The outer corner of my right eye starts twitching when I think about reliving those hours huddled over pie crusts and
bubbling apple filling.
Not exact matches
Tastes like
Apple pie
filling that had
bubbled out of the crust and caramelized.
Apple Cranberry Pie... no matter how I
fill or not
fill it always
bubbles over with all that wonderful goodness and makes a gooey mess, but I don't mind since it tastes so delish!
Reduce the oven temperature to 350 degrees F and continue to bake until the
apples in the center are tender when pierced with a knife and the
filling is
bubbling thickly around the edges, about 45 minutes.
Bake at 425 degrees F for 20 minutes and then turn the heat down to 350 degrees F for 50 minutes to an hour or until you hear the
filling bubbling and the
apples are fork tender.
Place grated
apple, raspberries, and ginger in a pint - sized glass mason jar Pour in the whey and
fill the jar to the shoulder with water Seal with a lid and place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and
bubbles should have formed inside.
Bake until the
apples are soft, the
filling is
bubbling around the edges and the topping is golden brown, 50 to 55 minutes.