Apple Pie Stewed Apples
DAIRY
FREE
NUT
FREE
PALEO
DIET
Nothing beats the warm, fall-spiced flavors of apple pie. These thinly sliced, softened jewels are great all on their own, even without the crust. Better yet, pair them with pork or winter squash pancakes.
Prep Time 10 minutes |
Cook Time 30 minutes |
Makes 3 cups |
Serving Size ½ cup |
INGREDIENTS
9 cups sweet red apples (about 3 lb.; 1.5kg) such as Macintosh, Rome, Gala, or Honeycrisp, cored, peeled, and sliced into ¼-in. (.5cm) slices
2 TB. water
2 TB. ghee or animal fat
½ tsp. ground cinnamon
1 tsp. ground allspice
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
⅛ tsp. ground cardamom
⅛ tsp. sea salt
METHOD
1 In a large saucepan over medium heat, combine red apples, water, ghee, cinnamon, allspice, nutmeg, ginger, cloves, cardamom, and sea salt. Cover, and cook, stirring every 5 minutes, for 30 minutes.
2 Uncover, and cook for 5 more minutes to reduce any liquid in the pan. Remove from heat and allow apples to cool for 5 minutes before serving.
3 If not using immediately, allow to cool completely before storing tightly covered in the refrigerator for up to 1 week.
Variation
Chamomile Ginger Applesauce
INGREDIENTS
1 chamomile tea bag
1 cup hot water
8 medium yellow or green apples, peeled, cored, and quartered
1 teaspoon lemon zest
¼ cup lemon juice
½ tsp. sea salt
1 TB. ginger, peeled and finely grated
¼ cup raw honey
METHOD
1 Steep 1 chamomile tea bag in hot water for 10 minutes, and then discard the tea bag.
2 In a medium stockpot over high heat, combine apples, lemon zest, lemon juice, sea salt, brewed tea, and ginger. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes or until apples are tender and cooked through.
3 Remove from heat, and mash apples with a potato masher, or process in small batches in a food processor or blender until smooth. When desired texture is achieved, fold in honey.
Apple Pie Stewed Apples
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