Homemade apple pie filling from Scratch – Start to finish Apple Pie recipe:
Apple Pie, A tender crust and a sweet pie or a tar filling with a great fruit – Apple. On occasion, especially when multiple options have for dessert putting on the table, Apple Pie is one of famous dessert. It is almost always the finishing touch to a family gathering or holiday dinner, which means by that there’s usually a lot going on the kitchen already. This apple pie tastes so much better than canned pie filling! You can keep it in your freezer and eat whenever you want pie filling ASAP! Some mask the apple flavor with so much cinnamon, some end up tasting too sweet or too tart. So here in this recipe will provide the Best Apple Pie Filling from scratch.
I have shared this Apple Pie recipe in two ways. One with oven, It is easy to make Apple Pie with oven. Another one without the oven. I find that some don’t have the oven. So, don’t worry if you don’t have one. You also can make Perfect Apple Pie filling from scratch in your home. It will just need a few extra things for baking.
Tips about apple for perfect Apple Pie:
When choosing apples to make your pies, remember that all the hard work for this pie will be going through to find the best apples to make your efforts worthwhile. Bad apples will become mushy and sour flavor. So, try to pick heavy and firm apples (which means they’re juicy and will hold up well as they bake). Almost any variety will work – Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy are some good choices for apples. For the best result for apple flavor, use more than one variety of apple in your pie filling. Depending on how big they are, you will need 5 to 7 total apples.
Tips for perfect Apple Pie Crust:
To make the bottom crust, take one dough on a plain surface, pat the dough from the center to make a circle disk until about 3/4″ thick. Check out if this will be big enough for your pie pan by holding the pan top side down over the disk. This bottom disk should 1-1.5″ larger than your pie pan all the way around.
If you want lattice top crust, pat the dough and make a big disk, cut into 1-inch strips with a pizza cutter or a small knife (you can decorate the edges of the strips like the below image). Refrigerate both disks for at least 1 hour. Before baking place bottom crust into pie pan, press the dough enough into the pan to remove any air pockets. Spoon the apple filling into it then alternate laying the strips down in a lattice pattern. Trim the strips into the same length of the bottom crust all the way around. Roll the bottom crust up, on its edge roll like a wheel to smooth out the edge and tuck the strips under the bottom crust.
For a traditional top crust which I like and used here, pat the top dough from the center to make a circular disk like the bottom crust. Only this time make this little smaller than bottom crust. While placing the pie in the pan lay the rolled out top disk on top of your apple filling. Roll the bottom and top crusts together, bottom side up all the way around, then crimp the edges like a wheel to smooth out. Cut slits in the middle on the top crust to allow air to escape.
Health benefits of Apple:
Apples deserve to be called “nutritional powerhouses”. Apples are a courteous source of fiber and vitamin C. They have polyphenols which are associated to degrade blood pressure and stroke risk. Vitamin C is capable of blocking some of the damage caused by free radicals, as well as boosting the body’s resistance against infectious agents. Women who eat apples at least one a day are 28 percent less likely to fabricate type 2 diabetes than those who dont eat apples.
Apples is not substitute of toothbrush, however biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth cavity by lowering the amount of bacteria. As old Welsh proverb says “An apple a day keeps the doctor away”.
Apple Pie filling from scratch – Recipe of Apple Pie:
This old-fashioned Homemade Apple Pie Filling from Scratch easy recipes tastes so much better than canned pie filling. Apple Pie are Americans favorite! Make this delicious apple pie with or without oven both ways. This step-by-step recipe really easy to follow.
- 21/2 cups All-purpose flour / wheat flour
- 2/3 tsp (or to taste) Salt
- 4 tsp Sugar
- 1/4 tbsp Diced cold butter
- 1 Egg lightly beaten with 2 tablespoons cold water
- 6 cups Thinly sliced peeled apples
- 2/3 cup Sugar
- 2 tbsp Lemon juice
- 1/4 cup Unsalted butter
- 1/8 tsp Ground nutmeg powder
Add the egg and stir the mixture together in the bowl. If the dough is dry, sprinkle up 2 tablespoons of cold water at a time over the mixture
Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.
Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later.
Wrap this with plastic wrap and refrigerate until dough is firm at least 1 hour.
Now to make the filling – In a bowl combine the sliced apples, sugar, ground nutmeg powder, beaten egg and lemon juice and toss them evenly.
Take a large skillet, melt the butter over medium-high heat. Add the apple mixture and stir them, until the sugar dissolves and the mixture begin to simmer.
Cover them, reduce heat to medium-low and cook until the apples get soften and release most of their juices.
BAKING APPLE PIE WITH OVEN:
When filling cooking is done start to preheat the oven to 425°F.
Take out the crust from refrigerator and place 1 pie crust on an ungreased 9-inch glass plate or a pie pan. Press softly against side and bottom.
Spoon the apple filling into the pie pan top of the bottom crust and top of that cover with second crust. Press the edges together to seal both crusts. Cut slits or shapes as you want in several places in the top crust to allow air to escape.
Put the plate into the oven for baking about 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crusts with 2-3inch wide foil after first 15 minutes of baking for preventing excessive browning. After baking done serve it when it is cool.
BAKING APPLE PIE WITHOUT OVEN:
After done with cooking apple filling take out the crust from refrigerator. Turn on the burner of your gas stove.
Take a baking mold, place 1 pie crust on it. Press softly against side and bottom. Spoon the apple filling into the mold top of the crust and top of that cover with second crust. Press the edges together to seal both crusts. Cut slits or shapes as you want in several places in the top crust.
Place a steel or aluminum big mouth and deep cooking pot on the burner for baking. Place a steel stand without touching the sides of the pot.
Cover the top and edge of baking mold with 2-3inch wide foil. Now place this upon the stand in the aluminum pot.
Now add some water to the pot. Water should be the label of the steel stand, not more than that.
Cover cooking pot with its lid. Then turn the flame to low.
Bake this for 35 to 40 minutes or until an inserted knife comes out clean.
Let it cool when done and take out the Apple Pie from mold carefully.
Now your Perfect Apple Pie Filling From Scratch is ready. Serve as a starter / dessert/ in festivals and garnish it with Cashew nut and a little bit Vanilla Caramel Sauce.
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