Reviewed: Nov. 30, 2005

This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts.

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natural sugar

Cooking Level: Expert

Living In: Bryson City, North Carolina, USA

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Reviewed: Oct. 20, 2005

This is a great way to use up extra (and non-extra) apples. I found that 6 1/4 lb. apples and 1 1/4 recipes of the syrup filled my 7 quart jars...I may have needed the extra syrup because I left it simmering the whole time I was preparing the apples. I used Jonathan apples and did not peel them, which cut down on prep time. I also used just slightly more spice than the recipe calls for; you can always add more when you go to make the actual pie. Also, when packing the jars, I found it easier to do layers of apples & syrup, rather than adding all the syrup at the end...it was too thick to seep down the sides without leaving big air pockets.

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Amanda Fetters

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Reviewed: Oct. 17, 2005

The taste is wonderful! i just made 2 batches. I tried one batch with Splenda, but there was a slight after taste, so I would recommend useing the "real stuff". I did substitute 1 cup of brown sugar for the white sugar and almost doubled the spices as recommended by another reviewer. My mouth is watering just thinking about the pies!

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Jean Potopinski

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Reviewed: Oct. 16, 2005

I just loved this recipe!!! It makes great gifts for family and friends also.I did however increase the cinnamon like others have but other than that it is an awesome recipe and I wanted to say thanks for sharing it..

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OREOCOOKIES2

Cooking Level: Expert

Home Town: Moosup, Connecticut, USA

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Reviewed: Sep. 25, 2005

This is excellent. For us, one batch of syrup made 6 quarts of pie filling. We left the 1/2" of headspace as it said, but the filling expanded & oozed out of the jars. Obviously they didn't seal. We repacked & reprocessed leaving 1" of headspace with great results. As most other reviews on this recipe suggested, we kicked up the spices (1 T + 1t. cinnamon, 1/2 t. nutmeg, 1/4 t. clove, 1/4 t. allspice). We left out the food coloring. The kitchen smelled fabulous, the jars were beautiful, the taste was delish. We used Jonathans this time, but will try Granny Smith in a few weeks when they're ready at the local orchard. I'm sure we'll be making this recipe again & again.

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Kelly

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2005

Very good!

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MRSMANDIE

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 18, 2004

I made this yesterday and so far it turned out beautifully. It is far easier to make this a two person job then a one person...I made the mistake of removing the syrup from heat while cutting apples an I think I would keep it on low next time, so it stays hot. I only had one jar not seal correctly which is not surprising as this is only the second time I've ever canned anything. Good stuff. I like the idea of attaching ingredients for apple crisp. I may give in an apple basket to son's teacher as holiday gift.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 6, 2004

This pie filling is great! I made it for the first time last year and gave it as Christmas presents. Now my family is begging for more! Sure is a good thing that both my parents and my in-laws have 3-4 apple trees each...

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JADAMGE

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Reviewed: Oct. 3, 2004

I just made this recipe today. I am a beginner canner, but found it very simple and precise! I haven't made a pie with it yet, but I did taste test the syrup and it was soooo yummy! I must admit, I exchanged 1 cup of the granulated sugar for brown sugar and added 1/8 tsp. cloves, 1 extra tsp. cinnamon, 1/4 tsp. extra nutmeg and 1/4 of a tsp. of allspice. (I like my apple pies kinda spicey.) I plan to give it out as Christmas gifts this year along with the dry ingredients for making apple crisp. GREAT RECIPE!!!

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sb

Cooking Level: Expert

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Reviewed: Sep. 6, 2004

The recipe canned well for me, made 7 quart jars. My only criticism was that when I tried to make a pie it was very bland (And I added more spices than were suggested). I may try it again while apples are still everywhere, but I'll probably use 2-3 times more spices. And for my remaining 6 jars I'll definately add more before I bake. Thanks for the recipe though, it is a great time saver to start my thanksgiving pies now before the rush!

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DANAMILL

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Reviewed: Nov. 9, 2003

I'm a Master Food Preserver, and I thought I'd try a different recipe for apple pie filling than my usual. This one never set up - the "syrup" was too liquidy. It made only 6 quarts (and not all of those completely full). I'll use it as pancake syrup and toast topping, however, to keep it from going to waste. I think I'll stick with my never-fail Ball Blue Book recipe.

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MRSTIGGY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 16, 2003

This recipe was so easy and fun to make! I used an apple peeler/corer/slicer for the apples, mixed up a batch of the filling, and canned them. Quick and easy! Made a perfect 7 quarts, just like the recipe said! VERY YUMMY TOO! I was wondering if it would be too sweet, but it wasn't...just perfect! I was surprised how easy it was to make. Will definately make again!

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MARNEC

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Reviewed: Nov. 11, 2002

This recipe had too much goo for a regular apple pie. I used a jar of apple with about half the sauce and then added half of the apples in another jar to complete the pie. This made the regular pie consistency. The filling will probably be delicious in other recipes.

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schmerna

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2002

This is a real tummy pleaser, my family loves this recipe. I added a little more nutmeg.

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Madeline

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Reviewed: Apr. 14, 2002

Excellent recipe! I am a first time canner and found it so simple to follow. I made this recipe during apple season and have used the apples all winter. I haven't made a pie from it but my family loves it on pancakes, french toast and ice cream. Have served it for breakfast to overnight guest and they always ask for a jar to bring home.

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GINAL

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Reviewed: Oct. 8, 2001

Delicious and easy. The canned apples can be used in other recipes, such as cobbler, etc.

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MINAGAL

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Reviewed: Sep. 26, 2001

This is an old family favorite, especially good with pancakes. I had lost the recipe several ago and was glad to find it here. Fast and easy.

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Susan

Cooking Level: Expert

Home Town: Traverse City, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Sep. 26, 2000

I have tried this recipe and just love it. Has a really good flavor. Have made several quarts of it now. Best recipe for this I have found so far...

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SANDLIN

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Canned Apple Pie Filling

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