CANNED APPLE PIE FILLING
Peggi Anne Tebben
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- 4 cups sugar
- 1/4 tsp. nutmeg
- 2 tsp. cinnamon
- 3/4 cup cornstarch or clear jel for pies*
- 8 cups water
- 8 quarts pared, sliced tart apples, splashed with lemon juice
1In large cook pot, combine all ingredients except the apples. *I like using clear jel for pies instead of corn starch. It doesn't clump up like corn starch. Stays smoother.
Cook until mixture thickens, stirring constantly.
2Add the apples & continue cooking to boiling. Simmer 5 minutes.
3Pack in hot sterilized jars. Seal. Process in hot bath for 30 minutes.