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Apple Pie Filling

 Apple Pie Filling
My family is always delighted to see an oven-fresh apple pie cooling on the counter. What a convenience it is to have jars of homemade pie filling on hand so I can treat them to pies year-round. —Laurie Mace, Los Osos, California
40 ServingsPrep: 35 min. Cook: 20 min. + cooling


  • 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


  • 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).
Nutritional 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.