4 November, 2021
Pie – Apple FillingPosted in : Desserts on by : MikeZ
Apple Pie & Filling
Nothing better than a slice of warm Apple Pie made with fresh apples.Difficulty: Easy
- 5 – 6 Qt Pot
- 9" Glass Pie Pan
- Foil or Aluminum Pie Crust Ring (to prevent burning edges).
- 3 Granny Smith Apples - peeled, cored, and diced.
- 2 Tbsp Lemon Juice - Fresh squeezed is best.
- 3 cups Water
- 1 ⅓ cups granulated Sugar
- 1 Tbsp Cornstarch
- 1 tsp Cinnamon
- ¼ tsp Salt
- ¼ tsp Nutmeg
- Place Apples in a large bowl and toss with lemon juice.
- Mix Cornstarch with a bit of tap water to be lump-free.
- Combine Water, Sugar, Cornstarch, Cinnamon, Salt, and Nutmeg in a 5 or 6 quart pot. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes.
- Add the Apples, reduce heat to a simmer, and cover. Cook, stirring often, until the apples soften, about 5-8 minutes.
- Allow to cool before using in a Pie or putting into jars to refrigerate. The mixture will thicken more as it cools.
- Use Pillsbury Pie Crust (1 box makes one pie with a double crust).
- Spread the bottom crust out on your counter; fold it into half; and then into quarters. This makes it easy to transfer and center in a 9” glass pie pan. Place pointed end in center of pan. Unfold. Gently press down into pan. Trim excess from edge of pan with sharp knife.
- Add pie filling (Don’t overfill.)
- Using a pastry brush, wet the edge of bottom crust with tap water.
- Unroll top crust. Press to seal. Using finger and thumb, make rippled edge.
- Cover Pie Crust Edges with Foil or Aluminum ring.
- Bake at 425°F for 40 – 45 minutes. Remove foil after 20 minutes.
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