Freezer Apple Pie Filling Oamc Recipes

FREEZER APPLE PIE FILLING - OAMC

Steps:

• 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 4 freezer containers or gallon freezer bags, 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.
• You can also make pies right away.

CARAMEL APPLE PIE FILLING (OAMC)

Steps:

• Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
• Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
• In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
• Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
• If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
• Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.

APPLE PIE FILLING

Steps:

• 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 in a bowl; 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 5 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.

APPLE PIE FILLING

Steps:

• Note: To keep apples from turning brown, put in large container of cold water and add lemon juice or if juice is not available, 7UP will work just as well.
• Blend all dry ingredients, mix well.
• Add water and cook until thick then add lemon juice and food coloring.
• Pack apples in quart jars and pour cooked filling over the apples.
• Put lids and rings on quart jars and put in boiling water bath for 20 minutes.
• After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool.
• Mark date on outside of jar and store for future use.
• Enjoy.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside.
• In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil.
• Boil for 2 minutes stirring constantly.
• Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes.
• Place in sterilized jars and seal.