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9:15 am
October 17, 2008
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I used this recipe last year and we all really like it! I used cornstarch (didn't know any better!), but I have changed the recipe to include Clear Jel instead.
Apple Pie Filling
Ingredients:
Peeled, cored and sliced apples (any kind) to fill 7 one-quart jars
5 ¼ cups sugar
1 ½ cup Clear Jel
1 Tbl. cinnamon
1 tsp. nutmeg
11 cups water ( I used ½ water, ½ apple juice)
¾ cup lemon juice
Preparation:
Pack apple slices tightly into the hot, sterilized quart jars. Measure sugar into a heavy-bottomed Dutch oven or stock pot. Sift together clear jel, cinnamon and nutmeg; stir well to combine with sugar. Gradually add water, whisking vigorously to remove lumps. Cook over medium-high heat, stirring often, until thickened and bubbly.
Remove from heat and stir in lemon juice.
Using a ladle and canning funnel, pour syrup over packed apples in jars, leaving a ¾-inch headspace. Remove any air bubbles; add more syrup if necessary. Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 7 quarts.
9:29 am
December 28, 2008
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You are reading my mind, Cindy! Was hoping to find a good pie filling recipe this week, too. This looks like a great one – thanks! 
10:54 am
December 28, 2008
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Psst. Cindy. Do you use your Pampered Chef peeler/slicer/corer to prepare the apples for this? If so, how wide a slice do you make for it?
Am used to making apple slices for pie fairly chunky, but the peeler/slicer/corer would make very quick work of the process, so the taste buds may have to adjust… 
11:10 am
October 17, 2008
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This is why my brother got me the peeler/corer/slicer last Christmas after my tales of standing in the kitchen for 4 hours preparing apples for apple pie filling!!! ……….but I've been wondering about using it for filling. The slices are quite thin, maybe 1/4" (I don't see how I could adjust sizes of the slice), so the pie wouldn't have large chunks like we're used to. You can just peel with it also (which is 100% faster than hand peeling!!!), then I would still have to use my wedger/corer (another gadget that you push down on the apple with) to slice and core. That has 7 wedges to it.
Ok, after writing all of that……… The slices may be thinner, but it saves 1 huge step! So you're right, the taste buds will readjust!!!
1:03 pm
December 28, 2008
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This is indeed an interesting experiment! I've never peeled apples for pie before, just cored and chunked them up more or less in slices. Am afraid that between the bwb time and the baking time the thin slices will end up as apple sauce! Then again, the taste would all still be there, and shouldn't be bad at all. (Maybe this would become a new way to make applesauce??)
There is a set screw of some sort on the slicing blade that looks like it would adjust the thickness of the slice. May have to try that out before making the pie filing.
4:53 pm
October 17, 2008
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Bee was saying her brother loves applesauce pie………. the flavor would be the same, just maybe not the texture.
My brother uses this gadget for making his chunky applesauce. He just slices through both ways to 1/4 the slice.
I'll have some apples sometime this week my free source said. So I'll experiment with the slicer to see if it adjusts!
7:33 pm
December 28, 2008
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Been doing "sauce" all day today so won't get to try it until the next box of apples comes in. Not sure when that will be, but enough pulp for more caramel apple jam was a necessity. Pie filling lost it's place in line!
3:18 pm
September 2, 2008
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Yum Yum, I can't wait to get some apples, even though I have a lot of applesauce from last year. I love to smell apples and cinnamon cooking. I would like some perfume like that!!
9:49 am
May 23, 2009
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Okay quick Cindy! I'm in the kitchen with half my apples peeled and getting ready to mix up my recipe for the filling. It calls for cornstarch. Why is Clear Jel better and should I make a trip to town to get some??
10:04 am
October 17, 2008
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Because cornstarch isn't recommended to safely can with AND the syrup isn't nice and smooth with cornstarch….definitely better outcome with clear jel (even if it wasn't for the safety issue!)
10:29 am
May 23, 2009
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I knew there had to be a good reason so I canned the 2 quarts of apple slices I had cut up as plain apples in syrup for fried apples and now I'm getting ready to head to town to pick up some Clear-Jel. We have an Amish variety store here that sells it by the 5 or 10 pound bag so I'm heading out there.
Thank you so much!!!
6:42 pm
May 23, 2009
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For any of you who have access to an Amish store that sells in bulk:
I went by there today and they had clear-gel 1# bags for $2.30 but they also had a product right next to it that looked the same called Perma-Flow in 5# bags for $3.50. I asked the boy behind the counter if they were similar and he said he thought so but he didn't do the cooking so he couldn't say for sure. He said he would ask his mom so he could tell me the next time I came in…..Anyway to make a long story short, I came home and did some research. Looks like the two can be used interchangeably. I went ahead and bought the Clear-Gel this time because I didn't know for sure but I'm definitely going to try the cheaper Perma-Flow next time to see if it works as well.
Here's a link that compares the two.
http://www.oasisnewsfeatures.c…..low-anyone
I have 8 quarts of pie filling in a boiling water bath! Yeah!
8:22 pm
December 28, 2008
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If we still had our bulk store, I'd buy some and play with it, but alas, we no longer have it. I remember seeing several varieties on their shelf, and they all looked exactly alike – like cornstarch.
8:19 pm
May 23, 2009
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I spent some more time looking into this because I wanted to make sure I was using the right product. I didn't! What I used was labeled as Instant Clear Gel and it's not for canning. It's for thickening cold foods such as drinks, puddings, etc. that will be consumed right away. The Perma-flow is what I should have used. It is made to withstand the heat of canning and is basically the same thing as Regular Clear Gel which can also be used for canning. I'm planning on using up the apple pie filling I have canned soon and I will be picking up the Perma-Flow tomorrow to use for my next round of pie filling that will be stored for winter.
Hope this helps some of you that are planning to can pie filling.
10:27 pm
February 22, 2010
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Thanks for the info! I akso had the instant Clear Gel !
10:36 pm
October 17, 2008
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I remember us having a big discussion about Permflow a while back. I'd found some in our Amish store, too, but I ordered so much Clear Jel last year online (cheaper by the 5# and free shipping!) that I won't need any for a while still.
They also use the instant for professional food shots! With water, it makes everything shine!
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