I got a ton of apples from my tree this year. I don’t need that much applesauce. I don’t need that much apple juice. And I don’t have any pie filling. It took a long time to cut each tiny apple into a decent size for a pie, but I think it was worth it. The bigger ones, I used my VICTORIO Apple peeler-corer-slicer
I think they turned out well. and both Ranger and I will be satisfied. He likes the thin apples in apple pie. I like to take a bite of the pie and actually get an apple, instead of a thin wisp of many layers of apples. Sure there’s less apples in my pie, but more flavor. To each his own. I left out any thinkening agent, because
- I’m allergic to corn and corn starch is the #1 canning choice, with very few tapioca flour safety tests.
- It’s finicky in the canning process and leaves the filling looking clumpy.
- It’s much better and tastes much fresher if you add it after bottling.
Apple pie filling
Author:
Ingredients
- 12-15 quarts cut up apples (12 with the apple peeler-corer-slicer, 15 if cutting by hand. Make small slices! *about 13 lbs*)
- 4 1/2 c sugar
- 4 tsp cinnamon
- 1 tsp nutmeg
- 5 tbs lemon juice
Instructions
- Combine ingredients in a saucepan. Mix it around a little. Let sit 30 minutes.
- When there’s a good amount of liquid on the bottom, and after 30 minutes, simmer until apples are soft, but still hold their shape. Thin apples take about 7 minutes. Thicker, about 10.
- After apples are soft, ladle into jars, packing them in as you go. I highly recommend wide-mouth jars for this!
- Place hot lids/rings. Water-bath for 35 minutes, adjusting for altitude (I’m around 5000 feet).
