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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Recipe Information
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)
Instructions
1. Prepare the crabapples or apples by peeling, coring, and slicing them into thin slices. Measure out 6 cups.
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.
3. Add the prepared apple slices to the pot, stirring gently to coat the fruit in the syrup.
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.
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.
6. Continue cooking the filling for another 5-8 minutes, or until the syrup thickens to your desired consistency.
7. Remove the pot from heat and allow the filling to cool slightly.
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.
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
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 624.8 g | 227% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 543.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
