What to do with cooking apples?

Patchwork_Quilt

I never use water when cooking apples. Just peel, core and slice, then put in a covered dish in the microwave on full for 5 mins

looby-loo_2

Hi, if you picked the apples and they are perfect with no bruises or holes then they may keep until January or even later, especially if they are Brambley cooking apples.

This method is free if you have the space.
Get a large fruit tray from the supermarket with the cardboard apple holder. I always ask and they are happy to give you them. Place the apples in the tray in the coolest frost free place you have in you house, eg garage. Check them every week or so. If I see any going brown I use these first, cutting out the brown bit. I store about 5 trays like this in my unheated utility room. I usually find that in the first week or two a few will go bad, probably because of imperfections I had not noticed, but after that they will keep well till Christmas. As soon as the weather turns warm in April they go soft and yellow but the rhubarb is nearly ready by then so I just throw them on the compost heap.

If you don't have a cool place and you have to freeze them, peel, core and slice loads, removing any bad bits.
Slice, wash and place in a lage pan with only one teaspoon of water. Put a good fitting lid on the pan and turn on the heat. Cook for only about five minutes. Peep inside. If the apple is cooked ie it has puffed up and gone soft turn off the heat now! I like the apple to still have some pieces of apple - ie not completely soft. Stir in some sugar whilst the apple is still hot so it melts. Adding sugar after cooking helps prevent it burning.
You will soon get to know if you need to cook them for a bit less or a bit more than 5 minutes depending on the size of your pan, also how much sugar to add to your taste.

I freeze everything in Chinese takeaway plastic boxes as they hold just the right portion size.

I personally don't freeze things like crumble as it takes up extra space. I freeze the fruit on its own and use as I need.

Skint_Catt

Hi all :hello:

I asked FIL for some cooking apples from his tree so I could treat him (last years got left in the garage until they weren't apples anymore....)

I would like to make an apple crumble and an apple pie (would make more but don't have enough dishes!)
Now, Im not a very experienced cook. I have shop bought short-crust pastry defrosting for the pie ( sorry) but don't really know how to make the filling!
Also need some guidance on how to make the crumble 'filling' and the topping please. As simple as possile would be fab, thank you!

The other thing is I don't have any caster sugar or butter in the house - I can pop out if necessary!!

tanith

For the apple pie simply peel core and roughly chop the apples, cook them till just tender in a small amount of water , drain and put the apples in the pie dish add some sugar then cover with the pastry.. brush with beaten egg and bake...
For the crumble
Do the same with the apples drain and put in an ovenproof dish... make the crumble with rub 3oz hard marge into 6oz pl flour, then add 3oz sugar (I use brown but white is fine) I also add some cinnamon or mixed spice for taste, then spoon over the apples with the back of a spoon just press down lightly and bake as for the apple pie...

thriftlady_2

I would make the filling for the pie and the crumble the same way.

Simply peel, core and slice the apples. Add about 1 tbsp sugar per large apple (I'm assuming they are Bramleys which are very tart). I like to add some sort of spice - 1 tsp of cinnamon or a few cloves or maybe a grating of nutmeg. You shouldn't need any thing else, the apples will become juicy as they cook.

Pile it into a dish or onto your pastry for the pie. Top with cumble or pastry and bake. Crumble needs about 35-40mins at 180 and the pie about 30 mins at 200.

Crumble topping

Rub together with your fingertips 3oz (85g) of butter with 6oz (170g) of plain flour until like fine breadcrumbs. Stir in 3oz sugar (any kind). I sometimes add a handful of oats at this point.

You can make loads of this at once and freeze it in a bag ready for future crumbles.

You can make a really easy freeform style pie just by rolling out your pastry, putting it on a greased baking sheet and piling the fruit in the middle. Pull the pastry over the apples, squeeze the edges together, don't worry if they aren't all covered. Brush pastry with milk or beaten egg and sprinkle with sugar.

LJM

hmmm ive just finshed off a apple crumble my MIL made me,good luck im sure it will be lovely

Skint_Catt

Thanks all, looks like I'll need to go out for butter then for the crumble topping!

If I want to freeze them (he's never going to eat all at once) should I do it after the baking or before? I'm guessing after?

thriftlady - the freeform way is how I usually make my mince pies - never done a big one before!

newlywed

I've used normal marge for crumble before and it was ok. Obviously not quite as nice and buttery but still perfectly tasty and edible

thriftlady_2

You can freeze before or after cooking whichever is easiest for you. Both crumble and pie will keep for a good few days in the fridge.

Skint_Catt

Thanks - I don't even have marg!
Hmmm decisions on freezing!
Thanks for all your help - I'm learning!