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Nonna's apple pie filling and glaze

Mili Takashima
This filling is perfect for apple pie (double it regular size-pie) or for frittelle.
Nonna is the master and created this recipe. Her apple pie has been legendary since the 1970s - enjoyed and remembered by anyone who has had a taste.
By her simple method, she brings out the best flavors, that allows the apples to keep a beautifully-crisp and flavorful texture.
The glaze is a bonus to this recipe. By using every bit of this goodness, we create a pour-over reduction, or dipping sauce. Reserve the strained juices and simply cook them down without any further additions, to top a slice of apple pie, or a freshly-served apple pie frittelle (Italian rustic donut).
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Ingredients
  

  • 6 Granny Smith Apples
  • 2-3 tablespoons juice of a half-lemon
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons all purpose flour for gluten-free apple pie filling, substitute with corn starch

Instructions
 

apple pie filling

  • Use green, Granny Smith apples for this recipe. Clean, peel, and core each apple. You'll want uniform slices, so that the apples are just about the same texture after they are baked/cooked.
    For regular-sized slices for an apple pie: Cut the cored apple into half. Then cut each half into four slices the long way, and each of those pieces will be cut into four. (This renders approximately 16 pieces per half, or 32 pieces per apple.)
    For smaller pieces to fill frittelle: You would double the apple-pie cuts. First cut the cored apple in half, continue with four slices from the half-apple, and then cut each of those 4 slices the long way to make 8. You will cut them into four cube-like pieces. (This renders approximately 32 pieces per half, or about 64 pieces per apple.)
  • Place the cut apples into a gallon sized plastic bag, or reusable, sealable container.
  • Add the juice of a whole lemon, sugar, cinnamon, salt, and an all-purpose flour of your choice.
  • Seal your container and move the ingredients around to completely mix and cover the apples. All of the sugars should be dissolved and there will be liquid. Allow the apples to soak/marinate in the fridge for about an hour.
  • Strain most (for apple pie) or all of the juices (for frittelle) from the apples.

pour-over reduction - to use as glaze or dipping sauce

  • Reserve/keep the juices of the strained apple pie filling, if you want to make a pour-over reduction/glaze.
  • To make a pour-over glaze pour the juices into a pan. At medium heat, cook until bubbly and thicker than before. Place into a container to pour over fresh-made desserts, or to use as a dipping sauce.