Canned Apple Pie Mix Recipes

HOW TO MAKE APPLE PIE WITH APPLE PIE FILLING

Steps:

• Preheat the oven to 425.
• Line a 9" pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
• Pour the apple pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
• Using your rubber spatula, gently mix the lemon juice and ginger into the apple pie filling.
• Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
• Use the other pie crust and lay it over the surface of the apple pie filling, centering it so that the edges come together.
• Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren't sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
• Use a sharp knife to cut slits in the pie crust
• Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
• Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
• Remove from the oven and allow to cool well before serving.

APPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and grease your 9 x 13 baking pan with butter or spray with non-stick cooking spray. Add the apple pie filling, distributing as an even bottom layer.
• Pour the boxed yellow cake mix over the apple pie filling. Gently shake or tamp the pan on the counter to spread the cake mix evenly.
• Next, add the melted butter. Pour the butter over as much of the cake mix surface as possible.
• Bake at 350 degrees F (175 degrees C) for 45-50 minutes or until golden browned on the top and bubbling around the sides of the pan. Allow the apple dump cake to cool slightly before serving, if desired, for about 15 minutes.

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

APPLE PIE CAKE-MIX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter.
• Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving.

AMISH CANNED APPLE PIE FILLING RECIPE

Steps:

• Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
• Fill each jar with as many apple slices as possible. Use a wooden spoon to jam them in tight and don't be afraid of breaking a few slices to do so.
• In a large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring often, until bubbly and thickened.
• Remove from heat and add lemon juice and stir well. Add hot syrup to each jar, leaving about a 1 inch space at the top.
• Wipe off each jar rim, add the sterilized lid and band, then add to the simmering water. Be sure there is at least 1 inch of water on top of jars. Bring to a roiling boil, cover the pot, and process for 20 minutes.
• Remove jars and let them cool on a towel for 24 hours. Check to be sure each lid is sealed by pressing down in the center.

CANNED APPLE PIE MIX

Steps:

• 1. Prepare 8 quart jars for canning.
• 2. Wash, peel,core and slice apples. Fill all jars with the sliced apples.
• 3. Blend first 4 ingredients. Add salt and 10 cups of water. Cook until it starts to bubble and thickens. Add lemon juice, food coloring and pour over sliced apples in jars.
• 4. Seal jars up and cook 20 minutes in hot water bath. Makes 8 quarts of delicious apple pie filling that you can use in the winter time for a very good apple pie.

EASY APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
• Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.