Apple Pie Filling Canned Or You Can Freeze It Recipes

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FREEZER APPLE PIE FILLING - OAMC



Freezer Apple Pie Filling - OAMC image

This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.

Provided by KelBel

Categories     Pie

Time 1h

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8

16 cups apples, peeled and thinly sliced
4 tablespoons lemon juice
4 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups water

Steps:

  • In a large bowl, toss apples with lemon juice and set aside.
  • Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.
  • You can also make pies right away.

CANNED APPLE PIE FILLING



Canned Apple Pie Filling image

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Provided by rhonda

Categories     Desserts     Pies     Apple Pie Recipes

Yield 56

Number Of Ingredients 9

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Steps:

  • in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
  • Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  • Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
  • Fill jars with hot syrup, and gently remove air bubbles with a knife.
  • Put lids on and process in a water bath canner for 20 minutes.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!



Apple Pie Filling - Canned or You Can Freeze It! image

This is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.

Provided by Sarah in New York

Categories     Low Protein

Time 50m

Yield 6 quarts, 6 serving(s)

Number Of Ingredients 9

6 lbs apples (tart work best)
4 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cornstarch
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
3 drops yellow food coloring

Steps:

  • Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
  • Peel, core and slice apples. (Leave slices about 1/2 inch thick).
  • Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
  • Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
  • Stir in lemon juice and food coloring.
  • Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
  • Yes, it happened to me! :(.
  • Process jars in hot water bath for 20 minutes or freeze however you want to.

APPLE PIE FILLING



Apple Pie Filling image

Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.

Provided by Terri

Categories     Desserts     Pies     Apple Pie Recipes

Yield 40

Number Of Ingredients 8

18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g

CANNED APPLE PIE FILLING



Canned Apple Pie Filling image

I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.

Provided by southern chef in lo

Categories     Apple

Time 55m

Yield 7 quarts

Number Of Ingredients 9

6 quarts blanched sliced fresh apples
5 1/2 cups sugar
1 1/2 cups clear gelatin
1 tablespoon cinnamon
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice
1 teaspoon nutmeg
7 drops yellow food coloring

Steps:

  • Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
  • Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
  • Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
  • Drain the apple slices from the water, reserving water.
  • Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.

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