Fresh Apple Pie Filling I
Pie filling made by first sautéing apples using a variation of the cooked-fruit method.
Ingredients
apples (peeled and sliced)
2 lb (900 g)
butter (first portion)
1 oz (30 g)
sugar (first portion)
3 oz (90 g)
cold water
2 oz (60 ml)
cornstarch (or modified starch [waxy cornstarch], 0.75 oz [24 g])
1 oz (30 g)
sugar (second portion)
3.5 oz (100 g)
salt (about 1/5 tsp)
0.06 oz (1 g)
cinnamon (1 tsp)
0.06 oz (1 g)
nutmeg (1/4 tsp)
0.03 oz (0.5 g)
lemon juice (2 tsp)
0.33 oz (10 g)
butter (second portion)
0.25 oz (7 g)
Instructions
1
Step 1
Use a variation of the cooked-fruit method. Gently sauté the apples in the first portion of butter until slightly softened. Add the first portion of sugar during cooking to draw out the apple juices and allow the apples to simmer gently.
2
Step 2
Mix the water and cornstarch until smooth. Add the cornstarch mixture to the apples and bring to a boil until the liquid becomes thick and clear.
3
Step 3
Remove from the heat. Add the remaining ingredients and stir gently until the sugar dissolves and the butter melts.
4
Step 4
Allow to cool completely.
5
Step 5
Fill a pie crust with the filling. Bake at 425°F (220°C) for about 30–40 minutes.
