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1
Fill a medium bowl halfway with cold tap water.
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2
Juice the lemon into it.
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3
Fish out and discard any seeds.
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4
You will use this lemon water to keep your apple pieces looking fresh and pert.
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5
Peel the apples, then halve and quarter them.
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6
Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core.
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7
Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter.
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8
Transfer these pieces to the lemon water as you go.
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9
When youre ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the butter, brown sugar, cinnamon, and salt.
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10
Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid.
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11
Reduce the heat and simmer the apples gently for 3 to 5 minutes.
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12
Be careful not to cook the apples so much that they turn into applesauce.
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13
Transfer to a container and put in the fridge to cool down.
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14
Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.
