Reviewed: Mar. 18, 2008

The other reviewers are right, you do not need that much water. I think I used 5 cups and used an entire bag of Golden Delicious apples.

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Valerie M.

Cooking Level: Beginning

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Reviewed: Jan. 20, 2008

This apple pie filling was SOOOOOOO yummy, I was fighting to keep my daughter and her spoon out of the saucepan that I was cooking them in! However, I used it to make apple crepes, so I didn't need as much as this recipe called for, so I reduced the servings & scaling from 40 to 4. The only other thing I changed about the recipe is that I doubled the amount of apples (I used Golden Delicious) because it was too saucy with the amount of apples the recipe called for. Apple pie is next and I can't wait to make one with this recipe! Thank you so much for posting it! :)

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Kristen

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

Cut the recipe in half and topped the Chocolate Chip pancake (sans the choc. chips)on this website. It was a huge hit. Delish!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Dec. 24, 2007

I used the other reviews to make this recipe, then put it in pie tins like the frozen peach pie recipe. When I needed to make a pie, I simply slipped it in the pie crust. It turned out great.

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Vicky

Home Town: Boise, Idaho, USA

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Reviewed: Dec. 22, 2007

If you are using apples that you picked yourself, you can reduce the water by 2 cups as the apples are juicier. I froze this apple pie filling and gave some to my sister and my mother. It was a big hit!

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Jennifer

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2007

I scaled down to serve 8. It was tasty and I will make again.

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MARYM1102

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Decatur, Alabama, USA

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Reviewed: Nov. 15, 2007

i scaled this one down but ended up making multiple batches. absolutely amazing..makes a great gift jar!! made apple pie lovers out of non believers! problem occured.....several weeks later...the jars exploded.....the whole canning idea is not very good...but this recipe is incredible!!

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SYLVIETOROK-NAGY

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Nov. 12, 2007

This is really good! I used Granny Smiths and ran out of cornstarch so they had to sit overnight in the fridge. But they turned out great. I used a bit of apple pie seasoning and run extract as well as brown sugar. I only put in about half the water called for and was careful not to overcook. I used my food sealer and put them all in the fridge for the holidays.

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TARIYORK

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Reviewed: Nov. 4, 2007

OH MY GOSH, this is great!!! I am a professional baker and am always looking for new formulas. I found this to be very easy to follow and easy to prepare. I reduced the nutmag by 1/2 and used 1/2 brown sugar and 1/2 granulated. I followed the formula for the amount of apples and it didn't look like enough, so I added 3-4 cups more apples. After the mixture cooled, I filled the pie crust and baked, the shop smelled so good.

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Sonyascakes.com

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Reviewed: Oct. 30, 2007

This was delicious. I overcooked the apples so make sure you don't cook them too long. I used an apple corer/slicer to cut up apples & it helped make it easier.

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Kari

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Reviewed: Oct. 27, 2007

Delicious!!! I made this per instructions except I only added 6 cups of water which was plenty. I froze some and used the rest for filling in apple enchiladas recipe from this site and it was amazing!! This would also be great on pancakes or even topping for vanilla ice cream. I hate the taste of canned filling, ick!! This was so worth making it instead!!!

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Mimi B.

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

I was looking for a good freezer recipe for the ton of apples we picked at the orchard this fall. We spent all afternoon making a couple batches of this along with another recipe on this site for applesauce (sarah's applesauce), which both turned out really good! The only thing I would do differently on this recipe is to not overcook the apples. They were a little on the mushy side after I baked a pie. Other than that, this was a tasty and good way to use all those extra apples!! Thank you for the recipe!

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Susan H

Cooking Level: Intermediate

Living In: Wadsworth, Ohio, USA

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Reviewed: Oct. 13, 2007

Great standard recipe, good for beginners. Use less water though. As other have said it can be very water, but still tasty. Freezes well.

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gracei1

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Reviewed: Oct. 10, 2007

I was given a bunch of apples and I wanted to make an apple cobbler to take to Bible study tonight. I scaled the recipe down for two pies. I did as other reviewers suggested and cut the amount of water in half. This is by far the most beautiful cobbler I have ever made and the flavor is out of this world. I will be using this recipe to do up the rest of the apples for the freezer. Thank you so much for sharing this recipe.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Oct. 7, 2007

I made this yesterday and it was wonderful. I will be making this year after year. Thank you for the recipe.

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sonia

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2007

WONDERFUL!!! We kept original recipe to make apple topping every year (new addition to our cupboard so we were very happy). Our biggest mistake was not beginning the 6-8 minute cooking period immediately after apples were added to sauce (we overcooked). That first attempt began our new tradition of apple topping ! YUMM-O! Next we made the filling as other reviewers (24 cup apple & 5 Cup water), and lowered sugar since we were not using Granny Smith. We began timing apple cooking IMMEDIATELY upon adding apples to sauce and only cooked 6 minutes which left apples firm - Now we have perfection! THANK YOU FOR THIS WONDERUL RECIPE!

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zedibu

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Reviewed: Sep. 20, 2007

This was a very nice recipe. My orchard apples where very juicy even though i cut the water to add down to 5 cups i still had way to much liquid.

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Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: San Diego, California, USA

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Reviewed: Aug. 20, 2007

Yummy! I decreased both the sugar and the water after reading the reviews and produced a delicious treat! We have enjoyed it warm over vanilla ice cream as well as with peanut butter in a sandwich! I highly recommend trying both! I also added some ginger and cloves since we like them in our apple dishes!

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VTmom

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2007

I have an apple tree in the backyard and had heard you could freeze apple pie filling but never had a recipe. When I saw this recipe it was perfect timing. I took the advice of others and reduced the water to 6 cups water to 12 cups apples. In a peach filling recipe on the website, they suggested to freeze the peaches in a foil lined pie plate with foil on top. When it froze, remove it from the plate. Cook in oven at 425 degrees on the bottom rack then lower the temperature. I tried this with this apple pie filling and it was marvelous. I look forward to another apple pie this holiday. Thanks for the recipe.

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MELLY

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2007

I was intrigued by this recipe when I saw Paul's post. I needed to use up some apples, so I scaled this way down to use only 2 cups of apples. I made apple waffles and apple tarts (recipe from the quality cook). Thanks for the inspiration! This is really a great way to make use of apples, though I didn't freeze any.

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