• 19minutes
  • 1462calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsNatrium, Fluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 cups of sliced unpeeled crabapples or 6 cups fall apples

  2. 1/3 cup water (I use 2/3 cup of water)

  3. 1 cup sugar

  4. 1 tablespoon flour

  5. 1 1/2 tablespoons lemon juice (I usually use Realemon)

  6. 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine

  7. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In large pot steam sliced apples 1- 2 minutes.

  2. Cool 1- 2 minutes.

  3. Add the rest of the ingredients and pie filler is ready to use.

  4. Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.

  5. I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.

  6. Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!


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