Wednesday, February 3, 2010

Canned Apple Pie Filling


My visiting teacher, Beth Gardner, made this for me. It is delicious and very easy to make.
4 1/2 c. sugar
1 c. cornstarch
1 t. salt
1 t. nutmeg
2 t. cinnamon
3 T. lemon juice
10 c. water
6 pounds peeled, cored and sliced apples
In saucepan, mix first 5 ingredients. Stir in water. Cook and stir until thick and bubbly. Add lemon juice. Pour wide-mouth quart jars 1/3 full of liquid. Add apples and pack tight. You may have to add a little more liquid. Seal and process in boiling water bath for 35-45 minutes. Makes 6 quarts.
To make pie, place 1 quart of apples and liquid in unbaked 9" pie crust. Cover with top crust and bake at 400° for 50 minutes.

5 comments:

Cooking with K said...

I can see this in some yummy crust spilling out with a scoop of ice cream...this is a keeper recipe...thanks for sharing, blessings, K

Coleen's Recipes said...

A million uses for this yummy filling. What a nice thing to have on hand.

Katy ~ said...

I would so love to see jars of this in my pantry. Fabulous!!

Mary said...

Peggy, what a great idea. I put by apple sauce but never thought of doing pie-ready apples. I hope you are having a wonderful day. Blessings...Mary

Marjorie said...

Thank's Peggy, great recipe I made 14 jars. We sure will enjoy our apple pies this winter.