I bought apples the other day. Lots and lots of them. Many more than I could eat in a short time, but they were cheap. And they looked good.
And of course there are ways to make sure your apples won’t go to pot. So I made applesauce. And apple pie filling. That took care of more than half of the apple pile.
I’m planning to make some apple-rhubarb pie filling next, and maybe a slow cooker apple crumble. Because with the current heat, I really don’t need to heat up my kitchen even more by using the oven.
But today I’m sharing my Instant Pot Apple Pie Filling. It’s delicious. I ate it with my yogurt, with my rice pudding, I ate it simply by the spoonful. And no, I didn’t make apple pie yet. Again, because I don’t want to use my oven now.
- 6 apples
- 1 tbsp lemon juice
- 1 cup (brown) sugar
- 1 cinnamon stick
- 1 ¾ cup water
- 1 tbsp whisky
- ¼ cup cornstarch
Peel apples and cut into chunks. Dunk all ingredients except cornstarch into your Instant Pot.
Pressure cook for 1 minute. Allow 4 or 5 minutes for a natural pressure release, then do a manual release.
Take the lid of the pot and turn to saute. Remove 1/2 cup of the liquid and use that to dissolve cornstarch. Add cornstarch mixture to the pot and stir gently till the pie filling thickens.
Pour into glass jars. Will keep in the fridge for about a week.