Apple Pie Filling Recipe
Kalan's Apple Pie
4-5 cups prepared apples- Use a mix of sweet and tart for maximum flavor. This is about 6-8 medium sized apples.
(Prepare apples slicing thinnly using an apple peeler or pairing knife. Thinly sliced apples will cook more quickly. Peels may be left on or taken off depending on personal preference.)
1/2-3/4 c sugar of choice- I like using brown but have also had good luck with honey as well.
1/4 c white flour- this will thicken the juices and prevent your pie from being too watery.
1/2 tsp cinnamon- if you are looking for more spice also consider a pinch of cloves, allspice, or nutmeg
1 Tbsp lemon juice- to brighten the flavor and keep the apples from browing
Combine prepared apples with lemon juice and dry ingredients. Filling may be frozen for future use or used right away. The filling can also be cooked for a few minutes to heat it through and speed up baking time.
Use crust recipe of choice. Personally I prefer a butter crust and this is my basic recipe.
2.5 c flour
1 c chilled butter diced
pinch of salt- less if using salted butter
1/2 c cold water
Mix salt into flour then cut butter into flour and rub it in, working quickly, to the flour until a good portion looks like bread crumbs. Add the cold water and mix as little as possible to form a dough. Divide in half, press into discs and put bags and refridgerate about 1/2 hr before use.
Roll out bottom crust and fill with filling. Roll out and place top crust then pinch together. You can use an egg white wash on the top of the crust and sprinkle with sugar for a golden crust. Cut 5 slits in the top of the crust for steam to escape.
Bake at 350 F for around 45-50 min until juices start to bubble up through the slits in the top crust.