Apple Fill for All Occasions

This filling is more for use in cupcake fills, layer cake centers, and pocket pies because the apples are to

By chopping the apples into small cubes you
can do a fuller crust filling!

be chopped up very small. The easiest way I know of to do it is to get a chopper and use it to cut uniform small cubes.

• 1/4 cup lemon juice
• 3 lb honey-crisp, gala or golden apples
• zest of 1/2 lemon
• 2/3 cups sugar 
• 1/4 cup butter
• 1/2 tsp cinnamon
• dash of nutmeg
• 1 tbsp cornstarch

1. Peel, core and chop apples into 1/4" - 1/2" bites.
2. Melt butter in a pan on medium heat
3. Pour apples in with butter and cook on medium-high for 2-3 minutes until they release their juices
4. Reduce to low and add sugar, cinnamon, zest, and nutmeg.
5. Cover and cook for 7-8 minutes to reduce.
6. Sprinkle in the Cornstarch, toss, and cook until slightly softer but not mushy
7. Drain out the juices and set aside your apple bits, keep juices in the pan
8. Cook down on medium-low until thickened and saucy
9. Pour over the apples and mix, allow to cool before placing in the fridge to get cold