Name: Homemade Apple Pie Filling Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Cuisine: American
Ingredients: 6 medium size gala apples (1.5 lbs / 6.60 kgs), peeled and wedged; 1 cup brown sugar; 2 tbsp butter; 1 tsp cinnamon; 1/2 tsp nuntmeg; 2 tbsp fresh lemon juice; 1/4 cup gluten free flour; 1 cup water

Description

Making homemade Cinnamon Apple Pie filling recipe from scratch, is easier than you think and is so much better than any store bought pie filling. It's made with fresh apples, makes a perfect topping over breakfasts or desserts and bonus, is freezer friendly!!! Gluten-free. Stove Top and Pressure Cooker options given below. Video recipe included.

Ingredients

Units Scale

6 medium size gala apples (1.5 lbs / 6.60 kgs), peeled and wedged
1 cup brown sugar
2 tbsp butter
1 tsp cinnamon
1/2 tsp nuntmeg
2 tbsp fresh lemon juice
1/4 cup gluten free flour
1 cup water

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Instructions

Pressure Cooker Instructions

Gather the ingredients - When you are dealing with apples it's always a good idea to gather the ingredients first and then peel and cut the apples so that don't start browning. So get the butter, brown sugar, cinnamon, nutmeg, gluten-free flour, lemon juice and water. Make a slurry of the flour and water and keep it ready.

Prepare the Apples - Taking one apple at a time, thoroughly rinse the apple and peel it so it can combine together into the thick smooth consistency required. Cut the apple into half and remove the core. Now cut the remaining apple evenly into thin wedges. Coat with lemon juice and keep aside while you

Dump the Ingredients - Using the Saute function on the pressure cooker, melt the butter and throw in the remaining ingredients. Gently stir. I realized that adding the flour and water slurry while pressure cooking gives the apples a nice coating from the flavors. Close the lid and seal the vent. [mv_img id="15489"]

Pressure Cook - For 1 minute and quick release the rest of the pressure manually.

Thicken the slurry - When you open the lid, don't be afraid of the slurry you see in the pot, as the apples cool down the slurry thickens too. If you think you are still left with more slurry than you need, saute it for a couple mins, gently stirring it a couple times to thicken it.

To use it in the pie - depending on how you like your pie filling, wedges or smaller chunks, you can just use your spatula to cut the tender-crisp wedges into chunks.

Stove Top Instructions

Dump all the ingredients in a skillet or pot and cook on low heat until apples are tender crisp.

Notes

All tips are mentioned in the post across appropriate sections.

Prep Time: 5 minutes
Additional Time: 10 minutes
Cook Time: 1 minute
Cuisine: American