Caramel Apple Pie Filling (Oamc)
This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long.
- Ready In:
- 2 1⁄2 lbs apples, peeled cored, and sliced (about 7 apples)
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon ground cinnamon (use the best quality you can afford, it makes a real difference)
- 1⁄4 teaspoon nutmeg, freshly ground
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup butter
- 1⁄4 teaspoon salt
- 1 teaspoon cornstarch (optional)
- Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
- Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
- In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
- Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
- If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
- Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.
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This is a delicious recipe. I made 5x the recipe and the conversion worked perfectly. I love the idea of adding vanilla, which I intended to do at the very end of cooking and forgot until after the jars were processed. Ugh. I would probably cook the sauce a bit longer next time before adding the apples, just to get a richer caramel sauce. But very happy to think of tasting fresh-picked orchard apples this winter.
Hi, everyone! Thank you for your positive reviews! I am revisiting this after a long time because my husband just made apple pie last night using this filling recipe and it was delicious, as always. A few of the reviewers mentioned that their mixture was dry and needed to add more liquid. More than likely this is a result of using apple varieties that don’t break down or give off much liquid, which has happened whenI have made this. I have added water, which, of course does the trick, but I have used apple cider a few times because I had some in the house and it was outstanding. Cheers!