Today’s efforts produced 6 Apple pies to be eaten in the future. 6 # of apples goes a heck of a lot further than one would think. Try it out if you have any apples still available where you are.
Apple pie filling from Ball Blue Book
2 c sugar
1/4 c flour
1-1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
Wash, peel, core, & slice apples. Treat to prevent browning. Rinse. Drain. Combine sugar through nutmeg. Stir apples in and let sit 30 minutes. Stir in lemon juice. Cook over medium heat until mixture starts to thicken. Cool no more than 2 hours and divide between 6 freezer containers.
Have I told you how much I love Ball’s Blue Book for food preservation recipes? Along with Keeping the Harvest, it’s one of my favorites. Enjoy!