Homemade Apple Pie Filling ... goes into the freezer

‘Tis the season—I’ve made a couple of batches of crabapple jelly and haven’t even come close to making a dent in the crabapples that fill just one tree. We’ve been enjoying peaches from a friend’s tree, and lots and lots of apples from our neighbor’s tree. I’ve made Old-Fashioned Applesauce, Rosy Applesauce, an apple dumpling dessert and just finished a big batch of Apple Pie Filling that I’ll turn into apple cobblers next week.

Apple Pie Filling     Makes about two 9x13” cobblers or two to three 8 or 9” pies
9 cups peeled and thinly sliced apples
Lemon juice diluted with water (see step #1)
4 cups water
2 ¼ cups granulated sugar
½ cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
  1. In a large bowl, toss apples with lemon juice and water solution (about 1 tablespoon of lemon juice to 1 cup of water, or more as needed and set aside.
  2. Pour 4 cups water into a Dutch oven or pot; set heat to medium.
  3. Combine sugar, cornstarch, cinnamon, salt and nutmeg — be sure to mix well, otherwise cornstarch will clump when added to the hot water.
  4. Add mixture to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  5. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender crisp, about 10 to 15 minutes.
    Apples were just added to the syrup solution.
    Apples are cooked to the tender-crisp stage.
  6. Cool for 30 minutes.
  7. Use immediately or refrigerate for several days. Filling may also be frozen—ladle mixture into freezer containers, leaving ½” headspace.

Note: The apples are saucy so I removed about a dipper full of extra sauce from the apples and will use it to ladle over warm apple cobbler that is topped with ice cream.

Recipe without photos . . .
Apple Pie Filling     Makes about two 9x13” cobblers or two to three 8 or 9” pies
9 cups peeled and thinly sliced apples
Lemon juice diluted with water (see step #1)
4 cups water
2 ¼ cups granulated sugar
½ cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
  1. In a large bowl, toss apples with lemon juice and water solution (about 1 tablespoon of lemon juice to 1 cup of water, or more as needed and set aside.
  2. Pour 4 cups water into a Dutch oven or pot; set heat to medium.
  3. Combine sugar, cornstarch, cinnamon, salt and nutmeg — be sure to mix well, otherwise cornstarch will clump when added to the hot water.
  4. Add mixture to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  5. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
  6. Cool for 30 minutes.
  7. Use immediately or refrigerate for several days. Filling may also be frozen—ladle mixture into freezer containers, leaving ½” headspace.
Note: The apples are saucy so I removed about a dipper full of extra sauce from the apples and will use it to ladle over warm apple cobbler that is topped with ice cream.

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