Wrap excess top crust under bottom. Bake 40 to 45 minutes or.
Simple Homemade Apple Pie Filling Recipe Back To School
These tender sweet tart apples take just minutes to prep and taste so much better than the canned version.
Apple pie filling. Can be stored for up to 12 months. We used eight medium granny smith apples and a mixture of 23 of a cup sugar 13 of a cup all purpose flour and one tablespoon of cinnamon to. Press firmly against side and bottom.
Cool for at least an hour before cutting. Roll out chilled dough into 2 circles and use 1 round to line a 9 inch pie pan. Stir the thawed filling to combine and spoon into pie shell.
Bake on lowest rack at 425 for 10 minutes and finish baking on center rack until bubbling about 20 minutes more. Heat oven to 4250f. Fill a well chilled 9 inch pastry lined pan and cover with top crust.
Stir to combine then bring to a boil over medium heat stirring often. Place apples in a large bowl and toss with lemon juice. Flute the edges and cut slits for the steam to escape.
Spoon into crust lined pie plate. Add apples and return to a boil. Making apple pie filling.
Apple pie filling is the perfect way to cook up your apples. Place 1 pie crust in ungreased 9 inch glass pie plate. Ladle into 5 freezer containers leaving 12 inch headspace.
Use a peeler or paring knife to peel the apples. If you have an apple corer use it while the apple is still whole. In large bowl gently mix filling ingredients.
Directions in a large bowl toss apples with lemon juice and set aside. Bake at 425 for 40 45 minutes covering the edges and top with foil as necessary to prevent them from becoming too dark. Reduce heat cover and simmer until apples are tender.
Place the top crust over filling. Directions preheat oven to 375 degrees f. Dot with the cubed.
Place water sugar cornstarch cinnamon salt and nutmeg in a medium saucepan. Mound the apple and sugar mixture into the pie pan lined with dough. Top with second crust.
Once the mixture boils boil it for two minutes. Mix together the brown sugar flour cinnamon and nutmeg in a small bowl. These tender sweet tart apples take just minutes to prep and taste so much better than the canned version.
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