about the recipe
This pie filling is one of my staples, especially for the fall baking season. The apple flavor, the warmth of the spices, and the cooking process that turns all those juices into a caramel sauce - all of it is like a nice warm hug.
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There's something so nostalgic about this recipe. The smells and tastes take me straight to the holidays. This may be why I try to incorporate this filling into more than just pies! I want it on ice cream, in cakes, on muffins, on its own - oh yeah, I could (and have) eaten it simply by the spoonful!​
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tips & tricks
Type of apples: Granny Smith - I'm sure you guessed it! These tart baking apples are perfect for complimenting the sugar and cinnamon. However, Gala apples are a close second in my book. Still tart, they add some extra flavor that can take your filling up a notch. Plus, it's always good to have a back up in case one variety is not available at your local store or market.
Acid: Adding some lemon can do two things - preserve the flavor of your apples, and add some counter to the sweet. There's little worse than brown apples, but while cutting them all up they may start to turn. Drizzle some lemon juice on the freshly cut apples to preserve them and avoid them going brown and bitter.
Storage: If you're not using immediately in a pie or another recipes, allow to cool and then storage in an airtight container in the fridge.
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recipe
1
Preheat oven to 400°F. Prepare one cookie sheet with parchment paper.
2
Whisk together flour, sugar baking powder, baking soda, cinnamon, and salt. Cut cold butter into dry ingredients with a pastry cutter, forks, or fingers. Mixture should be like coarse sand. Place bowl in freezer.
3
Cut apple into small cubes, roughly pea-sized. Measure out apple sauce, heavy cream, and vanilla into a small bowl and stir.
4
Add wet ingredients to dry ingredients with a fork, mixing gently - dough will be shaggy. Stir in apple cubes. If dough is too dry, add another tablespoon of heavy cream. Do not over mix!
5
Turn the dough onto the parchment paper. Knead a couple turns with floured hands to bring together and form a disc. Cut disc into 8 slices. Place in freezer for 20-30 mins.
6
Bake for 25-30 minutes, until a toothpick comes out clean.
