There is probably no such person who does not like delicious and aromatic apple pies. In winter, you don’t always have fresh fruit on hand, so apples prepared in advance come to the rescue. There are many options for preparing this filling and each, without exception, is tasty and aromatic.
Apples for filling pies are chosen according to your taste. They can be sweet or sour, but in any case they must be dense, maybe even dry, since soft or juicy apples are not suitable for filling.
For this preparation, apples are taken, both picked from the tree and carrion, the main thing is that they are whole, without damage.
The fruits are thoroughly washed in running water. The skin can be peeled or left on, depending on the recipe used. It is better to remove the rough peel.
In addition to the apples themselves, citrus fruits, berries, spices and other ingredients are often used in preparations.
The preparation becomes more original if you add lemons or oranges to it. In addition to the pulp and juice of the fruit, zest is used for the apple filling, which will give the product a pleasant aroma. When preparing, fruits are washed in warm water.
For a more beautiful color, you can add a little lingonberries, red currants or cranberries or the juice of these berries to the apple filling. This filling has a beautiful red color and a slight tartness or sourness (depending on the berries used).
The berries are sorted, placed in a colander and washed under running water.
By adding cinnamon to the filling, this spice reduces the acidity of the apples and makes the filling aromatic and more tasty.
The best filling recipes for apple pies for the winter
There are many options for apple fillings. Listed here are some of the best blanks, according to housewives, used from year to year.
Ingredients:
- 4 kilograms of apples of autumn flowers;
- 1.2 kilograms of sugar.
Preparation:
The jars are washed with soda or mustard powder and sterilized over steam or in the oven.
To process with steam, the container is placed in a colander and placed on a container of boiling water. Sterilization lasts 20 minutes. If the jars are sterilized in the oven, then hot water is poured into them, they are placed in an oven preheated to 100 degrees and heated there for 10 minutes. Then, the remaining liquid is drained, the cans are turned over and left to drain.
The lids are scalded with boiling water.
Washed apples are cut into 4 parts, seeds and core are removed. The apple slices are then weighed. When sliced, there should be 4 kilograms of them.
Apple slices are cut into strips or cubes. Sugar is added to them. The container with the contents is shaken so that the sugar is mixed and sinks to the bottom. The chopped apple straws are infused for half an hour, and the cubes stand for 1 hour.
After the juice has been released, the filling is poured into a saucepan with a double bottom and placed over medium heat. After boiling, the apples are cooked for another 20 minutes. The fruits are soaked in syrup and become translucent. The syrup thickens when cooked.
The hot filling is placed in prepared jars. The workpiece is tightened with a screw cap or metal caps and a seaming wrench. The sealed jars are turned over and wrapped in a blanket until they cool, after which they are put away in the pantry.
Apple filling for the winter - a simple recipe: video
Ingredients:
- 3.5 kilograms of apples;
- 800 grams of sugar;
- 2 teaspoons cinnamon.
Preparation:
The fruits are cleared of seeds and cores and grated or cut into cubes. The crushed mass is sprinkled with sugar and cinnamon, mixed well and placed tightly in sterile liter jars, leaving 2 centimeters to the top.
For sterilization, take a large saucepan. A towel is lined at the bottom, and jars of apple mixture are placed. The jars are covered with metal lids. Hot water is poured into the pan. It is placed on low heat. The apple filling is sterilized for 30 minutes.
Then the jars are removed from the boiling water with special tongs and tightened with a seaming wrench. The inverted and wrapped jars stand until they cool, after which they can be stored in a cool place.
Apple pies preparation: video
Ingredients:
- 1 kilogram of apples;
- 0.8 kilograms of sugar;
- 250 milliliters of water.
Preparation:
For this filling, you can take different varieties of apples. There is no need to peel the apples, otherwise the slices will fall apart. The apples are cut into pieces, their seeds and cores are removed. The slices are cut into cubes.
Pour sugar into the multicooker bowl and add water. Chopped apples are laid out. The bowl shakes.
The “quenching” mode is turned on for 1 hour. The finished jam is poured into sterilized jars and covered with lids. The jars are turned over and covered with a blanket until they cool.
Ingredients:
- 2 kilograms of apples;
- 1 lemon;
- 500 grams of sugar;
- 250 milliliters of water.
Preparation:
Apples are peeled and cored. The slices are poured into the bowl. 100 milliliters of water are added to them. The multicooker is switched on to the “Baking” mode for 30 minutes.
The apple peels are placed in a saucepan, filled with the remaining water and placed on the fire. After boiling, the peel is cooked for 20 minutes.
