CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
Steps:
- in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
APPLE PIE FILLING WITH VANILLA & BUTTERSHOTS! CANNING
My DD went apple picking and brought me a nice bunch of organic apples. This can top ice cream waffles, pan cakes, french toast. Make an apple pie with it or stuff puff pastry with it. Pour it over a hot ricotta cheese cake.
Provided by Rita1652
Categories Pie
Time 1h
Yield 5-6 quart jars, 40 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
- Meanwhile pack 4-6 sliced apples in sterilized quart jars.
- Remove from heat and add the lemon juice and zest and buttershots.
- Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
- Wipe rims and place hot lids and screw tops on.
- Process in a water bath for 25 minutes.
- Optional packing:.
- Mix apple slices into the syrup then pack.
APPLE PIE FILLING
My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. -Laurie Mace, Los Osos, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5-1/2 quarts (enough for about five 9-inch pies).
Number Of Ingredients 8
Steps:
- 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. , 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.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
THE BEST APPLE PIE
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. -Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, Fat 30g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
BUZZED APPLE PIE FILLING (FOR CANNING)
This is a tasty way to use up fresh apples. I call it 'buzzed' apples because they're not completely 'drunken' apples. (there is only 1 c of alcohol in the whole thing) Using butter and some brown sugar (with the white sugar) makes a beautiful caramel color for your pie filling. You can water bath seal it and keep it on your shelf for 2 years...if it will last that long in your house! You can serve it on icecream, cheesecake, or use it for apple crisp, cobbler, or pie. It's delicious. Enjoy!
Provided by Rachie P
Categories Pie
Time 1h20m
Yield 5-7 quarts
Number Of Ingredients 13
Steps:
- Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
- In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
- Boil for 3-4 minutes, stirring constantly, until desired consistency.
- Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
- Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.
Nutrition Facts : Calories 1417.5, Fat 38, SaturatedFat 23.6, Cholesterol 97.6, Sodium 824.1, Carbohydrate 280.2, Fiber 13.5, Sugar 234, Protein 2.1
APPLE PIE FILLING FOR CANNING
I'm not sure where the original recipe came from. My friend's Mom was a distributor for Ultra Gel so I may I got it from her many years ago. Anyway-this has been a fantastic recipe. A lot like a great restrauant pie. Now I know some may not like that but everyone I share this pie with wants the recipe. We use it for pie, ice cream topping, over fresh biscuits or spoon it straight from the jar.
Provided by idguy2010
Categories Pie
Time 1h5m
Yield 6 pies, 6-10 serving(s)
Number Of Ingredients 8
Steps:
- To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
- Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
- Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.
Nutrition Facts : Calories 1076, Fat 1.2, SaturatedFat 0.2, Sodium 19.9, Carbohydrate 279.4, Fiber 12.9, Sugar 258.4, Protein 1.6
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