Apple Pie Filling Recipe

Apple Pie Filling Recipe

As promised, here is the recipe. It will be in similar fashion to the peach pie filling recipe: one set of ingredients needed for one quart and another set needed for seven quarts.



Ingredients needed for one quart:
Blanched, sliced fresh apples - 3-1/2 cups
Granulated sugar - 3/4 cup + 2 Tablespoons
Clear Jel - 1/4 cup
Cinnamon - 1/2 teaspoon
Cold water - 1/2 cup
Apple juice - 3/4 cup
Bottled lemon juice - 2 Tablespoons
Nutmeg - 1/8 teaspoon
Yellow food coloring (optional) 1 drop


Ingredients needed for seven quarts:
Blanched, sliced fresh apples - 6 quarts
Granulated sugar - 5-1/2 cups
Clear Jel - 1-1/2 cups
Cinnamon - 1 Tablespoon
Cold water - 2-1/2 cups
Apple juice - 5 cups
Bottled lemon juice - 3/4 cups
Nutmeg - 1 teaspoon
Yellow food coloring (optional) 7 drops


Instructions for either set of ingredients:
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup lemon juice for each 6 quarts of slices.
Wash, peel and core apples. Prepare slices 1/2 inch wide and place in water containing ascorbic acid to prevent browning (note: I skip the ascorbic acid part.)

Place apples in boiling water (no more than 6 cups in 1 gallon boiling water at a time). Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. (This is called "blanching" your apples.)

Combine sugar, Clear Jel, and cinnamon in large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained, blanched apple slices immediately and then fill quart jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately for 40 minutes in a boiling water canner.

NOTE: Do NOT use Ultra-Jel. It is only for cold or low heat procedures. You MUST use Clear-Jel.

This recipe comes from my mom through the Ag Extension Office.

Enjoy. And thanks for the reminder to get this recipe out. =)


Oh, and another note... we love to use this not only for pies, but for crisps, cobblers, and toppings on ice cream, and cheesecake. I'm making myself hungry!