Making apple pie filling has never been this easy (or tasty). With your Instant Pot, you can make wonderful Apple Pie Filling in minutes and have dessert ready in an hour.
Preheat oven to 400 degrees F and let a frozen pie crust thaw for about 10-20 minutes as it preheats.
Prick the pie crust several times with a fork along the bottom and sides.
Place pie crust in oven and bake for about 13-15 minutes and remove from oven to cool. Turn off oven.
Apple Pie Filling
Slice your apples into larger sized pieces, about 8 pieces per apple. Remove core and seeds. Peeling is optional.
Toss apple slices with lemon juice in a bowl, set aside.
Set Instant Pot to saute and melt butter.
Add in the brown sugar, white sugar, cinnamon, nutmeg, cloves, salt, and water. Whisk to combine.
Add in the apple/lemon juice mixture and stir until nicely coated.
Close the lid of the Instant Pot and seal the valve.
Set to High Pressure for 0 minutes. The apples will cook as it comes up to pressure and releases pressure.
When the timer goes off, do a Quick Pressure Release. Note it could get messy depending on apple of choice as some will make extra moisture and cause it to spray out. So do this carefully. Leave the Instant Pot on Warm mode, do NOT turn off!
Open the lid and remove ½ cup-1 cup of the liquid from inside. Whisk together with the cornstarch, but be fast as it will thicken and become gloop.
Stir the cornstarch mixture into the apple mix and stir to combine. Continue stirring until thickened.
Once thickened, turn off the Instant Pot and your apple pie filling can be removed and placed into a prebaked shell or used as desired.
Crumble Topping
Stir together the crumble ingredients until the size of coarse crumbs or peas.
Spread over an apple filled pie. There will be crumbsle mix leftover.
Set oven to Broil on High. If needed, place pie on a baking sheet a.
Broil for 2-3 minutes until the top looks lightly toasted.
Let apple pie cool before slicing and serving. Filling will thicken as it cools.
Notes
Apple Slices Size: The thickness of your apple slices affects the texture of the filling. Thin slices create a more applesauce-like texture, while larger slices result in fork-tender apples. You can choose to peel the apples or leave the peel on based on your preference.Storage: You can store this cooked apple pie filling in the fridge for up to a week in an airtight container. For longer-term storage, place it in the freezer for up to 6 months and be sure to thaw it before use.Canning Warning: This recipe is not suitable for water bath canning due to the inclusion of cornstarch, which is no longer approved for canning recipes. Ensure safe canning by referring to tested and approved recipes from sources like the National Center for Home Preservation.