![]() ![]() There’s also a version with the canning kit included. Water Bath Canner: this is the exact water bath canner I have and it’s great.Ladle: a simple ladle helps you scoop up the brine and spices easily.Canning Funnel: This funnel has a wide mouth that fits all sizes of canning jars and it makes transferring the brine into the jars easy with little mess.If canning the apple pie filling leave a 1-inch headspace and follow the water bath process steps in the recipe card below. Ladle the filling into the pint jars using a canning funnel. Drain the apple slices and gently fold them into the filling. Add the remaining 1/2 cup of lemon juice, return to a boil and cook for an additional 1 minute. Stir continuously until the filling begins to bubble and thicken, about 10 minutes. Add the apple juice mixture to the large pot and bring to a soft boil over medium-high heat. Combine the brown sugar, granulated sugar, cinnamon, and nutmeg in a large heavy-bottomed pot such as a Dutch oven. Slowly add the clear gel (or cornstarch), whisking continuously until it’s fully dissolved into the mixture. Pour the cold water and apple juice into a medium-sized bowl and stir to combine. Dissolve the clear gel (or cornstarch).Mix 1/4 cup lemon juice and 4 cups of water together and pour it over the blanched apples. Remove using a slotted spoon and place in a large bowl. Working with 6 cups of apples at a time, blanch the apples in a large pot of boiling water for 1 minute. Choose a combination of apples, or just one type, below and you’ll end up with amazing apple pie filling. However, crisp apples, whether sweet or tart flavored are always recommended.Ī mushy apple pie just doesn’t taste as delicious. I prefer to choose a mixture of firm tart and firm sweet varieties of apples for my pie filling. Toss in some dried cranberries or apples for a unique and delicious option.Īgain, this choice comes down to preference on taste, which is always optional. Swap out the apple juice with apple cider for an extra fall touch. Sugars: When it comes to sugars and fall baking I almost always lean towards the sweetened maple taste of brown sugar and this recipe has both brown sugar and granulated sugar.Spices: I like to keep it simple and use nutmeg and cinnamon only, but you can easily swap this out for apple pie spice too.Apple Juice: Use unsweetened apple juice for this recipe since the filling will have both granulated sugar and brown sugar in it.King Arthur has a good clear gel I prefer to use. Cornstarch doesn’t do well when canned with apple pie and it’s safer to use clear gel. When it comes to canning though, swap out the cornstarch for clear gel. Clear Gel: There is no right or wrong recipe for making apple pie filling, there are just preferences.It’s surprisingly easy and makes the most indulgent pie ever. It’s also a great gift to give during the holidays too.Īpple pie is best served in a Flaky Pie Crust, which is why I prefer to make my own. You can make a large batch or just a little. There are only a handful of ingredients in this pie filling and it comes together in minutes. If you’ve got a crowd coming for Thanksgiving then having some stored in your pantry will save you tons of time. You can use seasonally fresh apples for the filling and once made can it for later use. Having this pie filling on hand makes preparing a homemade pie extremely easy. Why This Recipe WorksĪfter moving to New York City in my early 20’s my roommate and I would often indulge in a shared slice of apple pie a la mode at a local diner and to this day it’s one of my favorite desserts. There’s nothing better than baked fall treats such as this Baked Apple Crumble or Apple Dump Cake to scent your whole house with seasonal smells. When apple season is in full swing I love to prepare recipes such as this one or even this Cinnamon Apple Butter. Give this as a gift or bake it into a pie instantly. Cinnamon and nutmeg season this fall favorite with a gooey thick apple juice filling. Apple pie is made easy with this simple Homemade Apple Pie Filling recipe that can easily be canned and used later. ![]()
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