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Bo Friberg

Chunky Apple Filling

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 pounds (1 kg 365 g) Granny Smith or Pippin apples (about 7; see Chef's Tip

Method

  1. Peel and core the apples. Chop approximately two-thirds of the apples into ½-inch (1.2-cm) pieces.
  2. Place the chopped apples in a saucepan with the sugar, water, and lemon juice. Adjust the amount of sugar according to the tartness of the apples and your own taste. Stir to combine and cook over medium heat, stirring from time to time, until the apples have broke

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