Apple or Peach Pie Filling

I’ve had friends complain that making pies is just too complicated … and I can’t see how this is possible. Ok, assume that you skip making the pie pastry and opt for a pre-made version. It’s not the end of the world and there are many acceptable ones to choose from.

I would suggest focusing your energy on the star ingredient, the pie filling. It’s simple to make and will bring the pie to life, even when using a purchased pie crust … so spend your time on the filling.

Apple Pie Filling

4 c. apples (peeled, cored, sliced)
1/3 c. flour
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. cinnamon
2 tablespoons butter

Place your prepared apples into a mixing bowl and toss with all other ingredients, except the butter. Immediately place the mixture into a prepared pie shell and crumble the butter on top. Once the sugar comes in contact with the fruit, it will begin to draw out the juices, so it’s important to get it into the shell right away.

Cover with a second pie crust and crimp the edges to seal the top. Make 3 slits in the top crust to allow the pie to vent. Bake at 350 degrees for about 1 hour. When the juices begin to bubble through the slits, the pie is done.

This recipe works well with other types of fruit as well — peaches make an amazing pie. Please see these previous articles for additional ideas:

Mini Apple Pies for Two

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