Apple pie filling is rather easy to make, and the aroma will make your house smell like Autumn. Best time to make it is in the fall when apples are in season and tend to be at their lowest price point. Check your local orchards or fruit stands you can often get them for a fraction of the retail store price. This recipe is great you can use it fresh right away, freeze it or can in for later use.
What you need (this is for one large deep dish pie)
- 5-6 Medium Apples, peeled and chopped
- 2 Ttbsp Lemon Juice
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/4 cup Cornstarch
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 cups Water
Toss the apples in a large bowl with lemon juice to keep them from browning and set aside.
Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy.
Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat.
Allow to come to a hard boil, stirring constantly for 2 minutes.
Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture.
Cool completely before storing in the freezer or using.
* If you plan to can this pie filling clean and sanitize your canning jars and lids. Fill jars with hot apple pie filling, stick a knife blade down the side of the jar to remove air bubbles. Put lids on and process in a water bath canner for 20 minutes. Allow to cool and seal on the counter.
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