My Perfect Apple Pie Filling By Freda Recipes

Steps:

• Use Combination of Different Apples. The best are Granny Smith mixed with Cortland types. Granny smith retain their shape, while Cortland types Cook down like into applesauce. Wash, Peel, Core & Slice Apples into Thin Wedges.
• 1. Mix; Nutmeg, ginger, Cinn, with the Sugar's. 2. Sprinkle the sugar with the Few drops of vanilla. 3. Work the BUTTER and Flour or cornstarch ( not Both) as thickner, into the sugars.
• If making pie; 1. In large Bowl, Slice apples into Thin wedges, 2. Sprinkle the Juice of 1/2 a lemon over apples, Toss well. 3. Then Add 1/2 of the Sugar Mixture to apples and toss well. 4. Now, place all into a Mound into a rolled out pie dough, packing apples tightly in the pan. Now Sprinkle the Surgar Mix over the Apples evenly.

Steps:

• 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.

Steps:

• In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.

Steps:

• In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. , In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes more or until crust is golden and filling is bubbly.