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Pie – Apple Filling

Posted in : Desserts on by : MikeZ

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Apple Pie & Filling

Nothing better than a slice of warm Apple Pie made with fresh apples.
Difficulty: Easy
Cuisine American
Keyword desserts
Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 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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