Best Apple Pie Filling Recipes

For crust, place flour and sugar in a mixing bowl. With two knives, cut in butter until crumbly. Mix egg yolk and ice water together and gradually add to flour mixture. Form into a ball. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 400 degrees F. Butter an 11- or 12-inch pie dish with removable bottom. On a floured surface, roll out dough to 3/16 thickness, just to fit the pie dish. Prick with a fork. Line pan with aluminum foil and fill with dry beans. Bake for 15 minutes. Remove foil and beans and bake about 10 minutes more or until slightly browned. Cool.

Reduce heat to 320 degrees F Peel, core, and slice apples. Roll each slice in sugar and cook in melted butter until sugar has caramelized and is light brown. Repeat until all apples have been coated and cooked.

Slice apricots and cook the same way as apples. Place on a plate to cool. Arrange fruit in concentric circles in pie crust until covered and all fruit is used. Heat apricot jam in a saucepan. Add lemon juice or Cointreau and spoon over fruit in pie crust. Bake for 15 minutes. Serve warm or at room temperature with fresh whipped cream.

Preheat oven to 350 degrees F. Prepare and roll out pastry. Line a 9-inch pan with pastry.

In a bowl, blend butter and all other ingredients except milk. Mix gently. Pour mixture into pie crust. Cover with second pie crust that has been vented with a fork.

Bake for 20 minutes. Brush top with milk. Increase heat to 375 degrees F and bake for 20 minutes more, or until crust is golden brown.

Preheat oven to 350 degrees F. For crumbs, mix together all crumb ingredients. Reserve 1 cup crumbs for topping. Pat remaining crumbs into a 9-inch pie pan for the crust.

For filling, bring water and granulated sugar to a boil. Slowly add cornstarch, salt and vanilla. Cook for 1 minute. When thick, remove from heat and add apples. Pour into crust and top with reserved crumbs.

Bake for 40 to 45 minutes, or until crust is nicely browned. (A 9-inch, unbaked pie shell can also be used instead of the crumb mixture.)

Preheat oven to 450 degrees F. For pie crust, mix all dry ingredients together and cut in butter until crumbly. Add cider and mix until moistened. Roll dough to fit a 10-inch quiche pan, keeping sides high.

For filling, mix all filling ingredients together. Pour into pie crust. Put aluminum foil on edge of crust so it will not burn. Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 40 minutes more.

For topping, mix all topping ingredients together and sprinkle over top of pie. Bake for 15 minutes at 350 degrees F.

Preheat oven to 400 degrees F. Prepare pie crusts and flute edges.

Peel, quarter, core and cut apples into 1/16-inch slices. Toss apple slices with lemon juice and 1/2 cup sugar in a large bowl. Arrange, rounded side down, starting at the outside edge of the pie crust, in two circles in bottom of crust.

Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 20 minutes.

Beat eggs slightly in a medium-size bowl. Stir in cream, apple cider and nutmeg. Pour over apples. Continue baking for 15 minutes more. Sprinkle with 2 tablespoons sugar. Bake for 15 more, or until top is golden. Cool for two hours before cutting.

Preheat oven to 400 degrees F. Brush egg yolk onto pie crust and bake for 5 minutes. Remove from oven and reduce heat to 350 degrees F.

For filling, in a large mixing bowl combine apples, 1/2 cup granulated sugar, cinnamon, lemon juice, nutmeg, butter and 2 tablespoons flour. Toss gently until mixed. Add raspberries and toss gently. Fill pie crust with apple mixture. Dot with butter.

For topping, in a small bowl, mix 1/2 cup flour, oats, brown sugar, cinnamon, 1/2 cup butter and salt with a fork. Spread over apple mixture and bake for 30 to 40 minutes, or until apples are tender and topping is browned. Remove from oven and cool. Center will drop after cooling.

Preheat oven to 375 degrees F. For crust, mix flour and margarine. Add ice water. Mix until dough forms. Do not overmix. Place in freezer for 10 minutes. Roll out for a two-crust pie. (This can be made in two halves for ease.)

For filling, peel and slice apples. Use more or less apples if desired. Mix frozen apple-juice concentrate, cornstarch, and nutmeg with apples and place mixture in bottom crust. Spread half the melted butter or margarine over apples. Cover with top crust and seal; spread remaining butter or margarine on the crust.

Bake for 50 minutes or until bubbly, plus 5 minutes. Top with homemade, unsweetened whipped cream.

Preheat oven to 400 degrees F.

If apples lack tartness, sprinkle with 1 tablespoon lemon juice. Combine sugar, flour, cinnamon, nutmeg, and salt. Mix with apples.

Line a 9-inch pie pan with pastry. Fill with apple mixture and dot with butter. Put on top crust, cutting slits for steam to escape. Seal edges. Sprinkle with sugar.

Bake for 50 minutes. Serve warm or cool.

Preheat oven to 350 degrees F.

Mix flour, sugar, cinnamon, allspice and nutmeg. Place flour mixture into pie shell. Dot apples with margarine. Pour warm water over apples. Sprinkle with small amounts of cinnamon. Cover with a lid or aluminum foil and bake for about 45 minutes.

Remove foil or lid approximately 15 minutes before pie is done. There is no top crust.

Until fairly recently, all pie-crust dough was made by hand, usually by cutting fat into the flour with a pastry blender or a knife held in each hand. People able to work very quickly with their hands even use their fingertips to combine the fat and the flour. Using this method, the fat is cut into the mixture until it resembles coarse cornmeal; then the liquid is quickly stirred in. Many people still do this, but most of those who have used a food processor are convinced that it makes the best crust, since the whole process is accomplished so quickly that the dough doesn’t have a chance to warm up. The instructions below call for the use of a food processor, but the crust can also be made by hand.

Put the flour (and the salt and sugar, if you’re using them) into a food processor fitted with the metal blade. Cut both types of fat into 1/2-inch pieces and drop into the processor.

Process for about 3 seconds, until the flour and fat are barely combined Remove the ice cubes and pour the ice water into processor. Process again for 2 or 3 seconds — just until the dough forms a cohesive mass.

If the dough doesn’t hold together, add a few more drops of very cold water and process briefly again.

Cut the dough in half, shape each half into a flat little cake, wrap well in aluminum foil or plastic wrap and chill for 1 to 2 hours, or until fully firm. (The dough will keep for a week refrigerated and much longer if frozen.)