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Instant Pot Apple Pie Filling

Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Holiday baking just got easier with this easy homemade Instant Pot Apple Pie Filling recipe! In just FIVE minutes you will have a delicious apple pie filling to make a killer pie that your family will love!

Ingredients
  

  • 4 lbs. Apples peeled, cored, and sliced into thin pieces. I used granny smith and honey crisp.
  • 1 Tablespoon fresh lemon juice
  • 3/4 cup light brown sugar lightly packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup water
  • 3/4 cup apple pie Bailey's Liquor you can replace with water for an alcohol free version
  • 1/4 cup cornstarch
  • 2 pie crusts refrigerated or homemade
  • 1 egg
  • 1 Tablespoon milk
  • coarse sugar optional

Instructions

  • Prepare your apples by peeling, coring, and slicing into approx. 1/8" pieces. Add the lemon juice to the inner pot of your Instant Pot and add the apples in as you slice them. Gently toss them each time you add in more to keep them from browning.
  • Add the brown sugar, granulated sugar, cinnamon, nutmeg, water, and baileys (if using) into the pot and toss your apples until they are fulling coated.
  • Turn the valve on the Instant Pot lid to sealing, and set on high manual pressure for 1 minute and allow to naturally release for 5 minutes.
  • Once all the pressure is release, remove the lid and give the apples a good stir. Remove about 1/2 cup of liquid and place in a small bowl. Whisk in the cornstarch until completely dissolved.
  • Pour the cornstarch slurry into the apples and mix until thickened.
  • Transfer the apples to a large bowl and allow them to cool to room temperature. Cover and place in the refrigerator for 2-3 hours (I prefer to make it a day ahead of time and allow the apples to sit overnight).

Instructions for Baking:

  • Roll out your dough and place in a 9" pie dish. Use your thumb and forefinger from one hand and your forefinger from the other hand and "Crimp" the edges of the crust.
  • Pour the apple filling into the pie crust and use a spatula to level the apples.
  • Top your pie with the remaining pie crust and fold the edges in or crimp however you like.
  • Mix the egg and milk in a small bowl and lightly whisk. Use a silicon brush to brush the eggwash all over the top of the crust.
  • Sprinkle with coarse sugar if desired.
  • Refrigerate the pie while you preheat your oven to 425 degrees F.
  • Once the oven is preheated, bake the pie on 425 for 15 minutes.
  • Remove from the oven and cover the outside edge of the pie with pie shields or by taking a square of aluminum foil a little bigger than the pie and fold in half, then fold in half again. Cut out the center of the foil so you will have a circle in the center. Unfold the foil and you should have a circle with 3-4 inches of foil around the sides. Form that over your pie, covering the outside crust.
  • Place the pie back in the oven and reduce the heat to 350 degrees. Bake for an additional 50-60 minutes or until the center is golden and the apple filling is bubbling through the lattice openings.
  • Remove the pie and allow to cool on a wire rack for 2-3 hours before cutting into it. You can cut into it sooner, but know it will be messy.
  • Once the pie is cool, serve with a scoop of ice cream and enjoy!
  • Store the pie in an air tight container at room temperature for up to two days.

Notes

1. You can replace the Bailey's with water if you want to make this recipe alcohol free.
2. You can make the apple filling ahead of time and store in an air tight container to freeze or refrigerate for later use.
3. You can use this filling for pies, cobblers, apple crisps, or simply as a topping for ice cream or other desserts.

Equipment

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