Combine sugar, thickener, cinnamon and nutmeg together. I also know he likes to cut larger apple slices, he thinks they work better. Blanch apples for 1 minutes then remove from water and transfer into a pan that can be covered to keep the apples warm. Then flute the edges of the crust, cut steam vents in the top crust, and bake for 45 minutes until golden brown.Īdditional notes from Don: poke holes with a fork in the bottom crust, place on a foil covered baking sheet. Spoon the apple mixture into the pie’s bottom crust, cover with the top crust, and let sit for a few minutes. Stir in the cornstarch mixture and simmer until thickened. In a large saucepan, simmer the sliced apples with the remaining apple juice concentrate until the apples are tender, approximately 10 minutes. This will keep the apples from turning brown. Peel, core and chop your apples and toss in the lemon juice to prevent browning. In a small bowl, combine cornstarch, cinnamon, and 1/3 cup of the thawed apple juice concentrate – whisk together and set aside. Before you begin peeling and slicing your apples, have a large bowl filled with water and some lemon juice. Sugar Free Apple Pie Recipe Preheat your oven to 425 degrees F. It’s quite simple.Ģ 9-inch pie shells (Obviously, you can also make your own crustsġ 12 ounce can of frozen unsweetened apple juice concentrate – thawedĥ sliced green apples (granny smith) equal to 6 cups Here is Don’s recipe for Sugar-Free Apple Pie. Add the apples to the pan and stir to coat with the sauce. Bring the mixture to a boil and cook for 1 minute or until just thickened. Bring to a simmer, stirring occasionally. Position the top crust over the filling, cutting slits for. Pour the mixture into the unbaked pie shell and dot with butter. Stir constantly until thick and bubbly, 3 to 5 minutes. Combine apple juice concentrate, flour, cinnamon, and salt in a small saucepan over medium heat. Add just a bit of sugar to sweeten, or a lot of sugar to make rhubarb syrup for cocktails or other summer drinks. If you don’t add the pectin, you’ve got rhubarb juice ready for canning. Place the water, brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a large pan. Preheat the oven to 450 degrees F (230 degrees C). You basically make the exact same thing, cooking the rhubarb with a bit of water to extract the juice, and then strain. I’m not sure what I’ll be doing today most likely a bit of work outside, some laundry, taking 3 bags of books over to the library for donation, finishing my Elizabeth George book (I’m very close to the end.) Drizzle the lemon juice over the apple slices. Don just left for the Farmer’s Market, where he’ll be doing just that, taking photos. It’s a partly cloudy day – which is good for picture taking.
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