You can comfortably prepare your apple pie filling 4-5 days in advance and keep it refrigerated until ready to use in your pie. Refrigerate in airtight container, mason jars work best, for up to 5 days or freeze for to 3 months. You can also can this recipe by following standard canning process. Its make a nice gift from the kitchen. 🙂
Recipe from St. Peter's P.T.L. Reedsburg, Wisconsin 1983 #churchcookbook
APPLE PIE FILLING
4 1/2 cups sugar
1 1/2 tsp. salt
1 cup cornstarch
1 Tbsp. cinnamon
1/2 tsp. nutmeg
3 Tbsp. lemon juice
10 cups water
6 lbs. Granny Smith apples, peeled, cored, and sliced
In a large saucepan blend sugar, salt, cornstarch, stir in water. Cook until thick and bubbling, stirring to prevent burning. Add spices and lemon juice, stir. Pour over prepared apples. Pack into quart mason jars. Makes 6 quarts.
#vintagerecipes #Wisconsin #anappleaday