29 apple pie filling recipes

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.