Apple Pie Filling

Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it draws out some of their juices, to ensure consistency. (No undercooked apples or runny filling here!) And, second, it prevents the filling from sinking away from the crust as it cools, leaving a pocket of air between filling and crust. Use this all-purpose filling in a traditional pie, tiny hand-held pies, or in a cobbler. It can be made several days ahead, leaving just assembling and baking. 

Ingredients

• 4

  tablespoons/55 grams unsalted butter (1/2 stick)

• 6 to 8

  medium apples, such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into 1/2-inch dice (about 6 1/2 cups/1 kilogram)

• 2

  tablespoons lemon juice (from 1 lemon)

• 1 ½

  teaspoons vanilla extract

• 1

  cup/220 grams light or dark brown sugar

• 1

  tablespoon ground cinnamon

• 1

  teaspoon ground ginger

• ½

  teaspoon ground nutmeg

• ¾

  teaspoon fine sea salt

• ½

  cup/100 grams granulated sugar

• ⅓

  cup/45 grams all-purpose flour

Preparation

1. In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
2. In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
3. Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.