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Apple Pie Filling Recipe

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

Matt Swidergal Family
Added: Saturday, December 1, 2007


8 Pippin apples
1 lemon
1 cup water
3/4 cup sugar
1 1/2 tsp cinnamon
1 tsp mace
1 tsp salt
2 tbsp cornstrach
1 1/2 stick butter, sliced
3/4 tsp fresh nutmeg
1 egg white

To make filling; Peel, core and slice apples. Retain peel and core. Place apples in bowl and squeeze juice of lemon over apples. Retain lemon rind. In a pot cook peel, core,and water for 30 minutes; set aside. Meanwhile mix sugar, cinnamon, nutmeg, mace, salt and cornstarch together. Put bottom crust in pie pan and prick with fork. Layer half of the apples and half of the dry ingredients, repeat. Cover apples with butter slices. Put core and lemon juice mixture into strainer and push juices directly onto pie. Mixture will have an applesauce like consistency. Add top crust, pinch edges. Brush with egg. Sprinkle crust with 2 tbsp raw sugar. Cut crust to vent. Bake 10 minutes at 450 then 50 minutes at 350.




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