Wow! Fall is here again... already. Do you feel ready? I don't think I feel ready!
Of course, from a baking perspective, it's marks the beginning of an entire season of inspiring recipes and so much creative fun to be had in the kitchen. From a life perspective, time just keeps on passing by more and more quickly!
Trying to balance the holidays with work just seems a little overwhelming this year. This week is Gluten Free Klippy's first large scale manufacturing run of cookie dough in the new facility in San Francisco! It is so exciting, and it will mean that we will be expanding the number of stores that will carry our products in the Bay Area. So follow us on Facebook and Twitter to get all the exciting updates!
Regardless of how busy I am with GFK's, I always seem to find time to make huge batches of Apple Pie Filling while the apples are at their peak sweetness to prepare me for a long Fall and Winter full of spiced-apple-goodness.
Gluten Free Apple Pie Filling
Prep Time: 20 Minutes
Cooking Time: 10 Minutes
Level Of Difficulty: Easy
Servings: 1 Apple Pie, 1-9"x13" Apple Pie Bars, 2 Apple Spice Cakes
1 lbs Apples, Peeled and Cored
1 tsp Ground Cinnamon
1 tsp Ground Allspice
1/4 tsp Ground Nutmeg
Pinch Kosher Salt
2 Tbsp Butter/Coconut Oil
3 Tbsp Organic Brown Sugar
1 Tbsp GFK's All Purpose Flour Blend
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
2 Tbps Orange Juice
2 tsp Rum (optional)
Wash your apples before peeling.
Peel the skin off with either a knife or a vegetable peeler. Then Core the apples.
You can cut the apples many different ways depending on how you like your apple pie; however, you must ensure a uniform thickness of the slices so that they will all cook the same.
In a large pot, add the apple cider vinegar, orange juice, vanilla, and rum (if you are using it). Add the chopped apples directly into the liquid in the pot to help alieviate some of the browning.
Once you are done chopping, add the cinnamon, allspice, nutmeg, salt, butter (or coconut oil to make this vegan), brown sugar, and all purpose flour blend.
Stir occasionally on medium low heat until it begins to boil, then turn off the heat. The apples should be tender, but still holding their shape, and the filling should be thick and caramelized.
Let cool to room temperature, and then add it to any of your favorite recipes calling for apple pie filling.
You can refrigerate this recipe up to 1 week. However, I like to double or triple this recipe in the fall when the apples are the best, and freeze portions of it so that I can keep making delicious apple recipes all winter long. Imagine already having the prep work done for your apple pies during Thanksgiving and Christmas!
For a fun handheld party dessert, try our caramel apple pie bars!