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Title: Apple Pie Filling
Categories: Pie Dessert
Yield: 5 Pies
| 18 | c | Apples, baling; peeled, sliced (about 6 lbs) |
| 3 | tb | Juice, lemon |
| 4 1/2 | c | Sugar |
| 1 | c | Cornstarch |
| 2 | ts | Cinnamon, ground |
| 1 | ts | ;salt |
| 1/4 | ts | Nutmeg, ground |
| 10 | c | ;water |
In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine 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" 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" pies).