apple pie filling
I usually use a thickener that I get from an Amish store that is the equivalent of instant pectin instead of cornstarch because over time, the cornstarch will give the filling a cloudy look.
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prep time
cook time
method
Stove Top
yield
6 quarts
Ingredients
- 6 quarts apples, peeled, cored and sliced
- 3 cups sugar
- 1 1/2 cups cornstarch
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon allspice
- 2 1/2 cups water
- 5 cups apple juice
- 3/4 cup lemon juice
How To Make apple pie filling
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Step 1Peel, core and slice apples. Use apples that are naturally tart and sweet. You will get 14-18 quarts of pie filling per bushel of apples
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Step 2Blanch apples. In boiling water, blanch apples for 1 minute. Save water and reuse each time. Keep hot fruit in a covered bowl. Save water for making filling. All 7 1/2 cups of water should come from here. Set aside about 2 cups to mix cornstarch later
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Step 3Combine the sugar and spices with the reserved water in a large pot. Cook over medium high heat until the mixture begins to bubble. Stir almost constantly.
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Step 4Mix lemon juice, reserved water (2 cups) and cornstarch. Add to the juice in the pot. Boil 1 minutes, stirring constantly, until it starts to thicken. Then remove from heat.
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Step 5Add apples to mixture and stir together.
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Step 6Fill pre-cleaned jars and lids.
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Step 7Process the filled jars in water bath. Place jars in the canner and keep them covered with at least 1 inch of water and boil. Boil for 30 minutes. Let cool over night and check seals
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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