Countdown to Thanksgiving ~ Apple Pie Filling


I have a very large family and everyone pitches in for Thanksgiving. I am so grateful there will be a lot of dishes on the table prepared by great cooks in the family!

Desserts are pretty much taken care of but my husband loves a good apple pie. The trick for him is for the pie to have flavor, but the apples must be soft. I have tried many different apple combinations and they always come up short, either on flavor or texture.

This year I’m going with a mixture of golden delicious and honey crisp apples and I pre-cooked the apples a little bit so I could get a taste ahead of time. This should also help with the tough apple problem.

I made the pie crust ahead of time as well and packed it and the apples in the freezer, separately. I’ll defrost Wednesday night and assemble and bake the pie Thanksgiving morning. We’ll see if it passes the apple pie test!

For the pie crust recipe you’ll need to make 2 batches (or one batch doubling the ingredients) of my Perfect Crust, see this post: Poached Apple Tart and scroll down to the recipe for Perfect Crust.


Apple Pie Filling

6 to 8 cups peeled and sliced apples

2/3 cup granulated sugar

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

2 tablespoons freshly squeezed lemon juice

2 tablespoons apple cider (optional-you could use water here)

1 tablespoon potato starch or unbleached all-purpose flour

Combine all in a large sauce pan or dutch oven and cook over medium heat 5 to 7 minutes, liquid should start to congeal or look a little saucy. Remove from heat and let cool, store in freezer container or plastic zip top bag.

Note: If you use the potato starch, combine it with the lemon juice or apple cider before adding to the pan to prevent clumping.

Thaw before assembling and baking pie. To assemble pie, line a 9 inch pie plate with rolled out crust, fill with apples and top with remaining crust. Crimp edges to seal. Brush with beaten egg, or cream and sprinkle with sugar, if desired.

Bake in oven preheated to 375 degrees Fahrenheit for 20 minutes. Reduce heat to 350 degrees Fahrenheit and bake 30 to 40 minutes more. Cover crust lightly with foil if top begins to get too brown. Let cool completely before serving.

**UPDATE: It was the best apple pie I’ve ever made! Unfortunately the holiday was a bit too busy for me to get pics of the baked pie. It browned more than I like, I used a lattice crust and the juice bubbled up through the holes. I’ll have to keep a closer watch on it next time, and cover it earlier with foil or parchment.