Apple Pie Filling

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This is a useful little apple recipe to have because it is so versatile. You can use it to fill a tart, a pie or wrap in filo pastry.

You can also serve it straight from the pan in little pots with shortbread fingers as an accompaniment.

You need:

4 apples, peeled, sliced and sprinkled with lemon juice
50g of butter
50g of sugar
1 small glass of Calvados, Armagnac or Cognac
150ml of double (heavy) cream

In a heavy skillet, melt the butter to foaming. Add the apple slices and sauté for 7 minutes, then tip in the sugar, stir the mixture and cook until it caramelizes.

Pour in the brandy, stand back and set light to it. Once the flames have died down, stir in the cream.

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