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Apple Pie Filling

September 29, 2010
Apple pie filling was a new addition to our canning repertoire this year.  For those of you who find it daunting to make dough from scratch as well as deal with all of the apples, this is the solution for you.  Now you don’t have to resort to gasp store-bought dough.  Each quart jar cost $2.50.

Filling up jars of apple pie filling!

Recipe (adapted from Williams-Sonoma’s The Art of Preserving):

  • 9-1/2 lbs. apples, peeled, cored and chopped (about 22 cups)
  • 1/2 c. bottled lemon juice
  • 2-1/2 c. sugar
  • 2-1/2 c. apple cider
  • 2 tbsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp. allspice

Enough for 4 pies (plus a little jar for snacking)

1. Peel, core, and slice apples, soaking the apples in a lemon water bath as you work.

2. Blanche apples in small batches for 1 minute, and set aside.  This will also reduce browning.

3. Combine the remaining ingredients, using a whisk to break up the spices.  Bring to a boil and then remove from the heat.

4. Fold apples into the cider-syrup.  Ladle into hot jars, leaving 1″ headspace.  Remove air bubbles with a chopstick and top off with syrup if necessary.  Process in a hot water bath for 25 minutes.

Yield: 4 x quart and 1 x pint

Note: 1 quart will fill a standard pie dish.  So, having an extra pint isn’t going to fill a pie.  Use this extra to snack, make a tart, etc.  Otherwise, reduce the apples to about 8-1/2 lbs to yield an even 4 quarts.

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