Apple Pie Filling
Apple pie filling comes together quickly, and is accented with a whisper of beautiful flower waters. These gently bring out the natural floral flavors in the apples.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 large apples (such as a mix of Honey Crisp and Granny Smith)
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons rose water
- 2 teaspoons orange blossom water
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter
- 5 tablespoons water
- 3 tablespoons corn starch
Instructions
- 1
Peel and core the apples. Slice them in 1/4-inch thick wedges.
- 2
In a large bowl, combine sugar, cinnamon, orange blossom water, rose water, and lemon juice Add the apple slices. Stir to combine and set aside to rest for 5 minutes.
- 3
In a medium saucepan, melt the butter over medium heat. Add the apple mixture and stir to combine.
- 4
Cover and cook for about 5 minutes, stirring occasionally, until the apples soften and cook through but retain their shape. Reduce the heat to low.
- 5
In a small bowl, combine the cornstarch and 5 tablespoons of water. Stir the mixture into the cooked apples and heat until the liquid warms through and thickens, one minute. Remove from the heat.
- 6
Proceed with using the filling in an apple pie or other apple recipe. If making ahead, cool the filling to room temperature, then store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.