Preserved Apple Pie Filling Recipes

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

EASY APPLE CRISP WITH PIE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

PRESERVED APPLE PIE FILLING

Steps:

• Set a large pot of water to boil.
• Pour 1/2 cup lemon juice into a large bowl.
• Peel, core, and slice apples - dropping the slices into the bowl of lemon juice to keep them from browning.
• When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
• Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
• In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
• Add 2 1/2 cups water and bring to a boil over medium heat.
• Lower heat and simmer for 1-2 minutes.
• Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
• Ladle the mixture into clean jars leaving 1" headspace.
• Remove any air bubbles and wipe rims clean.
• Process the jars in a canning bath for 25 minutes.

CANNED APPLE PIE FILLING

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.

APPLE PIE PRESERVES

Steps:

• Combine water and lemon juice in heavy medium saucepan.
• Add apples and stir to coat with liquid.
• Cover pan and bring to boil.
• Reduce heat and simmer mixture for 3 minutes.
• Mix sugar, Calvados and spices into apple mixture.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Check the preserves at this point.
• Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
• If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
• Spoon hot preserves into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.