Instant Pot Apple Pie Filling

We were blessed last week by a visit from two of our dear friends, we hadn’t seen them since last July. We had a lot of catching up to do and we really enjoyed our conversation and laughter! They never come empty handed either and we were given a bag of apples from their apple tree!

My thoughts were “apple pie” but yesterday I baked a batch of Old Fashioned Molasses Cookies and just wasn’t in the mood to bake a pie.
But, I needed to something soon with the apples before they began to go bad. I was going to make applesauce in my Instant Pot, but then decided to try and make apple pie filling for pie when I had the time to bake one. It was so easy! Let me tell you how I did it.

I found the recipe for these cookies on Pinterest.
OLD FASHIONED MOLASSES COOKIE RECIPE

Ingredients for Apple Pie Filing :
8-10 apples, peeled and quartered
2 cups water
1 cup of brown sugar
1/4 cup of white sugar
1 tsp of cinnamon (or apple pie spice)
For the slurry:
4 T cornstarch
4 T cold water

First, peel and quarter your apples, don’t make them too thin, otherwise you will have applesauce!

Place apples into your instant pot, add 1 cup of brown sugar (I only had dark brown, but you can use either). 1/4 cup of white sugar, 2 cups of water, 1 tsp of cinnamon. If you like other spices in your filling, feel free to add some nutmeg, it’s just not one of my favorites! You may also use some apple pie spice if that’s something you have or like to use in your apple pies.

Place the lid on your Instant Pot, set the timer to 0 minutes, yes, ZERO minutes! The apples will soften as it comes to pressure. They will still be slightly hard, but will finish cooking when you bake your pie!

Once, the Instant Pot beeps, do a Quick Release (release the steam by turning the the valve open).

You now need to thicken the juice, so take 4 Tablespoons of Cornstarch and mix 4 T of cold water and make a slurry. Once the cornstarch is mixed and no lumps, remove 1/2 cup – 1 cup of hot juice from the apples you just cooked and mix that into the cornstarch mixture. I found that if you add just the hot juice to the cornstarch it will get lumpy, so that’s why we are using cold water first.

Pour the cornstarch mixture into the apple mixture and stir until well incorporated. You will see that the juice has now become thick.

I placed the apple pie filling into a canning jar and refrigerated it until ready to use within the next day or two.

This was so easy to make, I think it just may be the way I make apple pies from now on! You can use this in any recipe that calls for apple pie filling, for example, Apple Crisp!

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