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Apple Pie Filling

food52, handle the heat, foodie, cook, bake, baker, fall spice, cinnamon, nutmeg, spices, rustic, barn wood, orchard, honey crisp, red apple, green apple, tart, Williams Sonoma, spruce eats

It's that time of year; apple orchards are in full swing, apple cider is in stores, and apple pies are coming out of the ovens piping hot. We have a delicious apple pie filling recipe to celebrate the most humble of fruits this season.

I've spent years perfecting and tweaking this recipe. I was never 100% satisfied with the recipe until this one came along. You could say this recipe is decades in the making! I remember countless occasions during the fall when I would make apple pies with my mother in the kitchen when I was younger.

But this recipe can be used for far more than just apple pies; use our apple turnover recipe here, or eat it straight out of the pot warm. You can even make applesauce with this same recipe. All you need to do is omit the water and cornstarch, cook it further, and mash up the apples!

The key to this recipe, and any good recipe, is the ingredients. With a recipe with so few ingredients and apples being the show's star, there is no room to hide poor-quality ingredients. This recipe is unique from others, with a touch of fresh ginger for a bite and a dash of orange for citrus. It, of course, has warm, fall spices such as cinnamon and nutmeg, though.

If you look real closely at the picture, you'll probably see the larger flakes of spices. I like to use fresh cinnamon for this recipe. I take a cinnamon stick and grind it up in my pestle and mortar. It's a bit extra work but most defiantly worth it.

cinnamon stick, ground spices, pestle and mortar, nutmeg, fresh ground

If you've read my other posts, you probably know how much I preach about quality, fresh ingredients. Spices are no different than herbs. If you can grind them up yourself, do it! If you can pick the apples from a tree and make this recipe when you get home, do it!

Many fruits, especially apples, last a good deal of time. However, their quality does decrease as soon as you pull them from the tree or plant. Take corn, for example; within 10 minutes of pulling it off the plant, the flavors have already started to decrease! If you're going to spend your time cooking, you may as well treat the ingredients with respect and use the freshest possible.

The texture is also important in a filling like this. Many recipes have you chop up some apples, toss them in spices, and put them in a pie. That's nice, but it's missing a key element! The juices from the apple can only help so much. I want lots of flavor and juice when I cut into a slice of pie. And so comes water and cornstarch. It allows the apples to cook in the pie, is full of flavor, and makes for a much nicer oozy texture!

This recipe is one for the books; give it to your friends and family, pass it down; it is that good! Very easy and very tasty. Enjoy!


Chef Olson

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