| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
l |
Apples |
| 2 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Wash, peel, core and slice apples. Treat to prevent darkening. Combine
sugar, flour and spices. Rinse and drain apples; stir into sugar mixture.
Let stand until juice begins to flow, about 30 minutes. Stir in lemon
juice. Cook over medium heat until mixture begins to thicken. Ladle pie
filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch
headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and
freeze. Yield: about 6 pints. Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
Posted to EAT-L Digest 7 October 96
Date: Tue, 8 Oct 1996 08:30:13 -0500
From: LD Goss <ldgoss@METRONET.COM>
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