Apple Pie Filling

101

Ingredients

Prepare canner and sterilize 4-quart size jars and lids; keep warm until ready to use.
Bring a large pot of water to boil and blanch apple slices for 1-2 minutes. Drain and keep fruit warm in a covered bowl.
Combine sugar, clear gel, and pumpkin pie spice in a large pot. Add water and apple juice. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and starts to thicken. Add bottled lemon juice and cook for 30 second more.
Remove from heat and stir blanched apples into mixture and stir to evenly combine and coat apples.
Immediately ladle apples into jars, leaving 1-inch of headspace. Remove air bubbles (as best you can) with a chop stick or long knife. Wire rims and cover jars with lids and ring bands. Tighten to just fingertip tight.
Process apple pie mixture in water bath for 25 minutes. Carefully remove jars from pot and let sit on a dishcloth on the counter to cool completely before storing for up to 1 year in a dark, cool spot.

Imperial Sugar Insight

Note: Apple Pie Filling goes perfectly with our Pure Butter Pie Crust or could be used in place of the peaches in this baked turnover recipe.

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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