Apple Pie Filling
At a Glance
- Prep
- 45 minutes
- Cook
- 25 minutes
- Total
- 1 hour 10 minutes
- Servings
- 6 pints, 24 serving(s)
Categories
- Breakfast
- Dessert
- Filling
- Austrian
- European
- Stovetop
- Easy
Dietary
- Low Cholesterol
- Low-fat
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
A versatile Pie and Strudel filling that can be canned or frozen. Ideal for apple and quark filled pastry pockets, known in Austria as Apfel Topfen Taschen. Adapted from the wonderful Ball Blue Book.
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Equipment
Peeler, Knife, Large bowl, Large pot, Freezer jars or containers
Ingredients
- 6 lbs apples
- 2 cups sugar
- 1/4 cup flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 whole cloves
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon ascorbic acid (optional) or 2 teaspoons lemon juice to treat the apples
Instructions
Wash, peel and slice apples. Treat to prevent darkening - either with a produce protector or 2 tsp of lemon juice.
Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture.
Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice and zest.
Cook over medium heat until mixture begins to thicken. Remove cloves, ladle pie filling into plastic freezer jars or containers, leaving 1/2 inch head space.
Cool at room temperature, not to exceed two hours. It is now ready to be used in a recipe or else, seal, label and freeze.
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