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