Apple pie filling

Makes about 2 cups filling 

This is an easy & delicious filling for turnovers, pies and the stuffed cookies.

Add more liquid if you like a juicier filling and sweeten more or less to taste, depending on your apple variety. I like to use gala, Honeycrisp & Granny Smith, and mixing apple varieties creates a great filling too. 

This recipe makes enough for a small pie and about 2 dozen cookies but I often like to make a big batch of 8 or 12 sliced apples for 2-3 large pies.

Makes about 2 cups filling 

Ingredients:

2 tbsp water (or more depending on apples)

4 apples, peeled, cored & diced or sliced 

1 tsp lemon juice (optional)

2- 3 tbsp sugar

1 tbsp butter

1/2 tsp cinnamon 

1/2 tbsp cornstarch mixed with sugar 

Chop apples finely for cookie & turnover fillings but keep pieces larger for pie filling. Recipe doubles or quadruples easily for large batch fillings. Can be frozen but will need to be drained once defrosted before using.

Directions:

1. Peel the apples and set aside.

2. Melt the butter in a skillet, mix the cornstarch with the sugar and add to pan with the water.

3. Toss the apples into the mix.

4. Cook until softened, about 15-25 minutes depending on how ripe, hard or juicy the apples were. 

5. Set aside to cool and use for fillings.