Apple filling for pies

Apple filling for pies

Category: Blanks

Ingredients
Apples
Water
Sugar

Cooking method

• Everything is simple and by sight. We remove the core, I cut right away with a cutting one for apples
• 
• We cut the resulting slices with a knife at least along, at least across, as you like. The thickness of the slices / cubes is no more than 1 cm. Cook the syrup 1: 1. We keep a kettle with boiling water and sugar at hand, as the syrup is digested and thickened, add water and sugar.
• As soon as the sugar is gone and a little boiled, lay the apples in portions, wait until they become a little transparent, but do not boil it, 1-3 minutes. The time depends on the quantity and variety. We take out with a slotted spoon and put in sterilized jars. First, I lay out all the apples, then top up with the remaining boiling syrup to the very top and roll up the hot lid. All

Note

There is almost no syrup in the photo, it absorbed over time.

[Lika]

Lika

Thank you huge! When I cook apple juice in a juicer, I also close the contents of the upper pan, super-awesome filling for pies, only sugar and cinnamon must be added before baking ...

Girls, and for many years I've been making an apple preparation like this. I rub the apples on a coarse grater, put them in steamed 0.5-0.6 l cans and in a double boiler for 10-15 minutes, the contents during this time will decrease in the cans, so I lay out and roll one can. for fidelity, sometimes I put it under the covers for four hours. Stored even in the room. For the pies, I open it, add cinnamon, sugar, in general what I want. I sometimes eat like that, not sweet. I read this recipe a long time ago and still remember this mistress with gratitude.