"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Apple Pie Filling -- Canned Recipe

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This recipe for Homemade Apple Pie Filling -- Canned, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Monday, November 19, 2007


4 1/2 cups sugar
1 cup quick-cooking tapioca
1 teaspoon salt (optional)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
10 cups water
3 tablespoons lemon juice
2-3 drops yellow or red food coloring (optional)
8-9 pounds of tart apples, peeled, cored, and sliced (about
16cups sliced)

In a large saucepan, blend the first 5 ingredients well. Stir in
10 cups of water; cook on medium high heat and stir until
thickened and bubbly. Cook an additional 2 minutes. Add
lemon juice, and if desired, food coloring. Add the apples to
the sauce. Stir constantly and bring mixture up to a rolling
boil; cook 1 minute at a rolling boil. Keep saucepan on the
burner and ladle mixture into sterile jars, leaving 1/2-inch

Process in boiling water bath 25 minutes for pints or quarts.

Before serving: Prepare pastry for a 2-crust, 8 or 9 inch pie.
Line pie plate with pastry; add 1 quart of apple pie mix. Adjust
top crust, cutting slits for escape of steam; seal. Bake at 400
for 10 minutes or until crust is nicely browned.

NOTE: Be sure to follow the recipes exactly. Do not change
or modify any of the ingredients.




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