You have seen jars and cans of apple pie filling with the apples in a sauce, with this recipe you will be able to make an apple pie filling similar. This is intended to be used or refrigerated and used within a few days. I do not do my own canning, but there are plenty of recipes out there on how to make a canned filling.
This recipe doubles easily.
Apple Pie Filling - Cooked in Sauce
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This apple pie filling is similar to bought fillings out of a can or a jar but tastes better. This can be made and stored for a few days in there frigerator before using.
Peel and core the apples. Slice into desired sizes. If you do not have an apple wedger, slice the apple along the core on opposite sides to make 2 long pieces. Slice the remaining 2 small apple section along the core to create 2 pieces. Lastly slide the 2 bigger pieces into 3 pieces each, you will now have 8 pieces for each apple.
Repeat until all apples have been sliced.
In a saucepan, melt the butter, cinnamon and ground cloves. Add the apples, sugars and water. Stir to mix. Cover and cook until slightly softened , about 4-8 minutes.
In a small bowl, make the cornstarch slurry by mixing 1/4 cup of water and 2 tablespoons of cornstarch together until well mixed.
Add the cornstarch slurry to the cooking apple slices and stir to mix. Bring to a boil and allow the apple to cook until soft and the sauce has thickened. Remove from heat and allow to cool.
For the apples - traditionally a tart apple like a granny smith is used but you can use any cooking type. I like using a mixture of Gala, McIntosh and Granny Smith apples which are available in my area.
For the spices - ground cinnamon is traditional, but I like the addition of ground cloves. Many people also make this without any spices.
For the Sugar - depending on my mood and taste of the day, I will use a mixture of white and brown sugars. Feel free to use all white (granulated) sugar. Also adjust the amount of sugar depending upon how tart your apples are - you can end up using more or less depending upon your taste.
This filling mixture can be placed in a prepared pie shell while hot and baked right away or the filling can be cooled and stored in the refrigerator for a few days. The instructions here are not for long term storage or canning.