Apple Pie Filling – Cooked in Sauce

You have seen jars and cans of apple pie filling with the apples in a sauce, with this recipe you will be able to make an apple pie filling similar. This is intended to be used or refrigerated and used within a few days.  I do not do my own canning, but there are plenty of recipes out there on how to make a canned filling.

This recipe doubles easily.

 

 

Apple Pie Filling - Cooked in Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You: 3
Rate this recipe!
This apple pie filling is similar to bought fillings out of a can or a jar but tastes better. This can be made and stored for a few days in there frigerator before using.
Servings Prep Time
1 pie 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 pie 15 minutes
Cook Time
10 minutes
Apple Pie Filling - Cooked in Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You: 3
Rate this recipe!
This apple pie filling is similar to bought fillings out of a can or a jar but tastes better. This can be made and stored for a few days in there frigerator before using.
Servings Prep Time
1 pie 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 pie 15 minutes
Cook Time
10 minutes
Ingredients
Corn Starch Slurry
Servings: pie
Units:
Instructions
  1. Peel and core the apples. Slice into desired sizes. If you do not have an apple wedger, slice the apple along the core on opposite sides to make 2 long pieces. Slice the remaining 2 small apple section along the core to create 2 pieces. Lastly slide the 2 bigger pieces into 3 pieces each, you will now have 8 pieces for each apple. Repeat until all apples have been sliced.
  2. In a saucepan, melt the butter, cinnamon and ground cloves. Add the apples, sugars and water. Stir to mix. Cover and cook until slightly softened , about 4-8 minutes.
  3. In a small bowl, make the cornstarch slurry by mixing 1/4 cup of water and 2 tablespoons of cornstarch together until well mixed.
  4. Add the cornstarch slurry to the cooking apple slices and stir to mix. Bring to a boil and allow the apple to cook until soft and the sauce has thickened. Remove from heat and allow to cool.
Recipe Notes

For the apples - traditionally a tart apple like a granny smith is used but you can use any cooking type. I like using a mixture of Gala, McIntosh and Granny Smith apples which are available in my area.

For the spices - ground cinnamon is traditional, but I like the addition of ground cloves.  Many people also make this without any spices.

For the Sugar - depending on my mood and taste of the day, I will use a mixture of white and brown sugars.  Feel free to use all white (granulated) sugar.  Also adjust the amount of sugar depending upon how tart your apples are - you can end up using more or less depending upon your taste.

This filling mixture can be placed in a prepared pie shell while hot and baked right away or the filling can be cooled and stored in the refrigerator for a few days.  The instructions here are not for long term storage or canning.

Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *