Fresh Apple Pie Filling I

Preparation info

  • Yield: about

    12 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Apples, pe

Method

Procedure

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