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Apple Pie Filling

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Dessert improves the delicious filling, for the preparation of which fruit is often used. The filling for apple pies is prepared quickly. In addition, the fruits are combined with many other ingredients and are not very expensive.

Apple pie with almonds.

Apple Fried Pie Filling

To cook, you need a pan. Baking with this filling, the recipe of which is simple, will impress with its exquisite taste. The following products are required:

  • apples - 1 kg
  • butter - 30 g,
  • sugar - 4 tbsp. l

First, fruits are prepared, they are washed, the peel is cut from them and the core is removed. Then cut into small cubes, spread in a pan greased with oil and fry for about 4 minutes, stirring constantly. After that, granulated sugar is added and cooked for about 3 minutes. The fruit mixture should cool. If there is juice in the apple pie filling, then it is drained.

Apple filling for puff pastry pies

The consistency of the filling for puffs should resemble thick jam. To prepare it you will need:

  • 1 kg of apples
  • 4 tbsp. l Sahara,
  • 1/2 tsp cinnamon.

First, apples for pies are thoroughly washed, peeled, core removed and rubbed on a fine grater. After squeezing freshly squeezed juice from fresh apples, add sugar and cinnamon. The mixture is put on fire, heated until it boils, boiled for 5 minutes, vanilla sugar is added if desired and the mass is well mixed. To make the filler tastier, granulated sugar is replaced with mashed banana or strawberries.

The filling for the puff cake should resemble jam.

Starch Pie Apple Filling

Many housewives have a question how to make apple filling for pies with the addition of starch, which is necessary for the density. Fruit filler prepared in this way is suitable for baking from different types of dough, as well as for pancakes.

To do this, prepare the following ingredients:

  • fruit - 1 kg
  • sugar - 4 tbsp. l.,
  • rum - 3 tbsp. l.,
  • corn starch - 4 tsp.,
  • cinnamon to taste.

They wash the fruit, peel it, remove the core, cut into cubes, sprinkle with granulated sugar and put in the microwave for 4 minutes, turning on the full power. After the container is pulled out, the mixture is stirred, watered with rum, mixed again and added starch. The mass is used as a filling of apples for pies after complete cooling.

Winter apple filling for pies

Stuffing for the winter.

For the preparation of the filler, any kind of fruit is suitable. After the purchase, it is necessary to process the fruits with boiling water, removing dirt and wax from the peel.

Core is removed from apples, cut into small cubes, 150 g of granulated sugar per 1 kg of fruit is poured. If desired, sprinkle the mixture with cinnamon. For exposure, at least 5 hours are allocated until the fruits give juice.

To prepare the filling for the pies, the container with the fruits is put on fire and cooked for 5 minutes if the peel was removed from the apples, and 7 minutes when the peel was left untouched. The finished mixture is poured into glass jars, rolled up with lids, turned over and wrapped until completely cooled. In winter, the container is opened, the juice is drained from it and the pulp is thrown back into a colander. After some time, the filling for apple pies will be ready for use.

Oven filling for yeast cakes

For a pie with apples in the oven, use the classic recipe for making filler with sugar syrup. This will require:

  • apples - 1 kg
  • sugar - 3 tbsp.,
  • water - 300 ml
  • lemon juice or zest to taste.

First, they wash the fruit, peel and seed, cut into slices, pour warm sugar syrup, which is prepared in advance. The container with the mixture is put on fire, heated to boiling and boiled for 5-7 minutes, continuously stirring the mass with a wooden spatula. Before use, the filling is cooled and excess liquid removed. The recipe for how to prepare the filling for pies in the oven is simple. For a change, in addition to apples, pears can be added to the filling.

Simple Apple and Cinnamon Filling

A delicious pie is made from apples with cinnamon. From the use of spices, baking acquires a pleasant smell and sweet taste.

To prepare the filler you will need:

  • apples - 1 kg
  • brown cane sugar - 55 g,
  • wheat flour - 30 g,
  • ground cinnamon - 1/2 tsp.,
  • oat flakes - 80 g,
  • butter - 75 g.

