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"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. " You should NEVER do this - tighten bands while still hot. If after 15 min it does not seal & pushing lid down with your finger does not work - re-process with new lid. Food may have gotten between the jar & lid making it not seal. If you tighten the rings down while hot you will not know if the jar has sealed by itself & really has a vacumm. This will show up later as spoiled.

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Dianne Jones October 16, 2002

I think this recipe is great! I have it from another source. My recipe uses less cinnamon and no food color. What is omitted is how to bake it. Bake it in a double 9" crust. I baked for 25 min with foil on edge then 25 min more (or until pastry is golden).

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Sandi Rosnik December 08, 2001

This was a great recipe for first time canners, like me :-) Not only was it simple, but the complements just keep coming when the apple pie is passed around. Thanks to whomever posted this recipe!

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Jannie Cook September 20, 2002

I agree that layering is best with this recipe and make sure to run a knife around the edges to get the apples to pack in and air bubbles out. I added a pinch of cloves to mine and a bit more cinnamon, omitted the food coloring. I also sliced the apples, so needed to use more. Delicious!

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Jencry August 07, 2009

Great I have used this two years in a row. Once last year with apples, this year with hard cooking pears. I love to use it with the Easy dutch apple pie (#37143) recipe. I also use it for waffle and pancake topping. Last year I put the "crust" for the dutch apple pie in a jar, and a jar of this pie filling in a basket, with pie tins for a quick easy cheap christmas present.

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aggies October 15, 2003

I found this recipe because I was given a 5 gallon bucket of apples and didn't want them to go to waste. I did use half brown sugar and 1/2 white sugar and the color was a wonderful carmel color, I did not use the food coloring. I stuffed the first few jars with apples and tried to pour the sauce then took the suggestion of layers and it worked much better and much less messy. The end result for me is 9 quarts of great tasting filling that I can use as a cobbler or a pie base and after tasting warm we could even eat it as applesauce. Thanks for a great recipe.

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jlhorn August 31, 2012

This turned out wonderful!! I did get alot more jars than 7 quarts, but I filled them very full of apples and packed them down. End result is excellent.

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Cinda Lu November 21, 2010

Tastes great! I made 7 quarts, one did not seal. I was a bit short on cornstarch, so my sauce is a bit runny so I may have to add a thickener to this if I make pies with it. Right now I'm just eating it warmed by itself in the microwave :) Would be great like this on vanilla ice cream... Yum!

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Dominique353 November 01, 2010

So delicious! I needed just a can of pie filling for a recipe and adjusted the serving to 1 quart. Used it straight from the saucepan. I plan to make the full quantity sometime soon.

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Cookie Jarvis February 25, 2010
Apple Pie Filling