Homemade Apple Pie Filling – this easy recipe takes just a few minutes and tastes so much better than canned pie filling! Keep it in your freezer for when you want pie filling ASAP!
You never need to buy the can of pie filling again – just whip up this easy recipe to use for your pies or an easy side dish.
HOMEMADE APPLE PIE FILLING IS AN EASY RECIPE THAT IS BETTER THAN CANNED AND GOES SO WELL IN SO MANY FALL RECIPES.
TIPS FOR PERFECT APPLE PIE FILLING:
I like to slice my apples in chunks. I don’t know about you, but the canned filling you get at the store has apples that are too big to eat! Chop them how you like to eat them.
The good thing about making this homemade is that you can add or reduce spices as you like. Love cinnamon? Add a touch more, or reduce it if you prefer it plainer.
You can also use your favorite kind of apples. I used a combination of Granny Smith and Fuji because it was what I had in my fridge.
I know some people prefer making apple pie filling without cornstarch, but find it’s the easiest way to make it and you probably have everything already on hand.
Them mixture thickens as it cools so even though it looks loose after it’s done, it’ll thicken up quite a bit.
- To Make this Recipe You’ll Need the following ingredients :
HOMEMADE APPLE PIE FILLING
Makes 7 quarts
About 35 medium apples
9 1/2 cups water
4 1/2 cups sugar
1 cup Clear Jel* or cornstarch
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons lemon juice (optional)
- DIRECTIONS :
*Clear Jel is a modified food starch that is more stable when use in canning. Regular cornstarch can separate or become watery.
Mix spices, Clear Jel, and sugar in large saucepan and add water. Cook until thickened, stirring constantly. Add lemon juice, if desired.
Slice apples directly into jars, adding layers of syrup as you fill each jar. This helps eliminate air pockets. Leave at least 1 inch headspace.
Tighten lids and process 25 minutes in boiling water.
To make pie with canned pie filling: Fill unbaked crust with filling. Put dabs of butter on top and add a top crust. Bake pie just until crust is lightly browned and filling is bubbly.
You can also freeze pie filling. Fill freezer containers (or an unbaked pie crust), exclude air, and seal.
What are good pie apples?
People have different opinions, but in general you should choose tart, firm, juicy apples. For canned pie filling, you also want apples that will hold their shape when cooked. Examples: Cortland, Jonathan, Rome, Winesap, Stayman, Golden Delicious, and Grimes Golden.