Prepared Apple Pie Filling

 

This is the best prepared apple pie filling I've ever had. You sauté it ahead of time on the stove before filling your pie crust and baking it. 

This just helps you control the texture, and keeps your filling from sinking away from your top crust during baking. Here's how it's done.

Ingredients:

• 10 large Granny Smith apples. 
• 2.5 tsp ground cinnamon. 
• 1.5 tbsp corn starch. 
• 3/4 cup sugar. 
• 3 tbsp butter.
• (Optional for top pie crust) Egg-wash made with 1 well-beaten egg. 
• (Optional for top pie crust) bakers sugar for garnishing top crust. 

Directions:

1. Peel and de-core the apples, then cut them into 1/2 inch wedges, lengthwise. 
2. Toss them in a large pot, and add sugar, corn starch, and cinnamon. 
3. Cook for 20-25 minutes on the stovetop over medium heat. 
4. Then stir in butter until melted. 
5. Transfer to prepared 9" pie crust, and top with second crust. 
6. If your pie crust has been previously refrigerated for at least 3 hours, you can bake it now. Otherwise, refrigerate for remaining time (2 hours if following my pie crust recipe).
7. When ready to bake, cover the top with aluminum foil, that way it doesn't burn, and bake @ 425 degrees Fahrenheit for 35 minutes. 
8. Uncover crust, and brush with egg wash, and sprinkle with Bakers sugar (optional).
9. Reduce baking temperature to 350 degrees Fahrenheit and bake for an additional 15 minutes. 

Makes one 9" pie.