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Apple Pie Filling

18 cups thinly sliced apples
3 Tbsp. lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. salt
10 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, cloves, nutmeg, and salt. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze. Can be stored for up to 12 months.

 

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