The apples are taken out of the bowl and crushed with an immersion blender or a wooden masher. The lemon is cut in half and squeezed. Sugar, lemon juice and apple peel decoction are added to the puree.
Then, the bowl of puree is placed back into the multicooker and the “Baking” mode is set for 45 minutes. The lid remains open for constant stirring.
The hot jam is transferred to sterilized jars and screwed on with screw caps. After cooling, the pie filling is stored in the refrigerator.
Ingredients:
- 2 kilograms of apples;
- 1 lemon;
- 100 milliliters of water.
Preparation:
The seeds are removed from the apples. The slices are cut into pieces. They are laid out in a frying pan or saucepan and watered. The apples are brought to a boil.
To give the filling a more piquant taste, add the juice of 1 lemon to the apples. You can also add cinnamon or ginger.
Cook the apples over low heat for 10 minutes. The filling is constantly stirred.
After 10 minutes, the apples are placed in clean sterilized jars, screwed on with lids scalded with boiling water, wrapped and, after cooling, sent for storage.
Ingredients:
- 2 kilograms of apples;
- 400 milliliters of water.
Preparation:
Apples are cut into pieces, filled with water and boiled for 10-15 minutes. The apples are stirred continuously. Then the mass is rubbed through a sieve. The resulting puree is simmered over low heat until it thickens. Then the filling is put into sterilized jars and covered with boiled lids.
The jars are placed in a pan for sterilization. Half-liter jars are sterilized for 15 minutes, liter jars for 30 minutes.
After this, the cans are removed from the pan and tightened with a seaming wrench.
Ingredients:
- 5 kilograms of apples;
- 1 kilogram of sugar;
- 50 grams of vinegar.
Preparation:
The apples are peeled and cored. Cut into pieces and pour into an enamel pan. Sugar and vinegar are added to the apples.
The dishes with the filling are placed on low heat and brought to a boil. After this, the pan with the filling is placed in an oven preheated to 180 degrees for 4 hours. The apples are mixed every 30 minutes.
During cooking, the jars are sterilized over steam for 15 minutes or in an oven preheated to 100 degrees for 10 minutes. Metal lids are placed in boiling water and heated for 5 minutes.
The finished filling is placed in sterilized jars and covered with lids. The container is left upside down and wrapped until it cools down, and then goes to the pantry.
Ingredients:
- 1 kilogram of apples;
- 2 oranges;
- 200 grams of sugar;
- 1 tablespoon vegetable oil;
- 1 tablespoon cognac;
- 1 teaspoon cinnamon.
Preparation:
Apples are cut into small slices. The core is removed. One orange is peeled, divided into slices and cut into pieces. Remove the zest from the second orange using a grater. The fruit is cut in half and the juice is squeezed out of it.
Vegetable oil is poured into a deep frying pan and apples are laid out. They are fried over low heat for 3 minutes. Then sugar and cinnamon are added. Everything will be mixed neatly.
After evaporating the excess liquid, add zest, orange slices and juice. Cooking time takes 10 minutes.
The finished filling is placed in sterile jars and covered with lids.
Apple filling for pies for the winter - a simple recipe: video
Ingredients:
- 3 kilograms of apples;
- 3 kilograms of sugar.
Preparation:
Apples are cut into cubes and sprinkled with sugar. The mixture is left to infuse overnight to produce juice.
Then the apples in the syrup are placed on the fire and cooked for 5-7 minutes, stirring constantly. The finished filling is distributed into sterile jars and screwed.
If there is a lot of syrup in the jar before cooking the pies, you can drain it and add it to the frozen berry compote.
Ingredients:
- 2 kilograms of apples;
- 2 kilograms of sugar;
- 600 milliliters of water;
- zest of 1 lemon.
Preparation:
Sugar is poured into a saucepan, added with water and simmered over low heat until the sugar completely melts.
Prepared apples are cut into slices and poured with warm syrup. Lemon zest is added. The container with apples is placed on the fire. After boiling, the filling is boiled for 5 minutes. The mixture is constantly stirred with a wooden spatula.
The finished filling is scattered into sterilized jars, screwed on with lids, turned over and wrapped in a blanket.
Ingredients:
- 2 kilograms of apples;
- 400 grams of sugar.
Preparation:
Apples are cut into slices. The core with seeds is removed. The slices are cut into small cubes and poured into an enamel pan. Sugar pours into them. The mixture is infused for 40 minutes.
