Caramel Apple Pie Filling

Food wknd (20)
Thinking ahead to holidays I got some apples from the farmer’s market and used my weekend in the kitchen to get a jump start on pie making.  I am not a huge baker, the necessary precision is my down fall, so any help to make it easier is welcome.  Especially this year since we will be traveling for Thanksgiving.

Jonagold are my favorite pie apple, but you can use whatever.  One jar is perfect amount for one pie.  Bake it in this foolproof pie dough and top with whipping cream beat with a touch of sugar and Calvados.  Yummy!

Caramel Apple Pie Filling
adapted from My Messing Thrilling Life

10 large Jonagold apples
5 C water
2 1/2 C sugar
1/2 C corn starch
1 1/2 t. cinnamon
1/2 t.  teaspoon nutmeg
1/2 t. teaspoon salt
2 lemons

  1. Peel, core and slice apples.  To keep from browning, store in a bowl with juice from 1 lemon
  2. Combine the remainder of the ingredients in a saucepan and bring to boil
  3. Stir until the sauce is thick and rich in caramel color, about 20 minutes
  4. Remove from heat and stir in juice from 1 lemon
  5. Fill 5 1 quart jars with apples, 1 inch below top
  6. Pour sauce over apples
  7. Seal and process jars in boiling water for 20 minutes

Makes 5 1-quart jars

Actually, I am new convert to baked fruit pie in general.  In the past the pie was just a conduit to eat the crust and whipped cream.  It was mostly a texture thing with me.   I am over that now, though I’d take a slice of French silk over anything!


  1. Biz says:

    That looks amazing Jackie! I actually use Fuji apples for my pies – they are always sweet, so I can get away with using less sugar.

    But I agree, french silk trumps apple pie any day!

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