Reviewed: Oct. 6, 2008

I just made this and it looks great. The sauce tastes just like pie filling. I can't wait to try it later this fall and into the winter. The only thing I had problems with, it seems it made more sauce than I needed, so I had to peel more apples to make it even out right. Don't forget the bath for the jars either. The first batch I made, I thought it was hot enough to seal on its own...WRONG! I put them in a hot bath, as it said I should do, and they sealed fine.

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ilumn8or

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Reviewed: Oct. 2, 2008

I have just finished making this. It looks beautiful in the jars. One of my husbands favorite pies is Apple, so I look forward to making one this winter & getting his opinion. I did add extra spices, and vanilla. I had a little extra filling so I chopped 2 more small apples and put it in a pint jar. I will use that one to try the "Fried Apple Pies" recipe also from Allrecipes Website. I give this 5 stars because of the taste when cleaning the pan out.

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SHEILA

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

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Reviewed: Oct. 2, 2008

Smelled great! I did have a problem with the canning of it. I had almost all of them break the seal, I called Ball for advice, they say they do not recommend using cornstarch. I had to freeze mine. They only recommend clear jel as stated in another review. I will make again using clear jel

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MRSWRIGHT

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Reviewed: Oct. 1, 2008

I gave this four stars.. because I haven't made a pie with it yet... recipe was very simple. As suggested by other reviews I put in less water and more spice. Syrup tasted and smelled delicious. Was only able to get 5 quarts out of it. I may next time use a little more than 8 1/2 cups of water... Thanks so much, now I have to go pick more apples! :)

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kim

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Reviewed: Sep. 30, 2008

I'm rating this a 4 only because I haven't tasted every thing together. The syrup has a great flavor and I can't wait to get a pie made. Easy recipe, you don't need the yellow food coloring, jars turn out beautiful. One of my jar bottoms broke, too bad I didn't read the review about not using metal knifes before hand.

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pfoenix

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Wenatchee, Washington, USA

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Reviewed: Sep. 29, 2008

THIS IS AN EXCELLENT RECIPE, VERY EASY TO FOLLOW. I MADE SOME CHANGES TO IT, I PUT IN 2 CUPS BROWN SUGAR, AND 2 1/2 CUPS GRANULATED SUGAR. I ALSO ADDED 2 TSP APPLE PIE SPICE. I FOLLOWED THE SUGGESTION OF BOILING 8 CUPS WATER WITH SPICES AND THEN MIXING 3 CUPS WATER WITH CORNSTARCH AND LEMON JUICE, AND I ADDED 2 TSP VANILLA. ADD THIS TO THE BOILING SPICE MIXTURE. BE SURE TO REMOVE FROM HEAT AS SOON AS WHITE OF CORNSTARCH HAS DISAPPEARED OR IT WILL THICKEN TO MUCH. 1 CUP OF CORNSTARCH SEEMS LIKE ALOT, BUT IT'S THE PERFECT AMOUNT. ALSO, BE SURE TO PACK APPLES LEAVING 1 INCH OF HEADSPACE TO ALLOW THE SYRUP A PLACE TO FLOW, FILLING THE JARS TO MUCH AND PACKING THEM TO TIGHT DOESN'T LEAVE ROOM FOR THE SYRUP TO DRAIN INTO YOUR JAR. MAKES A GREAT CHRISTMAS GIFT. I ALSO MADE APPLE SYRUP FROM SAME RECIPE, MAKE SAME SYRUP MIXTURE, AND INSTEAD OF JUST SLICING THE APPLES, CHOP THEM. ENJOY!!!!!!

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kara

Cooking Level: Expert

Living In: Sangerville, Maine, USA

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Reviewed: Sep. 17, 2008

If your not going to use them right away, should they be store in the fridge? and up to how long can they be stored before using? Thank You in advance!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Sep. 17, 2008

This is fantastic, and so easy. I just began canning and I wanted a good recipe for apple pie filling and tried several. Add this to your recipe box, it's a keeper

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Bonny

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

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Reviewed: Sep. 16, 2008

Wonderful Recipe! It made 7 full Quarts, I use 8.5 cups of water and doubled the cinnamon & nutmeg, the syrup was thick and tastee, my house smelled so good, the jars are beautiful, and the results tasted yummy! A+ Thank you for this recipe.

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bigdogues

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

I found I had sooo much sauce and not that many apples but this recipe is really great and really easy to use with many things. Loved it.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 30, 2008

We tried this recipe, and it's THE BEST apple pie filling we've Ever had! Everyone that tried it wants us to make them a pie. It's very easy, makes a gorgeous presentation in the jar and taste OUT OF THIS WORLD! THANKS! I'll use this recipe from now on.

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Ann Faye

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Reviewed: Aug. 24, 2008

This is awesome! YUMMM I added all spice and ground cloves too. I did end up short on the filling of 7 Qts., but I think I could have packed the apples a bit more.

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jennifersjars

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Reviewed: Jun. 25, 2008

I made this twice last fall with a girlfriend. I think we have it down to a science now! We doubled the cinn. spice and added lots of nutmeg. The owner of the apple orchard helped us with choosing apples. The crisper the better. I think we may have used regent? Gave as Christmas gifts to teachers and coworkers. Very very good. We are also from cranberry country and added craisens to a few jars before filling. Thanks so much for sharing!

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STEINIES99

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

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Reviewed: May 20, 2008

This was a lot of fun to make, and baking it into a pie, WOW it was so yummy. I'll be making this as gifts from now on.

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WifeofBill

Cooking Level: Expert

Home Town: Altamonte Springs, Florida, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Dec. 31, 2007

I made this recipe after reading other reviews on it. I doubled the amount of cinnamon and used 7 cups of apple juice + 3 cups of water. The first time I made it I used the amount of cornstartch called for. It was a little thinner than what I would have liked. I made it again using 1 1/2 cups Clear Jel starch instead of the cornstarch. It was great. I then made it two more times and gave it out for Christmas gifts. Everyone really liked it!

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Tohiimibelong

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Reviewed: Nov. 18, 2007

Great recipe make sure you really stuff the jars full of apples otherwise when you make the pie it'll have more juice and liquid that you want

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nicolemn

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Hartford, Wisconsin, USA

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Reviewed: Oct. 26, 2007

I always get compliments when I serve the pie made from this recipe! I add a little less water because the first batch I made was just watery enough to make the crust a little mushy. This past time, I added 8 1/2 cups of water, and it was definitely better.

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army_wife

Cooking Level: Expert

Home Town: Sidney, Ohio, USA

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Reviewed: Oct. 19, 2007

Wonderful recipe. I plan on decorating the jars and giving them away for Christmas. Thanks so much.

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BURGSTAR

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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Reviewed: Oct. 16, 2007

I followed the advice of the others and increased the spices. I made my first pie today with the canned filling and it was fabulous! Thanks so much!

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Lauri

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Reviewed: Oct. 16, 2007

I would have given this 5 stars but it uses cornstarch and I prefer using something called Clear Jel it can be purchased on the Internet give it a try it is far superior in the looks and texture also it holds up better than the cornstarch. The apples will still be crisp when you open the jar but leave the jars sit a few months before opening them they have better flavor the longer it sits the better it tastes. I add additional cinnamon and some pumpkin pie spice to mine and I do not use the nutmeg since it's not my favorite spice. I quart works nicely for a pie or for an 8x8 pan of apple crisp. I always use 1 inch of head space for this because otherwise it will boil over on you and the jars won't want to seal properly.

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