Description
Homemade apple pie filling will always be worth it. Combining fresh apples, brown sugar and cozy spices, this filling comes together quickly on the stovetop and is perfect for pies, hand pies, apple pie bars, turnovers, and anything you can think of! This apple pie filling can be made ahead and freezes well.
Ingredients
- 65g unsalted butter, cold from the fridge is fine
- 840g diced apple, in about 1-2cm pieces, depending on what you are using it for, see notes (weight is of peeled and diced apples, not whole apples)
- ½ tsp vanilla bean paste or extract
- 210g brown sugar
- 1 tsp apple pie spice
- Pinch of salt
- 65g granulated sugar
- 60g all-purpose flour
Instructions
- Place the butter into a medium pan (saucepan or frypan is fine - I like to use a frying pan). Add the apple, vanilla, brown sugar, cinnamon and salt, and cook over medium heat, stirring frequently, until the butter and sugar has melted. Continue to cook for 3-4 minutes until the apple has softened slightly.
- Combine the sugar and flour in a small bowl. Add to the apple mixture and cook, stirring constantly, until the mixture has thickened up, a few minutes.
- Transfer to a sheet pan and leave to cool uncovered at room temperature. If you are leaving it for a while, place a piece of plastic wrap directly against the surface to stop a skin forming (once the filling has cooled slightly).
- To store, transfer once cooled to an airtight container or ziploc bag. Store in the fridge for up to 3 days, and freeze for up to 3 months. Defrost overnight in the fridge before using.
Notes
The size of your apple dice depends on what you are using it for - for a pie I usually go for slightly larger pieces, or for something like apple pie bars or an apple turnover I like to cut my apples a little smaller.
To get 840g diced apple, I started with about 1100g fresh apples (This is assuming you lose about 25% of the apple to peel and the core being cut out)
This apple pie filling recipe is super versatile. I use it in my Classic Apple Pie and Dutch Apple Pie, along with my Apple Turnovers and my Apple Pie Bars! I have also used a half batch to make an amazing apple pie focaccia (notes are in the recipe card for this flavour variation)