I made apple galettes using the pate brisee recipe found elsewhere on this site. From this recipe, I tried step #2 to use as a filling. The apples did become tender but never broke down into "chunky applesauce". Still tasty and useful, but definitely not as described.
Does NOT look like the picture! Tastes really good though the base is a little hard, maybe cut up an extra apple for decoration in the top because recipie did not provide enough.
MINE WAS NOT LIKE THE PICTURE, BUT IT WAS EVER SO GOOD AND HAS BECOME A "KEEPER" RECIPE IN MY FILES TO MAKE AGAIN AND AGAIN