Best 2 Rhondas Canned Apple Pie Filling Recipes
Indulge in the delightful flavors of homemade apple pie filling with Rhonda's Canned Apple Pie Filling recipe. This collection features a variety of easy-to-follow recipes that guide you through the process of creating delicious and versatile apple pie filling. Whether you're looking for a classic filling for your favorite apple pie or a tasty ingredient for other desserts, these recipes provide the perfect starting point. Discover the joy of preserving the goodness of apples in a convenient and flavorful way.
**Recipes included in the article:**
- Rhonda's Canned Apple Pie Filling: A step-by-step guide to making a traditional apple pie filling using fresh apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. This classic recipe yields 6 quarts of filling, perfect for filling multiple pies or storing for later use.
- Sugar-Free Apple Pie Filling: A healthier alternative to the classic recipe, this filling uses a combination of Splenda and Truvia as sweeteners. It provides the same delicious taste without the added sugar, making it a suitable option for those with dietary restrictions or those looking for a reduced-sugar treat.
- Apple Pie Filling with Brown Sugar: A variation on the classic recipe that adds the rich, caramel-like flavor of brown sugar. This filling is perfect for those who enjoy a slightly sweeter and more complex flavor profile in their apple pies.
- Apple Pie Filling with Spices: This recipe takes the classic filling to the next level by adding a blend of warm spices, including cinnamon, nutmeg, allspice, and ginger. The result is a flavorful and aromatic filling that will elevate your apple pies to new heights.
- Apple Pie Filling with Vanilla: A simple yet delicious twist on the classic recipe, this filling incorporates the delicate flavor of vanilla extract. The result is a filling that has a subtly sweet and creamy flavor that pairs perfectly with the tartness of apples.
RHONDA'S CANNED APPLE PIE FILLING
I found this recipe on Allrecipe.com. My first time making it, so there may be adjustments as time goes by. Looks like a nice, rich pie filling. In the original recipe, it calls for 4 1/2 c. white sugar, and because I'm keeping refined sugar out of our diet as much as possible, I've substituted 2 c. honey. That may get revised after this attempt, but so far my experience has been that honey in half or less of the amount of sugar called for is about right. After reading the comments folks had left on the recipe I tweaked the amounts on the spices as well. We'll see how this turns out. I'm a rookie canner.
Provided by Ms. Valeriah
Categories Apple
Time 2h
Yield 5 quarts, 40 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
- Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.
APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!
This is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.
Provided by Sarah in New York
Categories Low Protein
Time 50m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
- Peel, core and slice apples. (Leave slices about 1/2 inch thick).
- Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
- Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
- Stir in lemon juice and food coloring.
- Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
- Yes, it happened to me! :(.
- Process jars in hot water bath for 20 minutes or freeze however you want to.
Tips:
- For the best flavor, use a variety of apples, such as Granny Smith, Honeycrisp, and Braeburn.
- Peel and core the apples before slicing them, to remove any blemishes or bruises.
- Be sure to add lemon juice to the apples, to prevent them from browning.
- Use a sharp knife to slice the apples evenly, so that they cook evenly.
- Pack the apple slices tightly into the jars, but leave 1 inch of headspace at the top of each jar.
- Process the jars in a boiling water bath for the recommended amount of time, to ensure that they are properly sealed.
- Store the canned apple pie filling in a cool, dark place, for up to a year.
Conclusion:
Canned apple pie filling is a delicious and versatile ingredient that can be used in a variety of recipes. It's perfect for making apple pies, apple tarts, apple muffins, and apple pancakes. It can also be used as a topping for ice cream or yogurt. With a little planning, you can enjoy the taste of fresh apples all year long.
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