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

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

nicolemn

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Hartford, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

army_wife

Cooking Level: Expert

Home Town: Sidney, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2007

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

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BURGSTAR

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Zelda Mae

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Winthrop, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

I use this to make apple pie and my husband swears it makes the best! Claim it as homemade because it is! I don't change a thing in the recipe! This is much better than canned apple pie filling! Enjoy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MrsDepo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

I am happy to have found this recipe and have added it to my collection. I used Macintosh apples and cut back the amount of water to 8 1/2 cups. I use a large pie plate for making pies so my yield was 3 - half gallon jars and one gallon jar.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Christina

Cooking Level: Expert

Living In: Blind Bay, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2007

I had problems with the canning of this. I couldn't get all the air bubbles out and the headspace allotment still made the liquid ooze out. My syrup was really really thick. I am wondering if less cornstarch would be better as once I added it, a lot of the flavor went away.???????

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Smiley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2007

This is the recipe my mom uses, so of course I've used it as well. I like a little more flavor to mine. I like to use apple cider in place of the water. I then reduce the amount of sugar to 3 1/2 cups. I use 2 tablespoons of cinnamon, plus a splash of vanilla. I also cook the bite-size sliced apples in the mixture, just until they are a little soft, before filling the bottles. To each their own!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Lisa L.

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Springville, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2007

this is a great recipe. i can only do so much with canned apple sauce.so this is a great way to use all those apples you get in the fall.this is also good on top of pancakes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

24rebecca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2006

Seems like a good recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2006

This is a pretty good recipe. I cut the number of servings down to 14 because I didn't have a lot of apples on hand. It made 3 jars for me. I added more spices, including allspice and ginger. I think next time I would use less sugar. I used a pressure cooker to cook mine. It will be nice at Thanksgiving when I can just dump this into a crust but still call it homemade from scratch. Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenna

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2006

Excellent recipe. I left out the food coloring because I didn't have any on hand. Looks very pretty in the jar and makes a nice gift.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2006

Several of you mentioned that this pie was bland or needed more spices. That could be because you are using the wrong kind of apples. You must use a crisp, tart pie apple such as jonagold, empire, pink lady, rome, macintosh to attain proper flavor. Never use Red Delicious, it is strictly and eating apple.

Was this review helpful? [ YES ]
99 users found this review helpful

Reviewer:

Bighorn Cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2006

The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break.

Was this review helpful? [ YES ]
388 users found this review helpful

Reviewer:

Shannon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

This was soooo easy and delicious. I didn't actually can it, I used it as a compote for waffles and to top ice cream and just stored it in the fridge. I scaled it down like another reviewer and it was perfect. Yummmmm!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ERIKA MD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2006

This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful things the original book had to offer. Pack the apples (raw) leaving 1 inch headspace. Fill with hot syrup leaving ½ inch headspace. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts. Before serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.

Was this review helpful? [ YES ]
302 users found this review helpful

Reviewer:

Elaine Kilby

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2006

Tastes great hot. We will see how it does after sitting in jars for a spell.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2006

My aunt gave me some apples (more than I could eat before having them go bad) and found this recipe so I decided to try it. I dont have a canner so I used a big pot like I do when I make jelly. I only had 4 lbs of apples so I used the custom feature to scale this recipe down. I took other suggestions and used part brown sugar and increased the cinnamon and used pumpkin pie spice. *My question is...are the apples supposed to still be "crisp" when you open the jar? When I sampled the next day they were just as crisp and fresh tasting as they were when I filled the jars. I have only made canned jelly and not sure what the texture is supposed to be on this recipe. Nonetheless they do taste great!

Was this review helpful? [ YES ]
34 users found this review helpful

Reviewer:

CINDY76541

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Copperas Cove, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2006

As others mentioned this recipe did need extra spices but it did turn out very well. 7lbs apples filled 4 quart jars and 3 3/4 quart jars. I had just enough syrup for the jars so if you're doing all quart jars you may want to try only six jars with six pounds of apples. Also, the recipe worked really nicely with cane sugar.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RMAWHORTER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Canned Apple Pie Filling

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!