Apple Pie Filling
Apple pie is a favorite in our house and across the country, especially at family events and holidays! As more and more people are moving to making their own foods, having a great dessert recipe that you also can have on your pantry shelf is a must. Make this filling and you'll never buy store-bought filling again! Whether you're making this to use now or planning on water bath canning to use later, this recipe will be a winner. Follow this easy recipe on how to make apple pie filling so you can have dessert prep done in minutes, any time of year.
Equipment
- 1 paring knife and cutting board
- 1 Large Bowl
- 1 Large Pot
- 1 set measuring cups and spoons
- 1 Water Bath Canner, Jars & Canning Supplies *If canning
- Vinegar and paper towel or clean cloth to wipe jar rims
Ingredients
- 20 cups peeled, cored and slice apples
- ½ cup water
- 1 cup sugar (reduce to 3/4 cup id not canning)
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup lemon juice (omit if not canning)
Instructions
Prepare for Canning
- Add clean pint jars to canner and add water to cover jars by 1", bring water to boil and let process jars to sterilize. Jars should be left in the hot water while making the pie filling. Make sure to have all your canning supplies ready on hand prior to making your filling.
- Core, peel and slice apples. Put into pot and add the 1/2 cup water to prevent sticking; cook over low to medium heat. Cook apples, stirring often, until apples are softened but not mushy.
- Add sugar, cinnamon, nutmeg and lemon juice (omit lemon juice if not canning) and bring to a boil. Remove from heat.
- Remove jars from hot water and immediately fill with hot pie filling, leaving a ½ inch head space.
- Wipe rims with vinegar cloth to remove any residue before adding lids and wipe jar threads to ensure rims fit securely before adding rings finger tight.
- Put jars into hot water bath canner and ensure water is 1 inch or more above the tops of the jars. Bring water back to a boil
- Once water is back to a boil, start timer and boil for 25 minutes
- After 25 minutes, shut off heat, remove jars from canner with jar lifter and place on a cloth away from drafts. Allow jars to sit for 24 hours.
- Ensure all jars have properly sealed (lids have popped down on their own, do not press down to seal), label and date jars for pantry storage. Any jars that did not seal should be refrigerated. Jars should be kept in a cool, dark, dry space for best storage results.
Video
Notes
If you want to thicken the filling before use, you can make a slurry of 1 tbsp corn starch to 1 tbsp of water for each cup of pie filling. Add the slurry to your filling in a pot over medium heat and stir thoroughly to desired thickness. DO NOT ADD CORN STARCH TO MIX BEFORE CANNING.
This fillings works great for your standard pies and is also great on ice cream or in other dessert recipes!