Apple pie is one of the most delicious desserts you can make. The traditional American recipe is a delight to eat all year round, especially in the fall, around Halloween and Thanksgiving.
Thankfully, the fall is the highpoint of apple season, but how do you can apple pie filling to last a whole year?
Today we’ll answer all apple pie filling-related questions and share a delicious recipe to last the whole year.
Maybe you’re still on the fence about making and canning apple pie filling at home because you think it’s a hassle to do it from scratch.
Whether it’s apple harvest season and you need to store them, or you have too many mason jars lying around, canning apple pie filling is the best project for you.
Besides apple pie, apple pie filling can be used in several ways. Even if you’re not an expert around the kitchen, you can use apple pie filling for your 10-minute prep meals.
For instance, apple pie filling is the perfect fit for your breakfast. You can use it to upgrade your oatmeal with an apple pie flavor.
In addition, you can top pancakes, french toast, and waffles with apple pie filling.
However, if you’re adept at the culinary arts or willing to try new recipes, you can incorporate apple pie filling into many delicious desserts.
For example, you can make apple crumbles and crisps. In addition, you can make caramel apple cheesecake or apple pie cookies.
That said, our favorite way to eat apple pie filling is as a topping for vanilla ice cream for a cozy fall flavor in the summer.
While there are no right or wrong apples to use in making apple pie filling, different types or combinations of types will yield different results.
On the other hand, it’s okay to use whatever apples are available to you. The most important thing to take into account is to choose fresh apples.
Apart from this, avoid using bruised apples and find hard apples that can withstand the heat. You don’t want your apple pie filling to turn into applesauce.
On the other hand, if you’re choosing apples specifically for making apple pie filling, you can choose any combination of these for varying sweetness and different textures.
Granny Smith apples are known for being firm and tart. Apple pie filling can benefit from the apples’ tartness. The tartness will balance the sweetness of apple pie filling, making it not so sugary sweet.
By far, Granny Smith apples are considered the best for making apple pie because of their firm texture that can withstand heat.
Unlike Granny Smith apples, Macintosh apples aren’t firm. They’re juicy and are usually used to make cider or apple sauce.
However, if coupled with the firmness of Granny Smith apples, the two can be a winning apple pie-filling combination.
Rome apples are sweet, and they get even sweeter when cooked. They’re also a solid option to add to Granny Smith apples for a sweeter apple pie filling.
Like Granny Smith, Braeburn apples are firm, but in contrast, they’re sweet and have hints of spicy flavor.
You can use it as a substitute for Granny Smith apples or along with them.
Avoid apples that can’t take the heat, like Red Delicious, Fuji, Gala, and even Honeycrisp. However, Honeycrisp can be added to firmer apples to add sweetness to apple pie filling.
Before making your apple pie filling, you need to prep your jars properly.
First, you need to wash your jar using a detergent. In addition, you need to check your jars for any cracks.
After that, you need to sterilize the jars you’re going to use to can apple pie filling. To carry out this step, you need to leave them in boiling water for about 10 minutes.
After choosing the combination of apples you’ll be using, it’s time to peel, core, and chop the apples.
In addition to 50 ounces of chopped apples, you’ll need.
- 2 1/2 to 3 cups sugar
- 3/4 cup jel (cornstarch substitute)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- a pinch of salt
- 2 1/2 cups water
- 1 cup apple juice
- 3/4 cup lemon juice
Next, it’s time to make the apple pie filling syrup. We’ll thicken the syrup using clear jel (cornstarch substitute).
- Pour water and apple juice into a large pot on medium heat.
- Gradually add the jel, spices, and sugar.
- Mix all ingredients until the mixture thickens.
- Once the mixture starts bubbling, add the lemon and turn off the heat.
- Fill half of your jar with chopped apples, then top it with hot apple syrup and add more apples till it’s an inch below the jar’s opening.
- Use a knife to remove air bubbles, then put on the lids and close the jars well.
- After that, put your closed jar in hot water.
- Keep the jars for 20 minutes in water after it starts boiling.
- After 20 minutes, turn off the heat, but leave the jars for 10 minutes to avoid siphoning.
- After that, leave your jars to cool down completely before storing them.
Homemade apple pie filling usually lasts 3 to 4 days in the fridge and up to 3 months in the freezer.
On the other hand, canned apple pie filling can last up to 18 months in the pantry without the need to be refrigerated.
However, once a canned apple pie filling jar is opened, it can only stay in the fridge. An opened jar of apple pie filling can last for about 2 weeks in the fridge and many months in the freezer.
It’s nice to have apple pie whenever you want. For this reason, you need to know how to can apple pie filling.
Apple pie filling can be used all year round for more than just apple pie. You can use it daily for breakfast, whether with oatmeal or pancakes.
In addition, apple pie filling can spark innovation and new culinary adventures in making cheesecakes, cookies, crisps, crumbles, and even apple pie bread.
With this in mind, choose fresh and firm apples for making apple pie fillings, and experiment with different kinds for different textures and sweetness.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.