Jessica's Joyful Kitchen

Instant Pot 6 cups dried apples 6 cups water Cook under pressure for 35 mins, NR pressure 35 minutes. Stir.  On sauté mode, add: 3-4 Tbsp unsalted butter 1/4 c brown sugar 1 tsp cinnamon Pinch salt Reduce down liquid, 10-15 mins, stirring every 5 minutes or so. 

1 (9 inch) unbaked pie shell,  pressed into nook of pie plate, tuck pie crust edge under itself  and anchor to top lip of pie plate, then flute and press firmly against lip of pie plate, freeze overnight, no need for blind baking. 1/2 cup unsalted butter, melted and cooled 1/2 cup chocolate chips, melted, optional see chocolate version below 2 large eggs, at room temperature 1 cup brown sugar (213g) 1/4 cup sugar (50g) 1/2 teaspoon salt 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup pecans, roughly chopped Whipped cream stabilized or Vanilla ice cream, for serving  Melt butter in large glass mixing bowl. ( Chocolate version ) Prepare crust as noted above. Bake crust w pie weights at 400 for 15 minutes.  Reduce the oven to 350 degrees F.  Whisk eggs with cooled butter. Add brown sugar, white sugar, salt and flour; whisk until well combined. Add milk and vanilla, then stir in pecans.  Pour mixture into the pie shell. Bake un...