2 tablespoons (30 ml) sugar

2 tablespoons (30 ml) cornstarch

3 cups (750 ml) applesauce

2 Royal Gala apples, peeled, cored, and diced

In a large saucepan off the heat, combine the sugar and cornstarch. Add the applesauce. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Add the apples and stir to combine.

Transfer to a bowl and let cool. Cover and refrigerate for about 2 hours or until the topping is at room temperature.

Follow the steps 2 thru 6 of the recipe Blueberry or Raspberry “Trottoir” Pastry to prepare the Apple “Trottoir” Pastry (see recipe).

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