Stop Peeling and Start Cooking
After you get the ingredients together, apple pie filling comes together quickly. It's the peeling for eight cups of apple slices that may slow you down and turn your pie making into a difficult task. You could use a peeler that clamps on to your kitchen table and peels, cores and slices apples with a turn of the crank. Or, you could opt for an even easier method, the no-peel apple pie filling.
Traditionalists may scoff at the idea of a no-peel pie, but the nutrition you gain and the time you save when you use unpeeled apples outweighs the downside of slightly more chewy apple slices in the finished pie. If you choose apples with thin skins, you'll minimize problems. This recipe keeps spices to a minimum, letting the flavor of the apples shine.
Total Time: 15 minutes | Prep Time: 15 minutes |Serves: 6 to 8
- 8 cups apples, cored and sliced
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- In a large mixing bowl, toss the apple slices with the lemon juice and lemon zest, and mix the ingredients thoroughly.
- Sprinkle the remaining ingredients over the top of the apples, and stir them in. You'll know when the mixture is completely blended when all the apple slices are coated with cinnamon.
- Use the filling within 2 hours if you keep it at room temperature, or cover it with plastic and refrigerate it for up to four days. Use freezer-grade plastic and aluminum foil to freeze the filling. It will keep its quality for 10 to 12 months but will stay safe from harmful bacteria indefinitely in the freezer. Thaw in the fridge before baking into a pie.
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.