Pies made with a variety of fillings. They can be filled with meat, fish, mushrooms, vegetables, berries, fruits. Berry filling for pies one of the most popular. It is made from fresh berries or used previously harvested jam, jam, jam. The apples in it are complemented with dried fruits, pears, peaches, carrots, pumpkin, and various berries. Fruits are cut into cubes or slices, rubbed on a grate, crushed with a blender. The taste of apple filling depends on its composition and method of preparation. There are so many variants of this filler for pies that everyone will be able to choose the appropriate one for his gastronomic preferences.
Cooking Features
Cooking apple pie filling is not a difficult task, but not knowing a few things can lead to failure.
- Apples for filling pies, you can choose any variety. It is important that they are not spoiled. A rotten fruit that gets inside the pie will not help to improve its taste.
- The amount of sugar added to the apple filling can be adjusted taking into account the variety of fruits taken for it and gastronomic preferences of the culinary specialist.
- To clean the apples before preparing the filling, each housewife decides for herself. With skin, they are a little healthier, but from peeled apples the filling is more tender and tasty.
- To make the filling not too liquid, it is fried in butter, combined with products that are denser in consistency, mixed with a small amount of flour or starch. If the filling is thick on its own, such precautions will be superfluous.
- It is recommended to treat crushed apples with lemon juice, even if there are no instructions on this in the recipe. It will not only give the filling a more pleasant taste and aroma, but also will not allow the apples to darken.
- In order to make the apple filling more tasty and fragrant, cinnamon, vanilla, and citrus fruits rind are added to it.
- The apple filling is often subjected to heat treatment before adding to the patties so that it can bake. If the apples in the center of the pie are hard and raw, it is unlikely that someone will find it pleasant to taste. If grated apples are used for the filling, they may not be heat treated.
- Shaping apple pies is started only after the filling has cooled, otherwise the pies will be unappetizing, and the dough will taste like rubber.
Filling apples for patties can be done while the dough fits, or prepare it in advance. Many types of this filler are subject to long storage, and zealous hostesses prepare them for the winter.
Apple stuffing is equally suitable for baked and fried pies made from any kind of pastry dough.
Delicate apple filling with butter for the pies
Composition:
- apples - 1 kg;
- lemon juice - 5 ml;
- butter - 50 g;
- sugar - 80-120 g;
- vanillin - 1 g.
Method of preparation:
- Wash the apples, dry them with a napkin. Peel off so that it does not spoil the delicate taste of the filling.
- Cut the cores out of the apples. Cut the flesh into cubes of about 1 cm or even slightly smaller.
- Fold the apple cubes into a bowl, sprinkle them with lemon juice, and mix.
- Melt the butter in a deep frying pan. It is impossible to replace it with vegetable oil or margarine in this recipe, the spread will not work either.
- Put apple cubes in butter. Cook them on medium heat without a lid for 5 minutes. At this time, fruit cubes should be gently stirred with a spatula.
- Sprinkle apples with sugar and vanilla. Stir them gently, then another 5 minutes.
- Remove the apples from the pan, put them in a bowl. Try to leave all the juice in the pan: it has no place in the filling.
It remains to cool the filling to room temperature, and it will be ready for use. It will not deteriorate in the refrigerator for 24 hours, but it should not be stored for longer.
A simple recipe for apple pie filling
Composition:
- apples (preferably a sweet variety) - 0.6 kg;
- fructose - 50 g;
- lemon juice - 5 ml.
Method of preparation:
- Wash, blot apples with a napkin, release them from the peel and seed boxes.
- Crush apple flesh on a coarse grater, pour lemon juice and mix.
- After 5 minutes, drain the extra juice.
- Add fructose to apple sauce, mix.
This variant of apple filling can be used without heat treatment. Fructose enhances the natural taste and aroma of fruits, so this filling does not need additional flavors.
Apple-cheese pie filling for pies
Composition:
- apples - 1 kg;
- cottage cheese - 0, 5 kg;
- sugar - 80-120 g;
- egg - 1 pc .;
- starch - 30 g.
Method of preparation:
- Peel and dry the apples and peel them in a grater. Discard the remaining seed boxes.
- Sprinkle applesauce with starch and sugar, mix.
- In a separate container, wipe the curd, add an egg to it, beat with a mixer.
- Add applesauce to the curd mass, mix well with a spoon or mixer.
The filling prepared according to this recipe is nourishing, useful, and has an original taste.
Apple filling with nuts and raisins for pies
Composition:
- sweet apples - 0, 7 kg;
- icing sugar - 70 g;
- walnut kernels - 50 g;
- raisins - 50 g;
- cinnamon - 10 g;
- vanilla sugar - 10 g;
- starch - 30 g.
Method of preparation:
- Pour boiled water on raisins. After 15 minutes, drain the water. Dried fruits dry with a paper towel. Pour into a bowl.
- Peel apples, remove cores from fruits. Coarsely grate the pulp or chop it very finely. Send to raisins.
- Sprinkle the raisins and apples with powdered sugar, vanilla sugar, starch and cinnamon, mix well.
- Finely chop the peeled kernels with a knife, transfer them to other ingredients, and mix.
Pies with apple filling prepared according to this recipe are sweet and healthy. Raisins in the recipe can be replaced by other dried fruits. Large fruits, such as prunes or dried apricots, should be finely chopped before combining with apples.
Apple filling with carrots
Composition:
- apples - 0, 6 kg;
- carrots - 0, 2 kg;
- lemon juice - 5 ml;
- sugar - 60 g;
- butter - 40 g.
Method of preparation:
- Scrape, wash carrots. Drain it with a kitchen towel. Coarsely rub.
- Crush apples on a coarse grater. If you want the filling to be more delicate, it is desirable to peel the apples.
- Crushed apples sprinkle with lemon juice.
- Melt butter in a pan.
- Mix apples with carrots, put this mixture in the pan.
- Sweat the products for 2-3 minutes, add sugar, stir, remove from heat.
- Drain excess juice. If the filling still came out liquid, add a little starch to it.
Carrots in this recipe can be replaced with a pumpkin. The taste of the filling will change, but it won't get worse.
Apple stuffing for pies can be very different, because these fruits are combined with a variety of products. Pies filled with apple filling, you can fry and bake, they will still be delicious.
