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Buzzed Apple Pie Filling (For Canning)

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“This is a tasty way to use up fresh apples. I call it 'buzzed' apples because they're not completely 'drunken' apples. (there is only 1 c of alcohol in the whole thing) Using butter and some brown sugar (with the white sugar) makes a beautiful caramel color for your pie filling. You can water bath seal it and keep it on your shelf for 2 years...if it will last that long in your house! You can serve it on icecream, cheesecake, or use it for apple crisp, cobbler, or pie. It's delicious. Enjoy!”
1hr 20mins
5-7 quarts

Ingredients Nutrition


  1. Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
  2. In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
  3. Boil for 3-4 minutes, stirring constantly, until desired consistency.
  4. Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
  5. Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.

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