Sunday, October 10, 2010

Apple Pie Filling

After my day of apple picking yesterday, I found myself with a whole lot of apples! Duh, right? But seriously, we're talking A LOT of apples. Because my mom decided she didn't want all of hers, so we're talking probably 15 pounds of apples.

So here's apple project #1: Apple Pie Filling. I found a recipe that supposedly freezes really well, and spent my Saturday night peeling and slicing 15 freshly-picked Jonagolds. I'm hoping to make the first pie sometime this week, and will probably save the other jars for Thanksgiving and Christmas. We're not usually big pie people, but I have a feeling that these jars will prove quite tempting peeking out of the freezer!

This recipe should actually be packed into 5 containers, as it will make 5 nine-inch pies. I just had to make do with what I had on hand!

Freezer Apple Pie Filling

18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white 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 and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months.

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