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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