Fall is in the air! And with fall comes all things apple and pumpkin! I remember as a child helping mom preserve apples…canning apple pie filling, freezing applesauce…whatever else you do with apples!

Last year I figured out how to make Paleo friendly applesauce. This year I was determined to figure out how to make Apple Pie Filling that I could eat. It is so fulfilling and convenient to have canned pie filling on hand. It makes it super easy to make a quick dessert should you need one in a hurry.

This pie filling is great for apple crisp or of course pie…or just warm and eat with pancakes…whatever your heart desires!

One thing I did not anticipate while recreating this, was the sudden overwhelming desire to call my mom and tell her how “I think it’s working!” That emotion was so strong I had to have myself a little moment. Mom has been gone almost 11 years. Where in the world did that come from?! I think I just felt the need to share with someone that I thought would be excited with me.

There will be 2 recipes on todays post. My Apple Pie filling is for canning bulk apples. It will make about 7 quarts, so go visit your local apple orchard today! Jonathon and/or Zester apples are best for this, but you can use whatever apples you desire.

ok, so it won’t let me attach 2 recipe cards to one post so I will make 2 posts today. 🙂 You will find the recipe for the Apple crisp over here.

Apple Pie Filling (paleo)

Recipe by Tracy KegleyCourse: DessertCuisine: Fruit

Servings

8

servings

Prep time

1

hour 

Cooking time

30

minutes

Total time

1

hour 

30

minutes

Ingredients

• 2 1/2 cups coconut sugar

• 1 cup arrowroot powder

• 1 tsp. cinnamon

• 2 cups maple syrup

• 1 tsp. nutmeg

• 1 1/2 tsp. salt

• 2 1/2 quarts water

• 2 Tbsp. lemon juice

• 7 quarts sliced apples

Directions

• Mix sugar, syrup, arrowroot and spices together.
• Stir in water.
• Heat to boiling, stirring frequently; reduce heat. Cook stirring constantly until thick. (about 5 min.)
• Stir in lemon juice.
• Pack prepared quart jars with sliced apples, leaving 1″ at top of jar.
• Using a canning funnel, ladle the sauce over the apples. Allow it to work it’s way down into the apples. You may need to use a table knife to help move the apples around a bit to get the sauce to filter down through. Leave about 1″ at the top of the jar.
• Attach prepared lids and rings.
• Process in a boiling water bath for 20 minutes.
• Remove from canner and allow to rest for 24 hours.