"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.
* 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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