about the recipe
This pie filling is one of my staples, especially for the fall baking season. The apple flavor, the warmth of the spices, and the cooking process that turns all those juices into a caramel sauce - all of it is like a nice warm hug.
​
There's something so nostalgic about this recipe. The smells and tastes take me straight to the holidays. This may be why I try to incorporate this filling into more than just pies! I want it on ice cream, in cakes, on muffins, on its own - oh yeah, I could (and have) eaten it simply by the spoonful!​​​​​​​​​​​​​​​​
​
tips & tricks
Type of apples: Granny Smith - I'm sure you guessed it! These tart baking apples are perfect for complimenting the sugar and cinnamon. However, Gala apples are a close second in my book. Still tart, they add some extra flavor that can take your filling up a notch. Plus, it's always good to have a back up in case one variety is not available at your local store or market.
Acid: Adding some lemon can do two things - preserve the flavor of your apples, and add some counter to the sweet. There's little worse than brown apples, but while cutting them all up they may start to turn. Drizzle some lemon juice on the freshly cut apples to preserve them and avoid them going brown and bitter.
Storage: If you're not using immediately in a pie or another recipes, allow to cool and then store in an airtight container in the fridge.
​
recipe
1
Dice the apples and drizzle with lemon juice.
2
Heat a medium pan over medium heat. Add butter and cinnamon and let melt completely.
3
Add apples, sugar, and water. Stir to coat the apples with the sugar and melted cinnamon butter.
4
Cook covered for ~5 minutes until the apples are slightly soft. Stir occasionally to even cook the apples and prevent sticking and burning.
5
In a small bowl combine 2 tbs of water and cornstarch to make a slurry. Add to the pan of apples and stir - mixture should start to thicken. Let mixture bubble for 1-2 minutes and continue to cook until apples are fork tender.
6
Remove from heat and allow to cool. See notes above for how to store, or enjoy warm over ice cream!
