Apple Pie Filling Recipe

Using whatever variety of apple best suits your tastes, this recipe saves you the time of making your pie crust from scratch without sacrificing the homemade taste.

Fall 2012

  • Herb Teichman and his wife grow Pink Pearl apples, a red-fleshed apple developed in 1944 by Albert Etter. Pink Pearls have translucent, yellow-green skin and a crisp flesh that is sweet-tart.
    Photo by Hazel Freeman

Try this recipe more than once using different varieties of apples, or even combining them, to see which flavor you find comes through best.


• your favorite crust for a two-crust pie
• 2/3 cups light or dark brown sugar, packed
• 3 tablespoons flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of salt
• 1-1/2 teaspoons vanilla
• 3 pounds apples peeled, cored, and sliced into 1/2-inch slices to equal about 9 cups


1. Mix dry ingredients together in a large bowl, then add the apple slices and vanilla and stir gently to coat the apples.

2. Spoon apples into bottom crust and mound slightly. Add the top crust and slit for steam to escape. Sprinkle top with additional cinnamon and sugar mixture if desired. Place foil around edges to prevent from browning too quickly (remove foil 15 minutes before the pie is done).

3. Bake in a preheated 425 degrees F oven for 30-40 minutes or until the apple slices are tender.

For more about heirloom apples, or for more delicious recipes, see: Apple Varieties for Every Occasion.

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