Apple Pie Filling
This costs a fraction of what you pay in the store and tastes so much better!
Ingredients:
12 c. apples, cored and diced (I usually use Granny Smith, these pictures are Paula Reds and McIntosh)
6 Tbsp. lemon juice
9 c. water
4 c. sugar
1 1/3 c. cornstarch
1 Tbsp. cinnamon
3/4 tsp. salt
3/4 tsp. nutmeg
- Core and chop apples. (I highly recommend Pampered Chef's Apple Peeler Corer Slicer, which I did not have handy today!). Place in a large bowl. Mix with lemon juice and set aside.
2. Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a large soup pot. Stir to combine. Bring to a boil over medium heat, stirring often.
3. Once boiling, allow to continue boiling for two minutes, stirring constantly.
4. Add apples, reduce to simmer, and cover.
5. Cook, stirring often, until apples soften (about 8 minutes).
6. Pour into jars to cool to room temp. Cover. This makes five quarts (I usually use one quart for an apple pie, so this recipe will make five pies). Process in water bath, if desired. These need to process for 20 minutes, meaning that you don't set the timer until after you've put your jars in the bath and the water has returned to a roiling boil. You can use the same process we used for these pickles.