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add leftover fruits etc

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Can make it as homemade mochi, ice cream (idk I saw it on Tik tok..)

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https://www.inspiredtaste.net/43362/apple-pie/

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Inspired Taste - Easy Recipes for Home Cooks

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Our favorite recipe for making classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. Jump to the Apple Pie Recipe or watch our quick recipe video showing you how we make it. There are also lots of tips in the article below!

Watch Us Make The Recipe

How to Make Perfect Homemade Apple Pie

It's taken us a while to zero in on our favorite method for making apple pie, but I think we've finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. There's no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.

As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. I'm a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie. The crust can be made in advance and refrigerated or frozen. Definitely check our pie crust recipe for our tips on making it (it even has a video).

As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. I've listed some of our favorites below. It isn't a complete list, but it should give you some inspiration when shopping for your homemade pie.

We don't precook the apples before adding to the crust. Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are very well coated, we set the bowl aside and let the apples sit for about an hour.

Apples, sugar, salt, and spices.

In this hour, the sugar and salt work on the apples to help them release their delicious liquid (you can see how much in our photos and in the video). The apples also soften quite a bit.

The apples after 1 hour of sitting with the sugar, salt, and spices.

Then just before adding the apples to the prepared pie dish, we toss in some starch - I usually use cornstarch, but tapioca starch works, too. This starch mixes with all that liquid released by the apples and will help thicken it as the pie bakes in the oven.

I've followed a few pie recipes that ask you to throw away some or all of that delicious liquid before filling the pie. There's so much flavor there! Thankfully, with our pie making method, you can use all of the liquid, which with our slightly longer bake time will turn into a thickened sauce. I've measured how much liquid is released from the apples over 1 hour and consistently get about 3/4 cup. A little more or a little less is fine, though.

If you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)

On this subject, make sure to read our tips below for cooling the pie. The cooling step is crucial with fruit pies and goes a long way to making sure the filling is actually thick and won't run out onto your plate the moment you cut it.

The Apples We Use For Apple Pie

To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie. We especially love these varieties of apples for baked desserts and pie:

Granny Smith - Your standard, never-fails baking apple. Tart, crisp, and they keep their structure after time in the oven.

Honeycrisp - Extra crisp and always holds firm after baking. One of our favorites!

Jonagold - Tart with a bit of sweetness. They also hold up well in the oven.

Braeburn - Crisp, sweet apples that hold up well in pie and other baked desserts.

Mutsu - Big apples that look like a large Golden Delicious. Has a sweet honeyed flavor and holds up well in pie.

Pink Lady - A good balance of sweet and tart. Will also hold its shape when baked.

Golden Delicious - Sweet and flavorful apple that's very versatile. Will hold up in pie, but will become softer than some of the varieties mentioned above.

Jazz - Sweet and crisp flavor. Will hold up nicely in pie.

How Long Does Apple Pie Take?
We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.
One of the biggest complaints with apple pie is that the filling is too runny, even after following a recipe. That's why we've become such fans of this method of making apple pie. With this method (which we first tried after flipping through Bravetart), the pie bakes at one temperature for a long time. This extra long bake time makes sure the liquid in the apple pie filling has a chance to simmer and thicken.

How to Tell When The Pie Is Done

Here are three simple methods for telling when apple pie is ready to come out of the oven:

Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.

Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).

Texture of the apples: Piercing the pie is a good indication of how soft the apples are. If they feel too crunchy, the pie needs more time.

More Baking Tips for Apple Pie

Use a trusted pie crust recipe. We always use this homemade pie crust recipe for our pies.

Prepare the apple pie filling first and set it aside for 1 hour, allowing the apples to release their juices then mix the apples and the juices with a thickener like cornstarch or tapioca starch.

Bake at 400 degrees F for approximately 75 minutes, turning a few times for even browning. The long bake time makes sure that the filling thickens inside the pie.

If your crust starts to brown too quickly or looks to be turning too dark, mold a large piece of foil over a bowl that's been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.

Let apple pie cool before cutting into it. For the best results, the filling should be room temperature or cold before slicing. Cooling the pie gives the liquid inside a chance to thicken even more, which means it won't spill out into a pool when you cut into the pie. (This is true for other fruit pies, especially blueberry pie and homemade cherry pie.)