To prepare the filling for the cake, cereal is needed, which takes about 15 minutes to cook. The fruit is peeled from the core and peel and cut into slices of at least 1 cm thick. Sugar, flour, oatmeal and cinnamon are mixed in a separate container. Rubbed in the resulting mass oil grated. First spread the apples, and then the crumbs. Filler is designed for open pies.

Walnuts Apple Filling

Walnut pies have a special taste. The following products are required for the filling:

  • apples - 4 pcs.,
  • butter - 2 tbsp. l.,
  • lemon juice - 2 tsp.,
  • sugar - 100 g
  • ground cinnamon - 1/2 tsp.,
  • chopped walnuts - 200 g,
  • nutmeg - a pinch.

If there are no walnuts, then you can use pistachios or almonds for apple filling. Fruit is washed, peeled and cut into small cubes. In a small container, melt the butter by adding lemon juice to it and spread the fruit. The mixture is cooked over medium heat until the fruits are soft. After that, add the remaining ingredients and mix thoroughly. Now prepare for the filling pies, the dough can be bought ready-made or made independently.

Apple filling with nuts.

Pumpkin and apple filling

For apple pie filler with pumpkin is suitable. To cook it, you will need:

  • sweet apples - 3 pcs.,
  • pumpkin - 500 g
  • sugar - 200 g
  • water - 5 tbsp. l.,
  • butter - 25 g,
  • vanilla sugar and cinnamon to taste.

The filling can be prepared in several ways, including in a pan. The pumpkin is peeled, seeds are removed and cut into medium pieces. In a pan, melt the butter, spread the pumpkin and mix. Stew the product for about 3 minutes. At this time, the fruits are washed, the peel is cut, the core is removed and cut into cubes.

After that, the fruit is added to the pumpkin and mixed. The mixture is stewed for another 6 minutes. Subsequently, the remaining components are introduced and stewed under a lid until the pumpkin and apple are soft. The finished filler is removed with a slotted spoon, immediately draining the liquid.

To prepare the filling in the pan, you must prepare the syrup in advance. For this, 1/2 sugar and cinnamon are dissolved in water. The liquid is heated to boiling, and then removed from the fire. Fruit and pumpkin are peeled and diced in the same size. The products are placed in a pan, mixed with the remaining sugar and butter and stew until cooked. To remove excess fluid, the filling is taken out with a slotted spoon and placed on a sieve.

The easiest and most convenient method is to prepare a filler for apple pie in a slow cooker. For cooking, select the "Extinguishing" mode. Products are prepared by peeling, removing seeds and dicing medium-sized cubes. The ingredients are placed in a multicooker bowl, adding sugar, spices and water. The device is closed with a lid and stewed apples with pumpkin for half an hour.

After this, put the mixture on a sieve, removing excess liquid. Then stuff pies with apples. The taste of the dish can be changed by adding steamed prunes to the filler. To avoid darkening the apples during cooking, they are sprayed with lemon juice. Water and butter can be replaced with liquid cream.

Cooking

I washed the fruits, cut the core, peeled. Cut into a medium dice. Do not rush to throw away the cleaning, you can cook compote from them.

In a pan dissolved butter. Margarine does not fit!

She added slices of fruit and stewed for 3-4 minutes over medium heat, without a lid, gently stirring with a spatula.

Sprinkled with granulated sugar and cinnamon. Tomila another 2-3 minutes until soft. The pieces should not be ready completely, otherwise you will not get the filling, but the mashed potatoes.

I drained all the juice from the pan - there should not be excess liquid. Slices of fruit completely cooled to room temperature (can be refrigerated and stored for 1 day).

The filling is ready to go. Now you can knead the dough and sculpt the pies.

What additives will improve the taste of apple filling?

The classic recipe can be improved with various additives:

  • cinnamon - makes the taste more saturated, softens the increased acidity of apples,
  • vanillin or vanilla sugar - classic flavors that are suitable, as a rule, for the preparation of any homemade sweet pastries,
  • orange or lemon zest - give an original citrus flavor,
  • lemon juice - sets off the taste, prevents the darkening of apples, but you need to take more sugar when using it.
  • pears, aronia, lingonberries, bananas - will make the filling richer and more flavorful, bring sweet or tart notes.

