Apple Pie

Ingredients

• 4–5apples
• 15 ml (1 tablespoon)lemon juice
• 100 g (½ cup)sugar
• 2.5 ml (½ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)grated nutmeg
• A pinchsalt
• 14 g (2 tablespoons)cornflour
• 14 g (1 tablespoon)unsalted butter

Instructions

1. 1

   Melt the butter

   Melt the butter in a large pan, then add the sliced apples.

2. 2

   Add lemon juice

   Drizzle the lemon juice over the apple slices.

3. 3

   Season the apples

   Add the sugar, salt, cinnamon and nutmeg to the pan.

4. 4

   Thicken the filling

   Make a cornflour slurry and stir it into the pan. Cook until the filling has thickened.

5. 5

   Cool and store

   Leave the filling to cool for 10 minutes, then transfer it to containers and refrigerate or freeze until ready to use.

What is apple pie filling?

Apple pie is a familiar baked dessert in Britain and elsewhere, typically made with sweetened apples enclosed in pastry. This recipe covers the spiced apple filling rather than a complete pie: it contains no pastry or baking instructions.

The apples soften with sugar and warm spices, while cornflour thickens their juices. Lemon adds a little sharpness to balance the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 1g protein, 56g carbs, 3g fat.

The apples and sugar provide most of the carbohydrates, while the butter contributes most of the fat; the apples also provide a little fibre. There is little protein in the listed ingredients, so serve the filling with a protein-containing accompaniment such as yoghurt, or as part of a balanced meal.

Choosing and preparing the apples

Apple choice: A mix of tart and sweet apples gives the filling a rounded flavour, though any suitable cooking apples will work. The recipe does not specify a variety or a weight.

Slicing: Cut the apples into even slices so they cook at a similar pace. The recipe does not say whether to peel them, so peel them if you prefer a smoother filling.

Building the flavour

Lemon and sugar: Lemon juice brings a bright note to the apples, while sugar sweetens them and helps draw out their juices. Taste the finished filling before using it if you want to check the balance.

Spices: Cinnamon and nutmeg give the filling its familiar warm aroma. Measure the nutmeg carefully so it complements rather than dominates the fruit.

Getting the texture right

Cornflour slurry: Mix the cornflour with liquid to make a smooth slurry before adding it, as directed by the method. No liquid amount is specified, so add only enough to make it pourable.

Thickening: Stir the slurry into the pan and cook until the juices thicken. Keep the apples moving gently so the mixture thickens evenly without catching on the base.

Cooling and storing the filling

Cooling: Leave the filling to cool for 10 minutes before transferring it to containers. This gives it time to settle before chilling or freezing.

Using it later: The recipe suggests refrigerating or freezing the filling until needed. Thaw frozen filling in the fridge before using it.

How to use and serve it

For a pie: Spoon the chilled filling into pastry when following a separate pie recipe, then bake according to that recipe's instructions. This method does not give a pastry quantity or baking time.

For dessert: Serve the warm filling with custard, yoghurt or ice cream, or use it as a topping for porridge or pancakes.

Recipe notes & tips

• Slice the apples evenly so they soften at a similar rate.
• Stir the cornflour into liquid until smooth before adding it to the pan.
• Keep the pan over moderate heat and stir regularly while the filling thickens.
• Let the filling cool for the stated 10 minutes before packing it into containers.
• Label frozen containers with the date so you can keep track of them.

Variations

• Add ginger: Include a little ground ginger alongside the cinnamon for a sharper spice note.
• Use mixed apples: Combine tart and sweet varieties for a more balanced flavour.
• Add raisins: Stir a handful into the pan for bursts of sweetness.
• Try orange: Replace some of the lemon juice with orange juice for a softer citrus flavour.
• Serve with oats: Spoon the filling over porridge or baked oats for a simple dessert-style topping.

Common mistakes to avoid

• Lumpy slurry: Mix the cornflour thoroughly with liquid before adding it to the pan.
• Uneven slices: Cut the apples to a similar thickness so they cook more consistently.
• Unstirred filling: Stir while it thickens to help prevent it catching on the pan.
• Skipping the cooling time: Let the filling stand for 10 minutes before transferring it to containers.
• Expecting a complete pie: This recipe makes filling only, so prepare pastry separately.

How to store

Transfer the cooled filling to a covered container and refrigerate or freeze it, as the recipe directs. The recipe does not specify a storage duration; thaw frozen filling in the fridge and reheat gently in a pan or microwave until hot.

Frequently asked questions