When the apples release their juice, they are placed on low heat. After boiling, they are boiled for 5 minutes, placed in sterile jars and screwed on with lids scalded with boiling water. Then the jars are turned over and covered with a blanket until they cool.
Ingredients:
- 3 kilograms of apples;
- 2 cups sugar;
- 200 grams of cranberries, currants or lingonberries.
Preparation:
Apples are peeled from cores and seeds, cut into slices, and poured into a saucepan. The washed berries are sent to the crushed mass. Everything is covered in sugar.
The mixture is left to infuse overnight. Then the pan is placed on the fire. Over medium heat, bring the mixture to a boil. The mixture is constantly stirred so that the pieces do not stick to the walls of the container.
After boiling, the filling is cooked for 5 minutes. Then the workpiece is placed in sterilized jars, covered with sterile lids and rolled up. The filling is stored in a cool pantry or basement.
Every experienced housewife always has a few jars of apple pies filling in her pantry. This preparation allows you to prepare pies, cutting the baking time in half. The taste of the filling is in no way different from just cooked, which makes it simply irreplaceable in the winter, when fresh apples may not be on hand.
Only in the summer-autumn season are baked goods with apples so aromatic and especially attractive. For me, apples in baked goods are real magic with an indescribable aroma, and it’s definitely impossible to explain these feelings in words.
If you want to make lush, rich pies with apples, carefully study the step-by-step recipe with photos and get to work!
The pies turn out fluffy due to the rich yeast dough, which I often use not only for making pies, but also in other baked goods.
So, let's start cooking.
Recipe for apple pies:
For filling:
- Apples - 4-5 pcs. (I have small ones);
- Sugar - 2 tbsp. spoons;
- Lemon juice - 2 tbsp. spoons;
- Cinnamon, cardamom and other baking spices - to taste.
For the test:
- Milk - 250 ml;
- Sugar - 3 tbsp. spoons;
- Yeast - 25 pressed (wet) or 7 g dry;
- Salt - 0.5 teaspoon;
- Eggs - 1 pc.;
- Flour - 3.5 cups (about 450-470 g);
- Vegetable oil - 100 g.
How to cook apple pies in the oven
We will prepare the dough using the sponge method. Today we will use live yeast, but pies made with dry yeast turn out just as good.
Instead of 25 g of fresh yeast, you can use 7 g (1 small teaspoon) of dry yeast.
Mash the yeast into pieces using a fork or spatula. Add 1 tbsp. spoon of sugar. 
Add warm milk. The temperature of the milk should not be higher than 40 C, otherwise the yeast may die. 
To make the dough stronger, add 3 heaped tablespoons and stir well. 
Don’t worry if not all the lumps are mixed in the dough - this is normal for dough, we don’t need smoothness at this stage. 
Cover the dough with cling film or a towel and place it in a place without drafts for 10-15 minutes (for example, in a switched off oven).
While the dough is rising, prepare the flour (0.5 cups went into the dough, the remaining 3 cups will be needed when kneading the dough). The flour needs to be sifted well through a fine sieve, saturate it with air, thanks to this the dough for pies will be fluffier and airier.
We prepared the flour and set it aside.
Break the egg and mix with salt. Then add the remaining sugar (2 tablespoons).
Add vegetable oil (almost half a faceted glass).
Pour the suitable dough into the dough. Mix.
We start adding flour. You can add it through a sieve, while simultaneously sifting it again.
We begin to knead the dough using a spatula or spoon. Add flour gradually, in parts.
At some point you will feel that the dough is already too thick to knead with a spatula (spoon).
Set the spatula aside. Place the dough on a floured surface and begin kneading the dough with your hands. Yeast dough loves your hands very much, the more effort you put into kneading, the better your baking will turn out.
When the dough begins to easily come off your hands, roll it into a ball and return it to the bowl.
Pour a little vegetable oil into your palm and grease the surface of the dough ball. Cover the bowl with a towel or cling film.
The dough should rise and rise properly at room temperature without drafts (it usually takes me 1.5-2 hours.
Apple filling
While the dough is rising, prepare the apple filling.
If desired and to taste, you can add orange or lemon zest, cinnamon, and cookie crumbs to the apple filling, but in any case, prepare the apples correctly in advance. By removing excess juice, you will not worry about leaking pies in the oven.
Peel the apples.
Cut into small cubes (we cut vegetables for Olivier salad of similar sizes).
Sprinkle with lemon juice and sprinkle sugar on the filling. Lemon juice is needed so that ripe fruits release excess moisture as quickly as possible. Granulated sugar also contributes to this.
