Apple Cinnamon Pie Filling
This pie-filling recipe has an extra step of quickly baking the apple before assembly, which guarantees a gorgeous stacked apple pie, bursting with loads of apples. Remember to chill the filling completely before assembling with the pie dough. This filling can also be done a day or two in advance.
Preheat an oven to <temperature>320<unit>ºF</unit></temperature>
Peel, core and slice <quantity>12</quantity> baking apples
Place the apples in a large baking dish. Juice <quantity>½</quantity> lemon on top
Add <quantity>¾<unit>cup</unit></quantity> of sugar
Add <quantity>2½<unit>tbps</unit></quantity> of cornstarch
Add <quantity>1½<unit>tsp</unit></quantity> of cinnamon powder
Add <quantity>1<unit>tsp</unit></quantity> of vanilla extract
Add <quantity>¼<unit>tsp</unit></quantity> of salt
Gently mix until the apples are coated
Bake apples for 15m until the juices start to run
Remove from the oven. Cool completely at room temperature
The Apple Cinnamon Pie Filling is ready to be used
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