“We usually get a bushel of great Virginia apples every fall. I use a lot of them to make pie filling. I freeze it in 3-4 cup containers and make apple pie all winter!”
— Julie Cox
4 cups apples peeled, cored, and diced — cut small pieces how you like.
Juice of ½ a lemon
3 cups water
1 ⅓ cups granulated sugar
⅓ cup cornstarch
1 teaspoon cinnamon — more if you like cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg (optional)
- Place apples in large bowl and toss with lemon juice
- Place water, cornstarch, sugar, salt, cinnamon, and nutmeg in a medium saucepan.
- Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover.
- Cook, stirring often, until the apples soften, about 7-9 minutes.
- Cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools. Freeze in 3-4 cup containers