This is the recipe for stewed apples that my Nan makes to put in apple pie, so I learned how to make this when I was about 4 years old.
I’ve never made stewed apples any other way, and it’s sooooo yummy 🙂
I got 2kg of “ugly apples” at the shops this week for quite cheap – they were not so nice for eating normally, so I decided to cook them up instead.
Makes: a lot – 2kg is usually enough to fill 2 family-sized apple pies.
- 1.5 – 2 kg of apples (any sort)
- 1L water
- 1 1/2 tbsp brown sugar
- cinnamon (as much as you like)
- Peel, core, & dice all the apples. You want the pieces to be approx 2cm square (1/2 inch). This will take a while, put on a tv show or something while you do it. A good thing to do is to have 2 large bowls in front of you, 1 for the diced apples and 1 for the rubbish.
- Once you’ve diced your apples, put them in a large-ish pot. I usually use a 2.5L pot for 1.5kg of apples (If I have more apples, I’ll use my big 5L soup pot). Add the water, sugar & cinnamon to pot, and stir gently. The water will not cover the apples completely, it doesn’t need to.
- Cover pot and bring to boil over med-high heat. Once boiling, reduce to medium-low and simmer covered, stirring occasionally, until the apples are soft enough for your liking. I usually cook mine until they’re about the texture of tinned pears.
- Take pot off heat and allow to cool for about 15mins, then drain off the water. Apples can now be used for whatever you like!
This recipe freezes well, I like to freeze the apples in muffin trays (see this post for instructions) so that I’ve got convenient 1/3 cup serves of the apples to add to porridge or whatever. They’re also great to eat on their own like you would with normal tinned fruit.
I’ve successfully used these in recipes that call for “tinned pie apples” – just use the amount stated in the recipe.
One of my favourite desserts is some the apples, heated up, with a little bit of vanilla ice-cream – tastes like apple pie, but without all the fuss 🙂
If you want to use the apples for pie/crumble, cook them a little less so they keep their shape and texture once baked.
If you are wanting to make this into apple sauce, leave out the cinnamon and sugar and blend/mash up the apples once you’ve drained them.