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Results 11 - 20 of 1,350 for using apple pie filling
In a large bowl, toss apples with lemon juice; set aside. ... Seal and freeze; store up to 12 months. Makes enough for about five 9-inch pies.
In large saucepan blend sugar, ... and food coloring. Fill hot jars to the neck with sliced apples. Add hot liquid syrup. ... bath. Yield 7 quarts.
Heat oven to 425 degrees. ... salt. Stir in apples. Spoon into pie crust; dot the top with ... 45 minutes. If using self rising flour, omit salt.
Wash apples well, discarding any bruised fruits. ... slice as for pies. Treat apples by dipping ... 2 1/2 to 3 lbs. apples for each quart jar.
Combine and cook until it ... and sliced enough pie apples to fill 7 or 8 quarts. Fill jars with apples. Pour cooked filling over; seal. Cook in pressure ... to filling if desired.
In large pan mix sugar, ... quart jars with apple slices. Leave 1 inch space at top of jar. Fill jars with hot syrup. Process ... minutes. Makes 6 quarts.
Cook until clear. Divide in 5 quart cans and fill with fruit, mixing with filling as you go. Pressure cans ... down on spices to suit yourself.
Combine first 4 ingredients in pan until smooth. Add apples. Heat to boiling, stirring. ... until ready to make pie. Makes 2 pints of pie filling.
Put in pie shells and bake at 425°F for 15 minutes, then 350°F for 1 hour or until apples are soft.
Toss apples with mixture of sugar and cinnamon. Pour into pie shell. Dot with butter before ... for 40 minutes or until crust is golden brown.
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