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Topic: Apple Pie Filling/Ice Cream Topping/GF, Vegan Dessert or Side  (Read 926 times)
Tags for this thread: apple , apple_pie , gluten_free , recipe  Add new tag
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Calabaza
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« on: November 01, 2017 07:27:40 AM »


We had a good apple harvest this year. Many apples were begging to be preserved in some way. It was time to ask the Internet what to do. One answer was to turn some apples into apple pie filling that could be used in pies or on ice cream or as a sweet but not super-sweet dessert or side.




I used these recipes as starting points:
https://www.spendwithpennies.com/freezer-apple-pie-filling-4-5-pies/

http://allrecipes.com/recipe/12681/apple-pie-filling/?lnkid=usspnt

http://tasteandseegodsgoodness.blogspot.com/2009/11/homemade-apple-pie-filling.html

And ended up doing this:
1/2 c packed brown sugar
1/2 c white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup corn starch
1/2 c lemon juice (about 1 lemon; 1/4 cup in with 1st ingredients, rest in w/ apples)
about 8 1/2 c of water (7 in 1st, then rest in w/ apples)

15 dessert(ish?) apples (Gravensteins?) +/- 5 lbs = +/- 12 cups


Put sugars, salt, cinnamon, corn starch, 1/4 cup lemon juice and 7 cups water in pot and brought to a boil over medium-high heat while whisking. What started out looking something like cinnamon-y milk turned into a thick, cinnamon-colored syrup when brought to a boil. Boiled for 2 mins. Then, syrup was poured into sliced apples in pot. Syrup seemed too thick, so added in another 2 cups of water and the other 1/4 cup of lemon juice. On medium-high heat brought it all to a boil (It took a while. The pot was pretty darn full of apple slices. See:



so it was hard to tell when it was boiling, but when there were a few bubbles on top that returned there quickly after stirring them down, I considered it a boil.) Then the apples were covered and the heat reduced to low. It was left to simmer for 7 minutes. At the end of that time, they could be forked easily without breaking and were fairly bendy but still had substance to them.



Then the pot was taken off the heat and left to cool for about an hour. The mix was then spooned into bowls to cool the rest of the way. It was good hot, but awesome once it cooled!

Some was put in the fridge to munch on while the rest is up in the freezer waiting for Thanksgiving to be served as a Gluten-free and vegan dessert option.
 

Lesson to take away: Making apple topping/pie filling on the stove is forgiving, so experiment to get the taste and texture you want with what you have on hand and in mind.
« Last Edit: November 01, 2017 07:27:56 AM by Calabaza » THIS ROCKS   Logged
sweets4ever
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« Reply #1 on: November 01, 2017 12:21:01 PM »

That last photo is LIFE.  Looks so so good!
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lindyv321
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« Reply #2 on: November 01, 2017 06:01:20 PM »

Oh man this looks amazing! Must try
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Calabaza
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« Reply #3 on: November 02, 2017 06:32:50 PM »

Thanks!

I'd love to hear how it turns out.
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