Apple pie filling to use with your favorite crust!
Just use the directions for the crust, not the pumpkin filling.
Peel, core, and slice apples. This goes much faster when you use an apple peeler slicer corer.
In a medium size bowl stir together apples, vanilla, sugar, salt, and flour. Mix until evenly combined. Cover and set in the fridge while you prep the crust.
Prep whatever crust recipe you are using.
Pour apple filling into crust and spread evenly.
Wrap edges of pie crust and pan with foil. Bake at 425° F for 15 min, then remove foil and reduce heat to 350°F and cook for another 30 minutes. Crust should be golden brown on the edges and the filling should be bubbling.
Cool for an hour before serving. Refrigerate and eat within 24 hrs, or freeze and reheat later.
Pie crust is a tricky thing my friends. Sarah's GF Pie Crust is the one I've had the most success with so far! But for pie filling, I ALWAYS use my grandma's recipe for her famous apple pie. It's so delicious and we've been eating it for years. My grandma just turned 100! So it's a pretty big deal to eat apple pie with her on Thanksgiving.
Ingredients
Directions
Peel, core, and slice apples. This goes much faster when you use an apple peeler slicer corer.
In a medium size bowl stir together apples, vanilla, sugar, salt, and flour. Mix until evenly combined. Cover and set in the fridge while you prep the crust.
Prep whatever crust recipe you are using.
Pour apple filling into crust and spread evenly.
Wrap edges of pie crust and pan with foil. Bake at 425° F for 15 min, then remove foil and reduce heat to 350°F and cook for another 30 minutes. Crust should be golden brown on the edges and the filling should be bubbling.
Cool for an hour before serving. Refrigerate and eat within 24 hrs, or freeze and reheat later.
Good to know.