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Recipe Name: Apple Pie Filling (to Freeze Or Can) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 1

4 1/2 Cup(s) Sugar
1/4 Teaspoon(s) Nutmeg
10 Cup(s) Water
1 Cup(s) Cornstarch
1 Teaspoon(s) Salt
24 Cup(s) Apples, peeledsliced
2 Teaspoon(s) Cinnamon
3 Teaspoon(s) Lemon Juice
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

Nutrition (calculated from recipe ingredients)
Calories: 3990
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2417.9mg
Potassium: 86.1mg
Carbohydrates: 1022.2g
Fiber: 4.1g
Sugar: 898.9g
Protein: <1g

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