Apple Pie Filling

"If you like to can during the summer, this recipe is easy and wonderful. My daughter gave me this recipe and where ever it came from, heaven only knows."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins
Ingredients:
10
Yields:
6-7 quarts
Advertisement

ingredients

Advertisement

directions

  • Note: To keep apples from turning brown, put in large container of cold water and add lemon juice or if juice is not available, 7UP will work just as well.
  • Blend all dry ingredients, mix well.
  • Add water and cook until thick then add lemon juice and food coloring.
  • Pack apples in quart jars and pour cooked filling over the apples.
  • Put lids and rings on quart jars and put in boiling water bath for 20 minutes.
  • After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool.
  • Mark date on outside of jar and store for future use.
  • Enjoy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. "After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool. " You should NEVER do this - tighten bands while still hot. If after 15 min it does not seal & pushing lid down with your finger does not work - re-process with new lid. Food may have gotten between the jar & lid making it not seal. If you tighten the rings down while hot you will not know if the jar has sealed by itself & really has a vacumm. This will show up later as spoiled.
     
  2. I think this recipe is great! I have it from another source. My recipe uses less cinnamon and no food color. What is omitted is how to bake it. Bake it in a double 9" crust. I baked for 25 min with foil on edge then 25 min more (or until pastry is golden).
     
  3. This was a great recipe for first time canners, like me :-) Not only was it simple, but the complements just keep coming when the apple pie is passed around. Thanks to whomever posted this recipe!
     
  4. I agree that layering is best with this recipe and make sure to run a knife around the edges to get the apples to pack in and air bubbles out. I added a pinch of cloves to mine and a bit more cinnamon, omitted the food coloring. I also sliced the apples, so needed to use more. Delicious!
     
  5. Great I have used this two years in a row. Once last year with apples, this year with hard cooking pears. I love to use it with the Easy dutch apple pie (#37143) recipe. I also use it for waffle and pancake topping. Last year I put the "crust" for the dutch apple pie in a jar, and a jar of this pie filling in a basket, with pie tins for a quick easy cheap christmas present.
     
Advertisement

Tweaks

  1. To me, this is THE true-blue American apple pie filling. I made a sixth of the quantity, did not preserve it, but cooked the apples in the "sauce" on the stovetop until soft and threw it straight away into a 9" no-bake graham crust. It was a hit!! Here are my measurements: 1 1/2 c. water, 3/4 c. sugar, 3 T. cornstarch, 1/2 T. lemon juice (I omitted this), 1/2 t. cinnamon (I doubled this), 1/8 t. nutmeg, 1/16 t. ginger (I doubled this), 1/8 t. salt, and 1 qt of apples (approx. 4 cups -- I diced and actually used 6 cups). I also added almond essence and substituted a bit of saffron for the food coloring. It was not a disappointment!
     
  2. I agree with Dianne never tighten rings. The recipe was very easy and my kids love it. I had a jar that didn't seal so we used it as a topping for pancakes, Yum. I doubled the batch and used 1c. less sugar than called for and left out the food coloring. I also used Vit. C crystal instead of lemon juice because it is easy,I have on hand and it doesn't change the flavor of the apples.
     

RECIPE SUBMITTED BY

Grandma to a ton of kids and a step great grandma and still going strong. Love to cook, came to Wisconsin from Illinois 33 years ago and bought a resort and cooked 2 meals a day for about 20-40 people. Served American style. Loved it course I was younger then but sure did meet quite a few wonderful people and most were repeaters every year.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes