Thursday, August 4, 2011

Apple Pie Filling

Since my apple trees seem to have gone into apple overload this year, I decided to try canning some homemade apple pie filling from my early tree.  I found this recipe looked interesting and easy and decided to give it a try.

4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp lemon juice
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced
10 cups water

Wash, peel and core apples.

Place in a container of water with a couple of spoons of lemon juice added to keep the apples from browning until you slice them into the jars.

Mix sugar, cornstarch and spices in a large pot and add water and lemon juice.  Bring to a boil then cook until thick.  Remove from heat.

Sterilize jars and fill with sliced apples leaving about 1/2" headspace.  Fill jars with hot syrup. Use a knife or spatula to gently remove air bubbles around the apples.

Wipe off top of jar and add sterilized lid.

Process in hot water bath for 20 minutes.  Makes 7 quarts.

I haven't tried the pie filling yet so I'm unsure if I would keep the same amounts of spices or not.  It looks very nice and the syrup smelled yummy when cooking.

UPDATE - Tried the pie filling and it was tasty - not too sweet, just enough spice, made a lovely pie.  Also used same recipe with apricots and made apricot pie filling.

UPDATE - Forgot to add how to make a pie with the filling.  Pour pie filling into unbaked 8 or 9" pie crust.  Wet rim and cover with top pie crust.  Crimp edges and cut several vents into the top.  Bake at 400F for 30 minutes or until filling is bubbly.  Also could use your favorite streusel topping for variety.

1 comment:

  1. This looks very good, wish I had canning stuff and apple trees so i could try it.