Apple Pie Filling
TOTAL TIME: Prep: 35 min. Cook: 20 min. + cooling
YIELD: 5-1/2 quarts (enough for about five 9-inch pies).
My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. —Laurie Mace, Los Osos, California
Ingredients
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18 cups sliced peeled tart apples (about 6 pounds)
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3 tablespoons bottled lemon juice
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4-1/2 cups sugar
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1 cup cornstarch
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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10 cups water
Directions
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1.
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.
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2.
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.
Nutrition Facts
about 1/2 cup: 124 calories, 0 fat (0 saturated fat), 0 cholesterol, 60mg sodium, 32g carbohydrate (28g sugars, 1g fiber), 0 protein.
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