Though I have posted several recipes using apple pie filler, it did not dawn on me that I never posted the recipe itself until now...;)
This is the recipe I like to use for all recipes calling for apple pie filler...You can also can or freeze this filler too.
6lbs of apples (peeled, cored, and cut up)
4 1/2 c. sugar1 c. cornstarch
1 tsp. & 1 Tbs. ground cinnamon
1/4 tsp. all-spice
1/2 tsp. ground nutmeg
1/4 tsp. cloves
2 tsp. salt
10 c. water
3 Tbs. lemon juice
2 drops yellow food color
(you can add or subtract spices depending on your person taste)
In a large pot, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and cloves. Add in salt and water, mix well! Bring to a boil and then turn down heat and let simmer until thick and bubbly. When you add the apples in depends on the tenderness of the apple that you want. If you want your apples to be tender, add the apples in when you turn it down to simmer. If you like them more crispy, add them in last. Then add lemon juice and food coloring (if you'd like).
For canning, pack apples into hot jars, then fill jars with hot syrup. Process 30 mins, 15lbs.
To make pies, in a 8 or 9 inch pie plate, line with pastry, fill almost to top of pie plate, cook for 25-30 minutes at 400 degrees.
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