Hasn't the weather changed. A week ago we were complaining about the heat and now I feel we can really welcome fall. However, I heard warm weather will be back by the weekend, though I don't think we're going to see those 90's again. I can hardly believe the kids have been back in school for a month. October is just around the corner. We'll soon be at the time of the year when the days just won't be long enough. It seems also when I write this article each week I don't take time to repeat some recipes you readers have asked for, or special recipes that are going around.
Because I was short on time and constructive thought here are a couple that were requested. A few years ago I gave you the recipe for canned apple pie filling, but through trial and error I found I like this recipe is better.
FROZEN APPLE PIE FILLING
4 cups peeled, sliced
1 cup sugar
2 Tbls. flour
1 Tbls sugar
Combine the apples with the one cup sugar. Let this set overnight. NEXT day bring to boiling and cook 5 minutes. Mix the flour with the one tablespoon of sugar and sprinkle over the top. Stir in. Cool and spoon into freezer container.
FREEZE-Add cinnamon and apple pie seasoning when ready to make pies. Enough filling for one pie.
Fruit is so good this year. I can't get enough of it. This filling can also be used in other recipes that call for a peach filing.
FREEZER PEACH PIE FILLING
4 quarts peeled, sliced
1 gallon water
1 teaspoon powdered
acid or lemon juice
3 1/2 cups of sugar
1/2 cup plus 2 table
spoons quick- cooking
1/4 cup lemon juice
1/4 teaspoon lemon
1 teaspoon salt
Place one gallon of water in a large container. Put the peaches in the water as you are preparing them. Sprinkle peaches with the fruit acid or lemon juice to keep them from discoloring..
When the four quarts of peaches are prepared, drain off excess water. Combine the peach slices with the remaining ingredients. Spoon into freezer cartons and freeze. Allow to thaw slightly before putting it into a pie shell Makes enough for 4 pies
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