I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple butter or apple sauce.
I used fresh Bramley cooking apples from the tree in our garden, and cut them into what I thought were reasonable sized chunks... I added sugar and spices (cinnamon, nutmeg, cloves) but nothing else - no water or anything.
Should I have cut them into bigger chunks, or is there some other technique for ending up with solid chunks of apple in the pie rather than mush?