Easy recipe for the best apple pie filling you have ever tasted bursting with appley goodness.
Course
Dessert, Pies
Cuisine
American
Tags
Apple Cider Concentrate, Apple Pie, Apple Pie Filling, Best Apple Pie, Secret Ingredient Apple Pie
Prep Time20minutes
Cook Time2hours
Cool2hours
Total Time2hours20minutes
Servings8
AuthorChristoph
Ingredients
Filling
8cupsapplesmix of Granny Smith and Fuji, cored, peeled, and thinly sliced
¼cupdried cranberries(optional)
2tablespoonsbuttermelted
¼cupapple cider syrup*see recipe above
1tablespoonvanilla extract
1 ¼cupconfectioners' sugar
¼cupflour
1teaspooncinnamon
¼teaspoonground nutmeg
¼teaspoonallspice
¼teaspoonground ginger
¼teaspooncardamom
¼teaspoonsalt
Crust
Double Pie Crustmade from scratch or packaged
Topping
Milk
Sanding sugar
Method
Position a rack in the center of the oven and heat to 350°F.
Filling
Microwave the sliced apples uncovered on a plate for 4 to 5 minutes, until they have softened a just a bit. Drain off any liquid then transfer to a large mixing bowl. Allow to cool to room temp and toss in the dried cranberries.
Add melted butter, apple cider syrup, and vanilla. Toss to evenly coat.
In a separate bowl, whisk together the powdered sugar, flour, spices, and salt. Add to apple slices and toss to combine.
Assemble
Lightly grease the bottom of a 9” - 10” pie tin with shortening. (This help to brown the bottom crust)
Roll out half of the dough to form the bottom crust. Spoon apple filling into the crust.
Roll out the top crust and position it over the filling. Trim off any excess and seal and crimp the edges. Cut a slit in the center for steam to escape or cut the remaining crusts in strips to create a lattice.
Brush the crust with milk and sprinkle with sanding white sugar.
Bake
Place the pie on a parchment-lined baking sheet and bake for 30 minutes. Carefully lay a sheet of aluminum foil on top of the pie covering its entire surface and bake for an additional 80 minutes. Remove the foil and bake for another 10 minutes for a total of 2 hours or until the filling is bubbling and the crust is lightly browned.
Remove the pie from the oven, and allow it to cool for several hours.
You can store the pie for a day or two at room temperature or cover and refrigerate for up to 5 days.
Apple pie also freezes well. Wrap chilled pie tightly with plastic wrap and foil.