More Easy Apple Recipes

Simple Apple Tart - How to make a stunning apple tart with a buttery crust, thinly sliced apples, and toasted almonds.

Apple Pie Cupcakes - A fun and easy apple pie cupcake recipe made with cinnamon roll dough, spiced apples and a crumble topping. How can it go wrong?

Dutch Baby Pancakes with Apples - How to make the best tall, fluffy Dutch baby pancakes with tender apples. The perfect breakfast or dessert!

Easy Apple Crisp - This apple crisp recipe with oats has sweet tender apples and a crisp and crunchy topping made with flour, oats, brown sugar, butter, and cinnamon.

Baked Cinnamon Apples - These cinnamon baked apples are easy enough for tonight, but double as the perfect dessert for friends and family (or the holidays).

Creamy Apple Salad with Celery and Fennel - We love this fresh and easy apple salad recipe made with crisp apples, celery, fennel, and an easy creamy dressing.

Our Favorite Apple Pie

We realize our apple pie recipe may seem longer than others, but don't let that scare you off. We've simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies on Inspired Taste. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.

You Will Need

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 tablespoon butter

1 egg

Directions

Make Apple Filling

Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.

Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.

Prepare Pie Crust

Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.

Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.

Adam and Joanne's Tips

Best apples to use: For the most apple flavor, try a couple varieties of apples in your pie. We especially love Honeycrisp, Granny Smith, Jonagold, Braeburn, Mutsu, Pink Lady, Golden Delicious, and Jazz

Leftover apples: Sometimes, not all the apples we sliced make it into our pie. That's okay, though! To use them up, add them to a skillet with a splash of water, apple juice, or nothing at all and cook until softened. A little butter or coconut oil added to the pan is also quite delicious! Serve the apples over ice cream or oatmeal.

Liquid amount: After 1 hour of letting the apples sit with the sugar, salt, and spices, we consistently get about 3/4 cup of liquid left at the bottom of the bowl. A little more or a little less is fine, but if you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)

Recipe has been inspired and adapted by Bravetart's apple pie.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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Our favorite recipe for making classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. Jump to the Apple Pie Recipe or watch our quick recipe video showing you how we make it.

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https://www.superhealthykids.com/kiwi-sorbet/

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Frozen fruit sorbet is a great way to get kids to eat fresh fruit. This Kiwi Sorbet is a deliciously tart and creamy sweet treat.

How to Make Kiwi Sorbet

Making sorbet at home is incredibly easy, even though it sounds fancy. For most fruit sorbets, it is best to use fruit that is very ripe because it has the highest natural sugar content. For this Kiwi Sorbet, if you use kiwis that aren't very ripe, the sorbet will be really sour! We like to wait until our kiwis are almost to the point where they are too mushy to eat and then we know they are perfect for this recipe!

Step 1: Peel and slice your kiwis. The easiest way to peel a kiwi is to:

Slice of the ends

Run a spoon right under the skin all the way around the kiwi

Slice into even pieces

Step 2: Freeze kiwi slices. Lay slices flat on a tray and freeze for about an hour. If you freeze longer than that, it will be harder to blend them in your food processor.

Step 3: Blend. We like to use a food processor for this recipe to combine everything. It makes the mixture smooth and creamy and is really fast.

After you blend you can serve your sorbet right then! It will be the perfect consistency to eat. Frozen, but soft enough to scoop and serve.

More Fruit Sorbet Recipes

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Frozen fruit sorbet is a great way to get kids to eat fresh fruit. This Kiwi Sorbet is a deliciously tart and creamy sweet treat. Making sorbet at home is incredibly easy, even though it sounds fancy. For most fruit sorbets, it is best to use fruit that is very ripe because it has the highest natural sugar content.

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Use old mayonnaise to shine up your stainless steel appliances

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https://www.bonappetit.com/story/sour-milk-tips

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In Basically on a Budget, we'll talk tips, ingredients, and recipes that'll help you save money and eat well.

Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats. During these past few months, however, pouring any milk down the drain has felt extravagantly wasteful, especially if using it could delay the next grocery trip by another day or two.

If, as is the case in my family, a gallon is too much but a half gallon is never enough, here are five strategies to help you turn your expired milk into liquid gold.

