It’s apple time and I found a recipe that makes truly mouth-watering apple pie filling. It is great to be able to make a crust, pop open a can of homemade pie filling and voila!– homemade apple pie, so superior to store versions.
I INTERRUPT THIS POST TO ASK A QUESTION: IF THIS IS NOT THE KIND OF APPLE PIE FILLING YOU ARE LOOKING FOR, PLEASE DROP ME A LINE IN THE COMMENTS. Are you searching for a smaller recipe, one that doesn’t require processing for canning, other ingredients such as tapioca, etc.? This is one of our most frequently searched for (Googled) posts and I would love to know how to provide the kind of apple pie recipes people are searching for. So, if you have a moment, please give us some feedback by clicking on the word “comment” at the end of this post and describing the sort of homemade apple pie filling your heart desires. THANK YOU!
Here is the recipe. It is from allrecipes.com:
Canned Apple Pie Filling
submitted by rhonda
Ingredients:
4 1/2 cups white sugar
1 Cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 teaspoons salt
10 cups water
3 T. lemon juice
6 pounds apples
Directions:
1. 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.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2-3/4 inch headspace.
4. Fill jars with hot syrup and gently remove air bubbles with a plastic knife (metal may promote cracks in the jars).
5. Put lids on and process in a water bath canner for 20 minutes.
I made a couple of alterations to the recipe based on my personal preferences and experiences with canning: (1) The recipe called for food coloring which I find unnecessary. (2) I use a plastic instead of a metal knife for removing bubbles which can cause jars to crack. (3) I find I need a little more headspace (3/4 in.) because with quart jars and large pieces of fruit a little more space can help prevent overflow when processing.
A few photos:
Here are the prepared apples. Most of the time, I leave the peel on when I have homegrown, organic apples. This time I peeled them for an extra tender pie filling, but I didn’t throw out the peels. (See my upcoming post on applesauce made from peels and cores.)
Next, make the syrup. The stage shown is after the cornstarch has begun to cook. Before this happens the mix is cloudy.
The jars packed with apples and ready for the syrup:
I would show you a homemade pie, but it was eaten so fast I didn’t have time to get my camera.
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Wow, those jars of apple pie filling look so scrumptious! I haven’t made a pie in so long, I really must make a plan to do that this weekend.
Thank you for stopping by my blog too!
My mouth is watering! I have 8more baby pounds before I can try the apple pie, though! Blackberry jam also on the to-do list!
Love the website…wonder if you gals could do a question/answer on vege gardening problems-like why my tomatoes appeared to have split open before ripe…or maybe a link to Carl Wayne Hardeman (he’s the head of the community garden in C’ville).
Anyhoo, keep up the good work!
missyb
I enjoyed your website….we farm in Glenn county, CA along the Sacramento river near Chico. We are surrounded by dairies and orchards. We farm almonds and Gravenstein apples. I am no longer willing to pay the electric bill for storing our frozen apples that we bake into pies for our little bakery business, so was researching the putting-up of apples in the form of premade pie filling. I always pre-cook my frozen apples for pie fillings, add some tapioca flour, butter, brown sugar and spices and fill the crust right out of the pan. Our pies are wonderful, but I am longing to be able to merely open a jar, add the butter and bake without the pre-cooking/thawing procedure. Thanks for the input…..Jane Gray Marcella, BRIARGATE FARMS.
Jane Gray Marcella–Your farm sounds idyllic. I hope you have good results with the pie filling you develop. I love tapioca in fruit pies. I know it will be delicious!
P.S. My great aunt made her pies from fruit she dried on the roof (West TX). Somehow I don’t think the health department nowadays would condone that, but her pies were the best!
Hello, I made this recipe last year, and I am going to use it again this year. It was the best pie filling I had ever tried making, and it tasted very good as well. I would recommend this to anyone. My friends at work have been asking when I will be making pies again with the apples off my tree. Thanks for the great recipe.
I came across your site looking how to make pre-made pie filling, I was looking for a version I can freeze, I’m not into canning yet : ) but your’s sure looks tastey!
ps – I love your stove, very retro : ) (at least, I’m assuming it’s a stove?)
Renee–Thank you. You could freeze this, too. And, thanks, I love my stove. It’s built like a tank and I know it’s just on the verge of coming back into style any day now.
I made apple pie filling last year for the first time, canned a TON of it. My Mom wants us to do this again, and I have misplaced the recipe. It called for Tapioca instead of cornstarch- do you know how I would substitute tapioca??
Thanks
Lorry–Hi! Here is one recipe that looks promising. You could adjust the size of the batch: http://allrecipes.com/Recipe/Apple-Pie-Filling-II/Detail.aspx
Does this sound like what you were looking for?
I am interested in one that does’t require processing..and that uses tapioca.. have heard of it from a friend.. but never got the recipe.. thank you so much for any help you can offer..
Melanie