Recipe information
Yield
Makes about 400 g (1 3/4 cups)
Ingredients
Preparation
Step 1
Fill a medium bowl halfway with cold tap water. Juice the lemon into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.
Step 2
Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. Transfer these pieces to the lemon water as you go.
Step 3
When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the butter, brown sugar, cinnamon, and salt. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.
Step 4
Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.
