Best 20 Apple Pie Filling Recipes

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

FREEZER APPLE PIE FILLING - OAMC

Steps:

• In a large bowl, toss apples with lemon juice and set aside.
• Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.
• You can also make pies right away.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!

Steps:

• Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
• Peel, core and slice apples. (Leave slices about 1/2 inch thick).
• Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
• Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
• Stir in lemon juice and food coloring.
• Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
• Yes, it happened to me! :(.
• Process jars in hot water bath for 20 minutes or freeze however you want to.

APPLE PIE FILLING II

Steps:

• Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
• Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
• Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.

CANNED APPLE PIE FILLING

Steps:

• Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
• Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
• Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
• Drain the apple slices from the water, reserving water.
• Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.

FROZEN APPLE PIE FILLING RECIPE - (3.8/5)

Steps:

• Take a Ziplock bag and dump in everything except the apples and lemon juice and butter. Hold the top of the bag and shake it up really good. . (I did 10 of these bags at a shot, and let the kids help me, since they would just measure the same thing over and over into each bag) Peel, core and slice your apples and dump them into the bag. Chop the butter up into chunks (I tried to get at least 8 chunks.. it helps to freeze the butter before chopping it up) and dump that in the bag. Zip it shut with lots of air and flip the bag over and shake it all really good until everything is coated well. Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut. Squish it flat and lay it flat in the freezer. Don't wait until all the bags are done before putting them in the freezer.... they get WAY to juicy.. and don't pour the lemon juice ON the apples before putting in the bag, because then the mix in the bag doesn't coat the apples well. When you want pie, take it out and lay flat on the counter for about 30 minutes (covering with a warm wet t-towel helps speed it along) OR in the fridge over night. Squish it around to make sure the butter is evenly distributed and dump in a 9" regular raw pie shell & cover with a crust. Set the pie on a drip pan (you WILL need it) and bake as you would a normal pie (I did about 20 minutes at 400°F, and then 45 at 325°F). It takes approximately 9 apples to make a pie, and we used about a bushel to do 20+ pies. \

APPLE PIE FILLING

Steps:

• In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
• Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.

ROSY CRABAPPLE OR APPLE PIE FILLING - (FREEZE OR CAN)

Steps:

• In large pot steam sliced apples 1- 2 minutes.
• Cool 1- 2 minutes.
• Add the rest of the ingredients and pie filler is ready to use.
• Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
• I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
• Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!

APPLE PIE FILLING COFFEE CAKE

Steps:

• 1. Heat oven to 350º F.
• 2. Beat the first 5 ingredients with a mixer until well blended.
• 3. Pour into a greased and floured (or spray with Pam) 13×9-inch pan. Top with spoonfuls of pie filling. The cake will bake up over the filling.
• 4. Bake 35 min or until a toothpick inserted in the center comes out clean.
• 5. Cool 10 min.
• 6. For the glaze, mix powdered sugar and milk. If the glaze is too thick to drizzle, add milk, by teaspoonfuls, until desired consistency.
• 7. Drizzle over cake. Cool completely before slicing.
• 8. *Substitute: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

APPLE PIE FILLING (GOOD FOR FREEZING)

Steps:

• 1. Mix dry ingredients, add apples to dry mix and toss apples till coated. Use freezer gallon size bags removing as much air as possible...
• 2. When you decide to use, Thaw apples and than add margarine on top of apple mix when you make a pie if you choose to use margerine

APPLE PIE (FILLING) IN A JAR

Steps:

• In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
• Mix well over low heat until all is dissolved.
• Slowly add the remaining water.
• Cook stirring often until mixture is thick and bubbly.
• Add lemon juice.
• Peel and cut fresh apples into small wedges and fill quart jars.
• Pour prepared sugar mixture over the apples and seal.
• Boil 20 minutes in a hot water bath.

CARAMEL APPLE PIE FILLING (OAMC)

Steps:

• Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
• Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
• In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
• Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
• If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
• Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.

APPLE PIE FILLING WITH CLEAR JEL

Steps:

• Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
• Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
• Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.

APPLE PIE FILLING CAKE

Steps:

• 1. Beat butter until soft, add sugar beat until light and fluffy. Then beat one egg at a time until combined.Add vanilla extract, lemon zest.
• 2. Add all your dry ingredients together in one third intervals adding your milk at the same time. Bake in a 9x13 pan grease and flour your pan. Pour your cake batter into pan. Add apple pie filling on top of cake batter and swirl it through.
• 3. Sprinkle brown sugar on top of the cake and bake. It gives a nice color! Bake in a preheated oven of 350 degrees for 50 minutes.

VANILLA-MAPLE APPLE PIE FILLING

Steps:

• Toss apple slices with lemon juice and set aside. Combine water, maple syrup, vanilla, sugar, cornstarch, salt, cinnamon, and nutmeg in a large saucepan, stirring until well mixed.
• Bring maple syrup mixture to a simmer over medium-high heat, stirring constantly until the sugar dissolves, and the mixture thickens and turns clear. Fold in apple slices and return to a simmer. Reduce heat to low and cook for 5 minutes. Remove from heat and allow to stand for 15 minutes before spooning into a prepared pie crust or freezing.

APPLE PIE GERMAN PANCAKES WITH LUCKY LEAF PIE FILLING

Steps:

• Preheat oven to 425. Spray a 9 x 9 inch pan with non stick spray. Spread the Lucky Leaf Pie Filling, butter, and cinnamon in 9 x 9 inch baking dish and set in oven while it heats up.
• Blend eggs with a whisk, mix in milk. Whisk in flour and salt. When oven is ready, pour mixture over Apple Pie Filling and bake for 15 min.
• Reduce heat to 350 and bake 15 min more.
• Let cool slightly before serving with powdered sugar and syrup.

T'S MAPLE-VANILLA APPLE PIE FILLING

Steps:

• Mix apple slices with lemon juice in a large bowl to coat apple slices in juice.
• Stir water, honey, and maple syrup together in a large pot over medium heat until the honey and syrup are melted into the water; add vanilla bean contents and stir. Mix cornstarch, cinnamon, salt, and nutmeg together in a small bowl; stir into the water to dissolve. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes.
• Carefully pour apple slices into the water. Bring water again to a boil, reduce heat to medium-low, cover pot with a lid, and cook at a simmer until apples are tender, 6 to 8 minutes.
• Remove pot from heat and remove lid to allow apples to cool to room temperature, at least 30 minutes.

EASY APPLE CRISP WITH PIE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

RHONDA'S CANNED APPLE PIE FILLING

Steps:

• In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
• Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.