For what baking is the classic filling suitable?

The classic apple filling is suitable for fried and gingerbread cakes, yeast-free, yeast, lean and curd, as well as for pies and pancakes. If it turned out to be too liquid and watery, then you can add crumbs from cookies - excess juices are absorbed and will not leak from the dough.

For products from puff pastry, the filling should be even more thick and dense, in consistency, like jam. Thicken it with corn starch. For 1 kg of fruit you need 4 tbsp. l sugar and 4 tsp starch, a little cinnamon as desired. Peel the apples, cut into small cubes, sprinkle with sugar. Boil for 5 minutes, stirring - it is possible on the stove or in the microwave at full power. At the end, add starch, mix and cool, use for baking puff pastries.

The classic recipe for harvesting apples for pies for the winter

Any variety that is available will do. If the fruit is not from your garden, but from the store, then first you need to pour them with boiling water to wash off wax and dirt from the skin. Cut the core, chop with a medium cube, sprinkle with sugar - 150 g per 1 kg of prepared fruit, you can sprinkle with cinnamon. Soak for 5-6 hours to give juice. Put on fire, cook for 5 minutes (if you were peeling fruits) or 7-8 minutes (if you did not remove the skin). Pour into sterilized banks, roll up. Turn over and wrap until cool. In winter, open a jar, pour the juice into a cup, and throw the pulp into a colander. It turns out an excellent filling, completely ready for use.

Winter harvest recipe from apples without sugar

For canning, acidic varieties such as Antonovka or Semereno are best suited. If the variety is sweet, you will have to add lemon juice - from half a lemon for every kilogram of fruit. The fruits need to be peeled and grated on a coarse grater. Tamp tightly on sterilized jars to the shoulders (during sterilization, the juice rises to the neck). Sterilize 0.5 L for 25 minutes, 1 L - 35 minutes. Cork with lids, turn over and wrap until cool. That's all, it remains to be transferred to the cellar for storage. Sugar does not need to be added, in acidic varieties there is a lot of natural acid, which will serve as an excellent preservative, and sterilization will destroy all bacteria. Then, when you open the jar, then sweeten to taste, depending on what the filling will be used for.

Recipe for harvesting apples for the winter without cooking, with blanching

Fruits are not boiled, but processed with boiling water, which means they retain more vitamins. The fruits chopped into a cube should be poured with boiling water and left for 5 minutes. Drain the water, and put the pieces into sterilized 0.5-liter jars. Pour clean boiling water to the neck, sterilize for 15 minutes, and cork.

Cooking features

Making apple filling for pies is not a difficult task, but ignorance of some points can lead to failure.

  • Apples for filling pies can be chosen of any grade. It is important that they are not spoiled. A rotten fruit that gets inside the pie will not improve its taste.
  • The amount of sugar added to the apple filling can be adjusted taking into account the variety of fruits taken for it and the gastronomic preferences of the cook.
  • Whether to peel apples before preparing the filling, each hostess decides for herself. With a peel, they are a little healthier, but from peeled apples, the filling is more tender and tasty.
  • So that the filling is not too liquid, it is fried in butter, combined with products with a denser consistency, mixed with a small amount of flour or starch. If the filling is thick by itself, such precautions will be unnecessary.
  • It is recommended to process chopped apples with lemon juice, even if there is no indication in the recipe. It will not only give the filling a more pleasant taste and aroma, but also prevent the apples from darkening.
  • In order to make the apple filling more tasty and aromatic, cinnamon, vanilla, and citrus fruit zest are added to it.
  • Before adding to the pies, the apple filling is often subjected to heat treatment so that it has time to bake. If the apples in the center of the pie are hard and raw, it is unlikely that anyone will find it palatable. If grated apples are used for the filling, you can not heat them.
  • Pies with apples begin to form only after the filling has cooled, otherwise the pies will be unappetizing, and the dough will taste like rubber.

You can make apple filling for pies while the dough is suitable, or prepare it in advance. Many types of this filler are subject to long-term storage, and careful housewives prepare them for the winter.
Apple filling is equally well suited for baked and fried pies made from any kind of patty dough.

