Apple tarts throughout the year!
Yield: Filling for 5 9-inch pies
Apple pie filling
- 24 cups of sliced and peeled apples (6 to 7 pounds)
- 3 tablespoons of lemon juice
- 4 ½ cups of sugar (half brown sugar, half white sugar)
- 1 cup of cornstarch
- 2 teaspoons of ground cinnamon
- 1 teaspoon of salt
- ¼ c. of ground nutmeg
- 10 cups of water
In large bowl, combine apples with lemon juice.
In a large saucepan, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add the water and bring to a boil. Boil for 2 minutes, stirring occasionally.
Add apples and bring to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
Allow to cool for 30 minutes. (Not more than 1h30 at room temperature).
Transfer to freezer bags, seal and freeze.
When making the pie:
Put it in the fridge overnight before using it!
After defrosting, heat the preparation in a saucepan before putting it in the pie crust.