Perry Township Historical Societyperryhistory-aoh.com

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Apple Pie Filling

Makes enough for 5 to 6 pies (quarts)

18 cups thinly sliced apples
3 tablespoons lemon juice (or Fruitfresh)
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
10 cups water

Toss sliced apples in lemon juice or keep in fruitfresh until ready to use. Pour water in a stockpot and combine sugar, cornstarch, cinnamon, salt and nutmeg into the pot. Bring to a boil and boil for 2 minutes stirring constantly.

Add apples and return to boil. Reduce heat, cover and simmer for about 6 minutes or until apples are tender. Allow to cool for 1/2 hour.

Ladle filling into freezer containers and cool at room temperature for 1 hour or place containers in ice water for faster cooling. Seal containers and freeze.

To bake pies using the filling -- For thicker filling, put about 1 tablespoon of dry instant tapioca into pie crust) then place and shape frozen filling into pie crust (see easy pie crust recipe) Bake pie at 425 for 35 to 45 minutes.

Submitted by Tom & Michelle Graham