NOTE: Purchase your Clear Jel starch online several days BEFORE you intend to make this recipe, as it is impossible to find in stores
Canning
- 7 canning-suitable pint jars
Apple anti-browning bath
- lemon juice (1 Tbsp per cup of cold water)
- cold water
Filling
- 6 lbs of apples
- 2 3/4 cups granulated white sugar
- 3/4 cup Clear Jel modified cornstarch (DO NOT SUBSTITUTE OTHER STARCHES)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups unsweetened apple juice or cider
- 1 1/4 cups cold water
- 1/2 cup lemon juice
Prepare the jars (remove the lids and rings and wash the jars thoroughly).
Measure out enough water in the canner/large pot used for processing to cover the jars by at least an inch.
In a bowl large enough to hold all the apples, add the lemon juice and cold water. Place it in the fridge to be ready for soaking the apple slices. Also place the 1 1/4 cups of water for the filling in the fridge.
Heat jars in dishwasher plate warmer setting or simmer in a large pot. Lightly simmer the lids in a small saucepan until ready to can.
Start the canner/large pot for processing on high heat. Once it is at a boil, Reduce heat to simmer. (It should be ready to boil quickly as soon as you have the filling jarred.
Peel and core the apples, placing the slices into the lemon juice and water anti-browning bath. Once you are done, wait for 5 minutes, then strain. Keep warm until ready to blanch.
Meanwhile, in a large pot, bring water to a boil. In two batches, blanch the apples for 1 minute.
Dump the water from the blanching pot, then dry the pot. Combine the dry ingredients of the filling in the pot. Then add in the apple juice/cider and cold water. Whisk together. Over medium-high heat, continue whisking until a very thick gel forms and begins to bubble (nothing will happen for several minutes, then it will suddenly begin to thicken; be patient).
Add the lemon juice, return to a boil, then remove from heat. Fold in the apples.
Ladle filling into jars, leaving 1 inch of headspace. Tamping the jars to remove bubbles is very important for this recipe. Wipe down the top of the jar, place lid on top, then screw on the ring finger-tight.
Place each jar into the canner/large pot as it is ready. Once all the jars are ready, cover and bring the heat back up to high. Once the water is at a boil, begin 25 minute timer. Once the time is up, remove from heat but DO NOT REMOVE JARS. Wait 5 minutes, THEN remove jars. Allow to sit undisturbed for 24 hours.
Makes 7 pints of pie filling, 17 WW PointsPlus each (~610 calories).
NOTE: A standard 9-inch pie requires *2* pints of filling.
