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Apple Pie Filling
Sent in by Heather Collins, Thanks

12-cups sliced, peeled, cored apples treated to prevent browning (1/4-cup lemon juice and 4-cups water)
2 3/4-cups sugar
3/4-cup Clear Jel
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice

Working with 6 cups at a time blanch apple slices 1 min. in boiling water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
 Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch head space
Remove air bubbles and adjust head space if needed by adding hot filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes

LESLEY'S NOTE: What is Clear Jel?
Clear Jel
is a modified cornstarch that many commercial bakers use in their pie fillings. It doesn't start to thicken until the filling is starting to cool. This is ideal for home canning as it allows the heat to distribute evenly for proper canning. It is available online. If you don't plan on canning this recipe, regular cornstarch can be substituted
Read THIS (pdf) from Washington State University

Available HERE