Apple Pie Filling


  • 5apples
  • 1 ozbutter
  • 3 ozsugar
  • 1 tspcinnamon
  • 1/4 tspnutmeg
  • 1/4 tspsalt
  • 2 tsplemon juice
  • 2 ozcold water
  • 3/4 ozcornstarch
  • 3 1/2 ozsugar
  • 1/4 ozbutter


1_ Set oven to 425F.

2_ Peel and cut apples to desired size.
*I cut the apples into 1/4s, and then cut out the core. Then cut the 1/4s in half, and the halves into 1/3s.

3_ Sauté the apples in the 1 oz of butter until slightly softened.

4_ Add the 3 oz of sugar, and allow to simmer until about a 1/4" of the apple pieces are translucent.

5_ Once simmering, add the salt, nutmeg, cinnamon, and lemon juice.

6_ Mix together the cold water and cornstarch, and add this slurry to the apples once cooked to preference.

7_ Remove from heat, and add the 3.5 oz sugar and 0.25 oz butter. Stir until dissolved.
**If the pie filling is still a little to thick, add small increments of butter until desired consistency.

8_ Allow to cool before filling your pie crust.

10_ Bake for about 30-40 minutes.
*** Tip: wrap edges of crust in aluminum foil to avoid burning. Remove last 15 minutes of baking.