Apple Pie Filling
4-6 Good sized Apples
1/4 Cup Honey or Brown Sugar
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/2 Teaspoon Ginger powder
1/2 Teaspoon Salt
1-2 Tablespoons Lemon Juice
Peel and roughly dice the apples, I like small cubes but some people prefer slices or larger chunks. The cut is up to you
Add the chopped and peeled apples to a large pot and gently splash the lemon juice over the top to prevent excess browning. Turn the heat up to medium and add the honey or brown sugar and the spices. Cover the pot and allow the apples to gently cook, stirring occasionally for 20-40 minutes. Depending on how large you cut the apples, less time for small bits, more for larger obviously.
Once the apples are just becoming tender, turn off the heat. Set up a strainer with a large bowl under neath it. Strain the cooked apples into the strainer and reserve the pot drippings that collect in the bowl.
The apples are now ready to be used as pie filling.
For an extra kick of flavor, you can pour the pan drippings back into a pot and reduce until it becomes a syrup. This syrup can then be poured over the apples before placing on the top layer of the pie, or if you are doing a lattice crust you can pour the syrup over the lattice right before baking to infuse the lattice crust with more flavor.
You might be needing a recipe for a Pie Crust as well.
What was cooking one year ago?
Spicy Taco Mac n' Cheese