How to Make a Perfect Apple Pie
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I created this recipe because I always felt as though it was wasteful to toss out the apple peels and cores. I became accustomed to using the peels for canning apple jelly, and so I adapted that way of making pectin to create a wonderful, slightly thickened, and flavor-infused filling for this unique apple pie.
There is some extra effort involved, but when you're not in a rush, the aroma of apple spices and ginger wafting throughout the house is well worth your time.
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