Ingredients Jump to Instructions ↓

  1. 18 cups sliced peeled tart apples (about 6 pounds)

  2. 3 tablespoons lemon juice

  3. 4-1/2 cups sugar

  4. 1 cup cornstarch

  5. 2 teaspoons ground cinnamon

  6. 1 teaspoon salt

  7. 1/4 teaspoon ground nutmeg

  8. 10 cups water

Instructions Jump to Ingredients ↑

  1. In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the 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 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch pies).


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