Apple Pie Filling

Total Time
Prep 15 mins
Cook 10 mins

I couple this with 1 quantity of my shortcrust pastry Shortcrust Pastry, will give instructions as a note at the end of the filling recipe. Times will not include for making the pie. I put this one by my dietician and she's o'kayed it for diabetics as the sugar is very minimal over one slice. Please note I use granny smith apples and the end result is a tarty tasting filling and not sweet or gelatinous like a lot of commercial products. As an extra I've been known to forget and overcook the filling and it has made great apple sauce but then again not sweet.

Ingredients Nutrition


  1. Peel, quarter and core apples, slice quarters.
  2. Put sliced apple into a pot with cinnamon, cloves and lemon juice.
  3. Cook over a medium heat until apples are tender (I don't like them mushy).
  4. Leave to cool and remove whole cloves before using apple filling.
  6. Roll out half of pastry on a floured surface and line 23cm pie plate.
  7. Fill with apple filling. Brush rim of pastry with a little milk.
  8. Roll other half of pastry out and cover the top of the pie.
  9. You could decorate the edge of the pie with the tines of a fork.
  10. Trim excess pastry from the edge of the plate.
  11. Brush milk over the top of the pie. Decorate the top with excess pastry if you want (I usually cut out leave shapes). Cut a few small slits in the pastry to let steam escape.
  12. Sprinkle top with 1 teaspoon of sugar.
  13. Put into a preheated 180 degree celsius oven for 25 - 30 minutes until pastry is golden.
  14. Enjoy warm with cream and or icecream or even cold by itself.


Most Helpful

Simply wonderful! So easy to prepare and soooooooo delicious! Mmm, the cloves and cinnamon add a wonderful warm touch and are the perfect addition to this fruity filling. Mmmm!
I actually used the filling in an apple tiramisu, which turned out really, really great and I think its all thanks to your wonderful apple recipe. I will use this for all my pie fillings and applesauces from now on, theres none I have liked better.
THANK YOU SO MUCH for sharing this wonderful, wonderful recipe with us, Pat!
Made and reviewed for WTTM Tag February 2011.

Lalaloula February 17, 2011

I made the filling only, as I already had some pastry to use up. I followed recipe exactly (well nearly) One exception I did the apples in the microwave. I did use golden delicious apples which are a little tart to start with. Now here is where it gets tricky......... DH is diabetic, and so I placed half of the apples (as per recipe) on one half of the pie, the other half I added sugar to the apples before putting them into the pie....... this was for the rest of the family. So ........... It is hard to rate this recipe. DH enjoyed his a lot, but he did say it needed some ice-cream with it! The rest of the family loved there half...ME I had a little of bith sides, and yes the sugarless side was very bland and not sweet at all, but the other side was delicious, and the extra sugar was what it needed. BUT the main thing is, DH who isn't used to much sugar loved his and the others loved theirs and they also had it with ice=cream. Pat I think this is a great recipe with wonderful flavours and spices for a diiabetic and if you are not diabetic then maybe add some sugar for a little extra sweetness! OR do my trick to suit everyone, ( Yes.....I really need to get a life.) lol So with all that long winded story everyone enjoyed their share here, and I guess all I can say is ......Whateva floats ya boat, with this Thanks Pat, we loved it!

Tisme June 18, 2010

Pat - this was GREAT! Spiced and NOT too sweet, which is the way I like it! I am awarding stars now, based on me tasting this straight out of the saucepan, I have yet to make a pie with it!! When I do, I will come back and add more notes. I used Pink Lady apples and left the skin on for added crunch and colour.Made for Holiday Tag, merci encore ma leeetle sweet pea! FT:-) Edited to add - I used this pie filling as a topping for a baked sponge pudding, it was great, as the apples were still whole pieces and not mush! We liked the spicy flavour and the fact that this recipe has no sugar in it. 19/03/2009

French Tart March 19, 2009

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