I really wanted to do a from-scratch apple pie video, complete with my Aunt Angela's famous homemade crust, but with my chicken wing video blowing up all over the web, and the Foodbuzz Blogger Festival this weekend demanding my time and attention, I took the easy way out (I'm looking at you Sandra Lee), and used a pre-made pie dough.
Besides, if you're not an experienced pie baker (and let's face it, you're not), there's nothing wrong with a little ready-to-use dough, as long as it's filled with this fantastic apple pie filling.
What will strike you about this filling is just how few ingredients go in it. Sliced apples baked with sugar taste really, really good, and we don't want to mess with that too much. For me, a little pinch of nutmeg and some cinnamon is all this timeless combination needs.
The other key here, compliments of my mother Pauline, is to use multiple types of apples. There are subtle differences in flavor and texture with the wide variety of baking apples (basically defined as anything except Red Delicious). This is a classic case of the whole being greater than the sum of the parts.
You can see the apple blend I used in the ingredient list below, but there are an endless number of combinations (not literally! I know how you math people are – you were so going to send me an email, weren't you?)
Anyway, I hope you give this delicious apple pie filling a try, and if you were going to shock the world and bake a homemade pie for dessert for one of the upcoming holiday meals, this would be a great choice. Enjoy!
6-8 baking apples (depending on size) I used 2 Granny Smith, 2 Braeburn, 2 Fuji
1/2 lemon, juiced
1 cup white sugar
3 tbsp cornstarch
1/8 tsp nutmeg
1/2 tsp cinnamon
very tiny pinch of salt
2 tbsp butter
1 egg, beaten
ready to use pie dough (I used Pillsbury)