Saturday, September 05, 2009

Canned Pie Filling

This is a wonderful Beverly Nye recipe for canning your own pie filling. I use it for apples but I have friends who have used it with good success for peaches.

I've written it out just as it came from Beverly's cookbook back in the 70s so from here on out, these are Beverly's words...

Canned Pie Filling

Combine in large kettle:

4 cups sugar
1 cup cornstarch
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt

Add: 10 cups water

Cook until thickened and add: 3 T. lemon juice

Fill canning jars 1/3 full of sauce. Peel and slice apples into jars, smooshing down into the sauce until the jar is full.

Put on hot lids and process in boiling water bath for 20 minutes. Fills 7 quart jars.

When you want to make a pie, just roll out the crust, pour in the filling, dot with butter, and cover with the top crust. Bake at 400 degrees for 40-50 minutes.

You can also substitute other fruits such as peaches or cherries. You may want to vary the spices a little. Sometimes I (Beverly) use a little more cinnamon and nutmeg with apples.

5 comments:

Beth said...

I have never thought to do that! What a nice idea. I have purchased pie filling when it was on clearance and loved to have it on hand for a quickie dessert but haven't thought of canning it on my own! Thanks, Beth

Linda said...

I like this recipe and I think I will try it with my spices. The only difference is I use flour instead of cornstarch.

Faith said...
This comment has been removed by a blog administrator.
Anonymous said...

It doesn't say how many apples.

Brenda@CoffeeTeaBooks said...

Beverly used how many apples it took to fill the canning jar.