Before adding the filling to the pies, squeeze it out so that the juice from the apples does not leak out in the oven during baking.
If the apples are very juicy and you are worried that the apple pies will start to leak in the oven, prepare the filling in a different way. Cut the fruit into medium-sized cubes, place in a frying pan with a small piece of butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. After complete cooling, drain off excess liquid (you can drain the filling in a colander).
Forming pies
The risen dough should be divided into pieces, which we will place on a surface sprinkled with flour. The pieces are the size of a large chicken egg. Each piece of dough is a future pie. Particularly demanding housewives distribute the dough into pieces according to weight so that the baked goods look perfect, all the pies are the same.
Roll out each piece of dough using a rolling pin (or press with your hands).
Place the filling on each flatbread (1 heaped teaspoon). To taste, you can sprinkle the filling a little with sugar (but I usually don’t do this, the apple filling turns out sweet anyway).
We pinch the pie so that there are no holes left. Place on a baking sheet covered with parchment paper.
Now you need to grease the apple pies so that they get a golden brown crust in the oven.
The secret to a crispy golden brown crust is simple - mix the yolk of one egg with a pinch of salt and add 1-2 tbsp. spoons of milk.
I noticed that if you grease the baked goods not just with yolk, but with yolk with water or milk, the surface turns out beautiful, glossy and not as dark as when greased only with yolk.
Using a pastry brush, grease all the pies on the baking sheet.
You can sprinkle the top of your baked goods with sugar or baking spices.
I bought specially selected spices from a grinder and often use them for sprinkling. The aroma in the apartment is indescribable! Still, freshly ground spices give off a much better aroma than those from a bag. 
Place the pies at a short distance from each other so that they do not stick together in the oven (yeast dough increases in size significantly). 
By this time you need to turn on the oven to heat up (temperature 180 C).
After 15 minutes, our pies will “grow” a little and increase in size. Now it's time to go into the oven!
5 minutes after the pies have been in the oven, you need to reduce the baking temperature to 160 C and bake for another 25-30 minutes.
After half an hour, the apple pies are ready in the oven. Take out the baking sheet with the pies and place them on a plate or in a bowl. With hot tea, milk or kefir - it will be delicious with any drink.
These are the ruddy brothers we got! 
If you love baking with apples, you will probably like the new video recipe on the Pirogeevo You Tube channel:
The dough that I prepare in the following video is also perfect for pies with apples:
I will be glad to see your feedback and comments on the recipe. Leave a photo of the pies prepared according to this recipe, tell us whether you liked the preparation or not. Thank you!
In contact with
The filling for apple pie and pies is quite simple to prepare. If you often make baked goods for your family, this apple filling recipe will be a good addition to your recipe box.
The main condition for obtaining a delicious apple filling for pies and pies is the right apples. Apples should not be overripe and sour.
We will prepare all the products according to the list.
Peel the apples and use a special tool to remove the core.
Cut the apples into not very small cubes.
Place butter in a frying pan and add chopped apples. Place the frying pan on the fire and simmer the apples in oil for 10 minutes.
Now add sugar to the apple filling and pour in water.
IMPORTANT: the amount of sugar will depend on the variety and acidity of the apples. Of course, more sour apples will require more sugar. Taste the filling and adjust its sweetness.
The next step is optional. If you like the combination of apples and cinnamon, then feel free to add cinnamon to the filling. Continue to simmer the filling in the pan for another 10-15 minutes until the apples become soft, stir the filling very carefully. As soon as the edges of the apple slices on top become very soft and all the released liquid has evaporated, remove the pan from the heat.
The filling for apple pie and pies is very tasty in products made from any dough. You can eat baked goods with apple filling both hot and cold.
Bon appetit!
The coziness of the hearth is created by the aroma of pies
The extraordinary aroma of homemade baked goods creates an atmosphere of comfort and warmth. It’s so nice to gather everyone around the family table for evening tea. How can you surprise your loved ones this time? Prepare golden pies by baking them in a frying pan or on a baking sheet in the oven. The filling for apple pies can be made according to one of the recipes, each of which has its own unique taste. Add other ingredients such as fruits, raisins, nuts.
Option 1. Filling for apple pies with cinnamon
- Peel the apples and cut into small slices or cubes.
- Add granulated sugar and cinnamon, stir.
- Simmer over medium heat for no more than 15 minutes.
- The filling is ready after cooling.
