November Cooking Group

Thank you Susie Cottle for hosting a wonderful cooking group and for sharing your apple pie filling recipe with us. Also, thank you for the yummy lunch that you provided. The recipe for the Apple Pie Filling is as follows:

6-8 lbs apples, peeled and sliced

4 1/2 C. sugar

1/4 tsp. nutmeg **this is optional**

1 tsp. salt

1 C. cornstarch

3 TBL lemon juice

10 C. water

2 tsp. cinnamon

In a large pan, mix sugar, spices, cornstarch, and salt. Stir in water and cook until thick and bubbly. Add lemon juice. Pack bottles with sliced apples 1/2 full then cover with mixture and repeat.

Wipe rim of lid and seal with canning lid. Process in hot water bath for:

Quarts=20 minutes

Pints=15 minutes

When ready to use, open and pour into a pie crust shell and bake. Another option is to make apple crisp

Apple Crisp Topping:

1 cube butter

1 C. flour

1 C. brown sugar

1C. Oats

Melt butter and mix other ingredients. Place over apple pie filling and bake for 20-30 minutes at 350