I love eating at Lucille’s and wanted to learn how to make Lucille’s Apple Butter and after searching on-line for a while to find a recipe for it, came to the conclusion that none were even close. So I went to Lucille’s and paid attention while eating, trying to taste the ingredients and came up with this. Enjoy!
It tastes best fresh, and I’ve left it out for up to a week with no ill effects. However after that, or if you refrigerate it, the apples start to rehydrate and it’s not nearly as good. So try to make as much as you’ll finish in a week.
- 1I don’t know if you can buy powdered apple(just get the freeze dried ones if you don’t want to take this long), but it’s pretty easy to make, just time consuming. I peeled and cored 2 apples cut them into 1/4 inch thick slivers and put them in my dehydrator for 12-15 hours, then tossed them in the food processor until they were a nice powder. You can coat them in lemon juice if you don’t want them to turn brown, but they taste the same either way. You can sun dry them too, but it takes A LOT longer. You can also set them on a rack in the oven at 125-150degrees for a couple hours(not sure how long because I don’t do it that way but I’ve heard 6-8) and keep checking them until they’re dried out to where they brake like dry, stale bread. A comment was left about using fruit crisps. I’ve actually tried it before and it did indeed work, but it seemed to clump up a little. Not that big of a deal and still very good, so if you can find them at a store near you, or just order them online, it’s definitly a quick option to drying your own.
- 2Whip up the butter.
- 3Add honey and whip again.
- 4Add cinnamon and whip yet again
- 5Add the powdered apple a little at a time(1/2 tbsp roughly) whipping in between each addition. Check the flavor after adding half of the powdered apple since apple’s differ in size and aren’t exact measurements and just mix to taste.
Member recipes are not tested by the CHOW food team.