canned apple pie filling

last year, just like the last couple years before, we picked way more apples than i knew what to do with. after homemade apple sauce, apple crisp, a pancake or two, multiple pots of apple chicken chili, and eating apples straight up or dipped in caramel or peanut butter, i was still left with pounds of apples without a plan.

until i stumbled upon a recipe for canned apple pie filling. honestly, i have no idea where i got it from, since i finally found my hand written version on a copy of this gingerbread muffin recipe. regardless of where it originated, this canned pie filling is easy, tasty, and the apples don't turn to mush. i baked mine in apple pie bars (more on those later) rather than in the traditional round pie plate, and they were perfect. everyone raved and no one knew the filling wasn't made fresh that morning.

canned apple pie filling
makes 6 quarts, enough for 3-6 pies

depending on the size of your pie pan and how thick you like your pies, use one or two quarts per pie crust. the apples bake down quite a bit in volume. bake filled pies at 350F for about an hour, until the crust is brown and the fruit is bubbly.

6 pounds firm apples, peeled and sliced or diced to your liking
6 3/4 cups white sugar
1 1/2 cups corn starch
2 tablespoons + 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
4 teaspoons salt
15 cups water
4 1/2 tablespoons lemon juice

1. combine the sugar, corn starch, spices, salt, and water in a large pot and bring to a boil, stirring occasionally.
2. boil until the mixture has thickened and is bubbling. 
3. remove from heat and mix in the lemon juice. 
4. divide the cut apples among your sterilized jars. fill each jar with the liquid, leaving 1 inch head space. process quart jars in a boiling water canner for 20 minutes. 

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