Ingredients:

  • 3 lbs Granny Smith Apples, peeled, cored, and sliced 1/4 inch thick
  • 2 lbs Honeycrisp or Braeburn Apples, peeled, cored, and sliced 1/4 inch thick
  • 2 tbsp lemon juice
  • 4 tbsp unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Toss the sliced Granny Smith and Honeycrisp apples with the lemon juice in a large bowl to prevent oxidation and balance acidity.
  2. Melt the butter over medium heat in a large heavy-bottomed pot or Dutch oven. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, and salt until the mixture bubbles and smells nutty.
  3. Add the apple slices to the pot. Cook for 8–10 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  4. Whisk the cornstarch and cold water together to create a smooth slurry, then pour it into the bubbling apples. Stir constantly for 1–2 minutes until the liquid becomes a clear, velvety glaze.
  5. Remove the pot from heat and stir in the vanilla extract.
  6. Transfer the filling to a glass container. Let it cool to room temperature before sealing and refrigerating for at least 4 hours.