Ingredients
4 1/2 cup sugar
1/4 tsp nutmeg
10 cup water
1 cup cornstarch
1 tsp salt
24 cup apples, peeled,sliced
2 tsp cinnamon
3 tsp lemon juice
Directions
Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook
till clear. Add apples and lemon juice and cook till apples are
soft. Pack in jars/containers. To make pie, make crust and bake.
Into prepared crust, put thawed filling and bake until warmed
through. Crumb topping can be added before baking filling if you want
(I use sugar, cinnamon, margarine and chopped pecans.) I found that
the thickener (the flour, water, etc. mix that is cooked first) made
a lot more than could be used up by 24 c of apples. I think I got a
total of 8-10 large containers (I use empty 32 oz yogurt containers).
One of these containers was just enough for a 9 in pie. I also used
(don't tell anybody) prepared pie shells just fine with this filling.
I also used a large nonstick pot to cook this in and had very little
problem with sticking at medium to medium high temperature.
Servings: 1 servings
Apple Pie Filling (To Freeze Or Can) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, at least as far back into history as the Egyptians, and possibly even further. Having said that, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there are some recipe books from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices prompted an explosion in books on cooking, some of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy houses competed to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes to help cooks of their time. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Apple Pie Filling (To Freeze Or Can) recipe.