Option 2. Filling with raisins and lemon juice
For this recipe, sweet soft fruits are more suitable, since such a filling for apple pies will not be cooked and will remain raw. Mix apples, peeled and grated on a coarse grater, with sugar. To prevent them from darkening, squeeze lemon juice into the mixture. Add the washed and scalded raisins. The filling is ready. The resulting mass is “juicy” enough for making small pies, so it is more suitable for use in large pies baked in the oven.
Option 3. Vanilla-apple filling for pies
Place finely chopped apples in a frying pan and, stirring, fry in butter for 5-7 minutes, add sugar and vanilla, simmer for another 2-3 minutes.
Option 4. Filling for apple pies with starch
- Mix apples, previously peeled and cut, with lemon juice.
- In a saucepan, combine potato or corn starch, sugar, cinnamon, salt, nutmeg and a little water. Boil until thickened for one to two minutes.
- Add apples to the sauce and simmer for seven to eight minutes until soft. Once cooled, use for both large and small pies.
How to cook apple pies with filling
1. Separate small pieces from the finished yeast dough and roll them into flat cakes.
2. Place apple pie filling in the center of each circle and seal. You can twist the edge into a pigtail and go over the top to secure it with a fork. This will be an original and beautiful design.
3. Let the pies sit until they “fit.”
4. When baking in the oven, brush each one with egg yolk. Then the finished baked goods take on a golden and shiny appearance.
5. Fry in a frying pan in vegetable oil until the pies are golden brown, or place in an oven preheated to 180-200 degrees. Approximate baking time is 15-20 minutes.
6. If desired, sprinkle the tops of the finished pies with powdered sugar. Serve with tea or complement with milk cream sauce. Bon appetit!
Other fillings
If you don’t have fresh apples, which is quite possible in winter, use the simplest option - apple jam or jam. Try also mixing it with grated fresh apples. A good addition to jam can be dried fruits, previously washed with boiling water, dried and ground in a meat grinder.
The coziness of the hearth is created by the aroma of pies
The extraordinary aroma of homemade baked goods creates an atmosphere of comfort and warmth. It’s so nice to gather everyone around the family table for evening tea. How can you surprise your loved ones this time? Prepare golden pies by baking them in a frying pan or on a baking sheet in the oven. The filling for apple pies can be made according to one of the recipes, each of which has its own unique taste. Add other ingredients such as fruits, raisins, nuts.
Option 1. Filling for apple pies with cinnamon
- Peel the apples and cut into small slices or cubes.
- Add granulated sugar and cinnamon, stir.
- Simmer over medium heat for no more than 15 minutes.
- The filling is ready after cooling.
Option 2. Filling with raisins and lemon juice
For this recipe, sweet soft fruits are more suitable, since such a filling for apple pies will not be cooked and will remain raw. Mix apples, peeled and grated on a coarse grater, with sugar. To prevent them from darkening, squeeze lemon juice into the mixture. Add the washed and scalded raisins. The filling is ready. The resulting mass is “juicy” enough for making small pies, so it is more suitable for use in large pies baked in the oven.
Option 3. Vanilla-apple filling for pies
Place finely chopped apples in a frying pan and, stirring, fry in butter for 5-7 minutes, add sugar and vanilla, simmer for another 2-3 minutes.
Option 4. Filling for apple pies with starch
- Mix apples, previously peeled and cut, with lemon juice.
- In a saucepan, combine potato or corn starch, sugar, cinnamon, salt, nutmeg and a little water. Boil until thickened for one to two minutes.
- Add apples to the sauce and simmer for seven to eight minutes until soft. Once cooled, use for both large and small pies.
How to cook apple pies with filling
1. Separate small pieces from the finished yeast dough and roll them into flat cakes.
2. Place apple pie filling in the center of each circle and seal. You can twist the edge into a pigtail and go over the top to secure it with a fork. This will be an original and beautiful design.
3. Let the pies sit until they “fit.”
4. When baking in the oven, brush each one with egg yolk. Then the finished baked goods take on a golden and shiny appearance.
5. Fry in a frying pan in vegetable oil until the pies are golden brown, or place in an oven preheated to 180-200 degrees. Approximate baking time is 15-20 minutes.
6. If desired, sprinkle the tops of the finished pies with powdered sugar. Serve with tea or complement with milk cream sauce. Bon appetit!
Other fillings
If you don’t have fresh apples, which is quite possible in winter, use the simplest option - apple jam or jam. Try also mixing it with grated fresh apples. A good addition to jam can be dried fruits, previously washed with boiling water, dried and ground in a meat grinder.
