Peel and quarter tart cooking apples. Drop into bowl of salt water to prevent darkening of apples. Lift out of water, place in heavy kettle, cover tightly and bring to boil over high heat. (No need to add water since apples soaked up water in bowl.) Reduce heat and simmer, covered, until apples are tender. About halfway through cooking, sweeten apples to taste.

Stir occasionally and add SMALL amount of water if apples begin to stick. When tender, remove from heat and mash with potato masher. Add cinnamon to taste. Cooked apples should be VERY thick. Cool to room temperature, place in pie, seal edges and fry as usual. NOTE: Filling may also be used for stack cake.