Home Canned Apple Pie Filling Recipes

CANNED APPLE PIE FILLING

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.

HOME-CANNED APPLE PIE FILLING RECIPE

Steps:

• Mix first five ingredients together in a large stock pot.
• Stir in water and bring to a boil over medium heat.
• Add apples and lemon juice. Stir well.
• Fill clean jars leaving half an inch of headspace.
• Wipe rim of each jar before capping with new lids, and clean rings.
• Process in a water bath canner for 25 minutes.
• 1 quart jar fills a 9" pie shell.
• Makes 14 quarts.

APPLE PIE FILLING

Steps:

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

HOMEMADE APPLE PIE FILLING

Steps:

• Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
• Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
• Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
• Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
• Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
• Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
• To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

HOW TO MAKE APPLE PIE WITH APPLE PIE FILLING

Steps:

• Preheat the oven to 425.
• Line a 9" pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
• Pour the apple pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
• Using your rubber spatula, gently mix the lemon juice and ginger into the apple pie filling.
• Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
• Use the other pie crust and lay it over the surface of the apple pie filling, centering it so that the edges come together.
• Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren't sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
• Use a sharp knife to cut slits in the pie crust
• Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
• Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
• Remove from the oven and allow to cool well before serving.