Rosy Crabapple or Apple Pie Filling Freeze or Can
Capture the essence of autumn with this luscious Rosy Crabapple or Apple Pie Filling, a versatile recipe designed for freezing or canning to savor homemade pie flavors year-round. This delightful filling features tender slices of tart crabapples or apples, coated in a spiced simple syrup infused with cinnamon, a hint of nutmeg, and the brightness of freshly squeezed lemon juice. Thickened to perfection with a cornstarch slurry, the mixture creates a rich, glossy filling that’s perfect for pies, crumbles, or even as a topping for pancakes and yogurt. With easy-to-follow instructions and options for long-term storage, this recipe is ideal for preserving your apple harvest while adding a touch of homemade comfort to your desserts. Perfectly suited for beginner and seasoned cooks alike, this apple pie filling is a must-try for anyone who loves the taste of classic fall baking.
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Ingredients
- 6 cups Crabapples or tart apples (peeled, cored, and sliced)
- 2 cups Sugar
- 1.5 cups Water
- 2 tablespoons Lemon juice
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg (optional)
- 3 tablespoons Cornstarch
- 3 tablespoons Water (for cornstarch slurry)
Directions
Step 1
1. Prepare the crabapples or apples by peeling, coring, and slicing them into thin slices. Measure out 6 cups.
Step 2
2. In a large pot, combine the sugar, 1.5 cups of water, lemon juice, cinnamon, and nutmeg (if using). Heat the mixture over medium heat, stirring until the sugar dissolves, to create a simple syrup.
Step 3
3. Add the prepared apple slices to the pot, stirring gently to coat the fruit in the syrup.
Step 4
4. Bring the mixture to a simmer and cook for about 10-12 minutes, until the apples start to soften but still hold their shape.
Step 5
5. In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Slowly pour the slurry into the pot while stirring constantly to avoid lumps.
Step 6
6. Continue cooking the filling for another 5-8 minutes, or until the syrup thickens to your desired consistency.
Step 7
7. Remove the pot from heat and allow the filling to cool slightly.
Step 8
8. To freeze the filling: Allow the mixture to cool completely and transfer to freezer-safe bags or containers. Label with the date and freeze for up to 6 months.
Step 9
9. To can the filling: While the mixture is still hot, ladle the filling into sterile canning jars, leaving 1/2 inch of headspace. Secure lids and process in a boiling water canner for 25 minutes (adjust for altitude if necessary). Let the jars rest undisturbed for 12-24 hours. Check lids for a proper seal before storing.
Nutrition Facts
| Serving size | (2290.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2454.3 |
| Total Fat 4.5g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31.9mg | 0% |
| Total Carbohydrate 624.8g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 543.0g | |
| Protein 4.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.7mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1581.4mg | 0% |
Source of Calories