Apple Pie Filling

Making apple pie can take a while.  You have to skin, core and chop the apples.  Then make the pie crust.  Add apples and seasoning and bake.  Here is a method where you can make the filling now and use it later.  Or give it as a gift.  Here is the recipe.

Ingredients:

6 quarts apples:  peeled, cored and sliced
3 cups sugar
1 1/2 cups cornstarch or Clear Jel
1 TBS cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cups lemon juice
1 lemon

Tools:

7 Quart Jars
Canning kit
2 Large pots
large bowl with water

Recipe:

Wash the apples.

Heat a large pot with water.  Throw in 1/2 lemon.

In the second pot add the sugar, cinnamon, water and apple juice.  Bring to a boil.  Once it boils, add Clear Jel or cornstarch, and lemon juice.  Bring back to a boil and let it boil for one minute. It should look like a thick syrup.

Peel, core and slice the apples.  Place them in a bowl with a half a squeezed lemon. 

Once the water in boiling, add the apples and cook for one minute.  Remove from the water.  Place the apples into quart jars that are prepared and sterilized.  They should be firmly packed.

Add the sugar syrup on top and leave 1 inch of head space.  Tamp it down to make sure all the space is filled up.  Water boil can for 25 minutes.  Remove and let sit upside down for one day.  Make sure the lids are sealed properly.

Use an apple peeler to make it go faster.

Then use a corer- slicer.  Use a knife to cut off remaining skins.

Place slices into lemon water to prevent browning

Blanch for 1 minute

Remove from water and place in a strainer

Make syrup mixture

Place apples in jars.  Pack well and fill with syrup.  Can.

Tips:

It should take 1 jar to make a small pie or 2 to make a large pie.  Do not use all the syrup in the pie or it will be too water-y.

Add the filling to a pie shell.  Cover with another pie crust.  Brush the crust with an egg wash and sprinkle with sugar.  Cut 5 slits on top to let the steam out.  Bake for one hour at 375 degrees, until golden brown and bubbly. 

Use baking apples not eating apples.  You want sweet apples.  Varieties include:

Jonathan, Stayman-Winesap, Cox's Orange Pippin, Jonagold, Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire.

I like to use a few tart apples such as a Granny Smith to add some tartness.  But only a few.

Clear Jel is a starch produce approved by the USDA for canning.  The USDA no longer recommends cornstarch but I have used it with good results.  I prefer Clear Jel.  I cannot find it in the local stores so I recommend Amazon.

Give one jar, a pie plate and a nice pie server as a gift with the recipe card attached.