Buzzed Apple Pie Filling (For Canning)

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READY IN: 1hr 20mins
Recipe by Rachie P

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!

Ingredients Nutrition

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.

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