I love fall.
Summer is wonderful, I love gardening, the fresh fruit (especially berries), swimming, outdoor concerts, and all the fun things to do with the kids. But fall… It’s my season. Fall is when my clothes start to get stylish again. I’m a September birthday so I always get a shopping spree for my birthday gift. I don’t spend much money on clothes any other time of the year, so in fall I’m finally in new clothes and up to date styles. New shoes, jeans, plenty of sparkly tops. Plus I never look as cute in the summer clothes, I’m a jeans girl, much more forgiving then shorts. You just look way skinnier in jeans!
Fall is also the start of school. I never loved school, but never disliked it either. But there is something about the new school year that has a feeling of promise. And despite no longer being in school fall gives me this exciting feeling, like I’m just waiting for something really awesome to happen.
Perhaps the best of all, fall is the season of good eats! Stews, hearty pastas, casseroles, amazing rich deserts… Fill you up food! If you’ve been reading for any length of time you have probably already figured out I’m a desert girl. One of my favorite desert genre starts coming around in fall, apple stuff! Apple pie, apple crumble, apple dumplings, apple cakes… Apple is THE fall desert. And today I’m going to share with you the foundation of apple stuff, the recipe for the best apple pie filling ever. This is another staple recipe as far as I’m concerned, at least for the desert genre. These apples are so quick and easy and just taste so good you will want to use them in everything (very yummy on pancakes!). Like I said, staple recipe!
- 2 cups of cold water (extra 1/2 cup if you like a lot of ‘goo’ with your apples)
- 3 tbsp cornstarch
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 4 cups of apples peeled and thin sliced (for me 3 Granny Smith and 2 Gala)
- In a large pot pour water and add cornstarch. Whisk in the cornstarch so there are no lumps. Add sugar, cinnamon, salt, nutmeg, and vanilla, stir well.
- Place pot over medium-high heat and bring to a boil. Reduce to a simmer. Stir in apples. Simmer apple mixture for 6-10 minutes until desired tenderness is reached. Allow apples to cool before adding to pastries.
- When deciding how long to cook your apples keep in mind that they will most likely be cooking more in whatever pastry you use them in. If you like your fruit on the crispy side 6 min works well. I think 8 min is prefect, after baking in a pie the fruit will be soft but have just a touch of crisp left. 10 min is best for very soft fruit.