Bourbon Apple Pie filling-cfniervt

[wilderness]

Bourbon Apple Pie filling-cfniervt

6 cups of apples peeled, cored and sliced.

1 1/2 cups granulated sugar
1/3 cup corn starch
1 teaspoon Cinnamon
dash of nutmeg
Vanilla extract 1 teaspoon
3 cups of water
1 Tablespoon Lemon Juice
1/2 cup Bourbon

1. Prepare the apples (peeling, coring and slicing) Remember to put sliced apples in a large bowl of cold water and lemon juice to keep from turning brown.
2. Mix all of the dry ingredients together in a large sauce pan (I used my large Wok) Add the water and blend well. Important so the cornstarch dissolves in the water.
3. Turn on the heat and bring to a boil, stirring occasionally. Boil until thick and bubbly. Lower the heat to a simmer and add the lemon juice and half the bourbon (reserve half for later)
4. Add the apple slices and the vanilla. Keep on low heat for about 5 more minutes. Stirring to prevent burning.
5. Turn off the heat. Add the remainder of the bourbon and stir well.
6. This is where I canned it by ladling the apples into my jars and pouring the sauce into the jars until 1/2 inch from the top and water bathed for 20 minutes, 2 quarts.
or let cool and make your pie crust and fill with apple pie filling and bake as a regular pie