Apple Pie Filling Recipe | Apples, Amaretto and Sugar


	Apple Pie Filling Recipe "Eat in a shell or alone" This apple pie filling recipe is great in a pie shell, a tart, OR just by itself. It's part of two of my recipe collections - my amaretto recipes AND my apple dessert recipes. You don't HAVE to use the amaretto. We just use it a lot in Italian dessert recipes and Italian drinks. It's a liqueur - you buy it in a liquor store. If you are hesitant to part with the money for a bottle of amaretto - don't be. There are tons of amaretto recipes you can use it in. And it's more than just amaretto drink recipes. (Think cakes!) There is nothing complex or far fetched in this apple pie filling recipe. It's basically slice, peel and cook. The laborious aspect of this is the PEELING. I HIGHLY recommend an apple peeler corer slicer. I bought one "back in the day" before they were even popular and were kinda tricky to find. It was a big purchase for me then as a young mother - BUT I'M SO GLAD I HAVE IT. If I didn't have it - I probably wouldn't tackle apples. Matter of fact you can see what a nice job it does just in slicing if you look at my baked apple recipe. And as a side note - this tastes awesome with whipped cream on top. I know. Decadent. (Need to know how to make whipped cream? See my - whipped cream recipe) There's a couple of FAQs about amaretto, apples, sugar etc - in the section below. Thanks for stopping by - Lisa Italian Dessert Recipes Website Owner and Developer Hey - "Like Me" - (left column - scroll below) Apple Pie Filling Recipe YIELD: Enough to fill 1 - 9 inch pie INGREDIENTS: * 3 apples (peeled sliced and cored) * 2 tablespoons unsalted butter * 3 tablespoons brown sugar * 1/2 teaspoon cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1-2 pinches of dried anise (OPTIONAL) OR 1-2 splashes of anise liqueur (again, this is OPTIONAL) * 1 teaspoon vanilla * 3 tablespoons amaretto (I use DiSaronno - but Lazzoroni is OK too) Procedure: * Peel the apples, core 'em and then slice 'em real thin. (An apple peeler corer slicer is WORTH EVERY PENNY!) * On MEDIUM heat melt your butter in a large enough pan that will accommodate your apples. * After the butter is melted add the apples and all the dried spices. * Cook the apples until they are just a little bit softened. * Add the vanilla,BROWN sugar, and the amaretto. * Cook until all the liquid is gone ("reduced" in cooking-talk) and your apples are soft, but not ready-to-be-made-into-applesauce-type-texture) Questions Can I leave out the amaretto? Yep. But that's what makes this apple pie filling recipe unique - it's an Italian dessert recipe. So sure, you can leave it out and you will normal apple filling flavor. Does the brand of amaretto matter? I'm a purest. Devoted to my Italian heritage - so I generally buy the Big Two - DiSaronno or Lazzoroni Can I use white sugar? Nope. Don't. You want that caramel-y type consistency and flavor. And that comes from the combo of BROWN sugar and butter. The best! Back to the top of the apple pie filling recipe. Other Apple Recipes Apple Pie Filling Recipe Applesauce Cake Recipe Apple Pound Cake Sour Apple Martini Baked Apple Recipe Tart Recipes Chocolate Tart Recipe Amaretto Chocolate Pudding Recipe Coconut Custard Pie Grasshopper Pie Recipe Plum Tart Lemon Tart Recipe Pear Tart Recipe Panna Cotta Recipe Strawberry Mousse Recipe Tart Pans What works best for making tarts! How To Make Rice Pudding Fathers Day I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day - CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate. Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings. So, to give you some ideas - here's what most of us cook for our men on Fathers Day: Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor Chocolate Walnut Cake Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!) And if you don't want chocolate? Another great holiday cake, that I make for celebrations: Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.) Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About

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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.