Apple Pie Filling


4 and 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
2 tsp kosher salt
10 cups water
3 tbs lemon juice
6 lbs apples, or 24 cups

This is a classic filling for apple pies.


  • In a large pan blend the first 4 ingredients, then ad the salt and stir in the water.
  • Cook over medium heat and stir until clear, thick and bubbling.
  • Add the raw apples to the syrup and heat through.
  • Add lemon juice.
  • Pack the apples in┬ásterilized┬ájars, leaving 1 inch of head space, and fill with the hot syrup
  • To seal process 15 minutes for pints and 20 minutes for quarts in a water bath.
  • Pressure cook then seal, or use right away to make pies.
  • If you prefer not to can the mixture, you may refrigerate for up to a week.




30 min


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