APPLE PIE FILLING INGREDIENTS-
- 3 pounds (about 7-9 apples) baking apples, peeled, cored, and chopped
- 1 tablespoon lemon juice
- ½ cup packed brown sugar
- ¼ cup natural granulated sugar
- 1–½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 2 tablespoons cornstarch
- ¾ cup + 2 tablespoon fresh apple cider, divided (more if needed)
- 2 teaspoon vanilla extract (I used bourbon)
- Half a teaspoon vanilla bean (can omit)
- 2 teaspoons maple syrup
- 2 tablespoons apple cider spread
- 2 tablespoons unsalted butter
INSTRUCTIONS
- Add apples, lemon juice, brown sugar, maple syrup, apple cider spread, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot, let it sit for about 5-10 mins and mesh together. Add ¾ cup of apple cider to the pot, and stir the apples one more time.
- Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Add the vanilla bean. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add ⅓ cup more apple cider to the pot. Taste here.
- Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.
- Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes.
- Remove from heat and stir in the vanilla bourbon and butter.
- Let apple mixture cool completely, and then transfer apples to a glass storage container or continue to make pies or danishes.
Cooked apple pie filling will keep for up to 7 days in the refrigerator or up to 3 months in the freezer.
DANISH CRUST INGREDIENTS
- 2 (8 oz) tubes crescent rolls (8 crescent rolls per tube)
- as much as needed of apple pie filling recipe
- 2 Tablespoon butter, melted (unsalted or salted)
- 3 Tablespoon cinnamon sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3-4 teaspoon milk
Instructions
- Preheat oven to 350 degrees (F)
- Separate all the crescent roll dough into eight rectangles. (2 crescent roll triangles make one rectangle)
- Seal perforations
- Using a brush or spoon, spread melted butter all over crescent rolls.
- Sprinkle with cinnamon sugar mixture (2 tablespoon white sugar mixed with 1 teaspoon of cinnamon)
- Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
- Spread out the dough in the center to make room for the filling.
- Place on cookie sheet that has been sprayed with nonstick spray.
- Open can of apple pie filling and using a knife, cut apple slices into smaller chunks.
- Top each coil with about 2-3 tablespoons of apple pie filling.
- Sprinkle the tops with a bit more cinnamon sugar mixture.
- Bake at 350(F) for 15-18 minutes, or until golden brown.
- For the glaze, in a bowl, combine powdered sugar, vanilla and milk.
- Stir until smooth and drizzle over each warm danish.
CRUMB TOPPING
- 2/3 cup all-purpose flour
- 2 1/2 tablespoons brown sugar
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cut into small cubes
Instructions
- In a medium-sized mixing bowl, stir together flour, brown sugar, granulated sugar, sea salt, and cinnamon.
- Using a pastry blender, cut the butter, into the mixture until it starts to come together and has a texture similar to sand. Set aside until ready to use.
