With CSA season long gone, “Fresh Fridays” is just a memory.
In the middle of winter, I suggest we make Fridays into Pie Days!
Using a simple pie crust recipe, about 5 cold storage apples and a jar of homemade apple butter made in the fall, the fresh flavors of autumn came flooding back to memory!
This dark and spicy apple butter was made the old fashioned way- slow simmered in giant kettle. Apple butter making begins in the morning and is simmered all day long. In the crock pot, cooking concludes by late afternoon the next day when the bubbling apple mixture is sugared, spiced and canned, hot out of the kettle.
Some recipes call for cooking apple in apple cider. You can use cider or leave out.
Place the apples in a big pot or slow cooker. If Using cider, wet the apples with cider. Cover and cook on high 1 hour. Reduce heat to low and cook 7 to 8 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Add sugar & cinnamon if desired. Spoon the mixture into sterile containers, cover and refrigerate or freeze.