D.I.Y. Friday: Easy Gluten Free Apple Pie Filling
1 1/2 cups (300 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
1 teaspoon ground cinnamon (or more to taste)
1/4 teaspoon freshly grated nutmeg (or more to taste)
1/2 teaspoon kosher salt
4 1/2 cups (36 fluid ounces) lukewarm water
3 tablespoons (27 g) tapioca starch/flour
1 tablespoon freshly squeezed lemon juice
3 pounds baking apples (Gala apples work very well), peeled, cored and sliced
Make the syrup. In a medium-size, heavy-bottom saucepan, place the granulated sugar, brown sugar, cinnamon, nutmeg, salt and 4 cups of the water, whisk to combine well and then place over medium heat. In a separate, small bowl, place the tapioca starch/flour and the remaining 1/2 cup water, and mix to combine well. This is your thickening slurry. Add the slurry to the sugar and water mixture in the saucepan, whisk constantly. Allow the mixture to come to a simmer over medium heat, whisking occasionally, until it has begun to thicken (about 5 minutes). Remove the saucepan from the heat, add the lemon juice and whisk to combine, then pour the mixture into a separate large bowl and set aside to cool.
While the syrup is cooling, blanch the apples. Place the peeled, cored and sliced apples in a large, heat-safe bowl and cover completely with boiling water. Cover the bowl and allow the apples to steam for 10 minutes. Remove the cover and strain the water from the apples.
Add the blanched apples to the large bowl with the cooling syrup and mix to combine. Divide the mixture among 3 quart-sized glass canning jars and allow to cool before covering and refrigerating.
Blanching apples concept from Serious Eats.