Buzzed Apple Pie Filling (For Canning)

Rachie P's Note:

This is a tasty way to use up fresh apples. I call it 'buzzed' apples because they're not completely 'drunken' apples. (there is only 1 c of alcohol in the whole thing) Using butter and some brown sugar (with the white sugar) makes a beautiful caramel color for your pie filling. You can water bath seal it and keep it on your shelf for 2 years...if it will last that long in your house! You can serve it on icecream, cheesecake, or use it for apple crisp, cobbler, or pie. It's delicious. Enjoy!

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 5 quarts

• 20 cups sliced peeled, cored baking apples
• 3 tablespoons lemon juice
• 3 cups white sugar
• 1 cup brown sugar
• 1 cup cornstarch
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1/3 teaspoon nutmeg
• 1 cup butter, cubed
• 2 -3 teaspoons vanilla
• 4 cups water
• 4 cups apple juice
• 1 cup amaretto liqueur

Directions:

1. Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
2. In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
3. Boil for 3-4 minutes, stirring constantly, until desired consistency.
4. Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
5. Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.