This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.

Apple Filling Yield 1-9”Deep pie  or 1 8* cobbler

2 Disk pie dough rolled out

Filling

Granny Smith and Golden Delicious Apples peeled and sliced

Butter              4 Tablespoons

Granulated Sugar        1/2cup

Brown Sugar               1/2 cup

Corn starch                 2 TBS

Cinnamon                    2 Tsp

Ginger                         ½ Tsp

Nutmeg                       ½ Tsp

Sea salt                        ¼ Tsp

First, heat a frying pan over medium heat, once hot, cook a couple of the apples at time with a few dots of the butter. Cook them just long enough to soften them and evaporate some of the juices 1-2 minutes. Repeat until all apples are cooked. Allow apples to cool completely.

In a large bowl combine sugars, starch, and spices, mix thoroughly. Add in cooked apples and mix until completely coated. Filling is ready

Use Immediately.

Susanne Berne

Pastry Chef Bianco Rosso

Wilton and Trumbull