Apple Pie Filling

Ingredients#

• 2 tablespoons lemon juice, strained
• 800 grams apples (about 6 medium), peeled, cored, and diced or sliced
• 0.25 cup water
• 0.25 cup brown sugar
• 0.25 cup white sugar
• 28 grams butter
• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons water
• 1 teaspoon cinnamon powder
• 0.25 teaspoon salt

Steps#

1. Juice a lemon, strain, and add 2 tablespoons of the juice to a medium bowl.
2. Peel, core, and dice or slice the apples into 1 cm pieces. Add to the lemon juice and toss to coat.
3. In a large saucepan over medium-low heat, combine the first 0.25 cup water, brown sugar, white sugar, and butter. Heat until the butter melts.
4. Add the apples to the syrup and stir to coat. Cook on medium-low for 5 minutes, stirring often, bringing to a low simmer. Don't let the apples burn or soften too much.
5. Meanwhile, in a small bowl, mix the cornflour with the second 2 tablespoons water until smooth.
6. At the 5 minute mark, pour the slurry into the apples and fold in gently; it will thicken quickly.
7. Cook gently up to 2 minutes more, until the apples are soft but still hold their shape.
8. Remove from heat and stir in the cinnamon (if using) and salt.
9. Let cool completely in the pan, then store in an airtight container or zip-top bag. Refrigerate for 3-4 days or freeze for up to 3 months. Makes about 2 cups (650 grams), enough for one pie.