Charlene's Recipe

Dutch apple pie filling for canning

Category: Canning

Whether you keep this pie filling canned for five years or five months, the integrety of the taste will never falter. A unique way of always being a step ahead when making your next pie.

Makes 7 quarts

Mix:
8 cups water
6 cups white sugar
1 cup corn starch
1 stick margarine or butter
1 tsp. cinnamon
1 tsp. all spice
Bring this mixture to a boil. Place raw apples, sliced for pie, in a quart jar. Fill jar 1/2 full to begin with: cover with syrup mixture. Finish filling far with apples and syrup. Be sure to fill at the 1/2 full mark, as the syrup may begin to thicken and you want to be sure all the apples are covered with the syrup before processing. Cook in pressure canner for 10 minutes. When ready to bake, simply place 1 quart of the filling in an unbaked pie crust. Add topping and bake at 350 until crust is done.