Cinnamon Apple Pie Filling
Diced apples cooked with sugar, butter, lemon, and cinnamon, then thickened with cornstarch for pies, crisps, and toppings.
Equipment
- Large saucepan
- Cutting board
- Wooden spoon
- airtight container
Ingredients
Main Ingredients
- 5 medium apples peeled and diced, half Granny Smith and half Braeburn
- ½ cup granulated sugar white or brown
- 2 tbsp unsalted butter
- 1 tbsp lemon juice about half a lemon
- 2 tbsp cornstarch
- ¼ cup water
- 1 tsp ground cinnamon
- 1 pinch salt
- ¼ tsp ground nutmeg optional
Instructions
Cooking
- Prep. Peel and dice the apples and toss with the lemon juice.
- Cook. Cook the apples with the sugar, cinnamon, salt, and butter for five minutes.
- Slurry. Mix the cornstarch and water and stir into the pan.
- Thicken. Simmer seven to ten minutes until thick and tender.
- Cool. Cool before using.
Notes
Substitutions: Brown sugar replaces white sugar, and plant butter makes it dairy free.
Tips: Cut evenly and stop cooking while the apples hold their shape.
Storage: Four days refrigerated or three months frozen.
Nutrition does not include the optional nutmeg and is calculated for about two thirds of a cup.