Apple Pie Filling

Apple Pie Photo by me!

Last week we enjoyed a Thanksgiving Feast a little early since my inlaws will not be around for Thanksgiving or Christmas.

The littles and I made an apple pie for dessert and I don’t think I have ever seen Chloe prouder of anything we’ve made than she was with this pie. In hind sight, a picture of her and the pie would have been much cuter than my snapshot above.

I wasn’t thrilled with the pastry itself {and neither was my mother} so I am still on the hunt for the perfect flaky pie crust [Please share!] but the filling was pretty good. I like pie filling to be simply apple-y goodness.

Simple Apple Pie Filling

  • 3lbs apples
  • 1 TBSP of orange juice
  • 1 TBSP of lemon juice
  • 1/2 cup sugar
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice
  • 1 egg beaten with 1 TBSP water to make an egg wash

Peel, core and slice apples and combine in bowl with juices, salt, and spices.

Fill pie crust with apple filling.

For the top of my pie, rather than using a flat sheet of dough, we cut out hearts from the dough and covered the top of the pie with them. The littles loved it! We then brushed it with egg wash and sprinkled course decorating sugar, which gives it a crunchy, sparkly finish.

Bake for approx. an hour or until the crush is brown and pie is bubbly.

Best served warm. We didn’t have any ice cream which was a huge disappointment to Chloe, so I recommend having some on hand!

Reader Question:

What kind of apples do you use for your apple pie? I’ve used Mac’s which I have found to be too mushy and I’ve used Honey Crisp which, though baked for an hour, are still crunch to the point of raw. I’m looking for an apple that is soft, yet still retains some texture!

  • More recipes at Mouthwatering Mondays, Tempt My Tummy Tuesdays, Tasty Tuesdays, It’s A Blog Party’s Delicious Dishes, Tuesdays at the Table and A Beautiful Mess’ Tasty Tuesday.

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    9 Comments

    1. Mmmmm pie! I haven’t yet made a pie,mostly because the pastry scares me. Interesting that you use orange juice. I did that with my first crumble, but we found it overpowered the apple and rhubarb. Can you taste the orange through this?

    2. Granny Smith are my all-time favorite for baking. They are tart and stay nice and firm. But in a pinch – my family will eat anything – even if it’s a little mushy! 🙂

      • I’d heard that – about Granny Smith I mean. I was going to buy them but they were so much more. I wasn’t sure about whether they’d be worth it; though I guess if I want a yummy pie bad enough… 🙂

    4. I always use Granny Smith for cooking, and I always steam apples before putting into pie.Great idea for the top of pie, I love it! Yvette

    6. Boy does this sound yummy. I normally opt for canned filling, but you make this sound so easy. Thanks for linkin up to tasty tuesdays.

    7. Hi there, I’m currently studying culinary arts and this is the recipe my chef gave us to use for pie crust. I have made it several times and it always turns out well if you make sure to sift your flour into a large bowl, break your butter and shortening into pie sized pieces in your flour ingredients. Mix water with salt. Pour water(as cold as possible)into your large bowl. Do not over work your pie dough or else it will not turn out flaky. Chill your pie dough until the butter in your dough rehardens. The butter should be visible in your dough. lastly, just bake with your favorite filling and serve.
      320g A.P flour
      95g Butter
      95g Shortening
      50g cold water
      ¼ tsp salt
      I hope this helps with your pie making, thanks for the apple filling recipe it will be very handy in my exam today!

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