Apple Filling

Good on pretty much everything. Piled on toast, stacked on pancakes, baked into muffins, or lovingly slathered into a tart shell. When the world gives you apples, add sugar and fat and you can’t go wrong.

APPLE FILLING

6 c. apples (peeled, sliced)

3/4 c. sugar

1-2 t. lemon juice

1/4 t. cinnamon

1/8 t. cloves

1/2 c. water

Place all ingredients in a saucepan and stir with a wooden spoon. Simmer over lowish heat until the apples soften up and the liquid reduces. About 2 hours. You can use a potato masher to mash up any of the larger pieces of the apple. For tarts, it is nice to have the whole slices of apple intact.

Store in freezer or put in fridge and use. It won’t take too long to get through it. You will probably want to start brushing your teeth with it.