| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Desserts, Apples |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 10 |
c |
Water |
| 1 |
c |
Cornstarch |
| 1 |
ts |
Salt |
| 24 |
c |
Apples; peeled,sliced |
| 2 |
ts |
Cinnamon |
| 3 |
ts |
Lemon juice |
INSTRUCTIONS
Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook till
clear. Add apples and lemon juice and cook till apples are soft. Pack in
jars/containers. To make pie, make crust and bake. Into prepared crust,
put thawed filling and bake until warmed through. Crumb topping can be
added before baking filling if you want (I use sugar, cinnamon, margarine
and chopped pecans.) I found that the thickener (the flour, water, etc. mix
that is cooked first) made a lot more than could be used up by 24 c of
apples. I think I got a total of 8-10 large containers (I use empty 32 oz
yogurt containers). One of these containers was just enough for a 9 in pie.
I also used (don't tell anybody) prepared pie shells just fine with this
filling. I also used a large nonstick pot to cook this in and had very
little problem with sticking at medium to medium high temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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