"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pie-Apple Pie Filling Recipe

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

Contributor:  
Contributor:  
Sherry Ising
Added: Monday, November 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
18 cups or 6 lbs. thinly sliced Granny Smith Apples
3 T. lemon juice

10 cups water
4 1/2 cups white sugar
1 cup cornstarch
2 t. ground cinnamon
2 t. salt
1/4 t ground nutmeg

2 drops yellow food coloring

Directions:
Directions:
In a large bowl, toss apples with lemon juice & set aside.

Pour water in a Dutch oven over medium heat.
Add sugar, cornstarch, cinnamon, salt & nutmeg.
Stir bringing to a boil. Boil 2 min.

Add apples & return to boil.
Reduce heat, cover & simmer until apples tender, about 6-8 min.
Cool 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace.

Cool at room temperature no longer then 1 1/2 hours.

Seal & freeze.

Can be stored for up to 12 months.

Personal Notes:
Personal Notes:
If canning:

Sterilize canning jars, lids & rings by boiling them in a large pot of water.

Put apple mixture in jars.
Remove bubble with knife.

Put lids on & process in a water bath canner for 20 min.

 

 

 

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