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
- 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
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.
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.