Home-made Apple Pie Filling

apple pie filling

What says comfort and down-home cookin’ like a warm apple pie?!  Like many people, I think my mom makes the best pies! :) So of course I learned from her, and make them ‘like mom does’.

When I was 12, my parents bought a bakery from our Preacher’s wife. I worked in that bakery every summer from age 12 till I married. (at age 19!) I hated it, quite frankly. But it definitely gave me experience in baking. :) I soon realized that I enjoyed making pies more than most other things, so I was the pie-maker for the last 3-4 summers that I worked there. We made anywhere from 20-40 pies a week, depending on the market.

I have had several requests for my apple pie filling recipe, so today I thought I would share mine with you all.

First you peel the apples. Core them, slice or dice, as you desire. Put them in a big kettle – with enough room to do some serious stirring. This filling can splatter! Add sugar, cinnamon, lemon juice, and water. Simmer for 5-10 min, depending on how soft you like your apples.

apple pie fillingMeanwhile, mix water and Clear-Jell in a small bowl. It will seem thick at first, just keep stirring, and it will dissolve nicely. Clear-jell does not get lumpy! So nice…

clear jell/water mixture

clear jell/water mixture

When the apples are softened, pour the Clear-jell mixture into the apples in a thin stream, stirring the apples quickly. The Clear-jell starts to set very quickly, so keep stirring and stirring as you slowly pour the Clear-jell in. As the filling starts to thicken, it will start to bubble up and splatter. These splatters are hot! I recommend using an oven mitt on the hand you are stirring with. You can turn the heat to low, too.

apple pie fillingKeep stirring constantly till the Clear-jell is all mixed in, and the filling is thick. It will set up and thicken a bit more as it cools, but not much.

apple pie filling

When the Clear-jell is all mixed in, and the filling has returned to a boil, (bubbling) remove from heat and cool.

Pour into prepared pie crust and bake.

Ready for the oven!

Ready for the oven!

Having trouble finding Clear-Jell? I buy mine from Amazon:
Hoosier Hill Farm Clear Jel, 1.5 Lbs.  It lasts a long time.

Here is a post on how I make the pie crust: Easy, Flaky Pie Crust
I am sharing this recipe over at one of my favorite blogs:Nancherrow.

 

Home-made Apple Pie Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 pies
Ingredients
  • 3 lbs apples, peel, core, slice
  • Water to nearly cover apples in pan
  • ¾ cup brown sugar
  • 3 TBL butter
  • Juice of one lemon, or 3 TBL ReaLemon(can omit if apples are very tart.)
  • 2 tsp Cinnamon
  • 3 TBL Clear-Jell
  • ½ cup cold water
Instructions
  1. Peel, core and slice apples.
  2. Place apples in a large pan and add water till apples are nearly covered.
  3. Add butter, sugar, cinnamon and lemon juice.
  4. Cook 5-10 minutes, or till apples are softened. (not mushy!)
  5. Mix ½ cup cold water and Clear-JEll.
  6. Pour Clear-Jell slowly into the apples, while stirring apples quickly.
  7. Bring apple filling mix to a boil, (bubbling slowly) and remove from heat.
  8. Cool. Pour into prepared pie crusts and bake at 350* for one hour.

 

6 thoughts on “Home-made Apple Pie Filling

  1. Gail

    Thanks for your recipe! I make something similar to this but in a huge batch to can. It is a little bit of summer in a jar! Love to open this in the winter for pie, cobblers, coffee cake toppings….Yum! Thankfully we have a nice bulk food store nearby for the clear jel. First time I tried canning pie filling I used corn starch…. Uh, no. Never again! Just recently found your blog and am enjoying it!

    Reply
  2. Nancy

    Your filling sounds and looks amazing! I’ll be making 180 mini pies for thank you gifts for my sons wedding next April. To make the task seem a little less daunting, I’d like to make the filling in advance. Since I have never canned before, would you please be willing to fill me in on your process? Thank you in advance.

    Reply
    1. Kay Schrock Post author

      Hi Nancy! I make the filling as described in the recipe here, then fill jars with the filling, leaving 1 inch of space at the top of the jar, because the apples swell a bit. I wipe of the jar rims, and put on lids. Then I set them in a big kettle of boiling water, and boil; for 20 minutes. Then take the jars out and set them on the counter for 24 hours. They should ‘pop’ as they seal. If any jars do not seal, then I put them in the fridge or use them right away. There is better instructions here: http://www.pickyourown.org/applepiefilling.htm#.VZyWuRtViko

      Reply

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