Homemade Canned Apple Pie Filling
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My family loves apple pie and apple crisp and I love the convenience of using canned filling for a quick dessert, but I didn't love the bland canned filling I found in my local grocery store. I wanted fresh tasting apple pie filling, but apples in the winter are more expensive and of lower quality and I don't always have time to make fresh apple pie when I want it.
I developed this recipe years ago and have found it to be the best alternative to fresh apple pie I have tried. Now, every fall while making applesauce I make a canner of apple pie filling as well.
From my home to yours,
the Modern Housewife
- 7 lbs apples
- 5 1/4 Cups Sugar
- 1 Cup plus 2 TBSP Corn starch
- 11 1/2 Cup Water
- 2 1/4 tsp Salt
- 3 1/2 tsp Lemon Juice
- 2 1/4 tsp Cinnamon
- 1/2 tsp Nutmeg
- Core and peel and cut apples into thin slices. If you are making a canner-full, you will want to sprinkle a bit of lemon juice over the apples as you slice so that they do not brown as you work. Pack sliced apples into sterilized quart jars, leaving 1/2 inch head space.
- In a large pan, combine water, sugar, corn starch, salt, cinnamon and nutmeg. Bring this mixture to a boil and cook until it is thick and bubbly and has darkened in color. Remove mixture from heat and stir in lemon juice. Pour enough of the mixture into the jars to cover barely cover apples.
- Immediately process in a water bath canner for 20 minutes to seal.
Find a Pick Your Own Apple Orchard Near You
Of course you could simply wait until apples go on sale at the grocery store (which honestly is often the cheapest method; however, they are not organic) or purchase apples from your local farmer's markets, but why not start a fun new tradition and go apple picking!
Apple picking is a wonderful family activity for the fall. My family spends one day at the local orchard picking apples and then I can the apples the next day. Many orchards also have fall activities like hay rides and straw mazes that the little ones will enjoy. Best of all, you will be creating sweet childhood memories for your children that will last a lifetime!
Pick-your-own orchards typically charge by the pound and ask that you pay for all apples that you pick. They ask that you not pick up apples off the ground and do not drop apples that you have pick on the ground as they must then be thrown away.
Apple season is typically between late-August to October, although not all varieties are available at the same time. You may want to call ahead to find out when each variety of apple will be ready. I have gone before and found only one variety available for picking. That was very disappointing.
Luckily, many orchards have produce stores on-site and you can pick up other varieties for just a few pennies more per pound.
Best Apples to Use for Making Apple Pie
The best apple pie filling includes half sweet apples and half tart apples.
Sweet apples include Braeburn, Fuji, and Empire.
Tart baking apples include granny smith, and Northern Spy.
Johnathan and Jonagold apples are great choices that have sweet and tart qualities.
Lattice Pie Crust
How to Use Canned Filling to Make Apple Pie
Preheat oven to 425 degrees. Open 2 jars and pour the entire contents into a large bowl.
Stir filling lightly and then pour into a prepared pie crust.
1 Crust Pie with Crumble Topping
Combine 1/2 Cup butter, 1/2 cup brown sugar and 1 Cup flour using fork until crumbly. Sprinkle over pie.
Cover pie with aluminum foil and secure foil edges around pie. Cut out a large circle in the center of the aluminum foil so that only the edges of the pie are covered with foil. Bake pie for 30 minutes, remove foil and bake another 15 minutes. Remove pie from oven and allow to cool 2 hours before serving.
How to Make the Perfect Pie Crust
Apple Pie Filling: Nutritional Information
|Serving size: 1 cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 52 g||17%|
|Sugar 43 g|
|Fiber 3 g||12%|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 167 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2013 Sarah