Recipe: All Day Apple Butter (Slow Cooker/Crock Pot)

I think I have mentioned this recipe in previous posts, and this is an excellent time of year for me to post it. The apples in this region are ripening, and we're coming up to Mabon. I grew up with apple butter in Indiana, every autumn, and I remember going to Nashville, Indiana, and seeing the pretty jars with the gingham cloth covers. Buying it in the grocery store wasn't right...it just didn't seem to have the right texture.

After emigrating to England, apple butter was one thing that I really missed, so I set out to discover a recipe that I could make myself and found this one. It is very much tried and tested, and my English friends that I can convince to try it end up falling in love with it, and can't wait until I do my annual batch.  I store it in recycled plastic takeaway tubs, and I generally have seven or eight tubs...one for my fridge (and it lasts for a really long time in there), and the rest go into the freezer until Witchy Kitty finds out that I've made it, then one goes home with her, and one or two go to American ex-pat friends in Digby. The rest get used throughout the year, generally pulled out when I have friends over and have made (an attempt, not perfected) gluten free scones.

For those of you that have never tried it, the way that I explain it to the sceptics is that it's like an apple conserve, and really nice on bread, scones, toast, pork, turkey, etc. You can use it in other recipes, as well. I have a mini pie maker that I have yet to test out, and I'm contemplating making apple butter pies. It is dairy free, gluten free, and pretty much free from everything else unless you have issues with spices, sugar, or apples.

Here's the recipe:

5 1/2 to 6 lbs of apples, peeled, cored, and finely chopped (you can use any type of eating apples. I prefer red or golden delicious, as these are common varieties in Indiana)

4 cups of white sugar

2 tsp ground cinnamon (I use rounded tsp, but I adore cinnamon)

1/4 tsp ground cloves

1/4 tsp salt

Place the apples in a slow cooker.  In a medium bowl, mix the sugar, cinnamon, cloves, and salt.  Pour the mixture over the apples and mix well.

Cover and cook on High for 1 hour.

Reduce heat to Low, and cook for 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on Low for 1 hour.  Stir with a whisk, if desired, in increase smoothness (I'm also known for using my potato masher).

Spoon mixture into sterile containers, cover, and refrigerate or freeze.

I know that I got this off of a website, but, unfortunately, it's been a decade, so I can't remember where it came from. 

Mel

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your choice...you can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

Mel

Recipe: Basic Pastry (originally posted 11/02/09 on Alternating Kitchen Witch)

This can be used for sweet or savoury pies, and is highly versatile. But, it can be the bane of my life. It always seems to depend on the weather in the kitchen (whether or not the washing machine is running, and how cold, hot, and/or humid it is, and what my mood is). On a good day for me, it can be really light and crisp. On an off day, it can be a touch hard, but still really nice.

It just takes a bit of practice, and finding what works for you. I'm starting to get my technique sorted, so I'm not having as many mishaps. If you're in a bit of a hurry, make your dough beforehand...it'll store in the fridge for up to three days. But, if you're in a hurry and doing it for the first time...well, I wouldn't particularly advise it. It'll only shoot your nerves.

• 4 oz of plain flour
• 2 oz of butter (I prefer butter, but, you can use margerine, if needs must)
• 1 tsp of salt
• mug of cold water
• (This amount will make one layer of a pie. Double it if you need a top to your pie.

Mix together flour and salt. Using your fingers, rub the butter into the flour, until it resembles fine bread crumbs. Gradually add in the water, one tablespoon at a time, until you have a sticky dough (because of us using wheat/gluten free flour, this does best to be on the rather damp side of sticky). Wrap in cling film (If I've run out of cling film, a plastic grocery bag works just as well), and place in the fridge for a minimum of 30 minutes, to rest.

When you're ready to use it, pull it out of the fridge, unwrap, and, with floured hands (and, lightly dusting the dough and counter top), knead about 4 or 5 times.

For the bottom layer of a pie, I just press it into my 9" pie plate. I don't even mess with it. I press it in, making sure it's fairly even all over, so it goes up the sides and just goes over the 'lip' of the pie plate.

For a top layer, this is where I tend to loose my temper. I've tried many of the standard techniques...dusting the surface with flour, and flouring the rolling pin, etc. What I have found works best for me is to put the ball of dough in the middle of a good sized piece of cling film, layer another piece of cling film over the top, and roll it out, sandwiched between them. Make sure that you make it circular, and big enough to top your pie. To pick it up and get onto your pie: I don't take the top cling film off straight away...I roll it onto my rolling pin, and roll the pastry up with it, whilst peeling off the bottom layer of cling film. I try to be quite gentle about it, so I don't tear my pastry. Dampen the edges of your bottom pastry, where it will connect to your top pastry. I then take it over to my pie, and roll it over the top of it, then, remove the last of the cling film.

Press the edges together, and, lightly run a knife around the edge to trim off the excess. I then lightly press a fork around the edge to make sure it's sealed, and to give a nice effect.

Make sure to poke some vent holes in the top.

Bake at 180c, for about 35 to 45 minutes, until top is golden.

Brightest Blessings

Mel