Apple Pie Filling

This is the second installment of my Apple’s Everywhere collection.  Last time I shared an easy recipe for Apple Sauce and some great alternatives for sweetening without using sugar.  In this post I will share an easy apple pie filling that will give you delicious pie all through the winter, even after fresh local apples are long gone.

Apple Pie Filling is also quite easy:

 Fill a large bowl with cold water and the juice of half a lemon.  I ended up needing two bowls so be aware you may not fit all your apples in one. 

With a total of 10-12 pounds of apples, peel core and slice each apple and immediately place them into the lemon water mixture.  The lemon juice keeps the apples looking fresh rather than browning as they are sliced.  I know some people use Ascorbic Acid Color Keeper but I prefer to keep it as simple and natural as possible and the lemon water works perfectly for me.

 In a large pot bring water to a boil.

 In small batches, cook apples in water for about 30 seconds.  Transfer the apples to a large bowl and cover to keep warm.

 In a large pot combine 5 cups of sugar (Here you can also use the honey or maple syrup instead of sugar), 1 ½ cups ClearJel or pectin (a thickening agent), 1tbs ground cinnamon, ½ tsp ground nutmeg, 1/8 tsp fround cloves, 5 cups apple juice (I used apple cider), and2 ½ cups cold water. 

Cook to boiling and simmer until the mixture starts to thicken. 

Add ¾ cup lemon juice and boil for another minute.

 Stir in apples. 

Pack into hot, sterile canning jars (leaving 1 inch headspace), apply lids and rings and process in a boiling water canner for 25 minutes. 

This recipe makes 7 quarts, enough for 7 pies.  The apples are softer than if you make the pie with fresh apples but it is just as delicious and you won’t have to search for apples when you want pie in February.

**This post is shared in The Prairie Homestead's Barn Hop #129**