Homemade Apple Pie Filling
This homemade apple pie filling is the best way to use up all the fresh apples you just picked at the orchard! Sweet, tart apples are covered in all the best fall spices and tucked into a buttery, flaky pie crust to make the coziest classic autumn dessert.
Servings: 8 slices
Ingredients
- store-bought pie crusts thawed
- 4-5 small/medium apples peeled and sliced
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- Preheat your oven to 425ºF and prepare a standard pie pan.
- If your pie crust is frozen, thaw it on the counter until it’s room temperature and easy to unroll.
- Peel and thinly slice 4-5 apples - you should get about 4 ½ to 5 cups, or just enough to fill the pie pan without overflowing. place them in a large mixing bowl.
- Mix together sugars, spices and salt in a smaller bowl, then combine with the apple slices, making sure to coat the slices evenly.
- Place one pie crust into the pie pan, pressing gently into the base and sides, and fanning out the edges onto the rim of the pie pan.
- Fill the pan with your apple mixture, smoothing out the slices so the filling is level and not too bulky.
- Cover with the second pie crust, folding the edges of the top crust under the bottom crust to ensure the filling won’t leak.
- Flute the edges with your fingers or a fork, and score any designs you want into the top crust (I usually opt for simple leaves, or even just the classic 4-line score!)
- Bake for about 15 minutes, then place tin foil over the edges of the crust to avoid burning.
- Bake for another 30 minutes, then let cool slightly - best served with a scoop of vanilla ice cream!