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Apple Pie Filling II
October 26, 2013

Filled my 10 qt. stockpot heaping-full with peeled apples (sprinkled them with Fruit Fresh between layers to keep from browning), then divided between two pots so I could stir as they heated. Added 5 c. sugar (divided - plenty for my sweet apples) and brought to a boil. Next put in 3/4 c. tapioca, 2 T. cinnamon and 3 T. lemon juice and dumped both pots together for the final boil. This made just over 7 quarts. Second batch: to the above proportions, put 1 1/2 c. water in each pot with the sugar/apple mixture, creating a beautiful sauce...for those of us who like a juicy pie!

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