McIntosh Apple Pie Filling Recipe

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McIntosh Apple Pie Filling Recipe

Whether you’ve got McIntosh apples to use up or if you’re just looking for the best apple pie you’ve ever tasted, you’ve found a solution here! This recipe for McIntosh apple pie filling is just the right amount of sweet, with perfectly tender-crisp baked apples (if you’ve ever had a great pie, you know it’s not really a contradiction!).

All you’ll need is a few McIntosh apples, sugar, cornstarch, cinnamon, and lemon juice. Once you’ve tried it, you may find other great baked goods that could use this filling, too!

The Perfect Pie’s Story

We have a special visitor here on the farm this week – my grandmother! Nana, as I call her, visits from Arizona whenever she gets the chance. With this sudden cold spell, it’s been a bit of an adjustment for her after 95° days… especially since our space heater quit in the middle of the night. She’s adding plenty of layers and doing her best, though!

When she visits, my mom makes our special McIntosh apple pie recipe. It’s Nana’s favorite dish, and it’s one of ours as well! This recipe is the gold standard for apple pies – every other apple pie I’ve tried, be it homemade, restaurant, or… store-bought (wow, I gagged just writing that), falls short.

Just like the pie crust, this recipe for apple pie with McIntosh apples was handed down from my mom’s great-aunt. Though she passed away when my mom was a baby, her legacy lives on through our family baking. She was very special to my Grandma growing up, and she sure had a lot of great recipes!

McIntosh Apple Pie Tips

The trick is to make the pie with the Perfect Pie Crust recipe. The buttery crust pairs perfectly with the sweet, cinnamon-sugar coated apples.

Another important part is using McIntosh apples (also sometimes written as Macintosh apples). While you can probably use pretty much any reasonably sweet, tender red apple, my mom says McIntosh is the best. And why mess with perfection?

Once you’re done mixing the filling, make sure you eat the last remnants left in the bowl once you pour it out. Use a spoon, lick it out, do whatever you have to do… but don’t waste the cinnamon sugary goodness!

FAQs About MacIntosh Apple Pie Filling

What kind of apples can I use? 

Obviously the best apple for this pie filling is McIntosh, but we’ve used other varieties in a pinch. Rave and Criterion apples have both made excellent substitutes in the past.

Do I need to peel and core the apples? 

Yes, you have to peel, core, and slice the apples before making any pie filling. No one wants skin or seeds in their pie, and it also helps the apples cook evenly.

How do I prevent the apples from turning brown? 

The lemon juice in the recipe will help prevent the apples from turning brown!

How do I thicken the Macintosh apple pie filling? 

The cornstarch listed in the recipe will naturally thicken the filling. If you have what seems to be an excessive amount of water, you can always add a little more cornstarch just to be safe.

Can I make Macintosh apple pie filling ahead of time? 

Yes, you can make the filling ahead of time and store it in the freezer for up to 3 months. To freeze the filling, transfer it to a freezer-safe container or bag after mixing all the ingredients.