No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apple Filling

  • yield: Makes 5 cups

advertisement

advertisement

Ingredients

  • 4 tablespoons unsalted butter
  • 6 tablespoons packed light-brown sugar
  • 10 Granny Smith apples, cored, peeled, and cut into 1/2-inch pieces
  • 1 tablespoon ground cinnamon
  • Juice of half a lemon

Directions

  1. Step 1

    Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.

  2. Step 2

    Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.

Source
Martha Stewart Living, December/January 1999/2000

advertisement

advertisement

Reviews (3)

  • 4 Oct, 2008

    Cooking half the filling at a time, in a skillet, would allow for evaporation and thicken the filling, while cooking it all at once might cook the fruit but allow too wet a filling. I would probably just strain a couple cans of pie filling, measure the apples and add filling liquid to make 5 cups. This would be more $$$ than fresh apples, but EASE, ELEGANCE and lack of EXPENSE rarely occur together. Balls

  • 27 Sep, 2008

    Any reason why I can`t make it all at once instead of in two bachtes?

  • 27 Sep, 2008

    Any reason why I can`t make it all at once instead of in two bachtes?