One very vivid memory I have of Daddy is his constant craving for sweets (an unfortunate trait I inherited. You know how some people have a sweet tooth? Well, Dad and I have sweet teeth. ha ha) Specifically, my father loved his apple pie.
We had family dinner every single night, and my father always cleaned his plate then asked, "Julia, do we have apple pie tonight?"
More times than not, my mother had apple pie waiting for my dad. How cool is that?
Last year my friends who have property in Elijah, Georgia brought back a huge bag of apples for me and I made apple butter for any and all. In fact, I still have one last jar in my refrigerator. They did the same this year, delivering the apples to me about two weeks ago. This morning I thought I'd better do something with them before they spoil. I had wanted to be able to make all kinds of apple desserts for the coming holidays, but needed to get the apples cooked and preserved.
So, here's my recipe for preserving the apples, making freezable apple pie filling:
18-cups of thinly sliced apples
3-tblsp. lemon juice
4 1/2-cups white sugar
1-cup cornstarch
2-tsp. ground cinnamon
1-tsp. salt
1/4-tsp. ground nutmeg
10-cups water
I slice and peel my apples using my Pampered Chef Apple Corer/Peeler/Slicer. I love it!!
After the apples are sliced, put them in a very large bowl and toss the slices with the lemon juice - then set aside.
Fill a Dutch oven or great big pot with 10-cups of water over medium heat.( Remember, the pot has to be big enough to also fill with the 18-cups of apple slices.)
Combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add the mixture to the water, stir well and bring it to a boil. Boil for two-minutes, stirring constantly - using a long handled spoon. (The cornstarch is going to thicken the mixture as it heats, so keep stirring.)
After the mixture has boiled for two-minutes, add the apples and return to a boil. Reduce the heat, cover and simmer until the apples are tender - about 6-8 minutes.
Cool for 30-minutes.
Ladle the apple-pie filling into freezer-friendly containers. Cool at room temperature no longer than 1 1/2-hours. I put mine in the cheap containers you can get at any grocery store, but then I bag the container in a zipper plastic freezer bag to double seal it.
Seal and freeze.
This can be stored for up to 12-months.
I have enough apple pie filling to make at least five desserts.
My dad had a real gusto for eating his home-cooked meals, lovingly prepared every night by Mom. I love my memories of his appreciation for her cooking.
Thanksgiving 1973, Daddy enjoying the last bite of his slice of apple pie.
For you, Daddy!
