Apple Pie Filling Recipe
- 18 cups sliced peeled tart apples (about 6 pounds)
- 3 tablespoons bottled 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
- 1. 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.
- 2. 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).
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.
Reviews for Apple Pie Filling
"This is just to answer general question about canning. If you are going to can this, and you certainly can do this, you need to use CLear Gel instead of cornstarch. Cornstarch does not "become smooth" again when reheating in the pie. You can buy Clear Gel on line. I get mine from Amazon.I prefer canning to freezing because i don't have enough freezer space."
"this is a really good recipe. i was doubting the amount of sugar , i put that amount in anyway and for that i'm glad. i did make a little goof, i had to add a little more apples, because when i measured my salt i did that over a measuring cup,i had already used for sugar and me being tired i forgot that it was salt in that cup, not sugar i missed,so i added a few more apples . it worked out just fine. i'm kinda glad for the goof,because the apples started to break down a little more than i wanted so, that left most of my apples in larger pieces. if i wouldn't have made that goof,there is nothing i would change about this recipe. thank you Laurie for posting this recipe. i will use this for years to come,it's excellent,tastes better than the can."
"It would be better not to can this as the cornstarch does not allow the filling to move around enough in the jar when you are canning to kill all the bacteria. I can apples with just as little light or medium syrup ( sugar and water) as will cover the apples. Then when I want to make a pie, I add more sugar mixed with cornstarch or flour.How to make pie with this: Use a commercial or from scratch crust. Put crust in pie pan. Add a jar of thawed filling. Moisten edges of crust, and top pie with another crust. Cut off extra crust hanging over the edge of the pan. Crimp edges of both crusts together tightly. Cut slits or designs in top crust either before or after you put it in the pie. Bake at 350 or 375 degrees until the middle of the pie looks done, about one hour. Do a search if you want more details on making pies."
"HOW DO YOU FIX THIS AFTER YOU TAKE IT OUT OF THE FREEZER"
"Do you think I could can this instead of freezing it?"
"Double the apples."
"What a great way to use up your apples! Simple simple simple! After adding the apples to the Dutch oven it came very close to overflowing. I grabbed a large spatula and folded them in."
"Would appreciate pie baking directions to go with this!"
"Have used this recipe for years...the very best. I put in freezer bags and lay flat in the freezer."
"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."
"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."
"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."
"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."
"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."
"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."
"How much do you use in each pie?"
"Can this be canned in jars and not frozen"
"This recipe is awesome"