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Apple Pie Filling
You don't want a mixture of hard and mushy bits, but instead first, you'll need to peel the apples.
Recipe Summary Apple Pie Filling
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.Ingredients | Apple Pie Slice Tattoo
18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
Directions
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 in a bowl; 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.
Apple Pie Slice Tattoo - When you're baking apples into pies and tarts, cutting them into uniform slices means they'll cook evenly and best of all, just look gorgeous and perfect.
