Apple pie is non-negotiable on our Thanksgiving table. It has been that way in our family for as long as anyone can remember. And after years of pie fillings that went watery in the oven or bubbled over the sides of the crust, I started making this version with E-Z Gel and never looked back.
This filling comes together in just a few minutes. The apples get a quick blanch in the microwave to soften them just enough, and the E-Z Gel keeps everything thick and glossy through the entire bake. No watery filling. No mess in the oven. Just a clean slice that holds its shape when you cut it.
I like a mix of Granny Smith and golden apples for the balance of tart and sweet, but any firm apple works well. The spiced cider mix adds a warm depth of flavor that makes the whole kitchen smell like fall.
This filling also works beautifully in hand pies, apple crisp, or apple cookies. Make a double batch and use it all week.
Easy Apple Pie Filling
6 cups peeled apples, sliced 1/4 inch thick
1 packet spiced cider mix, makes 1 cup
2/3 cup sugar
1/3 cup E-Z Gel
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup water
Blanch the apples by placing them in a microwave-safe bowl, covering with waxed paper, and microwaving on high for 10 minutes, stirring once halfway through.
In a separate bowl combine the sugar, E-Z Gel, cinnamon, and nutmeg. Gradually add the water while stirring constantly with a whisk until smooth. Fold the mixture into the prepared apples.
For a no-bake apple cream pie, pour the filling into a prebaked 9-inch pie shell and refrigerate until set. Top with stabilized whipped cream before serving.
For a classic baked apple pie, pour the filling into an unbaked 9-inch pie shell. Cover with a second crust and prick as desired. Bake at 400 degrees for 35 to 40 minutes until golden.
From our kitchen to yours.