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–+ servings
three pies
Victor Eskew

Homemade Apple Pie Filling

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A classic American apple pie with a flaky butter crust and cinnamon-spiced apple filling. This recipe walks through both crust-making technique and proper filling preparation to prevent a soggy bottom. The result is a golden, bubbling pie that's worth the effort for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8
Course: Dessert, Holiday
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Apple Pie Filling
  • 8 cups Apples Granny Smith, tart, peeled, cored, sliced
  • 1 cup Granulated Sugar
  • ⅓ cup Brown Sugar
  • ¼ cup Tapioca
  • 1 ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 ½ tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract

Equipment

  • Large Bowl
  • Large Skillet
  • Rolling Pin
  • 10-Inch Pie Dish
  • Pastry brush
  • Oven

Method
 

  1. Combine the sliced apples, both sugars, tapioca, cinnamon, nutmeg, salt, lemon juice, and vanilla in a large skillet.
  2. Toss to coat evenly.
  3. Cook over medium heat for 7-9 minutes, stirring occasionally, until the apples soften slightly and release their juices.
  4. Remove from heat and cool completely.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

Pre-cooking the apple filling is key to preventing excess liquid from making the bottom crust soggy—it also concentrates the flavors and ensures the apples are tender without overbaking the crust. The pie stores at room temperature for up to 2 days or refrigerated for up to 5 days; reheat slices at 350°F for 10-15 minutes to restore crispness. You can substitute Honeycrisp or Braeburn apples for a sweeter profile, or mix varieties for complexity. If making the crust from scratch feels daunting, quality store-bought crusts work in a pinch, though homemade delivers superior flakiness and flavor. Let the pie cool fully before slicing—this allows the filling to set and prevents it from running all over the plate.

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