Friday, November 21, 2014

Apple Pie Filling

Yield: Approx. 14 oz (enough to fill a triple-layer cake)

  • ½ c. brown sugar, packed (light or dark)½ 
  • ½ c. sugar, granulated
  • 4 oz. heavy whipping cream
  • 4 oz. butter, salted (not margarine)
  • 1 large apple, brunoise (cut into tiny, tiny cubes)
  • 1 t. cinnamon
  • 1 ½ t. vanilla extract, dark
  • ½ t. sea salt

  1. Over medium heat, whisk together brown sugar, granulated sugar, heavy cream, butter, and apple.
  2. Continually whisk for 5-7 minutes, it should thicken during this process. 
  3. Add vanilla, cinnamon, and sea salt - whisk for another 1-2 minutes. 
  4. Remove from heat.  Let sit a few minutes. 
  5. Refrigerate until cool and slightly firm. 

Brunoise, a precision cut which produces small cubes.  Small is necessary considering the smoothness of slices when serving the cake.  There is very little 'precision' in home baking...just do your best.

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