Apple pie filling

Peel, core and slice the apples.

Peel, halve, and scoop out the core with a mini ice cream scooper or a spoon.

Cut into slices neither so thin they melt and fall apart nor so thick they stay raw.

Melt one stick of unsalted butter in a pan over medium-high heat, then add all the apples carefully.

Add the light brown sugar, granulated sugar, cornstarch, cinnamon and a pinch of salt.

Cook, stirring and not stepping away, until the juices bubble and thicken; take it off the heat as fast as possible so the apples do not break down.

If it cooks longer than two or three minutes without thickening, add another tablespoon of cornstarch diluted in a little water; if it turns pasty, thin with water or more heavy cream.

Off the heat, mix in the heavy cream; cool completely to room temperature, then chill in the refrigerator before using in pie crust or puff pastry.

The apples should be fork tender, not mushy or falling apart.