Wednesday, December 27, 2006

Freezer Apple Pie Filling

Freezer Apple Pie Filling
18 cups baking apples (about 6 pounds) -- peeled and sliced
3 tablespoons 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 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 1/2 hours. Seal and freeze; store up to 12 months.
Yield: 5 1/2 quarts, enough for about five 9" pies.
Source: Taste of Home, October/November 1996.