Butterscotch Apple Pie Filling
From jo_jo_ba 11 years ago
- 20 minutes to make
- Serves 5
This stuff is dangerously good, I tell you. If it makes it into the jars, cracking open one and warming it up to go over ice cream (or just eat with a spoon)? Heaven. It's also a perfect filling for pastry! I had some leftovers that didn't quite make it to jars (ahem) but hit the breakfast table over pancakes too. Read more It tastes like the world's best caramel apple, and in the scheme of things, it's not half-bad for you either! See less
Ingredients
- 1/2 cup brown sugar shopping list
- 2 tbsp honey shopping list
- 1 3/4 cups water, divided shopping list
- 2 tbsp tapioca starch shopping list
- 1 tsp cinnamon shopping list
- pinch nutmeg shopping list
- pinch ginger shopping list
- pinch salt shopping list
- 1 1/2 tbsp Scotch shopping list
- 5 small (or 4 medium) firm "pie" apples (like Northern Spy, Jonagold or Mutsu) peeled, cored and sliced shopping list
How to make it
- Combine sugar and 1/4 cup water in a large saucepan. Place over high heat and cook 8 minutes.
- Combine the tapioca starch, cinnamon, nutmeg, ginger, salt, and remaining water and add to the saucepan, stirring until thick and bubbly.
- Remove from heat and stir in the Scotch and the apples.
- Process in a hot water bath for 30 minutes, or freeze up to 4 months.
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