Tender apple filling with butter for pies

  • apples - 1 kg
  • lemon juice - 5 ml
  • butter - 50 g,
  • sugar - 80-120 g,
  • vanillin - 1 g.

  • Wash the apples, dry them with a napkin. Peel so that it does not spoil the delicate taste of the filling.
  • Cut out apples from the core. Cut the flesh into cubes about 1 cm in size or even slightly smaller.
  • Put the apple cubes in a bowl, sprinkle them with lemon juice, mix.
  • Melt the butter in a deep skillet. You can’t replace it with vegetable oil or margarine in this recipe, the spread will also not work.
  • Put apple cubes in butter. Cook them over medium heat without a lid for 5 minutes. At this time, fruit cubes should be gently mixed with a spatula.
  • Sprinkle apples with sugar and vanilla. Mixing them carefully, then darken for another 5 minutes.
  • Remove the apples from the pan, transfer them to a bowl. Try to leave all the juice in the pan: it has no place in the filling.

It remains to cool the filling to room temperature, and it will be ready for use. In the refrigerator, it will not deteriorate during the day, but it should not be stored longer.

A simple recipe for apple pie filling

  • apples (preferably sweet) - 0.6 kg,
  • fructose - 50 g
  • lemon juice - 5 ml.

  • Wash, blot apples with a napkin, free them from the peel and seed boxes.
  • Grind the apple flesh on a coarse grater, pour over lemon juice and mix.
  • After 5 minutes, drain the excess juice.
  • Pour fructose to the applesauce, mix.

This version of apple filling can be used without heat treatment. Fructose enhances the natural taste and aroma of fruits, so this filling does not need additional flavorings.

Apple-curd filling for pies

  • apples - 1 kg
  • cottage cheese - 0.5 kg
  • sugar - 80-120 g,
  • egg - 1 pc.,
  • starch - 30 g.

  • Cleaned and dried apples, peel and grind. Discard the remaining seed boxes.
  • Sprinkle applesauce with starch and sugar, mix.
  • Wipe the cottage cheese in a separate bowl, add the egg into it, beat with a mixer.
  • Add applesauce to the curd mass, mix them well with a spoon or mixer.

The filling prepared according to this recipe is satisfying, healthy, has an original taste.

Apple filling with nuts and raisins for pies

  • sweet apples - 0.7 kg
  • icing sugar - 70 g
  • walnut kernels - 50 g,
  • raisins - 50 g
  • cinnamon - 10 g
  • vanilla sugar - 10 g
  • starch - 30 g.

  • Pour raisins with boiling water. After 15 minutes, drain the water. Dry dried fruit with a paper towel. Pour into a bowl.
  • Peel the apples, remove from the fruits of the core. Coat the pulp coarsely or chop finely. Send to raisins.
  • Sprinkle raisins and apples with powdered sugar, vanilla sugar, starch and cinnamon, mix well.
  • Finely chop the peeled nuts kernels with a knife, sprinkle them with other ingredients, mix.

Pies with apple filling prepared according to this recipe are sweet and healthy. Raisins in the recipe can be replaced with other dried fruits. Large fruits, such as prunes or dried apricots, must be finely chopped before combining with apples.

Apple filling with carrots

  • apples - 0.6 kg
  • carrots - 0.2 kg
  • lemon juice - 5 ml
  • sugar - 60 g
  • butter - 40 g.

  • Scrape, wash the carrots. Dry it with a kitchen towel. Coarsely rub.
  • Grind apples on a coarse grater. If you want the filling to be more tender, it is advisable to peel the apples.
  • Sprinkle crushed apples with lemon juice.
  • Melt the butter in a pan.
  • Яблоки смешайте с морковью, выложите эту смесь на сковороду.
  • Потомите продукты 2–3 минуты, добавьте сахар, перемешайте, снимите с огня.
  • Слейте лишний сок. If the filling is still liquid, add a little starch to it.

Carrots in this recipe can be replaced with pumpkin. The taste of the filling from this will change, but it will not get worse.

Apple filling for pies can be very different, because these fruits are combined with a variety of products. Pies filled with apple filling can be fried and baked, they will still be delicious.

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