Apple Pie Filling
Laurie Mace of Los Osos, California puts up jars of this tasty homemade pie filling for use throughout the year.40 ServingsPrep: 35 min. Cook: 20 min. + cooling
Ingredients
- 18 cups sliced peeled tart apples (about 6 pounds)
- 3 tablespoons bottled lemon juice
- 4-1/2 cups sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 10 cups water
Directions
- In a large bowl, toss apples with lemon juice; set aside. In a Dutch
- oven over medium heat, combine the sugar, cornstarch, cinnamon, salt
- and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring
- constantly. Add apples; return to a boil. Reduce heat; cover and
- simmer until the apples are tender, about 6-8 minutes. Cool for 30
- minutes.
- Ladle into freezer containers, leaving 1/2-in. headspace. Cool at
- room temperature no longer than 1-1/2 hours. Seal and freeze; store
- up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch
- pies).
Nutrition Facts: 1 serving (1 each) equals 128 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 33 g carbohydrate, 1 g fiber, trace protein.