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
We are able to follow the history of `recipes` way back into history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. However, generally, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius recounts how the ancient Romans used many aromatic flavors, including many that are still in use today for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years we have a couple of cookery books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are not about the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the upper classes of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices prompted an increase in books on cookery, many of which are now in academic collections. By the arrival of the 20th century, cooking publications were highly popular mostly as a result of better eduction, people having increased spare time and disposable income. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Pie Filling (To Freeze Or Can) recipe.
