Are you looking for a way to use up some of those apples that seem to be aplenty right now? This Apple Pie Filling is the best way to get a jump start on some homemade desserts. Taking a little time to preserve this filling will be worth the time. I’ve used it in not only pies, but cobblers, crisps, Brown Betty, and even as an ice cream topping.
I do want to point out that as this sits on your shelf, you may notice the apple juice separate from the thickened filling. This does no t mean it has gone bad. Simply reheat the entire ingredients in the jar, in a saucepan and it will be good to go!
Canned Apple Pie Filling
- 5 1/2 -6 lbs tart apples
- 4 1/2 cups sugar
- 1 cup constarch
- 1 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 10 cups water
- 3 tbsp lemon juice
Peel, core, and slice apples. Combine the remaining ingredients in a saucepan to make sauce. Stir in water; cook until thick and bubbly. Add lemon juice.
Divide apples into six quart jars, and carefully add the syrup mixture, using a knife or wooden spoon handle to help distribute filling in the jar and fill any air pockets. Leave 1/2′ head space at the top of the jar. Add hot lids and rings, securing tightly. Process in hot water bath for 20 minutes.
To serve, put a quart of filling into 9 inch pie crust. Dot with a few small drops of butter and add top crust. Bake for 50 minutes at 400 degrees.
** This recipe can be doubled or tripled very easily.
Enjoy!