3.5 star :: paleo, whole30, vegan
The kids wanted more caramel sauce so I doubled the juice in this recipe.
4 pounds honey crisp or gala apples 1 1/2 cups whole dates 1 T Cinnamon (Saigon is my favorite) 1 T vanilla 1 T honey 2 T lemon juice 1/3 c apple juice, divided 1 tablespoon arrowroot powder
For the Caramel Apple Pie Filling Peel, core, and slice all the apples to about 1/4-inch thick. I like to use an apple peeler to make this really fast. Place apples in the pressure cooker pot and set aside Pit the dates and use kitchen shears or sharp, clean scissors to cut them into 6-8 pieces each. You can also use a sharp knife but the shears make it a lot easier. Add dates to the pot of apples. Add cinnamon and 4 tablespoons of apple juice. Toss everything to combine. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3-5 minutes. When cooking is complete, use a quick release. Combine arrowroot and 4 tablespoons of apple juice. Using the saute function of the pressure cooker, bring apples to a light simmer then stir in cornstarch slurry. Gently stir, just until mixture thickens, then immediately take off the heat to prevent the apples from overcooking. Pour the hot apples directly into a cooled pie crust (we used my recipe from another post) Add whipped Coconut cream or ice cream
Based on this recipe: https://tidbits-marci.com/pressure-cooker-sugar-free.../
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