Friday, October 16, 2009


(or if it doesn't thicken you can use it as apple crisp - which is what I do anyways, because I like apple crisp more than apple pie)

Recipe from: Bridgette

10 Cups Water
4 1/2 Cup Sugar
1 Tablespoon Salt
2 Tablespoon Cinnamon
1 1/2 teaspoon Nutmeg
1 Cup Corn Starch
9 Tablespoons Lemon Juice

Boil 9 cups of water (you'll set 1 cup aside and use with the corn starch), sugar, salt, cinnamon and nutmeg in a sauce pot, once it boils add the 1 cup of water to the 1 cup of corn starch in a small bowl - mix fast once it's an even texture, pour corn starch mixture into sauce pot with other ingredients (make sure you stir it in very fast or it will clump).

Once it's thick and bubbly add lemon juice. Remove from heat.

Fill 7 quart jars with peeled, cored and cut apples, and add sauce/filling to the bottom of the mouth of the jar.

Put lids on and process for 20 minutes in a boiling-water canner and hope they seal!

Use for pie filling, a cobbler, crisp or hot over ice cream!

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