Here's how I make apple pie filling for future use. I cook from seasonal apples, roll them up in jars, and then all I have to do is make the dough. And if you take a purchased ready-made puff pastry, then you won't have to bother with the dough.
Method one
We take apples, peel and rub on a coarse grater. Put the apples in an enamel bowl and add a little sugar. I put 1-2 tablespoons of sugar per 1 kg of apples, depending on how sour / sweet they are.
Mix and place on the stove. As soon as the apple mass begins to boil, cook for 5 minutes, then immediately lay out in sterilized jars and roll up.
Method two
I have another way. True, it is more laborious, but the filling is a little different - like jam.
We also peel the apples, cut them into slices. Then put on a baking sheet and bake until soft. After that, we pass the apples through a colander, or grind with a blender. You can even "break" them with a mixer. In general, you need to make a homogeneous mass of baked apples.
We transfer the resulting applesauce into an enamel pan, add a little sugar. The proportions are the same as in the first case: 1-2 tablespoons per 1 kg.
As soon as it boils, we put it in sterilized jars, roll it up.
Then, when you make the pies, just open the jar, add sugar to taste. You can add more cinnamon, raisins, nuts - in general, whatever you want - and the filling is ready.
It is very convenient, it helps out perfectly when there is no time for baking or you don't want to mess around for a long time.
My advice: it is better to roll the filling in small jars, so that just enough for the pie. I'm not sure that the filling will last long in an open jar, so it's better to do it in small ones.
Bon appetit, friends!
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