Cooked apple filling

Name: Cooked apple filling
Total time: 40 min
Ingredients: 900 g apples, peeled, cored, and diced 1/2-inch (about 6 medium; Granny Smith or Honeycrisp); 100 g granulated sugar (1/2 cup); 15 g lemon juice (1 tbsp); 3 g ground cinnamon (1 tsp); 2 g fine salt (1/4 tsp); 20 g cornstarch (about 2 tbsp); 30 g cold water (2 tbsp); 30 g unsalted butter (2 tbsp)

Thick, jammy spiced apples that stay put inside pastry. Cook it first and your turnovers will never leak or slump.

Makes about 700 g20 min + coolingStovetop

Formula

900 g apples, peeled, cored, and diced 1/2-inch (about 6 medium; Granny Smith or Honeycrisp)
100 g granulated sugar (1/2 cup)
15 g lemon juice (1 tbsp)
3 g ground cinnamon (1 tsp)
2 g fine salt (1/4 tsp)
20 g cornstarch (about 2 tbsp)
30 g cold water (2 tbsp)
30 g unsalted butter (2 tbsp)

You'll need: a 12-inch skillet.

Method

Toss the apples with the sugar, lemon juice, cinnamon, and salt in the skillet.
Cook over medium heat, stirring, until the apples are just tender but still hold their shape, 8 to 10 minutes.Watch for: Tender, not mushy. The filling cooks again inside the pastry.
Stir the cornstarch and cold water smooth, pour over the apples, and cook 2 minutes more, stirring, until thick and glossy.
Off the heat, stir in the butter. Cool completely before filling pastry.

Used in: Apple turnovers, Hand pies.