This easy Apple Pie Filling can be used right away for a classic American dessert, or it can be canned for use later on! Either way, this is a MUST TRY Apple Pie Filling Recipe!
Apple Pie is my husband’s favorite dessert. Of course, I just found that out about a month ago! Yes, that’s right, after more than a decade of marriage, I’m just now finding out his favorite dessert!
The really sad thing is, I’ve only made it twice in that whole time! So to attempt to make up for such a terrible lapse in my cooking patterns, I’ve been making it a lot recently.
How to Can Apples for Baking
The first few times I peeled the apples right before making the pie. But after realizing that canned apples make an EVEN better pie, I’m sold on never peeling another apple just to make pies again!
- Prepare jars according to Canning Directions HERE
- Wash, core, and peel Apples.
- Cut Apples lengthwise into 1/4 inch (ish) slices.
- Combine Sugar and Water in a large pan and bring to a boil.
- Add Apples to Syrup, reduce heat, and simmer for 5 minutes.
- Pack Apples into hot jars, leaving 1/2 inch headspace. Ladle syrup over apples, leaving 1/2 inch headspace.
- Use plastic canning knife to remove all air bubbles.
- Process quarts according to Canning Directions for 20 minutes.
- With 1 Einkorn Pie Crust ready, drain Canned Apple juice into a sauce pan.
- Add 1 TBSP Einkorn Flour, 1 tbs cinnamon, and a splash of Vanilla Extract.
- Stir over low heat until well combined.
- Raise heat to medium and stir until thickened.
- Add apples to Pie Crust and pour thickened juice evenly over the apples.
- Bake for 15 minutes at 425°.
- Reduce heat to 350° and bake for an additional 40 minutes.