I made apple pie filling two years ago in an entirely different way and I can no longer remember how. I do remember I used honey instead of sucanat and that it wasn’t quite sweet enough. I had only made about 10 pints, but it took us two years to eat them all. Last year we still had several so Ben said “Don’t make that again.” I didn’t.
Then this spring, the kids suddenly decided apple crisp for breakfast was awesome, and we quickly went through the last of the pie filling. I decided that it was such a quick and healthy breakfast (really!) that I needed to make a lot of pie filling this year. So far I’m making quarts (the kids are a lot bigger and hungrier than they were two years ago) and I only have about 8. I see many more apples in my future…
Apple Pie Filling
- 8 quarts apple slices (10 – 15 lbs.)
- 2 tsp. nutmeg
- 2 tbsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 c. sucanat
- 1/3 c. arrowroot powder
- 1 1/2 – 2 1/2 c. filtered water
Peel, core, and slice all the apples, and fill an 8-quart stock pot with them. I am unsure how many apples this took, but I’m guessing 10 – 15 lbs.
(By the way, these pics are from my test batch, not my final full batch, so the pot is not full here.)
Add the spices, sucanat, arrowroot, and water. Start with 1 1/2 c. and add more if you need it, 1/2 c. at a time. Some apples release more liquid than others. I used Jonathon, Macintosh, and some random heirloom apples, all fairly firm.
Stir it all up, and put it on the stove.
Put a lid on the pot and turn it on medium.
Allow this to simmer for a minutes, then stir it. Check it often because it can burn easily. Always stir up from the bottom so that the softening apples come to the top and the raw apples get moved down.
It will only take 20 – 30 minutes and then it will be done. The apples should be partially softened and the arrowroot and water should have formed a “sauce” around the apples.
Fill jars with the hot pie filling. I somehow forgot to take pictures of this part both times I did it….
You may need to add a tiny bit of water, up to 1/4 c. per jar (this is additional from what is listed in the recipe). I filled to about 1″ under the bottom rim of the jar. My jars were floating in the water before I did this! Plus, it makes just a little extra “sauce” around the apples and actually turns out amazingly well when it’s done. I tried to add extra water to the filling the second time and I added less water before processing the jars but I still added a little. You may not need to if your apples released more water than mine did. I’m not very patient.
Twist the jars around a bit to get the bubbles out. Put lids on the jars and put them in a hot water bath for about 20 minutes. Remove carefully with a jar lifter and set aside to cool.
That’s it! Now you have yummy apple pie filling, to be used in pies, apple crisp (coming next week!) or whatever you like!
How do you use apple pie filling?
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