Here's the recipe for apple pie filling my brother and I canned this summer. We used Wolf River apples from a tree that our Father had planted in the Seventies. My brother had punned the tree in the Spring so the apples were huge. Of course we had to test out the filling and make an apple pie as shown in the picture. Tasted great but wasn't pleased with how the pie looked.
Apple Pie Filling
4 1/2 cups sugarApple Pie Filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons lemon juice
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced.
In large saucepan blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water; cook and stir till thickened and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1-inch head space. Fill with hot syrup leaving 1/2-inch head space. (Use spatula to help distribute syrup). Adjust lids. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts.
Before Serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.
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