Tuesday, October 16, 2012

Freezer Apple Pie Filling

Janet - Louck's Pond-October 8
We left the "Pond" fairly early to search for Apples and Buttercup Squash.  The weather has been overcast and rainy since we left NC.  Jan and I went to Hornell, Arkport, Dansville and Cohocton . We did manage to find a bushel of squash and 3 baskets of apples.   

Dansville, NY
Passed this great cheddar building in Dansville.  It looked freshly painted and was trimmed in soft yellow, dark green and white. It's neighbor is a medium rosy mauve.
We brought apples back from our trip to New York State earlier in the month.  These are Winesap  - I usually get Crispin or Mutsu but they are in short supply this year.   I like to make apple pie filling and have it in the freezer as a convenience.  I use about six large apples per pie.  .

Peel, core and thinly slice. I slice them into lightly salted water to keep them white.  Drain and place in large pan with 1/4 cup apple juice and 2 Tablespoons lemon juice.
Cook and stir for 5 to 10 minutes, until apples begin to soften. 

Remove from heat and add 2 1/2 Tablespoons Tapioca, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup sugar and 1/2 cup brown sugar. 

Let cool and freeze in in quart containers until ready to use.   Last night we had a family get together and it was nice to use the last container from last year and have an apple cobbler with ice cream for dessert. 

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