What started out as seven grocery bags full of apples to trip over in our kitchen is now down to only three grocery bags full of apples to trip over. We’ve shared some (meaning we’ve begged people to take some off of our hands), made applesauce, dried apple rings and now apple pie filling.
Oh yeah, and we’ve eaten a bunch.
This was my first time to try canning apple pie filling and I am pleased with the results. It’s a little time consuming to make, but it isn’t hard. Will the hard work be worth it in February when I make a quick Whole Wheat Pie Crust, pour out the contents of the jar and bake a pie? Oh yes, I think so.
To make Apple Pie Filling you will need:
About 25 medium sized apples
1 1/2 cups sucanat or brown sugar
3 Tablespoons cinnamon
3 Tablespoons cornstarch, arrowroot powder or flour
1 cup water
1/4 cup lemon juice
(This amount makes 3 quart sized jars – enough for three nice sized pies.)
Peel, core and slice your apples.
Add remaining ingredients.
Stir and cook over medium heat for about 30 minutes until
a nice little syrup has formed and your apples are slightly tender.
To make pie:
Prepare this Whole Wheat Pie Crust and place it in a pie pan. Dump contents of Apple Pie Filling jar into the crust. Use bits of leftover crust to put little cut-outs onto the pie, or make a crumb topping. Bake at 350° for one hour.
And now a little Q&A…
What kind of apples should I use for this apple pie filling?
I would suggest using the kind you get for free. Those taste best in a pie. Otherwise, granny smith makes a really good apple pie. Some of you want to share your favorite apples for pie making?
Can I freeze my pie filling?
You can certainly freeze this apple pie filling if you’d rather not can it, or if you don’t have canning equipment. I chose to can it because all of my freezers are pretty well full of meat, green beans, corn, strawberries, peaches… Wow God is good!
Can I use this apple pie filling to make an apple crisp?
Oh look – here’s a recipe for a Healthy Fruit Crisp. :)