Buzzed Apple Pie Filling (For Canning) |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This is a tasty way to use up fresh apples. I call it 'buzzed' apples because they're not completely 'drunken' apples. (there is only 1 c of alcohol in the whole thing) Using butter and some brown sugar (with the white sugar) makes a beautiful caramel color for your pie filling. You can water bath seal it and keep it on your shelf for 2 years...if it will last that long in your house! You can serve it on icecream, cheesecake, or use it for apple crisp, cobbler, or pie. It's delicious. Enjoy! Ingredients:
20 cups sliced peeled, cored baking apples |
3 tablespoons lemon juice |
3 cups white sugar |
1 cup brown sugar |
1 cup cornstarch |
3 teaspoons cinnamon |
1 teaspoon salt |
1/3 teaspoon nutmeg |
1 cup butter, cubed |
2 -3 teaspoons vanilla |
4 cups water |
4 cups apple juice |
1 cup amaretto liqueur |
Directions:
1. Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
2. In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
3. Boil for 3-4 minutes, stirring constantly, until desired consistency.
4. Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
5. Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.
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