Apple filling & almond cream

Makes 2 cups

This is an easy & delicious filling for turnovers, pies and the stuffed cookies. Add more liquid if you like a juicier filling and sweeten more or less to taste, depending on your apple variety.

I like to use gala, Honeycrisp & Granny Smith, and mixing apple varieties creates a great filling too. 

This recipe makes enough for a small pie and about 2 dozen cookies but I often like to make a big batch of 8 or 12 sliced apples for 2-3 large pies. 

Makes about 2 cups filling. Double the recipe easily for even more filling.

I love this peeling contraption. Available in many orchards, cookware stores etc.

Ingredients:

2-3 tbsp water (may need more later depending on apples)

6 apples, peeled, cored & diced or sliced 

1 tsp lemon juice (optional)

2- 3 tbsp sugar

1 tbsp butter

1/2 tsp cinnamon 

1/2 tbsp-1 tbsp cornstarch mixed with sugar , depending on how juicy apples are

Directions

Peel the apples and set aside.

Melt the butter in a skillet, mix the cornstarch with the sugar and add to pan with the water.

Toss the apples into the mix. Cover with a lid or a piece of foil or parchment to trap steam.

Cook until softened, about 15-25 minutes depending on how ripe, hard or juicy the apples were. 

Set aside to cool and use for fillings. 

Frangipane/Almond cream:

1/3 cup sugar 

3 tbsp soft unsalted butter*

1/2 cup plus 2 tbsp ground almonds

2 tbsp gluten free flour

1/8 tsp salt 

1/2 tbsp vanilla extract (optional) or 1/2 tbsp almond extract

Milk as needed to make mixture spoonable

*If you forget to pull your butter from the fridge, simply chop roughly and microwave for in 10 second increments until soft. 

Directions:

In a medium bowl, mix the butter & sugar together until creamy. Stir in the almond meal, salt and flour & mix together to form a paste. Add the extracts and if the mixture still seems dry add a little milk to soften. (Mix should be creamy but not too wet.)