APPLE PIE FILLING

Posted by Parties and Patterns on 4:40 PM in pies,

MAKING THE PIE FILLING (makes 2 pies)

8 apples sliced thin

2/3 cups sugar

6 tablespoons water

4 tablespoons butter

2 tsp. cinnamon

8 tsps. cornstarch

4 tablespoons water

Peel, core, and chop or slice apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.

Let bubble 1 minute. Cool.

Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Cover with the second pie crust and make slits in the top. 

Seal the edges by pinching or crimping them together. 

Place the pie on a baking sheet to catch drips and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.

Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.

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