Prep 15 mins
Cook 30 mins
From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed.
- 4 cups apples, peeled, cored and sliced
- 3⁄4 cup sugar
- 1⁄4 cup Clear Jel
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup water
- 3⁄4 cup unsweetened apple juice
- 2 tablespoons bottled lemon juice
- 1 dash nutmeg
- Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
- Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
- Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.
They turned out simply awesome!
Very good! I did find that I needed closer to 5 cups of apples before blanching to fill a quart jar, tho. No matter, still great! My method for the filling part was to combine all dry ingredients (sugar, clear jel, spices) in a separate bowl, whisked well. I added all liquids to the pan, then whisked in the dry, stirring until well blended. I did whisk nearly the entire cooking time, but the filling came out SO smooth! No clumps at all! Also, I added 1/4t nutmeg, and 1/2t additional cinnamon, to my taste. Thanks for the great recipe!
Found this recipe after another on another blog that was way too long, but essentially the same as this one. Just made 7 quarts of this today and it tastes great!