim of pie with foil to prevent over browning; lower heat to 375 for 35-55 minutes until crust is done. Cool on rack before slicing.