Peggi Anne Tebben Recipe


By Peggi Anne Tebben cookiequeen

Recipe Rating:

Peggi Anne's Story

I use to can several jars of this every year. So easy to just take it out & dump in pie shell & bake. 1 quart will do regular pie. 3 quarts will do 2 deep dish apple pies.


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

Directions Step-By-Step

In 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.
Add the apples & continue cooking to boiling. Simmer 5 minutes.
Pack in hot sterilized jars. Seal. Process in hot bath for 30 minutes.

About this Recipe

Course/Dish: Pies
Hashtags: #apples, #pies, #desserts

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Peggi Anne Tebben cookiequeen
Oct 10, 2014
I used to get mine at the Amish store.
Laurie Sanders rhinemaidens3
Oct 9, 2014
Hi Peggi! Do you know where you can buy clearjel? I want to make apple pie filling this weekend and ALL the recipes seem to recommend clearjel over cornstarch. Ball canning says it holds up better through the canning process but my mom said cornstarch or flour should work just as well and that when she canned apple pie in the past, she used flour for her thickener. Do you know about how many cups of sliced apples this works out to be?
Pat Duran kitchenchatter
May 14, 2013
Thanks for the recipe Peggi- will try this and with fresh peach too in other jars...