This apple pie filling can be baked in a pie but doesn’t have to. If baked in a pie, it won’t release the liquid usual with apple pie. If baking, add the cornstarch to the cold filling.
This filling isn’t just for pies, it works great in cakes as well, or can be used as a base for crumbles or cobblers.
- 100gr sugar
- 25gr water
- 4 large Elstar apples (700gr peeled, cored)
- 2 large Granny Smith apples (350gr peeled, cored)
- 35gr butter
- 2 tbs lemon juice
- 1 tsp cinnamon
- 2 tsp cornstarch (optional)
Makes enough for 12 mini pies or 1-2 regular pies
Combine the sugar and water in a saucepan. Without stirring, heat until caramel forms.
Meanwhile, cut the apples into small cubes. Add the apples, lemon juice and butter to the caramel. Heat until a thick filling forms. About 10 minutes.
Add the cinnamon and cook for another 2 minutes.
Leave to cool before using as pie filling. Hot filling will make the pie base soggy. Stir the cornstarch into the cold filling if baking the pie after filling.