A slice of home made apple pie.

Whether or not you go apple selecting at an orchard or pluck a number of of your favourite varieties from the farmers market, it is the height season for all issues utilizing the scrumptious fall fruit.

New York Instances Cooking supervising producer Vaughn Vreeland joined “Good Morning America” on Saturday to share his finest suggestions and a recipe for apple pie filling from cookbook writer Erin Jeanne McDowell.

Vreeland steered different methods to make the most of the seasonal stewed filling that goes past the standard pie crust.

Take a look at the total recipe from New York Instances Cooking under.

Apple pie filling

Components

Yield: 6 cups (sufficient for 1 9-inch pie)

4 tablespoons or 55 grams unsalted butter (½ stick)

6 to eight medium apples, comparable to Honeycrisp, Granny Smith or Gala, peeled, cored and minimize into ½-inch cube (about 6½ cups/1 kilogram)

2 tablespoons lemon juice (from 1 lemon)

1 ½ teaspoons vanilla extract

1 cup/220 grams mild or darkish brown sugar

1 tablespoon floor cinnamon

1 teaspoon floor ginger

1/2 teaspoon floor nutmeg

3/4 teaspoon nice sea salt

1/2 cup/100 grams granulated sugar

1/3 cup/45 grams all-purpose flour

Instructions

In a medium pot, soften butter over medium warmth. Add apples, tossing to coat within the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to mix. Proceed to prepare dinner, stirring sometimes, till the sugar dissolves and the apples begin to soften, 5 to six minutes.

In a small bowl, whisk collectively granulated sugar and flour. Add to the pot and stir properly to mix. Stir continually till the combination thickens, 2 to three minutes.

Let the filling cool utterly earlier than utilizing. (You’ll be able to velocity this course of up by spreading it into a good layer on a baking sheet.) The filling will preserve, refrigerated, for as much as three days.

Recipe by Erin Jeanne McDowell reprinted with permission courtesy of New York Instances Cooking.