VANILLA-MAPLE APPLE PIE FILLING
A flavorful twist on the classic apple pie. Sweet apples drenched in maple, vanilla and cinnamon without over-doing it.
Provided by foodisgood
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 29.9 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.2 g, Sodium 27 mg, Sugar 21.3 g
APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!
This is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.
Provided by Sarah in New York
Categories Low Protein
Time 50m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 9
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.
CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
HOMEMADE APPLE PIE FILLING
Homemade apple pie filling makes fall pie baking a snap and tastes so much better than store-bought!
Provided by Annalise
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
- Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
- Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
- Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
- Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
- Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
- To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.
Nutrition Facts : Calories 1058 kcal, Carbohydrate 273 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 12 g, Sugar 251 g, ServingSize 1 serving
APPLE PIE FILLING WITH VANILLA & BUTTERSHOTS! CANNING
My DD went apple picking and brought me a nice bunch of organic apples. This can top ice cream waffles, pan cakes, french toast. Make an apple pie with it or stuff puff pastry with it. Pour it over a hot ricotta cheese cake.
Provided by Rita1652
Categories Pie
Time 1h
Yield 5-6 quart jars, 40 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
- Meanwhile pack 4-6 sliced apples in sterilized quart jars.
- Remove from heat and add the lemon juice and zest and buttershots.
- Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
- Wipe rims and place hot lids and screw tops on.
- Process in a water bath for 25 minutes.
- Optional packing:.
- Mix apple slices into the syrup then pack.
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- Prep the apples. Slice no more than 2 cm (1/2 inch) thick. Set aside in a large bowl or pot with in water with some lemon juice or ascorbic acid in it to prevent discolouring.
- In a large pot, mix together the Clearjel, sugar, cinnamon, nutmeg if using, water and apple juice. Set aside.
- Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups of apples at a time to the boiling water. When the water returns to the boil after adding the apples, time 1 minute, then remove the apples with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
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- For fresh apples, place all into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
- In a stockpot, mix the apple cider and red hots and heat on medium till the candies completely dissolve. Pour into a bowl.
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