Apple pie filling

The Perfect CrustApple pie filling Putting it togetherBaking Tips and FAQsWinning Pie Recipes

Preparing the apples – Sugar and spice

Step two, Apple Filling for your pie

The second step towards completing your pie, preparing the filling, is even easier than making the dough. If you have skipped to this page, make sure you have the ingredients and equipment listed on the Easy Apple Pie page. For making the crust, please see Step One, the crust page. For convenience, here are the filling ingredients:Baking apples, firm, medium size8-9, or about 4 lbsGranulated sugar1 cupCinnamon1/2 teaspoonFlour1 tablespoonCinnamon Apple FillingThe following are the step-by-step instructions for making the filling. (Step three will cover rolling out the dough, and getting the pie ready for the oven.) 
1. Peel the apples. (You probably want to wash and drain them first.) Some people like to use a mechanical peeler because it speeds up the process and it’s fun. But a hand peeler or paring knife works ok too.
2. Core and slice the peeled apples. Here we are using a clever device called an apple divider to quickly core and divide the peeled apples. The eight slices are then cut by hand with a paring knife to the appropriate size. It’s a fast process.
3. The size of the cut apples . . . It’s pretty simple, but there are a couple things to consider. First, you don’t want to slice apples too thin, such as in a food processor, otherwise your pie will be mush. If they are too large, the apples won’t cook properly and could even be crunchy. About 1/2 to 3/4 of an inch thick is probably good. Really hard apples should be cut thinner. The peeler and paring knife here are used to show scale.
4. In a medium or large mixing bowl, mix the apples with the 1 cup of sugar, 1 tablespoon of flour and 1/2 tsp cinnamon until apples are well coated. (It’s perfectly appropriate here to steal a slice and eat it!) That’s it for the filling. You’re done!
Next ……. Putting it all together! 

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