The April 2003 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

April 2003

Easy Apple Pie Filling

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Serves:
1 pie

2 pies

3 pies

4 pies

5 pies

6 pies

Ingredients:

Sugar
1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Salt
1/2 t.

1 t.

1 1/2 t.

2 t.

2 1/2 t.

1 T.

Cinnamon
1 t.

2 t.

1 T.

1 T. +

1 t.

1 T. +

2 t.

2 T.

Nutmeg
1/2 t.

1 t.

1 1/2 t.

2 t.

2 1/2 t.

1 T.

Flour 1 1/2 T. 3 T. 4 1/2 T. 6 T. 7 1/2 T. 9 T.

Butter/margarine 2 T. 4 T. 6 T. 8 T. 10 T. 12 T.

Cooking apples; peeled and sliced 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.

Lemon juice 1/4 C. 1/2 C. 3/4 C. 1 C. 1 1/4 C. 1 1/2 C.

Assembly Directions:

Mix sugar, salt, cinnamon, nutmeg, and flour in a small bowl. With a fork, blend butter into sugar mixture until it is crumbly. Place the lemon juice in a large bowl. As you peel and slice the apples, place them in the lemon juice and toss to coat well. When all apples have been coated with the lemon juice, pour apple slices into a colander and drain well. In a large bowl, mix drained apple slices and sugar mixture. Put apple mixture in a labeled freezer bag or container. Remove excess air, seal and freeze.

To Serve:

Thaw filling. Pour into pie shell and seal top crust or sprinkle with crumbs. Bake at 425 degrees for 10 minutes. Then reduce heat to 350 degrees, and bake for 30-40 minutes until browned and bubbly.

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