APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
YUMMY APPLE CINNAMON CREPES
My spin on the classic crepe. The apple filling gives them a nice flavor and my family loves them!
Provided by DancingCupcake11
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
- Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
- Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
- Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
- Whisk 1 1/2 tablespoons milk into chilled batter.
- Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
- Spoon the apple filling into each crepe; fold crepe over the filling and serve.
Nutrition Facts : Calories 361 calories, Carbohydrate 50.4 g, Cholesterol 74.9 mg, Fat 14.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 126.8 mg, Sugar 22.8 g
APPLE FILLING FOR PIES
After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way.
Provided by Dorel
Categories Pie
Time 45m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle lemon juice over apples in saucepan.
- Mix next four ingredients together and add to apples.
- Mix well.
- Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
- Remove from heat and cool.
- Fill a well chilled 9 inch pastry lined pan and cover with top crust.
- Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 27.1, Fiber 1.8, Sugar 22.1, Protein 0.2
APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
APPLE FILLING RECIPE
The best apple filling recipe made with fresh Jonagold apples, apple cider, spices and honey! The perfect apple filling to use in pies, cakes and any apple dessert!
Provided by Elizabeth Marek
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Peel, core and chop apples into small, 1/2" cubes
- Place apples in a large pan over medium heat
- Add butter and stir until butter is melted. About 1 minute.
- Add apple juice, cinnamon, cloves, salt, and sugar and stir to combine.
- Stirring occasionally, cook until the apples have softened. They should still have a little bit of firmness, but not be mushy.
- Whisk water and cornstarch together in a separate cup to make a slurry, then add to apples while gently stirring over medium-high heat.
- Cook and stir for 2 to 3 minutes until the mixture begins to bubble to make sure the cornstarch is fully cooked.
- Remove the mixture from the heat.
- Add in orange extract, vanilla, lemon juice, and honey. Stir to combine.
- Pour into a cake pan or bowl and refrigerate to cool quickly. Store about 2 weeks in the fridge.
Nutrition Facts : ServingSize 1 cup, Calories 370 kcal, Carbohydrate 81 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 212 mg, Fiber 6 g, Sugar 64 g
APPLE FILLING
Use this apple filling in our Fruit Crumb Bars.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.
- Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.
APPLE PIE FILLING RECIPE
Steps:
- Peel, core, and chop or slice apples*.
- Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
- Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
- Let bubble 1 minute. Cool.
Nutrition Facts : Calories 109 kcal, Carbohydrate 22 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 26 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
APPLE PIE FILLING
My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5-1/2 quarts (enough for about five 9-inch pies).
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE PIE FILLING
This is one of my favorite recipes and it is so easy to make. I use the apples off my own trees and the skins are so tender that I never have to peel. This is so nice to have on hand especially if unexpected company shows, you can whip up an apple crisp in no time.
Provided by Saudie
Categories Pie
Time 1h
Yield 5-8 quarts
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice; set aside.
- In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil.
- Boil for 2 minutes stirring constantly.
- Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes.
- Place in sterilized jars and seal.
Nutrition Facts : Calories 956, Fat 0.8, SaturatedFat 0.2, Sodium 481.7, Carbohydrate 247.1, Fiber 11.6, Sugar 206.9, Protein 1.3
THE BEST APPLE PIE
We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 10 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
- To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
- Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
- Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
- Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
- Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)
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- Boiled potatoes. Potatoes have been demonized in the past, but they’re actually very healthy and nutritious. Cooked, unpeeled potatoes are a good source of several vitamins and minerals, including vitamin C and potassium (11, 12).
- Eggs. Eggs are incredibly healthy and nutrient-dense. Most of the nutrients are found in the yolks, including the antioxidants lutein and zeaxanthin, which may benefit eye health (17).
- Oatmeal. Oats, eaten as oatmeal (porridge), are a popular breakfast choice. Oatmeal is fairly low in calories and a great source of fiber, particularly a soluble fiber called beta glucan.
- Fish. Fish is loaded with high quality protein. It’s also rich in omega-3 fatty acids, which are essential fats that must be obtained from food. According to one 2008 study, omega-3 fatty acids could increase the feeling of fullness in people with overweight or obesity (24).
- Soups. Liquids are often considered to be less filling than solid foods, although the evidence is mixed (26, 27). However, soups are a bit different. Research shows that soups may actually be more filling than solid meals containing the same ingredients (27, 28).
- Meat. High protein foods like lean meats are very filling (4, 5). For example, beef can have a powerful effect on satiety. It scores 176 on the satiety index, which is the second highest of the protein-rich foods, right after fish (3).
- Greek yogurt. Greek yogurt is very thick compared with regular yogurt and typically higher in protein, too. Greek yogurt is a great breakfast option. It’s also a popular afternoon snack that can help fill you up until your next meal.
- Vegetables. Vegetables are incredibly nutritious. They’re loaded with all sorts of vitamins, minerals, and beneficial plant compounds. Vegetables are also high volume, low calorie foods.
- Cottage cheese. Cottage cheese is usually low in fat and carbs, yet high in protein. Its high protein content can help you feel full, even while consuming relatively few calories.
- Legumes. Legumes like beans, peas, lentils, and peanuts have an impressive nutritional profile. They’re loaded with fiber and plant-based protein, yet they have a relatively low energy density.
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