Note: At my house, we always have just a bit too much whole milk, which provides the extra fat that makes some of the following recipes possible. If you're using skim milk, skip the richer recipes like panna cotta and ricotta.

1. Compare it to buttermilk.

The first step to using up the expired milk is to reconsider it. Sour implies "spoiled," but there's a difference between the faintly tangy milk in your fridge and the clumpy milk in a sippy cup that you found behind the couch. The latter is best sent to the sink while the former is, with a little creativity, drinkable, enjoyable, and prized. (Soured milk, a broad category that includes fermented and cultured milk as well, is a valuable ingredient both made at home and purchased in grocery stores in much of the world.)

What's going on in your milk jug is just fermentation. Think of it like quarantine sourdough without the work. The yeasts in a sourdough starter consume the sugars in the new flour you add each day. Likewise, the bacteria already present in your milk consume the sugars in that milk to produce lactic acid, which creates the familiar "how old is this milk?" smell. The cultured buttermilk you buy at the grocery store is just milk with extra bacteria added to help speed up that same fermentation process.

For that matter, neither home-soured nor commercially soured milk is "real" buttermilk. As Sandor Katz explains in The Art of Fermentation, true buttermilk is a by-product of the butter-making process. But if using the term buttermilk is what gets you thinking more creatively about what's in the bottom of the milk jug, know that your sour milk will perform about the same as store-bought buttermilk. Call yours small-batch artisanal buttermilk and get started on the next four strategies.

If your milk is a sniff away from its prime, you have a fine justification for eating the aggressively sugared cereal of your choice-the tang of the milk will be effectively masked by marshmallows. Sour milk also adds complexity to a stovetop porridge with a blend of steel-cut and quick oats, and it works especially well in recipes that already call for buttermilk like crepes, pancakes, and waffles.

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Your "Expired" Milk Still Has So Much More to Give

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In Basically on a Budget , we'll talk tips, ingredients, and recipes that'll help you save money and eat well. Milk doesn't turn bad at the stroke of midnight, but I still find myself pouring out the last few ounces on the expiration date because our main milk drinker is a six-year-old who does not enjoy any funky flavors with his Frosted Mini-Wheats.

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So you went to the market and bought all the beefsteak tomatoes that your arms could hold because they were just so fat and so beautiful. You used a handful to make some BLTs (or BLT salads), but now the rest of them have started to bruise, no longer firm enough for sandwich-ready slices.

In the dead of winter, we dream of having too many tomatoes—but in the summer, it can be a serious problem. Luckily, there are many ways to use the season's red beauties even after they've lost their firmness and are too soft to slice into a salad.

More: Get to know your ingredients. Here's how to crush tomatoes by hand.

First, however, you need to make sure your tomatoes are bruised, and not rotten: When they go bad, tomatoes start leaking liquid—at this point, it's time to hurry up and put them to use. If their skins develop black spots that are obviously not dirt or blemishes, your tomatoes have begun to mold and it's time to chuck them.

Now that you're done inspecting, we've got some ideas to get your creative (tomato) juices flowing. Here are our favorite ways to salvage bruised tomatoes:

1. Tomato Sauce

Boil the tomatoes for a minute, peel them (here's how), chop them, then let them simmer into a tomato sauce, and add whatever seasonings you like. Go with garlic, anchovies, capers, and crushed red pepper for Pasta Puttanesca, or butter and onion for Marcella Hazan's Tomato Sauce. Some other ideas: Make marinara sauce to top any homemade pizza or poach some eggs in a spicy, pungent tomato sauce and call it shakshuka.

More: Here's how to use up a big batch of tomato sauce in a week's worth of dinners. 2. Tomato Vinaigrette

Chop up bruised tomatoes, roast or sauté them over high heat, then toss them in with some olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, and maybe a little Dijon mustard. Whisk it all together, and you have a vinaigrette that will keep in the fridge for up to a week. Mix it into a salad or drizzle it over a protein, like this grilled flank steak.

3. Tomato Jam

Roast or simmer your tomatoes with sugar, salt, lemon juice, and whatever aromatics or spices you like—maybe cinnamon, fennel seeds, and dried red chiles, or onion, vinegar, cumin, and coriander—until they are jelled. Then spread liberally on any and all bread you can find. (Butter, not optional.)

