Updated 08 October 2011. The original recipe was a modified version of the Ball Book apple pie filling; this version reflects more closely how I make a fresh apple pie, with some added apple cider and ClearJel canning starch to provide the necessary liquid for canning. There are 2 pounds of apples packed into each quart of pie filling in this version, making this a very apply, not overly sweet, and not overly goopy filling. If you like a sweeter […]

Categories: apples, canning, dessert, fall, pie, preserving • Tags: apples, canning, cooking, dessert, food, local, pie filling, preserving, recipes