apple pie filling

Holly Nilsson offers a stovetop apple-pie filling that can also be enjoyed on its own. This selection uses her preferred Granny Smith apples cut into cubes.

The apples are peeled, cored and chopped. Butter melts with ground cinnamon before the apples, granulated sugar and the main water portion join the pan.

The mixture cooks covered, with occasional stirring, until the apples begin to soften. A separate water portion combines with cornstarch to make a slurry.

That slurry is stirred into the same pan until the apples are soft without becoming mushy and the filling thickens. It bubbles briefly, then cools.

The author describes sweet-tart apple flavor and tender pieces. Her conditional thicker-filling option uses an additional cornstarch-and-water slurry; other apple varieties, brown sugar, lemon and spice blends remain separate choices.