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.
Apple Filling Yield 1-9”Deep pie  or 1 8* cobbler
2 Disk pie dough rolled out
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