Eating Apples and pie making

Skint_Catt

I wonder if anyone can tell me if I can make apple pie filling fom eating apples - I have four going soft - and if so how to do it? I've never attempted anything like this before!

newlywed

My mum uses eating apples - she says you need less sugar in the filling then as they are sweeter and it makes it healthier

Sorry no idea how to make it though - think she just peels, cores and slices and then bakes it in the pie - don't remember her pre-cooking it but didn't pay that much attention sorry

Pipkin

I use ordinary eating apples in apple crumble and they taste just fine.

Someone mentioned on another thread that eating ones tend to go mushier than cooking apples when cooked, so perhaps you would just need to slice them slightly bigger to preserve the texture when cooked?

All I do for the crumble is to peel and core them, slice them up, sprinkle with sugar, top with crumble and bake.

squeaky

I find that there's no need to add any sugar at all to eating apples.

If you like "chunky" apple in your pies - don't pre-cook them, and they'll cook just fine in the pie. I must admit I very lightly pre-cook mine, it's a bit "by god and by guess" but if I get it right I get the best of both worlds - chunky bits in apple sauce

Cooking times are the same btw. So whatever timing you have for a "proper" apple pie will work for eating ones too.

Skint_Catt

I want to put them in like a small mince pie type pie so I'm guessing I would need to pre-cook/stew them first otherwise the pastry would cook quicker?

squeaky

Yep. I'd say so. Just not as much as you would do for cookers. Once you see them beginning to break down into apple sauce - they'll be fine.

Ooh!

AND...

One of my favourite tricks is to make some VERY thick custard. A dollop of apple in the bottom, one of custard on top of that and then the lid.

Yummy

Elliesmum

squeaky wrote: »

One of my favourite tricks is to make some VERY thick custard. A dollop of apple in the bottom, one of custard on top of that and then the lid.

Yummy

That does sound really yummy - might have a go later on as I've some apples going soft.

EM xx

purpleivy

As far as I am aware, it's the cooking apples that go to pulp e.g, like Bramleys do. I often use the dregs of the fruit bowl in a pud, these usually keep their shape more.

Skint_Catt

ok - so how do I cook them? Peel, chop and put in a saucepan/frying pan with a little water?

purpleivy

I do them in the microwave, with a lid on so they cook in their own juice. Peel and chop first. Had a yum apple crumble like this at the w/e, was nice not having to add much sugar.

squeaky

Skint_Catt wrote: »

ok - so how do I cook them? Peel, chop and put in a saucepan/frying pan with a little water?

Just a tiny bit so that you don't burn the apple before they start to break down and produce their own juices.

Moderate to gentle simmer, leave the lid off so excess moisture can escape, and take off the heat if there's no free juice visible if you draw a wooden spoon across the pan.