Apple Pie Filling
Total TimePrep: 35 min. Cook: 20 min. + cooling
Makes5-1/2 quarts (enough for about five 9-inch pies)
Made this pie filling. it was so good I made enough for the whole winter oh I canned it. I also ordered another box of Apple's to make more.
Yummy. Made 1/5 of the resipe, decreasing water a little because of suggestions in the comments. Enough for 4 filled crepes, and enough left for a small crisp.
Tastes fine but way too liquidy- I agree that water should be reduced tremendously.
It’s very hard for me to find Clear Gel and do not want to purchase such a large amount on Amazon. What did they use in the old days if corn starch is no good?????
I made this recipe as printed, and my husband and I thought it was delicious! To those who were wondering how to prepare a pie , this is what I did: make enough dough for a double crust pie; place the bottom crust into a pie pan. Stir the thawed filling to combine and spoon into pie shell; place the top crust over filling. Flute the edges and cut slits for the steam to escape. Bake at 425 for 40-45 minutes, covering the edges and top with foil as necessary, to prevent them from becoming too dark. Cool for at least an hour before cutting. I've also used this filling in Dutch apple pie (crumb topping) and follow the same baking instructions. This filling is much better than store-bought and a great way to use a bumper crop of apples!
I just made this the other day. I made it last year and used 7 cups of water and this year I cut it back to 5. Still lots of liquid. It makes for an excellent pie mid-winter.
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