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Zoë's Apple Pie Filling

Zoë François

Pastries

This recipe makes enough to fill a 10-inch pie. Find video instruction for this recipe in Startup Library: Baking & Pastry

4 lbs (1.8 kg) apples, peeled and thinly sliced (I used a combination of Haralson, Braeburn, Cortland, McIntosh, Gala, and Granny Smith. Feel free to use your favorites, but be sure to include some that will keep their shape when baked.)
1 cup raw turbinado sugar (This gives a richer flavor than regular sugar. You can also use brown sugar, but you may have to adjust the amount if using sweeter apples.)
1 teaspoon ground cinnamon
1⁄8 teaspoon ground clove
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon kosher salt
3 tablespoons cake flour or cornstarch
2 teaspoons fresh lemon juice
1⁄4 cup (2 ounces/60 g) unsalted butter, sliced into 6 pieces

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