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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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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Reviewed: Sep. 1, 2009

I love this recipe. It also works really well for peaches! I usually put more spices in though!

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Sara

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Reviewed: Aug. 30, 2009

This worked out very well. We just made a batch and I have enough apples to make a double batch tomorrow. I made one change to the recipe. I used apple cider instead of the water and cut the sugar. It gives the pie filling a much more deep rich apple flavor.

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billyc_lover

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Reviewed: Aug. 8, 2009

This was great! I used apple pie spice instead of the cinnamon and nutmeg. Had left over syrup that my daughter poors on ice cream, its great!

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Kimberly

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Reviewed: Jul. 15, 2009

We made 56 quarts of this last fall and it was wonderful. I have a friend whose family is on a gluten free diet and it fit her criteria too. I usually made crisp with it and the last quart I threw in about a cup and a half of fresh blueberries when I made the crisp and it was even better. Plan to make it again this year. Only problem I had was that I didn't have any wide mouth quart jars and that would have made it easier to fill the jars. Tried it with peaches last night - so far so good. Instead of the cinnamon and nutmeg, I substituted the cinnamon plus from Pampered Chef. The peaches pack tighter than the apples so I had enough for 11 quarts in the recipe. I only had time to do 10 so I saved the leftover syrup for French toast syrup and it was wonderful.

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Cassi

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Reviewed: Apr. 5, 2009

I doubled the recipe and used 12 lbs of (2.5inch) fuji apples yield 9 quarts. Looks amazing in the bottles! The sugar mix cooked to almost a thick pudding consistancy and I added it in layers mix layers mix layers mix. Very pleased- thank you for sharing this one

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Melsietech

Home Town: Mesa, Arizona, USA

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Reviewed: Jan. 7, 2009

This was so simple to make and they made great Christmas gifts.

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hmsteen

Cooking Level: Beginning

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Reviewed: Nov. 21, 2008

This is an awesome recipe, easy and great great tasting!

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Catlady

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

Haven't baked with the filling yet, but tastes great! I used only 2 1/2 cups of sugar, added 1/2 cup sugar and extra cinnamon and nutmeg as recommended. This is the second time I've made it. The first time was not in a wide-mouth jar. I didn't "cram" the apples in and ended up with apples on top and syrup on bottom. Next time I used wide-mouth jars, packed the jars tightly with apples, then poured the hot syrup in. At first I thought the syrup was too thick, but by the time I filled all the jars the syrup in the first ones had made its way down the jars. Just to see what I would get, I saved the peels and cores and made applesauce with them. I used the extra syrup for the applesauce spice and jarred it as well!

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Lynn - Raleigh NC

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Reviewed: Nov. 16, 2008

I've made three batches of this wonderful recipe. I found it to be easy and had great results. I have used the filling to bake several pies using a streusel topping. (1/4 cup butter, 1 cup flour, 1 cup brown sugar) I used a 9 inch pie plate and only 1 qt. of apple pie filling. The pies were great and didn't cook over in my oven.

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Sue

Cooking Level: Expert

Living In: Addieville, Illinois, USA

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Reviewed: Nov. 10, 2008

This was pretty good but I did add a lot more cinnamon, ginger and allspice and 1/2 brown sugar with the white.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 9, 2008

i will have to say that i was very impressed with this recipe!! i wound up making 4 batches. i also made a pie with it and my husband fell in love with me all over again. i plan to tie bows onto the jars and attach a recipe and give as christmas gifts!!

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JoMayFreeSue

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Very easy. I loved it. I do everything in pressure cooker so I pressure it 8 minutes at about 5 lb.

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alice_rose

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Reviewed: Oct. 26, 2008

This was very easy to follow. I added an extra teaspoon of cinnamon, and 1/4 teaspoon of cloves. It smelled great and tasted good too!

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blukes

Cooking Level: Intermediate

Home Town: Warrenton, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 25, 2008

Wonerful pie filling! My family was thrilled the first time I fixed a pie. Very easy to can. I will always use large-mouth jars. The small mouth are very difficult to load.

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Rhonda

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

I'm not 100% sold on this recipe just yet... I have 7 quarts of pie filling, I will decide if it's a keeper after making a pie. I advise not to pack your jars as tight as I did.... I had trouble with getting the syrup to sink down in amongst the apple slices... We used the food processor to slice, maybe that's where I went wrong... I was probably overfilling them. Anyways I did try.

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