Apple Pie Filling

raw-packed apple filling

Makes 1 9-inch pie · 164 kcal per serving

Ingredients

• 900 g Apple
• 99 g White Sugar
• 54 g Brown Sugar
• 27 g Cornstarch
• 18 g Lemon Juice
• 5.4 g Ground Cinnamon
• 1.1 g Ground Nutmeg
• 2.7 g Salt
• 18 g Butter

Method

1. Mix: Toss the apples with both sugars, the cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let them sit 30 min to soften and draw out their juice.
2. Fill: Tip everything into a chilled unbaked crust, packing the slices down and mounding them high. Apples shrink hard, and an under-filled pie bakes a hollow gap under the lid. Dot with the butter, top, and cut vents.
3. Bake: 425°F / 220°C for 20 min, then drop to 375°F / 190°C until the juices bubble thickly and a knife slides into the apples with no resistance, ~45–55 min.
4. Cool: Rest at least 3 h before cutting.

Notes

Fills one 9-inch double-crust pie. Pair with the All-Butter Pie Crust run at 2×. Use firm-tart apples such as Granny Smith, Braeburn, or Honeycrisp; softer apples collapse to sauce.