Mary & Martha's Kitchen Recipe

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Apple Pie Filling Recipe 6 lb Apples 2 c Sugar 1/4 c Flour 1 1/2 ts Cinnamon 1/4 ts Nutmeg 2 tb Lemon juice Recipe by: from Harrison Daily Times, June 20, 1995 Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Typed for you by Marjorie Scofield 6/23/95 -----

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<h1>Apple Pie Filling</h1> <h2>Recipe</h2><p> <P>6 lb Apples <P>2 c Sugar <P>1/4 c Flour <P>1 1/2 ts Cinnamon <P>1/4 ts Nutmeg <P>2 tb Lemon juice <P>Recipe by: from Harrison Daily Times, June 20, 1995 Wash, peel, core and slice apples. Treat to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into canor-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze. Typed for you by Marjorie Scofield 6/23/95 ----- <div><a href='http://www.maryandmarthaskitchen.com/Apple_Pie_Filling/3103/' title='Apple Pie Filling Recipe'>Apple Pie Filling Recipe</a></div>

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