Apple Pie Filling (how to make and freeze)

Have you dreamed of making homemade apple pie filling that would last you a month or more? But been too afraid to try it, because complicated recipes just aren’t worth it? Well, I have the recipe for you. This easy Apple Pie Filling has none of those unpronounceable and generally disturbing commercial preservatives, plus, it’s easy to make! Once you try this recipe, there’s no going back. Never again will you purchase those familiar-maybe-a-little-too-familiar cans of pie filling in the grocery store. Never again will those gel-like mushy ‘apples’ pollute your well-being! Homemade pie filling is the future! Just think of all the apple dump cakes, apple pies, apple tarts, apple cookies, apple cakes, etc. that could be made by simply pulling a ready-made can of filling out of the fridge and adding it to your recipe! That’s my idea of convenience! Could I use any more exclamation marks in this post?! No? Okay…..So, without further ado, I give you, Apple Pie Filling, the motion picture. Oh, who am I kidding. Let’s cook!

What you need: a very large bowl, a large stock pot, a ladle, canning jars of random and various sizes (oh wait, that’s just me), a 1-2 cup measuring cup, a wooden spoon, a vegetable peeler, a sharp knife, and a cutting board.

The Ingredients: 6 Granny Smith apples, 6-7 Pink Lady apples, 5 cups water, 2 to 2 1/2 cups organic granulated sugar, 1/2 cup cornstarch or arrowroot starch, the juice of 1 lemon, 1 tbsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. salt.

Peel, core, and dice the apples. You should have 11 cups of diced apples. Toss the chopped apples and lemon juice together in a large bowl. Set aside. In a large stock pot over medium heat, whisk together the water, sugar, cinnamon, nutmeg, and salt. Wait five minutes, then add your starch of choice. Whisk constantly to avoid lumps. Bring to a simmer, whisk the mixture constantly for 2-4 minutes or until it thickens. Reduce heat to low and add the apples. Put a lid on the pot and let the apple mixture simmer for ten minutes. The mixture should be very thick and syrupy. Taste and adjust the flavors as needed.:) When the time is up, turn off the heat and move the pot off of the burner. Let the apple pie filling sit uncovered until it is cool enough to touch.

Ladle the cooled filling into the canning jars (big or small or both is fine;) Leave an inch or two of headspace. Screw the lids on tightly. Store in your refrigerator for a month, or in your freezer for up to six months. If you are storing it in the freezer, let the filling come to room temperature before you use it in a recipe.;)

And there it is! Simple, yet satisfying!




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