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"This one uses tapioca. You can multiply the recipe as many times as you'd like." — Karen
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5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
I was excited I findly found a apple pie filling using tapioca. After using it, I went back to my childhood. My mother used a pie filling just like this. Now I have one for years to come.
Did not like that the tapioca did not melt in the recipe. But it did have the apple pie taste to it.
17 Ratings
I didn't can it, so cook it longer in pan. Turns out perfect
Simple and tasty, with a great texture. I didn't can it, but instead cooked it in the pan for a minute or two longer in Step 2, used it immediately, and it turned out great. I'll be using this recipe again!
this was so easy I used my crab apples off my tree in my yard and it turned out I needed more than 5 cups when cooked down...but in the end i made all my tree apples into pie filling
Very easy to do. The best tasting apple pie filling I have ever had. Its now on my favorites list. Better then my mothers.
Excellent. I used 8 cups of mixed variety apples and kept the other ingredient amounts the same. Added 1/4 teaspoon nutmeg. Since not canning, I cooked it a couple minutes longer. Used it in AR's Apple Enchilada dessert.
So easy, I made 20 quart jars for the winter.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pie Filling II
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 145 Calories from Fat: 1
Whip up a batch when you have a lot of apples and store the filling in the freeze
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