Recently I was wanting to make an old favourite – sour cream & apple slice. All the ingredients were in my pantry, however, I did not have a 800g can of pie apples… BUT I did have a number of fresh apples sitting in the crisper in the fridge. After some research online, I found that it was difficult to locate a recipe to make tinned/canned pie apples from fresh apples which led me to discovering this Canned Pie Apple recipe. This recipe is very versatile for apple dishes, and it leaves your kitchen lingering with gorgeous aromas of apple and cinnamon – mmmm.
Happy Baking L x
- 5 medium apples (cored, peeled and thinly sliced – see baker’s notes)
- 4 tablespoons boiling water
- 2 1/2 tablespoons unsalted butter
- 1/3 cup caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cornflour mixed with 2 tablespoons warm water
- Melt butter and spices in a medium-sized saucepan over a low heat. Do not let the butter mixture burn as this will affect the taste of the apples.
- Stir in apples, sugar and water. Stir over medium heat until apples are starting to soften (5 minutes).
- Add the cornflour mixture (see ingredients) and continue to cook over medium heat until apples are cooked and the mixture has thickened, stirring occasionally.
- Allow to cool slightly, and store in an air-tight container in the fridge.
- This recipe is SO versatile – use in apple pie, apple slices, etc.
- The thickness when initially slicing the apples is important – I usually cut mine to 1/2 cm thickness. It is imperative that you do not slice the apples too thin as the cooked apple mixture will be too soft. If your slice the apples a little thicker, they will just need a little longer in Step 2 of the cooking phase.
- When using the apples as a topping for cheesecakes or cold slices, ensure you allow adequate time for the apples to cool in the fridge before adding.
What is your favourite apple recipe? Let me know in the comments below!