4. Bruschetta

Roast chopped tomatoes (or sliced cherry tomatoes) in the oven under they are caramelized. Then, melt some cheese on crostini (or keep it plain), throw on your tomatoes, season, and you have a delicious hors d'oeuvre to serve to all your summertime guests. If you want a larger-scale version of bruschetta, make a tomato galette. Slice the tomatoes in half, bake them low and slow, arrange them in a puff pastry and bake it at high heat with any other toppings you like—we recommend low-moisture mozzarella—until the pastry is golden.

5. Tomato Soup

You don't need a recipe for this classic. Sauté alliums—onions, garlic, shallots, what have you—in olive oil, then add your tomatoes and your go-to seasonings. Add a little water or broth (vegetable or chicken), let it simmer until it's as thick as you want it to be, and blend until smooth. You can always add cream, too. Then dip your grilled cheese right in.

6. Salsa

Blend your tomatoes together with alliums (like onion and garlic), herbs (like cilantro), spice (like ground cumin), heat (like fresh jalapeño), and acid (like lime juice), and you have salsa, as smooth or as chunky as you like it. Bring on the tortilla chips.

7. Gazpacho

If a hot soup feels inconceivable in the summer, make a cold one instead. Roughly chop the tomatoes, garlic, onion, bread, and any vegetables you have available. Think: zucchini, cucumbers, or bell peppers (fruit, like watermelon, works, too!). Throw in some salt, squeeze a little lemon, and let it all sit for a bit. Once the bread has softened, blend everything together, and bam: You're in Spain.

8. Pan con Tomate

Rub the fresh tomatoes all over some toasted bread, drizzle the bread with oil, sprinkle with flaky salt, and yes: You're still in Spain. Bonus points for a runny egg on top.

9. Bloody Mary

Make a homemade mix—like this one, with basil—by simmering your chopped tomatoes with salt, pepper, onions, garlic, pepper, water, and the vegetables and herbs of your choosing, until they are completely tender. Blend, then add in prepared horseradish, Worcestershire sauce, celery salt, hot sauce, lemon juice, and vodka, and stir. Just don't forget the celery stalk. You can also make cocktail sauce from scratch using a pretty similar process.

10. Tomato Frittata

As a rule of thumb, when all else fails, throw your bruised produce into a frittata. No one will mind. Sauté your tomatoes briefly with any other vegetables you have, pour in beaten, seasoned eggs over them, stir until set, and then throw in the oven to finish. You just can't go wrong. (Another slower but very wonderful method is to cook the frittata completely in an ultra-low oven. More on that here.)

11. Cheesy Baked Pasta

If a recipe calls for a pound of pasta and five cheeses (yes, five!), you know it's going to be good. Even with bruised tomatoes. Al Forno's famous dish (our co-founder, Merrill Stubbs, swears by it), uses chopped canned tomatoes, but fresh ones work just as well.

12. Savory Bread Pudding

Bread pudding doesn't always have to be sweet. This version is like a grilled cheese and tomato soup, in casserole form. It's as good for brunch (goes great with eggs) as it is for dinner.

13. Scalloped Tomatoes

This recipe lets the tomatoes shine, but hides any unsightly bruises by baking them at 350°F for 30-something minutes. French bread, Parmesan cheese, and a smooch of garlic make it even more Genius.

14. Tomato-Braised Chicken

While so many chicken braises are wintry and fussy, this one is neither. Instead, it's full of tomatoes, basil, and fresh chile, and the method is little more than: Snuggle the ingredients in a pot and stick in the oven. Thank you, Jamie Oliver!

15. Tomato Tatin

A classic French tarte tatin is made with apples, but this one opts for tomatoes, red onion, and dried herbs instead. Thick Greek yogurt or crème fraîche would be wonderful on top. You can cut this into wedges for dinner, or into smaller pieces as an appetizer.

16. Tomato Cobbler

A jammy tomato cobbler with a buttermilk-cornmeal crumble on top. Dollop crème fraîche on top and serve with a crisp, bright salad (we especially love peppery arugula here).

Bonus! See Marcella's famous tomato sauce in action:

This article was originally published in 2014. We updated it for another summer, during which we'll buy too many tomatoes, again, as we do. What are your favorite ways to use overripe tomatoes? Tell us in the comments!

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Like salsa, bruschetta, cobbler, and more.