Reviewed: Nov. 23, 2009

This is very yummy! were gonna use it for christmas gifts for the office/school.

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culinarychick

Cooking Level: Intermediate

Living In: Jordan, Minnesota, USA

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Reviewed: Nov. 17, 2009

Turned out good, I did add a few extra spices, for my own personal taste. Jars looked good and later pie tasted great.

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mgtenney

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Reviewed: Oct. 31, 2009

Great idea for canned apples, not sure how many pounds were used but I got eight 2 quart jars. I changed the sauce to my personal taste-1T cmon + 2 cmon sticks in the pot until sauce thickened, 1T nutmeg, 1T ginger, 1T allspice, 1t salt. This would go into the pies anyway so I added it now. I did not add the food coloring, and used 1/2 white sugar and 1/2 br sugar, personal preference that apples need br sugar. Thanks for the recipe, even though I altered it, it was a great starting place for me.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Worked perfectly, didn't have quite enough sauce, but I probably could have packed the jars a bit tighter.

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LROMSLO

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Reviewed: Oct. 21, 2009

I upped the spices and replaced 8 cups of the water with apple cider. All of my quart jars overflowed even with well over a 1/2 inch headspace! I repacked the filling in pint jars, left an inch of headspace, and reprocessed the jars.

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 20, 2009

I haven't tasted any of this yet so I can't vouch for the flavor, but I wanted to comment that the recipe requirements are very off. It took me well over 6 pounds of apples to get 7 quarts...probably closer to 10 pounds. The recipe for the syrup made way too much. I was overly generous with the syrup in each jar hoping that I would use most of it and I still had a lot left over. I probably could have 2/3 the recipe and still had plenty.

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Melissa

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Reviewed: Oct. 16, 2009

This was a great and simple recipe to make. I used some Rum-Brandy I had left from the holidays to add a little flavor, about 1/2 cup. I also put 1 T. cinnamon and 1 tsp. nutmeg in mine. It is so good. The only issue I had was that after packing my apples into the jars and adding the hot syrup...once they all cooled the apples sort of settled and there ended up being too much headspace in my jars. I am going to either tap the apples down more or try cubing the apples the next time I make it. But it is a keeper for sure.

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Pam

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Oct. 11, 2009

This is totally awesome.I did add just a little more cinn.My kids loved it and it is so simple.

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Rhody

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Reviewed: Oct. 10, 2009

I bottled 12 quarts of this today and it was exactly what I was looking for. I did add a little more spice for our taste. Thankyou for sharing it!

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countrygirl66

Cooking Level: Intermediate

Home Town: Mink Creek, Idaho, USA

Living In: Farmington, Utah, USA

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Reviewed: Oct. 10, 2009

Very Easy to make! I also use red hot candies in my syrup. It gives it a stronger cinamon taste. Thank you for sharing this recipe!

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ND Cook

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Reviewed: Oct. 4, 2009

Great recipe. Took the advice of other cooks--I doubled the cinnamon and nutmeg; also added 1/4 tsp. ginger and cloves. Instead of using the lemon juice in the syrup; I used it when I was preparing the apples to keep them from turning brown. I also had a little difficulty with the lids not sealing, but this has nothing to do with the recipe. Just remember to leave headspace in the jar. The volume in the jar will actually increase as the apples cook and release their liquid when in the water bath, if you have no room the lids will not seal. UPDATE: 11/9/09--I have used this apple pie filling in an apple pie and also apple crisp--very good fresh flavor! For those of you who are skeptics about using corn starch in a canning recipe in that it would somehow alter the ph level==have no fear, just follow standard canning protocol by using sterilized jars and processing as long as the recipe indicates; you will have no problems.

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LoriAnne Parks

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Reviewed: Oct. 4, 2009

This is the best apple pie filling recipe ever! I make and give out at Christmas. I put a couple of the red cinnamon candies inside and they turn the syrup red! just beautiful for the holidays...

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Elizabeth

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Reviewed: Oct. 1, 2009

I used this recipe, as is, for my first time canning apple pie filling. I think it turned out PERFECT! I tried one batch with the food coloring, but omitted it for my other 3 batches... I did not see a difference, and therefore saw no purpose. My favorite is to open a jar and make a quick and easy apple crisp. Also makes great gifts!

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Katrina Parry

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 30, 2009

this is the first time i've ever made apple pie filling and it turned out great! the sauce was very tasty. i like my filling very spicy so i added extra cinnamon and didnt have nutmeg so i added a dash of cloves. turned out very good. made about 7 quarts.

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jonijolene

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Reviewed: Sep. 29, 2009

Was very happy that the sauce made exactly enough for 7 quart jars. We added some spices as mentioned on the first page and it was a "spicier" apple pie filling when we tasted it but my husband likes it this way. :) Thanks!

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EatingInSeattle

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Reviewed: Sep. 26, 2009

This was just awful, the jars refused to seal and I had boil over-what a mess! Never again

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brenda

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Reviewed: Sep. 24, 2009

The filling tastes great! I think eventually when I get around to actually making a pie from these I will add a touch more spice and possibly a touch more sugar but I like that I can do that later with this :) I think this is excellent as is and I really appreciate the recipe. I ended up only having 8 large apples so this made 4 Quarts of Apple Pie Filling and I just canned the filling only in the other jars :) Why Not? I ended up with roughly 2 Quarts of Filling Only (without apples). I will just use those with fresh apples one day :) I will definitely be using this recipe over and over again. I did add about 1/2 tsp allspice to mine for personal preference and my teaspoons of cinnamon were heaping :D I will update when I make a pie :)

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Sep. 17, 2009

I also really enjoyed this recipe. I had BOXES of apples so I just started filling the jars and adding filling. I also found it needed some additional spice. I omited the yellow coloring too. I feel it didn't need it and for the glutin free people, do you really know the coloring is free of it? I was helping a friend and she didn't know of any colors that were glutin free.

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Cake Goddess

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Reviewed: Sep. 14, 2009

5 stars isn't enough for this recipe. Came out better than I ever dreamed of. Used it for some old time apple bars and the compliments never stopped coming. I'm gonna try making a Splenda version of this for all the diabetics in my family.

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RAK

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Reviewed: Sep. 10, 2009

I wasn't very happy with this recipe. So many people gave rave reviews. I started with 6# of gala apples but only got 3.5 quarts of pie filling. It also tasted too salty to me and not enough cinnamon. I had about 1.5 cups of leftover syrup. Thank goodness I had an additional 42 lbs of apples on hand. I ended up needing over 12 lbs of apples for this recipe. I think the original submitter meant 6 quarts and not lbs. And I think there needs to be 1 inch of head space instead of 1/2 inch because the filling started oozing out all over the place. Anyways, I have lots of apples left for tomorrow's canning. But I will make some modifications to the recipe.

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TARIYORK

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