Reviewed: Dec. 19, 2010

I made this to use for apple pie pizza. I didn't have lemon juice. I used cinnamon, nutmeg and ginger. I also used splenda instead of sugar, so that might have been why there was no juice to it. So I added a little water. I had to cook it longer to thicken it. It was still really good.

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7 users found this review helpful

Reviewer:

Pam

Reviewed: Aug. 14, 2010

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

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11 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Reviewed: Aug. 5, 2010

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.

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10 users found this review helpful

Reviewer:

TWL

Cooking Level: Expert

Living In: Mount Solon, Virginia, USA

Reviewed: Oct. 7, 2009

So easy, I made 20 quart jars for the winter.

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10 users found this review helpful

Reviewer:

jfactor

Cooking Level: Intermediate

Reviewed: Sep. 26, 2009

Did not like that the tapioca did not melt in the recipe. But it did have the apple pie taste to it.

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5 users found this review helpful

Reviewer:

PATRICIA K. JONES

Reviewed: Apr. 30, 2009

Very easy to do. The best tasting apple pie filling I have ever had. Its now on my favorites list. Better then my mothers.

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10 users found this review helpful

Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Sep. 30, 2006

I didn't can it, so cook it longer in pan. Turns out perfect

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22 users found this review helpful

Reviewer:

ANNSU

Reviewed: Jan. 1, 2006

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.

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23 users found this review helpful

Reviewer:

DIANE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 22, 2005

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!

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21 users found this review helpful

Reviewer:

michelle l

Reviewed: Sep. 26, 2005

I used way more apples in this recipe and the apples still rose to the top leaving an inch or so of filling on the bottom. I plan on using more apples next time and really stuffing them in there. I also used 2 1/2 tsp of pumpkin pie seasoning for the spices and the result was excellent. I got 8 quarts. Overall it is great and I plan on making a few more batches over the next couple of days.

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11 users found this review helpful