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Assembling the Pie. Next, in a small bowl, mix together the cinnamon, nutmeg, and sugar. Sprinkle this mixture over the apple pie filling and stir gently to combine. Then, spoon the apple pie filling into the prepared crust, spreading it out evenly. Place the second pie crust over the filling and crimp the edges to seal.
{I Think I Can} Canned Apple Pie Filling
Directions. Preheat oven to 400°. In a large bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400° for 12-15 minutes or until topping is golden brown, covering edges.
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Place jars in a hot water bath canner and fill the canner with just enough water to cover the lids of the jars. Bring the water to a boil and start your timer. Process the jars in the boiling water for 25 minutes or more based on your altitude (using the process time chart below).
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Homemade apple pie filling usually lasts 3 to 4 days in the fridge and up to 3 months in the freezer. On the other hand, canned apple pie filling can last up to 18 months in the pantry without the need to be refrigerated. However, once a canned apple pie filling jar is opened, it can only stay in the fridge.
Make this super simple apple pie filling at the peak of apple season to
Drain set aside. Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil. Add the bottled lemon juice and cook for 1 minute. Remove from heat.
Easy Canned Apple Pie Filling Recipe The Renegade Seamstress
How To Make. Preheat your oven to 375°F (190°C). This will ensure that your apple pie will cook evenly and come out perfectly golden brown. Grease a 9-inch pie dish. Roll out the pie crust and gently press the pie crust against the bottom and sides of the dish. Pour in the contents of the canned apple pie filling, and spread the apples out.
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Ladle hot apple pie filling into a hot jar, leaving 1 inch headspace. Remove air bubbles, wipe the rim, and center a flat lid on the jar. Apply a band until the fit is fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled. Process jars for 25 minutes, adjusting for altitude.
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First, gather your ingredients. You will need a ready-made pie crust, canned apple pie filling, butter, cinnamon, and sugar. Preheat your oven to 425°F (220°C). Place one of the pie crusts into a 9-inch pie plate, and spoon the canned apple pie filling into the crust. Dot the filling with small cubes of butter, and sprinkle a generous amount.
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Center lid and screw bands down until tight. 5. Place jars filled with apple pie filling in a hot water bath for 25 minutes. 6. Turn off the heat, remove the lid, and let sit for 5 minutes. 7. Using a jar lifter, carefully remove hot jars to a towel and allow it to cool without moving overnight.
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The shelf life of unopened apple pie filling varies. It depends on factors such as the manufacturer, the type of container the filling comes in, and whether the can has any dents or damages. Typically, unopened apple pie filling lasts for between one to two years on the shelf. Manufacturers label the can or jar with a "best by" date, which.
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Step 6: Pour apple pie filling into crust lined pie pan. Step 7: Add butter slices evenly on top of pie filling. Step 8: Add top crust to pie. Pinch edges together using your fingers. Cover edge of pie crust with aluminum foil. Note: If using a solid top crust, cut at least four slits in crust for ventilation. Step 9: Bake pie at 425 degrees.
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Time needed: 1 hour and 30 minutes. Learn How to Make Canned Apple Pie Filling. Prepare the canning supplies. Sterilize the jars, lids, and screw-on bands. Get the water boiling in either your pressure canner or water bath pan. Prepare the apples. Peel, core, and slice the apples into ½ inch slices.
Homemade Canned Apple Pie Filling Heidi's Home Cooking
Basic steps for canning apple pie filling; peel and slice apples, mix with apple juice, water, and lemon juice. Combine with sugar, Clear Jel, cinnamon, and nutmeg. Place this apple mixture in hot jars with 1 inch headspace and process using a water bath canner. Jump to Recipe.
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Add in the hot blanched apple slices and stir to incorporate them. Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids. Adjust lids to finger tight and process in a water bath canner for 25 minutes.
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Add apples to the lemon water in the pot. Add sugar and cinnamon to the apple mixture. Over medium-low heat, bring the apple mixture to a simmer until apples have reached the desired softness. Fill the apple pie filling in the sterilized jars, leaving 1/4 inch from the top. Place lid on the jar and screw rings on.
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Ladle hot apple pie filling, using a wide funnel, into the hot jars leaving about 1 inch headspace. Remove any air bubbles and wipe any filling off the rim and the jar. Center lid on the jar and screw on band until fit is fingertip tight. Process jars in water bath canner for 25 minutes.
