Really Easy Apple Puree Recipes

CHEF JOHN'S EASY APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
• Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

REALLY EASY APPLE PUREE

Steps:

• Wash the apples then peel, core and slice them.
• Place the apples in a large pan and then put in enough water to cover them up.
• Bring apples to the boil, then gently simmer for 15-20 minutes or until soft.
• Drain the apples, then, using a hand blender/ potato masher or spoon, mash the apples into a thick puree
• Place in the fridge to cool before serving.

APPLE PUREE

Steps:

• Place all the ingredient into a heavy-based saucepan.
• Cover and cook over a low heat until tender (15-20 mins)
• Puree using a hand blender or food processor. (SEE NOTE 3)

HOW TO MAKE APPLE PUREE

Steps:

• Wash and peel your apples. You can use whatever kinds of apples you'd like for this recipe, although sweeter, less tart apples are typically better for baby food. Fuji and Gala apples are both sweet and cook great, and Granny Smith apples actually sweeten when you cook them. Although you're going to be removing the peel from the apples, it's best to wash them thoroughly first just so you start with a clean piece of fruit. After they are washed and dried, use a vegetable peeler to remove the skin. If you don't have a peeler, you can always use a knife. You can rinse your apples under water, or use a mixture of three parts water and one part vinegar. This will help to kill any bacteria on your apples. You can use as many apples as you like for this recipe. One apple yields approximately five ounces of puree, so you can plan accordingly.
• Core your apples. You don't want to include the apple seeds and tough core in your puree. You can core your apple by using a tool made specifically for this task, which goes through the apple and removes the entire center. If you don't have this tool, keep it simple and just use a knife. To remove the core with a knife, first cut your apple into slices. Then, grab each slice individually and trim off the tough part along the inner edge. Your apple slices don't need to look picture perfect. Just make sure you've successfully removed all of the core and seeds from the good "meat" of the apple. Make sure you do this part slowly and carefully, to avoid cutting yourself on a sharp knife or apple coring tool.
• Slice into chunks. By chopping up your slices into small chunks, you'll make it easier to eventually blend and mash together. Aim to cut your apple into pieces about the size of dice. Once you've washed, peeled, sliced, and chopped your apples, you've done all the prep work necessary for this recipe.

BASIC APPLE PIE RECIPE

Steps:

• In a medium bowl add the sliced apples. Sprinkle with the sugar, flour, cinnamon, and salt and toss gently to combine well.
• Roll out and place an uncooked pie crust in the bottom of a deep 9-inch pie plate.
• Place the apple mixture in the uncooked pie shell. Place the small pieces of butter on top of apple mixture.
• Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow steam to vent.
• Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
• Bake at 450 degrees F. for the first 15 minutes, then reduce the heat to 350 degrees F. and continue cooking for an additional 40 to 45 minutes, or until the top is golden brown.
• If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with foil for the last 15-20 minutes of baking to prevent over-browning.
• Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.