"Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!" — Ball® Canning & Recipes
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sliced, peeled, cored apples, treated to prevent browning* and drained
2 3/4 cups
cooking starch used for preserving, such as ClearJel®
1 1/2 teaspoons
2 1/2 cups
1 1/4 cups
Ball® or Kerr® Pint (16 oz) Jars with lids and bands
So I made this today with great trepidation. (Will it work, will it taste good, will it be worth it?) Conclusion - yes, yes, yes. Even better - it wasn't really a lot of work. I used the leftovers to make an apple crisp and it is GOOD!! I would say this recipe is the standard 'sweetness' of a bakery applie pie, but we don't like things too sweet so on the second batch I reduced the sugar to 2 cups, using Granny Smith apples which are a bit tart. The apples positively shine! I'm definitely going to be using this recipe this fall when the apple crop comes in! Note: if you want to make this in quarts, double the recipe for 7 quarts and process for 25 minutes. It takes about 2 quarts to make one 9" pie.
Folks, if you're going to make this, follow the recipe exactly. Do *not* substitute regular cornstarch for the jam/jelly Clear Jel. You must use ClearJel which is kind of hard to find at markets (at the present time). Using cornstarch can interfere with the bacteria heat killing process and is not recommended by the USDA. If you're unable to find ClearJel, you can still can your filling, and then simply add flour or cornstarch after you open the jar (simmer with flour for 5 minutes or mix flour & melted butter together and add it to your filling before baking).
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Apple Pie Filling
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 167
** Calories from Fat: 2
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