Amish Canned Apple Pie Filling Recipe

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The Amish community is renowned for its commitment to simple, self-sufficient living and for its artisans who craft with care and intention. This extends into their kitchens, where recipes are passed down through generations, each dish infused with love and the pure joy of homemaking. Canning apple pie filling is rooted deeply in this culture, embodying the essence of resourcefulness and the anticipation of enjoying the fruits of one’s labor throughout the year.

I recall a childhood where the kitchen was the heart of the home, and my grandmother was the keeper of its secrets. She would orchestrate the creation of various preserves with the skill of a maestro, and among her famed repertoire was her Amish Canned Apple Pie Filling. It was not just a recipe but a ritual that marked the changing of the seasons.

How to make Amish Canned Apple Pie Filling

Amish Canned Apple Pie Filling is a pre-made filling used for making apple pies, commonly associated with traditional Amish recipes and methods. It’s typically made from apples, sugar, and spices and packaged in cans for convenience. This filling is valued for its homemade taste and quality, often featuring ingredients and preparation methods reminiscent of traditional Amish cooking.

Ingredients

• Apples: About 6 pounds (roughly 18-20 medium-sized apples). Good baking apples like Granny Smith, Honeycrisp, or Golden Delicious are ideal because they hold their shape and have a nice mix of sweetness and tartness.
• Sugar: Approximately 4 cups, which helps sweeten the apples and aids in preservation.
• ClearJel: 1 cup (not to be confused with cornstarch, as ClearJel is a modified cornstarch made especially for canning since it doesn’t break down with heat).
• Cinnamon: 1 tablespoon for that classic apple pie spice flavor.
• Nutmeg: 1 teaspoon to enhance the filling with warmth.
• Water: About 10 cups for making the syrup.
• Apple cider vinegar or lemon juice: ¾ cup to help preserve the color of the apples and add a little tang.
• Salt: A pinch to balance the flavors.

Instructions

Here’s how you can prepare your Amish Canned Apple Pie Filling:

1. Prepare the jars: Sterilize 7 quart-sized canning jars, lids, and rings by boiling them in a large canning pot for about 10 minutes.
2. Prepare the apples: Peel, core, and slice the apples. To keep them from browning, place the sliced apples in a mixture of water and lemon juice (about 1 gallon of water mixed with 1/4 cup of lemon juice).
3. Make the syrup: In a large pot, mix the water, sugar, ClearJel, cinnamon, nutmeg, and salt. Heat and stir until the mixture thickens and begins to bubble. Add the apple cider vinegar or lemon juice, then boil for 1 additional minute, stirring constantly.
4. Drain the apples well and fold them into the hot syrup, mixing gently but thoroughly to ensure they’re well coated.
5. Fill the jars: Using a slotted spoon, pack the apples into the sterilized jars, leaving about a 1-inch headspace. Then, spoon the hot syrup over the apples, maintaining the 1-inch headspace. Remove air bubbles by gently tapping the jars or using a non-metallic spatula.
6. Seal the jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw the rings on until fingertip tight.
7. Process the jars: Place the jars in a water bath canner, ensuring they are completely submerged under about 2 inches of water. Bring the water to a boil and process for 25 minutes (adjust the time based on your altitude if necessary).
8. Cool down: Carefully remove the jars and let them cool on a towel or cooling rack for 12 to 24 hours without disturbing them.

Tips for Perfect Amish Canned Apple Pie Filling

• Using the correct ingredients: It’s crucial to use ClearJel instead of any other thickener because it can handle the high heat of canning without breaking down.
• Checking for seal: Ensure your jars have sealed correctly by pressing down in the middle of the lid. If it pops back, it’s not sealed and should be refrigerated and used first.
• Storage: Store the sealed jars in a cool, dark place. They should last for up to a year.

What to serve with

Amish Canned Apple Pie Filling is incredibly versatile and can be used in numerous ways, not just as a classic pie filling. Here’s a detailed look at various delicious ways to serve it up:

As a Dessert

• Traditional Apple Pie: Use your canned filling in a homemade or store-bought pie crust. Bake according to your favorite apple pie recipe until the crust is golden brown.
• Apple Crisp or Crumble: Layer the apple pie filling in a baking dish. Top with a mixture of oats, flour, butter, and sugar for a crunchy topping and bake.
• Apple Cobbler: Place the filling in a baking dish and top with dollops of biscuit dough before baking.
• Apple Turnovers: Fill squares of puff pastry with the apple pie filling, fold into triangles, and bake until puffed and golden.
• Apple Tarts: Use the filling in tart shells and bake. Serve topped with a dusting of powdered sugar or a dollop of whipped cream.

