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Laurie Mace of Los Osos, California puts up jars of this tasty homemade pie filling for use throughout the year.
Nutritional 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.
Originally published as Apple Pie Filling in Taste of Home October/November 1996, p17
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Reviewed on Feb. 16, 2013 by LalaJoan18
Have used this recipe for years...the very best. I put in freezer bags and lay flat in the freezer.
Reviewed on Sep. 13, 2012 by tamarachronister
Delicious. I halved the recipe and used arrowroot instead of corn starch. I used apple pie spice in place of nutmeg, since it doesn't agree with my husband. A great way to use a tree full of apples and freeze for the holidays and long winter months. In altitude, it took longer for the apples to get tender - it's a keeper in our family.
Reviewed on Sep. 02, 2012 by VictoriaElaine
This was my first time preserving apples & I was so pleased with how they turned out using this recipe! Makes an excellent ice cream topping! Followed the instructions exactly, except I increased the nutmeg to 1/2 teaspoon.
Reviewed on Nov. 01, 2010 by kdkmom
I have canned this filling successfully, but put the raw apples into the quart jar then add the syrup. I process them in a water bath for 25 minutes. One quart makes a 9 or 10-inch pie and the apples taste like fresh.
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. Yield: 5-1/2 quarts (enough for about five 9-inch pies).
The recipe shows 40 Servings - states it makes about 5 1/2 quarts. One quart of filling per pie.
Yield: 5-1/2 quarts (enough for about five 9-inch pies).
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.
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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