This stuff is so good… even when you don’t put it in a pie! This can be made in bulk and canned for later use. I always had a stockpile of this on hand when I was into canning. I really do need to get back into it again soon! I’ve never tried freezing it but it should be ok.

This recipe works well for the Apple Crisp Recipe I have. For a pie simply pour a jar into an unbaked pie shell and top with another unbaked pie shell. Bake at 350 for 45 minutes to an hour.

Apple Pie Filling For Canning

Apple Pie Filling for canning

Ingredients:

• 2 1/2 c. sugar
• 2 c. light brown sugar
• 1 c. cornstarch
• 1 1/2 t. salt
• 1 t. ground cinnamon
• 1 t. ground nutmeg
• 2 1/2 qts water
• 2 T lemon juice
• 6 qts thinly sliced, pared tart apples

Directions:

Mix sugars, cornstarch, salt, cinnamon, and nutmeg in a 4-quart Dutch oven.

Stir in the water.

Heat to boiling, stirring frequently.

Reduce heat and cook, stirring constantly, until thick and bubbly. About 5 minutes.

Stir in the lemon juice.

For canning:

Pack the jars 1/3 full with apple slices.

Add Hot syrup to cover the apples.

Remove air with a rubber scraper.

Continue packing jars, 1/3 way at a time with apples and then syrup.

When filled to 1 inch from the top, seal, and process in boiling water bath for 20 minutes.

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