I love apple pie filling but I wasn’t a fan of the huge amounts of sugar and cornstarch used as a thickener. This year I upgraded my Apple Pie Filling recipe by sweetening it with coconut sugar and thickening it with arrowroot powder.
This is a great recipe to use for a traditional pie, apple crisp, or you can stir it into muffin batter, hot cereal or plop it on top of pancakes or waffles.
This recipe is for steam canning the apple pie filling to preserve it. If you don’t have a steam canner, borrow one from someone or you can also freeze the filling in your jars to use later. – These are optional canning tools, but they sure make the job easier!
Upgrade your Apple Pie Filling
- Prep Time: 30
- Cook Time: 80
- Total Time: 1 hour 50 minutes
- Yield: 2-3 Quarts 1x
4 lbs. apples
1 tsp. nutmeg, ground
2 Tbsp. cinnamon
1/2 tsp. cloves, ground
1 cup coconut sugar
1/3 cup arrowroot powder
1/2 cup water
1/4 cup lemon juice
2 tsp. vanilla
Prepare 2-3 quart canning jars by washer in the dishwasher or by hand in very hot water. Allow bottle to dry.
After the bottle are dry place them in a warm oven, about 200 degrees, so they stay warm.
Prepare apples by peeling, coring and slicing into 1/4″ thick chunks that are about 1″ in diameter.
Mix spices, coconut sugar and arrowroot powder together in a large stock pot.
Add in the water, lemon juice and vanilla and whisk until mixture is combined.
Add the prepared apples and toss until they are coated with the the mixture.
Over medium heat stir the apple mixture occasionally for about 30-40 minutes until the liquid begins to thicken and the apples begin to soften. You will notice a difference in the texture of the sauce.
Using a wide mouth funnel scoop filling into prepared canning jars, fill to just below the neck of the jar. Using a clean slightly damp towel to clean off the top of the jar so that it will seal properly.
In a tea kettle or small sauce pan bring 2 cups of water to a boil. Place canning jar lids in a bowl and cover with boiling water. This will soften the rubber on the lid to make it easier to seal.
Place lid on filled jar and add the ring, and screw on ring until just barely tight.
Prepare steam canner according to manufacturer’s directions.
Place filled jars with lids in the steam canner. Cover with the lid and process for 20 minutes.
Carefully remove lid of canner. Using a jar lifter remove jars from canner and place on a towel on the counter and allow to cool. As the jars cool they will seal, you may hear a popping sound when this happens. That will be music to your ears.
After jars have cooled label and date lids and store in pantry for later use.
Prep time: 30 minutes
Cook time: 80 minutes
These are E113optional canning tools</a>, but they sure make the job easier!