I haven't provided specific amounts for the ingredients in this post because I want you to try this method with your own favorite pie filling. if you want some extra guidance on the pie-baking front, we've got you covered with our complete Pie Baking Guide. Happy Thanksgiving! May your time with family and friends be sweet as honey – and easy as pie! Now how hard was that? Get yourself into the kitchen and make your apple pie filling now – so you can relax later. My Easy No-Roll Pie Crust – pat-into-the-pan crust being another way to save time on your pie-baking.Īnother plus: pre-cooking the filling means it's already "settled," and you won't experience that annoying gap that sometimes develops between filling and top crust. and transfer the filling to a lidded container.Ĭome Thanksgiving Day, the filling will be spooned into pie crust. I remove the pan from the heat, stir in my lemon juice and boiled cider . Stir, then cook over low heat for about a minute – basically just to make sure everything is well combined.
I add the flour and cornstarch to the pan. Meanwhile, I mix together my two thickeners – flour and cornstarch. This will happen almost immediately with McIntosh and Cortland in a few minutes with Granny Smith, and longer for many orchard-fresh heirloom varieties, like Northern Spy. They should be fork-tender, yet still hold their shape.
How long? Maybe 5 minutes, however long it takes for your apples to start noticeably softening. I stir the sugar and spices into the pan, and cook for a few minutes more. I add the apples and cook for a few minutes, stirring occasionally, while I mix my sugar and spices. So I start by melting the butter in a large frying pan.
My favorite apple pie filling includes 2 tablespoons butter. Making an apple pie for Thanksgiving? Make the filling today. Ten minutes on the stovetop, and you're done – the filling finished and in the fridge, letting you move on to other delicious tasks. My fellow test baker Susan Reid likes to pre-bake her filling check out her Turkey Day Countdown for information on that. When the time comes to assemble the pie, your filling's ready to spoon into the crust: just like Comstock in a can, only tastier. Or roll it out, stick it in its pie pan, and freeze or chill.Īnd you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge or even farther ahead, and freeze it. Or you can make the crust dough ahead, wrap, and chill or freeze. You can prepare the pie entirely (save for baking it) and freeze the whole thing, then pop it into the oven once the turkey comes out. There's absolutely no need to stress over apple pie less than 24 hours before sitting down to Thanksgiving dinner. on Thanksgiving morning? Or even the day before? But who has time for peeling, coring, and slicing the apples, juicing a lemon, mixing the spices. Sure, you want a nice, fresh, preferably oven-warm pie.
And dinner rolls.Īnd apple pie, of course, because what's Thanksgiving without a glorious apple pie on the sideboard? Thanksgiving is upon us, and like Fred the Baker on those old Dunkin' Donuts ads, "It's time to make the doughnuts." Pumpkin doughnuts, naturally.
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