I prepared 20 quart jars using this receipt. It is delicious and simple. My question is: When I'm ready to make a pie, do I need to thicken the fluid before putting it in the shell?

Hi Martha,

I would strain out the liquid that the apples are canned in and thicken it with flour or cornstarch.

If you make apple pie by tossing 1/4 cup flour evenly over the apples before baking, that won't be necessary. Don't use too much of the liquid in your pie - the apples shouldn't need much to bake.

I have often use the canning liquid to make ice cream toppings or drinks, or add it to sweeten iced tea.

-- CM