Apple Filling (for Pirozhki, Pies, and Crepes)

Ingredients

• 4 medium Honeycrisp Apples (peeled, cored and diced into half‑inch cubes; about 500 g total)
• 3 tablespoons Unsalted Butter (for browning; cut into small pieces)
• 1/4 cup Raisins (golden or dark raisins, soaked in rum)
• 2 tablespoons Dark Rum (for soaking raisins; any good quality dark rum)
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Vanilla Paste (or vanilla extract; paste is thicker)
• 1/2 Lemon (zest only; adds bright acidity)
• 3 tablespoons Granulated Sugar
• 1 pinch Salt

Instructions

1. Soak Raisins in Rum

   Place the raisins in a microwave‑safe bowl, pour the rum over them, and microwave on high until the rum boils (about 30‑45 seconds). Stir, then let the mixture sit for at least 30 minutes so the raisins become plump.

   Time: PT35M

2. Prepare Apples

   Peel, core, and dice the Honeycrisp apples into roughly half‑inch cubes. Measure out about 500 g (four medium apples).

   Time: PT10M

3. Brown the Butter

   Heat the skillet over medium heat and add the butter. When it foams, swirl the pan frequently. Continue cooking until you see tiny brown specks and smell a nutty aroma (about 5 minutes).

   Time: PT5M

4. Cook the Apples

   Increase the heat to medium‑high and add the diced apples. Stir once to coat them in the brown butter, then let them sit untouched for 2 minutes. Stir again and cook another 2‑3 minutes, or until the apples are fork‑tender and just beginning to brown.

   Time: PT10M

5. Season and Add Raisins

   Remove the skillet from heat. Stir in the cinnamon, vanilla paste, lemon zest, sugar, pinch of salt, and the rum‑soaked raisins. Taste and adjust sweetness or acidity with a little extra sugar or a squeeze of lemon juice if needed.

   Time: PT2M

6. Cool the Filling

   Transfer the filling to a shallow bowl and let it cool completely (about 30 minutes) before using it in pashki, pie, or crepes.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g