As a Breakfast or Brunch Component

• Pancake or Waffle Topping: Warm the filling and spoon over pancakes or waffles, topped with whipped cream or a sprinkle of cinnamon.
• Oatmeal Mix-In: Stir into hot oatmeal for an apple-cinnamon flavor boost.
• Yogurt Parfait: Layer Greek yogurt, granola, and apple pie filling in a glass for a delicious parfait.
• French Toast Filling: Stuff slices of French toast with apple pie filling for a decadent breakfast treat.
• Crepe Filling: Fill crepes with the heated apple filling and finish with a drizzle of caramel.

As a Snack or Appetizer

• Dip for Chips or Crackers: Blend some of the filling until smooth and use it as a dip with cinnamon chips, graham crackers, or vanilla wafers.
• Cheese Pairing: Serve as a condiment alongside a cheese platter, particularly with sharp cheddar or gouda.
• Apple Pie “Nachos”: Layer baked cinnamon-sugar tortilla chips with warm apple pie filling and drizzle with caramel or chocolate sauce.

As a Condiment or Topping

• Ice Cream Topping: Heat and pour over vanilla ice cream as a delightful dessert option.
• Cheesecake Topping: Spread a layer of the apple pie filling over the top of a baked cheesecake.
• Spread for Toast or English Muffins: Use the apple pie filling as a rich spread to elevate your morning toast.

Beverages

• Milkshakes or Smoothies: Blend apple pie filling with vanilla ice cream or yogurt for a sweet dessert shake.
• Apple Pie Cocktail: Mix a spoonful into a fall-inspired cocktail for a hint of apple pie flavor.
• Tea or Cider Mix-In: Stir a little filling into hot tea or apple cider for added sweetness and flavor.

Baked Goods

• Quick Bread or Muffins: Swirl the filling into the batter before baking to create apple-flavored treats.
• Doughnut Filling: Fill homemade or purchased doughnuts with the apple pie filling for an instant dessert upgrade.

Ingredients Substitutes

Creating a homemade version of Amish Canned Apple Pie Filling can be quite straightforward, but you may need substitutes for certain ingredients. Below are common components of apple pie filling and various alternatives you can use if the original ingredients are unavailable or if you have dietary restrictions.

Apples:

Original: Tart apples like Granny Smith are typically used for their firm texture and balance of sweet and tart flavors.

Substitute: If Granny Smith apples are unavailable, other good options include Honeycrisp, Braeburn, Jonathan, or Golden Delicious. Keep in mind that the texture and sweetness may vary.

Sweeteners:

Original: White granulated sugar or brown sugar is usually used for sweetness.

Substitute: You can use honey, maple syrup, or even agave nectar as natural sweeteners. If you prefer a non-sugar alternative, consider using stevia or erythritol, but be mindful of conversion rates and the effect on flavor.

Thickening Agents:

Original: Cornstarch is a common thickener in pie fillings.

Substitute: If you don’t have cornstarch or wish to avoid it, you can use all-purpose flour, though you may need to adjust the quantity as it’s not as strong a thickener. Arrowroot powder or tapioca starch are good gluten-free alternatives, but make sure to follow the correct ratios as they can lead to different textures.

Spices:

Original: Cinnamon and nutmeg are classic spices in apple pie filling.

Substitute: If you are out of these spices or prefer something different, try allspice, clove, or cardamom for a unique twist. Pumpkin pie spice can also work since it combines these warming spices.

Acid:

Original: Lemon juice is often added to prevent the apples from browning and to add brightness.

Substitute: If lemon juice is unavailable, lime juice can work well as a substitute. Apple cider vinegar can also be a substitute, though it may change the flavor slightly.

Liquids:

Original: Water or apple juice often creates a syrupy base.

Substitute: If apple juice isn’t available, you can just use water with a bit more sugar, or another fruit juice such as pear or white grape juice for something different.

Preservatives:

Original: Ascorbic acid (vitamin C) might be used to preserve the color and freshness of apple pie filling when it is canned.

Substitute: Citric acid is another option that serves a similar purpose. Alternatively, a bit more lemon juice can help, though it may not be as effective for long-term preservation.

Final Thoughts

By making your own Amish Canned Apple Pie Filling, you’re not only preserving apples but also capturing the flavor of a beloved American tradition in your home pantry.

More Filling Recipes:

• Solo Raspberry Filling Recipe