“When your favorite apple is in season, pick up a bunch and make this luscious pie filling that freezes beautifully. Sliced apples are partially cooked on top of the stove with water, sugar, cornstarch, cinnamon and nutmeg. Then you can ladled into containers and freeze. Then you can use them anytime for a delicious easy dessert. ** I lack the freezer space so I canned this instead.
4-1/2 cups thinly sliced apples (I use Mutzu or Stayman Winesap)
2-1/4 teaspoons lemon juice
1 cup and 2 tablespoons white sugar (I like to use half brown sugar)
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups water
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until 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. Can be stored for up to 12 months.
** Ladle hot apple mixture into prepared jars, add lid and rings. Process in hot water bath for 15 minutes.
“Apple Blossom” made from my fresh apple pie filling
Tags: cinnamon, cornstarch, lemon juice, mutzu apple, nutmeg, salt, sugar
