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  • Writer's pictureAnnemarie Bolduc

Apple Pie Double Filling

Updated: Apr 7

A classic apple filling recipe for two pies to have now or to freeze for later.

Apple pie filling made with Batlow apples • Photography © Bottle and Brush Studio 2020

Since I have lived near apple-growing regions most of my life, like Montérégie in Québec and Batlow in Australia, going to a "pick-your-own" apple activity and making a dessert with them has always been part of the season's tradition. Apple pies are an old-fashioned dessert that is part of many cultures and traditions, and there are many ways to prepare them. It's an autumn favourite dessert I love doing a couple of times yearly. Making desserts and pies from scratch can take a bit of time and be discouraging, so I like to make filling and/or dough for two pies and freeze half (assembled or not). That saves me time and trouble later if (perfect for lazy winter comfort food)! This recipe has maple syrup in the filling for a fantastic pairing of flavours but also for the taste of home.


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 them 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, until the apple softens.

Let the mixture cool down.

Fill into pie shells* or freeze for later when completely cooled off.


*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 for a perfect little afternoon tea party inspiration.


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