Apple Pie Filling
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INSTRUCTIONS
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. Yield: about 6 pints. Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 Posted to EAT-L Digest 7 October 96 Date: Tue, 8 Oct 1996 08:30:13 -0500 From: LD Goss
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2645g) | ||
| Recipe Makes: 1 | ||
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| Calories: 5514 | ||
| Calories from Fat: 26 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.9g | 4 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15.6mg | 1 % | |
| Potassium 1607mg | 42 % | |
| Total Carbohydrate 1425g | 419 % | |
| Dietary Fiber 37.6g | 150 % | |
| Sugars, other 1387.4g | ||
| Protein 7.9g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5514
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