Apple pie filling for the holidays--and my "secret" ingredients...

Food & Spirits Court

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...pears and golden raisins.

I'm sure that I didn't "invent" this, there's probably dozens or hundreds of recipes out there like mine.

I like to pre-cook (partially) my pie filling before making a pie or crisp. I use nothing but Granny Smith apples for apple pie/crisp. Granny's are a little tart, but retain texture when cooked/baked.

Peel and slice the apples, then peel and dice the pears. Combine them in a glass bowl and microwave with a little water and spices of your choice.

I use dark brown sugar and cinnamon (the basics), but you can add whatever you like.

Once you par-cook the apples and pears, add the golden raisins. Then the filling is ready to go. The pears will dissolve and become the thickening agent (pectin) for the filling, and the raisins will absorb excess water and provide sweetness--no corn starch/corn syrup, or excessive amounts of added sugar required.

Try it!

"And today is for sale and it's all you can afford. Buy your own admission. The whole things got you bored. Well the Lord chooses the good ones, and the bad ones use the Lord"--a very dear friend for decades Michael Stanley (Gee)--RIP

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Topic - Apple pie filling for the holidays--and my "secret" ingredients... - dark_dave56 00:13:25 11/03/24 (0)

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