Apple Pie Filling
Apple Pie Filling Source: University of California Cooperative Extension Makes about 8 quarts. The best apples for this recipe are firm and crisp types such as Rome, Pippin or Gran...
Ingredients
- 6tablespoons fruit fresh
- 4quarts water
- 10pounds apples
- 1cupminus 2 tablespoons quick-cooking tapioca
- 11/2 cups granulated sugar
- 3/4cupbottled lemon juice
- 4cups granulated sugar
- 1/2cupwater
Directions
- 1
Apple Pie Filling Source: University of California Cooperative Extension Makes about 8 quarts
- 2
The best apples for this recipe are firm and crisp types such as Rome, Pippin or Granny Smith
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Each quart makes one 8-inch pie
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To use the filling, just pour it into an unbaked pie shell
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Add a top crust if desired, and bake the pie at 350 degrees for about an hour
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6 tablespoons Fruit Fresh 4 quarts water 10 pounds apples 1 cup minus 2 tablespoons quick-cooking tapioca 1 1/2 cups granulated sugar 3/4 cu
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Wash, peel and core apples
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Cut apples into 1/2-inch slices, and drop the slices into the Fruit Fresh mixture as you slice