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Apple Pie Filling

Author/Submitted by: from Harrison Daily Times, June 20, 1995
Servings: 1
Categories: Desserts / Pies & Pastries

6  lbs  apples
2  cups  sugar
1/4  cup  flour
1 1/2  tsp  cinnamon
1/4  tsp  nutmeg
2  tablespoons  lemon juice

Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Yield: about 6 pints. Typed for you by Marjorie Scofield 6/23/95 By KKBG35A RUTH BURKHAR

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