Apple filling for pies
I used to wonder why apple fillings in shop-bought pies were soft, sweet and juicy while mine were disappointing. Then I found a recipe based on the GOST standard: the apples simply need to be cooked briefly before filling the pies. This version is adapted for home use. The filling stays juicy without leaking, and the pastry is easier to shape without tearing.
Minced meat filling for pies and stuffed pancakes. Very tasty and juicy. Doesn't fall apart or crumble. I recommend trying it.
Wash the apples, remove the core and peel.
Cut into medium cubes.
Place a piece of butter in a wide frying pan.
Pour apples into melted butter, add sugar and a tablespoon of water. The apples will begin to release juice and gradually become soft.
Simmer over low heat until the liquid evaporates. This takes about 10-15 minutes. Gently stir the apples from time to time, being careful not to break the pieces.
Place the finished filling on a plate and cool. And you can bake pies. By the way, this apple filling is also suitable for stuffing pancakes.