Servings:40
Yield:5 – 9 inch pies
Ingredients:
18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
Instructions:
Step 1: 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.
Step 2: 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.
Step 3: Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Step 4: Seal and freeze. Can be stored for up to 12 months.
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