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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 40 |
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Laurie Mace of Los Osos, California puts up jars of this tasty homemade pie filling for use throughout the year. 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:
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.
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. Yield: 5-1/2 quarts (enough for about five 9-inch pies).
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