Baker Sweet Maker - Shirl Gard
Chunky Apple Filling
Author: Shirl Gard
This is a very versatile apple filling that can be used for many purposes: pies, cakes, breakfast pasties. It is the filling of choice for French Apple Pie and Apple Financier Cakes

YIELD: 775g (1# 11 oz) APPLE FILLING
  • 1050 grams Honeycrisp apples - peeled, cored, and cut into 3.8" dice
  • - About 5 Large Apples (2# 5 oz)
  • - Net weight of prepped apples = 750g (1# 10 oz)
  • 160 grams honey (8 tablespoons / ½ cup)
  • 60 grams unsalted butter (1/2 stick / 4 tablespoons)
  • 45 grams Calvados (apple brandy) (3 tablespoons)
  • 100 grams granulated sugar (1/2 cup)
  • 20 grams Instant ClearJel (3 tablespoons)
  • ¼ teaspoon fine sea salt
  • 1435 grams = Total 50 oz (3# 2 oz)
  1. TOSS prepped apples with honey.
  2. TO COOK IN A SKILLET: HEAT the butter in a large 12" skillet on medium-high heat until sizzling and just starting to brown.
  3. ADD apples to the skillet, turn heat to high and bring up to a simmer. Add Calvados. Cook 5 minutes.
  4. WHISK together the sugar and Instant ClearJel, and salt. Stir into apples.
  5. FINISH cooking until the apples are tender, another 5 minutes. Taste the apples for doneness; they should be tender but still have a crisp texture.
  6. TO BAKE AS AN ALTERNATIVE METHOD TO COOKING IN A SKILLET: Combine the prepped apple chunks, honey, butter (melted), and Calvados. Whisk sugar, Instant ClearJel. and salt. Stir into apples. Spread apples on foil-lined half sheet pan. BAKE uncovered at 350°F (176°C) for about 35 minutes. Taste for doneness. If necessary, bake another 5 minutes.
  7. TRANSFER filling to a bowl to cool. Ready to use in any recipe.
  8. REFRIGERATE for up to one week, if making ahead.
Recipe Ancestry Notes:
Inspired by the apple filling included in the "Apple Financier Tart" recipe in François Payard's "Simply Sensational Desserts: 140 Recipes for the Home Baker" (1999).
Recipe by ShirlGard at