Apple Pie Filling

Fall means apples and apples mean apple pie and all sorts of yummy deserts. This apple pie filling recipe is only one of them! Come along as we make a sweet, cinnamon flavored apple pie filling you'll be happy to use in every apple pie you make!

Course Canning Recipes, Dessert, Food Preservation

Cuisine American

Keyword Apple, Freezer Cooking, Gluten Free, Pies

Prep Time 45

Cook Time 30

Total Time 1 15

Servings Oz.

Calories 1121kcal

Author Stacy Williams

Cost $20.00

Equipment

Ingredients

6 qts Apples peeled, cored, and sliced
5 ½ c White granulated sugar
1 ½ c Clear Jel
1 tsp Nutmeg
1 Tbsp. Ground Cinnamon
1 tsp Salt
5 c Apple juice
2 ½ c. Cold water
¾ c. Lemon Juice

Get Recipe Ingredients

Instructions

Fill a large heavy bottom pot halfway with water and bring to a boil. Peel, core and roughly chop apples. Add apples to boiling water and blanch 1 minute. Remove, drain and set aside.
2 1/2 c. Cold water, 6 qts Apples
Combine the sugar, Clear Jel, nutmeg, salt and cinnamon in a heavy bottom pot with the water and apple juice. Cook over medium heat until the mixture begins to thicken.
5 1/2 c White granulated sugar, 1 1/2 c Clear Jel, 1 tsp Nutmeg, 1 Tbsp. Ground Cinnamon, 1 tsp Salt, 5 c Apple juice
Add the lemon juice. Boil for 1 minute stirring constantly. Add in the apples, stir well and remove from heat. Allow apple pie filling to thicken as it cools. Use immediately or refrigerate.
3/4 c. Lemon Juice

Notes

Nutrition information is auto-calculated. Please use discretion if you follow a special diet.
You may substitute Clear Jel for a cornstarch slurry if you do not intend to can your apple pie filling.
Do not confuse Sure Jel and Clear Jel. They are different products and Sure Jel will not work for this recipe.

Nutrition