How do you can apple pie filling from scratch?

Directions
  1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg.
  2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  3. Peel, core, and slice apples.
  4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
  5. Put lids on and process in a water bath canner for 20 minutes.

Why is my apple pie runny?

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place.

Do you cook apples before making apple pie?

Fresh Apples

Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.

How do you keep the bottom crust of apple pie from getting soggy?

Prevent a Soggy Bottom Pie Crust
  1. Bake it Blind.
  2. Choose a Rack.
  3. Brush the Bottom.
  4. Use a Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Fill It While It’s Hot.

What’s the best apple to bake with?

The 5 Best Apples for Baking
  • Granny Smith. The Granny Smith apple is my go-to apple for any baked or cooked recipe.
  • Jonathan or Jonagold. These apples are very similar in flavor and how they behave when baked.
  • Cortland. Don’t push this small apple to the side.
  • Braeburn.
  • Honeycrisp.

Can you use any apples for apple pie?

To avoid a mushy apple pie, you‘ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.

Can I use Gala apples for apple pie?

You can use any type of apples you like. Fall is a great time to go apple picking and get super fresh ones for a homemade pie like this. We use gala apples in this recipe, and I think they cook really well and have great flavor. Some people prefer Granny Smith apples for their firmness and tart flavor.