I’m going out of town, and am scrambling to use up anything perishable in the fridge. I thought I could bring the apples for snacking, but I think I’d like to try some local apples rather than add several pounds of unnecessary weight to my carry-on. So, a quick solution I had was to make apple pie filling, and be able to come home to an almost-ready apple pie (just add crust!).
I chopped up all of the last two week’s apples, snap dragon and macoun, for a blend of crisp and tart and sweet, and started making the filling. I used this recipe, which also uses apple cider (which could also have gone to waste in my absence). I omitted the clearjel, because I couldn’t find any nearby, and let the liquid boil down to about a third of what I started with. I also swapped out about half a teaspoon of cinnamon for allspice. (It never thickened, but it made my apartment smell amazing.)
The recipe made two full quarts, and most of a third, which will go in the fridge and either fill out the rest of the deep dish pies, or make a great snack on its own. Or maybe, just maybe, with a puff pastry, make an incredible hand pie.
Rhubarb Season 