Ingredients
Scale
- 6–7 large Granny Smith or Honeycrisp apples (about 2 lbs), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups water (or unsweetened apple cider for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Peel, core, and slice your apples into thin, even wedges (about 1/4 inch thick). Place the slices in a large bowl and toss them immediately with the lemon juice. This adds a nice brightness and prevents the apples from browning while you prepare the rest of the ingredients.
- In a large saucepan or pot over medium heat, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Slowly pour in the water or apple cider while whisking constantly to ensure there are no lumps in the cornstarch.
- Bring the mixture to a boil over medium-high heat. Once it reaches a boil, continue to cook and whisk for about 2 minutes. The liquid will transform from a cloudy mixture into a thick, translucent, and glossy syrup.
- Carefully fold the sliced apples into the thickened syrup. Reduce the heat to medium-low and cover the pot. Let the apples simmer for 6 to 10 minutes, stirring occasionally. You want the apples to be tender but not mushy; they should still hold their shape.
- Remove the pot from the heat and stir in the vanilla extract. Allow the apple pie filling to cool completely at room temperature before using it in a pie. This prevents the bottom crust from getting soggy and allows the filling to set properly.
- Cook Time: 30 minutes
- Diet: Vegetarian, Vegan, Gluten-Free