Fresh Apple Pie Filling I

Preparation info

  • Yield: about

    12 lb

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Standard quantity

Ingredients U.S. Metric
Apples, pe



Use this variation of the cooked fruit method.

  1. Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This will draw juices out of the apples, which will then simmer in these juices.
  2. Mix the water and starch until smooth. Add the starch mixture to