Apple Filling & Almond Cream

Makes 2 cups

This is an easy & delicious filling for turnovers, pies and the stuffed cookies. Add more liquid if you like a juicier filling and sweeten more or less to taste, depending on your apple variety.

I like to use gala, Honeycrisp & Granny Smith, and mixing apple varieties creates a great filling too.

This recipe makes enough for a small pie and about 2 dozen cookies but I often like to make a big batch of 8 or 12 sliced apples for 2-3 large pies.

Makes about 2 cups filling. Double the recipe easily for even more filling.

I love this peeling contraption. Available in many orchards, cookware stores etc.

Ingredients

Note: You will see a lot of “depending on” as all apples vary so much in tartness & juiciness. If your variety is not releasing juice, add some water. Too tart means more sugar to taste & too much juice calls for more cornstarch.

2-3 tbsp water (may need more later depending on apples)
8 apples, peeled, cored & diced or sliced
1 tsp lemon juice (optional)
1/4 - 1/3 cup sugar, depending on sweetness of apple
1 tbsp butter
1/2 tsp cinnamon
1/2 tbsp-1 tbsp cornstarch mixed with sugar , depending on how juicy apples are

Directions

Peel the apples and set aside.
Melt the butter in a skillet, mix the cornstarch with the sugar and add to pan with the water.
Toss the apples into the mix. Cover with a lid or a piece of foil or parchment to trap steam.
Cook until softened, about 15-20 minutes depending on how ripe, hard or juicy the apples were.
Set aside to cool and use for fillings.

Frangipane/Almond cream

1/3 cup sugar
3 tbsp soft unsalted butter*
1/2 cup plus 2 tbsp ground almonds
2 tbsp gluten free flour
1/8 tsp salt
1/2 tbsp vanilla extract (optional) or 1/2 tbsp almond extract
Milk as needed to make mixture spoonable

*If you forget to pull your butter from the fridge, simply chop roughly and microwave for in 10 second increments until soft.

Directions

In a medium bowl, mix the butter & sugar together until creamy. Stir in the almond meal, salt and flour & mix together to form a paste. Add the extracts and if the mixture still seems dry add a little milk to soften. (Mix should be creamy but not too wet.)