Zutaten für Apple Pie Filling Ii
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon Clear Jel
- Karo Syrup
- 1 teaspoon ground cinnamon
- Butter
- Allspice
- 1/4 teaspoon ground nutmeg
- 6 cups peeled, cored, and sliced apples
- 2 (9-inch) pie crusts
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Zubereitung von Apple Pie Filling Ii
- In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a rolling boil over medium-high heat, stirring constantly.
- Reduce heat to medium. Add 1/4 teaspoon salt and 2 tablespoons lemon juice. In a separate small bowl, whisk together 1 tablespoon Clear Jel and 1/2 cup cold water until smooth. Pour the Clear Jel mixture into the saucepan and stir continuously.
- Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. This will take approximately 5-7 minutes.
- Remove from heat and stir in 6 cups peeled, cored, and sliced apples (about 6 medium apples). Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Stir to combine thoroughly.
- Pour the filling into a 9-inch pie crust placed in a pie plate.
- Top with your second pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
710g
Fat
145g
Carbs
126g
