Apple Pie Filling Recipe

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Laurie Mace of Los Osos, California puts up jars of this tasty homemade pie filling for use throughout the year.

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  • 40 Servings
  • Prep: 35 min. + freezing Cook: 10 min. + cooling

Ingredients

  • 18 cups sliced peeled baking apples (about 6 pounds)
  • 3 tablespoons lemon juice
  • 4-1/2 cups sugar
  • 1 cup cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 10 cups water

Directions

  • In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes.
  • Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch pies).

Nutrition Facts: 1 serving (1 each) equals 128 calories, trace fat (trace saturated fat), 0 cholesterol, 60 mg sodium, 33 g carbohydrate, 1 g fiber, trace protein.

Apple Pie Filling published in Taste of Home October/November 1996, p17

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Reviews for Apple Pie Filling (6)

Apple Pie Filling

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Reviewed on Mar. 28, 2009 by jgfan

This is the same recipe I use and it calls for canning instead of freezing. For canning pack the apples raw into the jars. Cover with hot syrup leaving 1 inch headroom. Process in boiling water bath 20 minutes for quarts, 15 minutes for pints. No need to pressure as the apples are acidic. Instead of tossing the apples with the lemon juice I just stir it into the syurp after it thickens.

Reviewed on Mar. 28, 2009 by sstetzel

The recipe shows 40 Servings - states it makes about 5 1/2 quarts.  One quart of filling per pie.

[quote]

 Yield: 5-1/2 quarts (enough for about five 9-inch pies).
[/quote]

 

 

As far as canning goes - I'm sure you could can this, but I would undercook the apples because they will continue to cook in the canner.  Use a pressure canner to ensure safety.

Reviewed on Mar. 28, 2009 by MICHIGANGIRL

I AM GUESSING HERE, BUT IF YOU TAKE APROX.,224 OUNES OF FLUID IN THE RECIPE AND DIVIDE 8(FOR THE NUMBER OF OUNCES IN A CUP) INTO IT, IT WILL GIVE YOU 8 CUPS OF FILLING.NOW THE RECIPE STATES THAT IT WILL SERVE 8. SO, DIVIDE THE 28 CUPS OF FILLING BY 8 SERVINGS AND YOU WILL END UP WITH APROX., 3.5 CUPS OF FILLING USED PER PIE. AM I FIGURING CORRECTLY HERE PEOPLE? SOMEONE PLEASE GIVE ME A REPLY.

THIS IS AN EASY AND TASTEY RECIPE;I AM ANXIOUS TO SEE IT'S STORING CAPABILITIES.

Reviewed on Mar. 28, 2009 by SPRINKLES4U

How much do you use in each pie?

Reviewed on Oct. 22, 2008 by betty22102

Can this be canned in jars and not frozen

Reviewed on Sep. 26, 2008 by guts2

This recipe is awesome

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