This is my most favorite apple pie recipe I’ve found so far. In the past I’ve made apple pie and it always comes out of the oven watery after baking for an hour and I don’t like it until it’s been in the fridge for a day to gel up.
I am not that patient.
Waiting for an hour for a pie to bake + waiting overnight for it to gel is just not happening when it comes to me and pie. This recipe solved all of my problems.
Because you cook the pie filling beforehand, it’s already all nice and coagulated going into the pie! And really-you could use this for other things too! Ice cream topping anyone??
You’ll definitely want to check out my favorite crust recipe, found here.
Also-bakers tip: If you cut the apples into the pie shell you’ll know how many apples you need! I’ve run into problems making too much or not enough filling before and this trick solves that problem!
Just in time for Thanksgiving! Let me know how it turns out if you try it!
- 4-6 PIE APPLES (PEELED, CORED & SLICED)
- 2/3 C + 1/4 C WATER
- 3/4 C SUGAR
- 2 TBSP BUTTER
- 2 TBSP CORNSTARCH
- PINCH CINNAMON, NUTMEG & SALT
- In a saucepan, combine the apples, 2/3 C water, 2 TBSP butter, spices, salt and 3/4 C sugar and cook until the apples are tender, 10-15 minutes. Add 1/4 C water and 2 TBSP cornstarch and cook for an additional minute. Allow to cool before filling an unbaked pie shell. Brush pie crusts with beaten egg or milk before baking at 400° F for 15-20 minutes.
- *Bakers tip! If you’re unsure how many apples to use, cut your apples into the pie shell you’re planning on using! That way you’ll cut the perfect amount!