Appledelicious Pie Filling Recipes

APPLE PIE FILLING

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.

PRESERVED APPLE PIE FILLING

Steps:

• 1. Peel, core, and slice apples; add lemon juice, toss to coat. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!! Makes 6 quarts

APPLEDELICIOUS PIE FILLING

Steps:

• Wash, peel, core and slice apples.
• Treat to prevent darkening.
• Combine sugar, flour and spices.
• Rinse and drain apples; stir into sugar mixture.
• Let stand until juices begin to flow, about 30 minutes.
• Stir in lemon juice.
• cook over medium heat until mixture begins to thicken.
• Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
• Cool at room temperature,not to exceed 2 hours.
• Seal, label andn freeze.
• Yield: about 6 pints.
• Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
• You may cook in hot water bath for 15 to 25 minutes.
• I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.

APPLE PIE FILLING

Steps:

• Peel core and slice/dice apples.
• Melt butter and cinnamon.
• Add apples sugar and 5 tbsp water.
• Cover and let it cook for awhile.
• In a small bowl, combine cornstarch and water. Mix well.
• Gradually combine cornstarch mixture into apple mixture to thicken the sauce.
• Cover and stir.
• Repeat.
• When apples are soft enough, let it cool.
• Able to store up to 1-2 weeks imo if kept in the refrigerator.
• Enjoy!

APPLE PIE FILLING FOR CANNING

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.

SLOW COOKER APPLE PIE FILLING

Steps:

• Put apples in crockpot.
• add rest of ingredients except cornstarch mixture.
• cook on high 3 or 4 hours until the apples are as soft as you like them.
• add the corn starch and water well stirred.
• Cook on high 30 more minutes until it is bubbling well again.
• Check the consistency add corn starch or water as necessary.
• Bottle in sterilized quart Mason jars.
• process for at least 20 minutes.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside.
• In a Dutch oven over medium heat, combine 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 8-10 minutes.
• Place in sterilized jars and seal.

APPLE PIE FILLING

Steps:

• Note: To keep apples from turning brown, put in large container of cold water and add lemon juice or if juice is not available, 7UP will work just as well.
• Blend all dry ingredients, mix well.
• Add water and cook until thick then add lemon juice and food coloring.
• Pack apples in quart jars and pour cooked filling over the apples.
• Put lids and rings on quart jars and put in boiling water bath for 20 minutes.
• After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool.
• Mark date on outside of jar and store for future use.
• Enjoy.