Thanks for being a regular part of the challenge, Sonia! That Pane Bianco is a favorite around here too, and we hope you'll get just as much use out of this one. The apple chunks do break down quite a bit while the filling cooks - to the point where the filling is more like a chunky jam. If that's still too much chunk, we'd consider trying an apple jelly or apple butter before applesauce. Hope this helps and happy baking! Mollie@KAF

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