Make Your Own Apple Pie Filling

This recipe is not going to help you Erma, in your appleless state this fall, but you should file it away for next year. You love easy and cheap recipes. Well, this one fits the bill.

It assumes that you have an over abundance of apples (which is usually the case with you in the fall), and that you like to save money. Have you priced those little cans of prepared fruit pie fillings in the store? It is outrageous!! First off, one can of their filling does not a pie make. You need at least two cans. Secondly, it isn’t all that good. And Thirdly, who knows what sort of preservatives and such have been put in it!!

Since your apples are free (and going to waste on the ground anyways), about your only cost is the sugar. And your time which is about 2 hours tops.

The result is 7 generous quart sized pie fillings already made and sitting down on your basement shelves. Viola, you have an instant homemade apple pie. If you don’t feel like rolling out a pie crust, you can simply pour a can of this filling into a casserole, and top it with the Apple Crisp topping. Pop into the oven, and dessert is ready in 20 minutes.

Home-Canned Apple Pie Filling:

8 to 9 pounds firm apples
4 ½ cups sugar
1 cup quick-cooking tapioca
10 cups water
3 tablespoon lemon juice
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 tablespoon salt

Peel and slice the apples. Place in salted water to prevent discoloration while you are peeling the remainder.

Combine remaining ingredients in a 12 quart stockpot. Cook over medium-high heat until thickened, stirring constantly. Cook for 2 to 3 minutes longer.

Drain apples in a colander . Add apples to syrup. Bring to a boil and cook for 1 minute longer.

Spoon apples into hot sterilized jars, leaving an inch headspace. Seal the jars and process in boiling water bath for 25 minutes. Use a large stockpot with lid for the waterbath.

Yields 6 to 7 quarts.