Dried Apple Filling
Makes about 1½ cups
  • 3 cups (384 grams) sliced dried apples
  • 5 cups (1,200 grams) unsweetened apple cider
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ tablespoon (1 gram) lemon zest
  • 1½ tablespoons (22.5 grams) fresh lemon juice
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ teaspoon grated fresh nutmeg
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ¼ cup (60 grams) heavy whipping cream
  1. In a large saucepan, soak dried apples in apple cider for 1 hour.
  2. Bring apple mixture to a boil over medium heat; boil for 10 minutes. Reduce heat to medium-low, and simmer for 40 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Using a slotted spoon, transfer apples to a deep baking dish, reserving cider. Toss apples with brown sugar, lemon zest and juice, salt, pepper, nutmeg, and reserved vanilla bean seeds.
  5. Bake until filling begins to break down, 30 to 40 minutes, stirring frequently and adding reserved cider as needed to prevent drying while baking. Let cool for 10 minutes. Gradually stir in cream. Refrigerate before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/dried-apple-hand-pies/