Apple pie double filling
Updated: May 5
A classic apple filling recipe for two pies to have now or to freeze for later.
Apple pies are an old fashioned dessert that will never be forgotten. They are part of many cultures and traditions and there are many ways to prepare them. This is a tasty classic filling recipe with maple syrup that just feels like home to me. Since I have lived near apple growing regions most of my life, including the famous Australian one of Batlow, I could not miss out on this one. Making desserts and pies from scratch can take a bit of time, which will discourage many to make their own but that is ok, there is always the corner shop or town bakery option! I don’t bake often but when I do, as there is just the two of us at home, I make filling and/or dough for two pies and freeze half. That saves me time and trouble later (perfect for lazy winter comfort food)!
INGREDIENTS for 2 pies:
12 apples (mix of crispy green and slightly sweeter red but it is up to you and your texture preference)
1 cup of brown sugar
1 tbsp flour (plain or corn)
1 tbsp butter
1 cup of water
1 lemon, juiced
1 tbsp maple syrup
½ tsp ground cinnamon
½ tsp ground allspice
1 tsp ground nutmeg
PREPARATION: Mix the water, lemon juice, butter, flour, syrup and spices in a large pan.
Peel and core apples and cut into thin slices.
Add apples to the pan, mix with all ingredients and bring to the boil.
Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
When apples start to soften, turn off heat and let the mixture cool down.
Fill into pie shells* or freeze for later when completely cooled off.
Serve a cooked pie with ice cream, plain yogurt or just by itself.
*Use your favourite pie dough method or got to Crust for all pies for my basic recipe with assembly and cooking instructions. Check also my Mini Crumble Apple Pies as inspiration for a perfect little afternoon tea party.