Apple Paste Food

APPLE PASTE

Steps:

• Boil cider and cinanamon in a large saucepan and boil until reduced by a third.
• Add apples and simmer for about 45 minutes or until apples turn to mush.
• Remove cinnamon stick.
• Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree.
• Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved.
• Once boiling stir continuously with a wooden spoon for about 25 minutes, or until the mixture is very thick, a rich gold colour and come away from the sides of the saucepan.
• Add and stir in the lemon juice.
• Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO --.
• Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.

APPLE PASTE

Steps:

• Line a 8" or 9" cake pan with parchment paper which has been lightly greased with vegetable oil. (Place your squeezed lemon juice by your prepared pan so you don't forget.).
• Put the apples in a large saucepan and add water, just to cover. Bring to a boil and cover pan with a lid. Cook for about 30 - 40 minutes until apples are very soft.
• Strain and discard the liquid. (Note: I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.) Place the apples in a food processor or blender and puree/pulverize into a fine pulp. Measure how many cups puree.
• Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree. Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes. Adjust heat as you go. The mixture will deepen in color and considerably pull away from the sides and bottom of the pan. When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough.
• Stir in the lemon juice.
• With a spatula, spread the paste evenly to form a slab. Cool completely. Invert onto a platter and allow to dry for a day or two. Cut into cubes. (Note: If you didn't cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.).
• Store in an airtight container.

APPLE PASTIES

Steps:

• Preheat the oven to 375°F.
• Separate the egg, placing the egg yolk in a large bowl, reserving the egg white for later use. Add the sour cream, sugar, flour, salt, and cinnamon and stir until combined. Peel and core the apples and dice into 1/2-inch pieces. Add the apples to the bowl and stir until completely coated.
• Lay the piecrusts on a flat work surface and spoon one-half of the apple mixture in the center of each piecrust, avoiding the edges. Fold the dough over to form a half circle, gently roll up about 3/4 inch of the open edges and press gently to seal. Lightly beat the egg white until broken up, but not frothy and brush on the dough. Bake for 30 to 35 minutes, until golden brown. Cut each pasty in half and serve warm.