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
Ingredients:
2-3 tbsp water (or more depending on apples)
6 apples, peeled, cored & diced or sliced
1 tsp lemon juice (optional)
2- 3 tbsp sugar
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.
Cook until softened, about 15-25 minutes depending on how ripe, hard or juicy the apples were.
Set aside to cool and use for fillings.