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Apple pie filing Recipe

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This recipe for Apple pie filing, by , is from Barb's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barb Held


3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)
1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don't brown as you slice them)
1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie
3 tablespoons all-purpose flour for thickening
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
1 teaspoon vanilla extract
1 recipe double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe

Mix dry ingredients
Add sliced apples
Place in pie tin
Bake at 375 for 20 minutes (cover with tin foil if apples or top pie crust is getting too brown)
Turn oven to 350 and bake another 40 minutes
Add crumble top 30 minutes into the 40 minutes
If crumble needs to brown more Tuen oven up to 400 until brown.

Number Of Servings:
Number Of Servings:




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