Chef's Quick Tip: Apple pie filling

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

Ingredients

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

Method

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.

Contact:

Susanne Berne

Pastry Chef Bianco Rosso

Wilton and Trumbull

https://www.biancorossorestaurantandbar.com/