| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Dutch |
Fillings, Fruits, Homemade |
5 |
1/2 qts. |
INGREDIENTS
| 18 |
c |
Baking apples, peeled and |
|
|
sliced about 6 lbs. |
| 3 |
T |
Lemon juice |
| 4 1/2 |
c |
Sugar |
| 1 |
c |
Cornstarch |
| 2 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground nutmeg |
| 1 |
t |
Salt |
| 10 |
c |
Water |
INSTRUCTIONS
In a large bowl, toss apples with lemon juice; set aside. In a Dutch
oven over medium heat, combine sugar, cornstarch, cinnamon, nutmeg and
salt. Add water; bring to a boil. Boil for 2 minutes, stirring
constantly. Add apples; return to a boil. Reduce heat; cover and
simmer until the apples are tender, about 6 to 8 minutes. Cool for 30
minutes. Ladle into freezer containers, leaving 1/2 inch headspace.
Cool at room temperature no longer than 1-1/2 hours. Seal and freeze;
store up to 12 months. Makes enough for about five 9-inch pies. From
Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble
<sandyg@goodnet.com> Posted to MM-Recipes Digest V3 #295 Date: Mon, 28
Oct 1996 13:19:32 -0700 (MST) From: Sandy Gamble <sandyg@goodnet.com>
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