Buzzed Apple Pie Filling (For Canning)

Name: Buzzed Apple Pie Filling (For Canning)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 5-7 quarts
Ingredients: 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

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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!

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READY IN: 1hr 20mins

YIELD: 5-7 quarts

UNITS: US

INGREDIENTS

Nutrition

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

Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
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.
Boil for 3-4 minutes, stirring constantly, until desired consistency.
Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.

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