Apple Filling (for Pirozhki, Pies, and Crepes)

Apple Filling (for Pirozhki, Pies, and Crepes) Here is a double recipe of what I made in the video so that you have enough filling for 20 pirozhki or a large pie. Filling leftovers can be refrigerated for up to 5 days and taste good on everything from ice-cream to pancakes. 1 cup (150g) golden raisins 1/3 cup (80g) rum 7 medium Honeycrisp apples 6 Tbsp unsalted butter 1 tsp cinnamon 1 tsp vanilla extract or paste Zest of 1 lemon 1/3 cup sugar Pinch of salt In a microwave safe bowl, combine the raisins and rum. Microwave until the rum boils, about 20 seconds. Let sit for at least 30 minutes stirring occasionally. While the raisins are soaking, peel the apples and cut into 1/2 inch dice. Measure out 1 kg of diced apples. In a 12 inch skillet with straight sides, heat the butter over medium heat swirling the skillet occasionally so that the butter doesn’t splatter (or stir with a whisk). Cook the butter until it smells nutty and you see plenty of brown specs. Increase the heat to medium-high and add the apples. Stir to coat them with butter and cook, stirring occasionally until the apples are fork tender and just starting to brown, 5-10 minutes. Take off heat and stir in the cinnamon, vanilla, lemon zest, sugar and salt. Taste and add more sugar and lemon juice as needed. Cool completely before using for pirozhki and pies. If filling crepes, it’s ok to use right away. This filling was adapted from Chesnok by Polina Chesnakova https://amzn.to/489l9B2 Pirozhki dough, shaping, and baking instructions: https://youtu.be/O21E-5n7BlU Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie