Homemade apple pie filling that can be used in either a homemade or store-bought crust.
- 3/4 cup granulated sugar
- 2 tablespoons butter
- 1 egg yolk
- 1/4 cup all purpose flour
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1 tablespoon milk
- 6-8 cups apples (peeled and diced) i like to use a variety of different types of apples. it creates a nice texture once cooked if you pick a mix of hard apples (like granny smith) and softer ones (like macintosh).
- 2 pastry crusts (homemade or store bought)
- 2 teaspoons ground cinnamon i like mine with lots of spice but it's still good with half that if that's more to your taste
- 1/2 to 1 teaspoon ground nutmeg depending on how much spice you like
- Carbohydrate 14.2142500789153 g
- Cholesterol 33.9561250026162 mg
- Fat 5.39088634030683 g
- Fiber 0.366094499944251 g
- Protein 0.970485648180373 g
- Saturated Fat 3.14323614357872 g
- Serving Size 1 1 Serving (35g)
- Sodium 31.3193792748947 mg
- Sugar 13.848155578971 g
- Trans Fat 0.497202580455778 g
- Calories 106 calories
Step-by-step
- Preheat oven to 425°F
- In a bowl toss apples and lemon juice.
- Combine flour, cinnamon, nutmeg, and both sugars. Add to apples and coat well.
- Fill pastry lined 9 inch pie plate with apple mixture. Dot with butter.
- Add second crust on top. Cut slits to vent and seal edges tight with a fork.
- In a small bowl beat egg yolk and add the milk. Brush mixture over top crust.
- Bake at 425°For for 15 mins. Then reduce oven temperature to 350°F for another 40 to 45 mins or until crust is golden brown.
The ingredient measurements alone do not explain why blending apple textures matters for structural integrity inside a pastry shell. Combining firm cultivars like Granny Smith with softer varieties such as McIntosh ensures that some fruit retains its shape while other pieces break down into a cohesive sauce during the baking cycle. Tossing the fruit in lemon juice prevents oxidation before the flour and sugar binders are introduced. When building the pastry, ensure the top crust features adequate ventilation slits to let steam escape, preventing a soggy interior. Brushing the upper pastry with a mixture of egg yolk and milk creates a protein and fat barrier that browns deeply at high heat. Starting the bake at 425 degrees Fahrenheit for 15 minutes sets the external structure quickly before dropping the ambient heat to 350 degrees Fahrenheit for the remaining 40 to 45 minutes. This dual-temperature approach prevents the butter in the dough from melting out too fast. Storing unbaked assembled pies in the freezer works effectively if wrapped tightly in plastic wrap for up to two months, though frozen unbaked pies require an additional 15 to 20 minutes in the oven. Letting the finished dessert cool completely at room temperature allows the internal starches to set fully before slicing.
