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
TO COOK IN A SKILLET: HEAT the butter in a large 12" skillet on medium-high heat until sizzling and just starting to brown.
ADD apples to the skillet, turn heat to high and bring up to a simmer. Add Calvados. Cook 5 minutes.
WHISK together the sugar and Instant ClearJel, and salt. Stir into apples.
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.
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.
TRANSFER filling to a bowl to cool. Ready to use in any recipe.
REFRIGERATE for up to one week, if making ahead.
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).