Apple Pie Filling
User Reviews
5
Apple Pie Filling
Description
This filling starts with cooking peeled, cored, and chopped apples in butter, cinnamon, brown sugar, and water. The mixture softens under heat while covered, concentrating the flavors. A cornstarch slurry is added near the end to thicken the juices, resulting in a sauce that clings to tender pieces of apple without becoming mushy.
The apples remain discernible in shape and texture, providing bite and fruit presence balanced by warm cinnamon and caramel notes from brown sugar. This filling can be used immediately or prepared in bulk for canning or freezing.
It's ideal for filling fruit pies and can be portioned into jars or plastic bags for storage. Proper canning requires sterilized jars, leaving headspace, and water bath processing to ensure safety and shelf stability. The filling yields enough for about four 12-ounce jars.
Each 12-ounce jar equates to filling one pie, making it straightforward to gauge quantities when preparing desserts. The filling can be used throughout the year for easy homemade fruit pie assembly.
Ingredients
- 8 apple medium
- ¼ cup butter unsalted
- 2 teaspoon cinnamon
- ½ cup brown sugar packed
- ¼ cup water
- pinch salt
- 2 T cornstarch
Instructions
- Peel, core, and chop or slice apples.
- Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir to combine. Cover the pan and cook for about 5 minutes or until the apples have started to soften.
- In a small bowl combine the cornstarch with 2 tbsp of water. Add to the cooked apples and stir. Continue to cook until thickened making sure the apples are soft but not mushy, about 1 minute. Cool completely.
- Store into mason jars or freeze in plastic bags. This mixture will fill 4 12 oz jars.
Canning instructions:
- Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water in the clean jars).
- Leave 1 inch of space at the top of your jar.
- Wipe the rim of the jars before putting the lid on. Tighten the ring firmly
- Boil in a water bath according to USDA for 25 minutes.)
- When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before removing.
- Let jars cool for 12 hours before removing rings.
- Clean jars to remove any sticky residue. Rings should be removed for washing.
- Make sure jars are sealed
- Label and date jars.
- Store sealed jars in a cool, dark place for up to 18 months.
Notes
- The recipe yields enough filling to fill about four 12-ounce jars, each jar suitable for one 9-inch pie.
- Use clean, sterilized canning jars and follow proper water bath canning procedures to preserve the apple pie filling safely.
- Before sealing, wipe jar rims clean and leave 1 inch of headspace for proper sealing.
- After processing, allow jars to remain in the hot water bath for 5 minutes before removing to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 412 ounce jars
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 413kcal | 21% |
| Carbohydrates | 82g | 27% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 14mg | 1% |
| Potassium | 434mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 65g | 130% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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