At the bakery I tried making my Dutch Apple Pies, but the convection ovens wouldn't cooperate. The crust would over bake and the apples would be undercooked. I had to come up with a way to offer delicious apple pies. After much research and recipe testing I combined a couple I found on allrecipes and came up with this one. It works great!
This doesn't have to be frozen, but it does help to have it in the fridge and cooled down before placing into the unbaked pie shell. If you pour the hot pie filling into the unbaked shell, it will melt the butter of the crust and make a big giant mess. I love this pie crust, but anything you love will work.
Apple Pie Filling
5 lbs Granny Smith apples, peeled, cored and sliced
1 lemon, juiced
1/2 cup butter, cubed
4 cups apple juice
2 cups sugar
1/2 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
Place all apples into a large bowl. Juice lemon over the apples and toss so they are coated well. Add cubed butter to the apples and set aside.
In large pot, whisk together apple juice, sugar, salt, allspice, cinnamon and cornstarch. Bring to a boil and whisk until thickened and "clear". The cornstarch will make this gelatinous.
Pour the hot juice mixture over the apple slices. Toss and stir well to coat. Taste. Add more salt if needed.
Pour apple pie filling into quart jars, freezer zip lock baggies or other freezer containers. Label and date. Cool in fridge then store in freezer.
If using immediately, put mixture in metal bowl and an ice bath to cool down before using.
You may store this in the fridge for up to 1 week.
You can use this apple pie filling in muffins, apple pies, puff pastry, cupcakes, oatmeal...etc.
**NOTE: You will not use all the juice mixture when ladling into the pie crust. Scoop mostly apples into the crust and then ladle in about 1/2 cup of juice mixture over the apples before placing a crust or crumble topping.
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