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Add in the hot blanched apple slices and stir to incorporate them. Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids. Adjust lids to finger tight and process in a water bath canner for 25 minutes.
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Center lid and screw bands down until tight. 5. Place jars filled with apple pie filling in a hot water bath for 25 minutes. 6. Turn off the heat, remove the lid, and let sit for 5 minutes. 7. Using a jar lifter, carefully remove hot jars to a towel and allow it to cool without moving overnight.
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The answer is that it depends on the type of canned apple pie filling, where it's stored, and how it's handled. Canned apple pie filling can last up to 18 months when stored in a cool, dry space and unopened. Once the can is opened, the filling must be transferred to an airtight container and stored in the refrigerator, where it will stay.
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First, gather your ingredients. You will need a ready-made pie crust, canned apple pie filling, butter, cinnamon, and sugar. Preheat your oven to 425°F (220°C). Place one of the pie crusts into a 9-inch pie plate, and spoon the canned apple pie filling into the crust. Dot the filling with small cubes of butter, and sprinkle a generous amount.
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Assembling the Pie. Next, in a small bowl, mix together the cinnamon, nutmeg, and sugar. Sprinkle this mixture over the apple pie filling and stir gently to combine. Then, spoon the apple pie filling into the prepared crust, spreading it out evenly. Place the second pie crust over the filling and crimp the edges to seal.
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Place jars in a hot water bath canner and fill the canner with just enough water to cover the lids of the jars. Bring the water to a boil and start your timer. Process the jars in the boiling water for 25 minutes or more based on your altitude (using the process time chart below).
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Place the hot jars on an elevated rack and lower into simmering water in canner. Make sure that the water completely covers the tops of the jars (by about an inch). Place lid on canner. Bring the water to a gentle rolling boil, and process the jars for 25 minutes AFTER it begins boiling.
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Basic steps for canning apple pie filling; peel and slice apples, mix with apple juice, water, and lemon juice. Combine with sugar, Clear Jel, cinnamon, and nutmeg. Place this apple mixture in hot jars with 1 inch headspace and process using a water bath canner. Jump to Recipe.
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Step 6: Pour apple pie filling into crust lined pie pan. Step 7: Add butter slices evenly on top of pie filling. Step 8: Add top crust to pie. Pinch edges together using your fingers. Cover edge of pie crust with aluminum foil. Note: If using a solid top crust, cut at least four slits in crust for ventilation. Step 9: Bake pie at 425 degrees.
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In general, unopened canned apple pie filling can last for 1-2 years when stored in a cool, dark place. Once opened, the filling should be refrigerated and used within 7-10 days. It's always important to check the expiration date on the can before using the filling, and to discard it if there are any signs of spoilage such as an off smell.
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Time needed: 1 hour and 30 minutes. Learn How to Make Canned Apple Pie Filling. Prepare the canning supplies. Sterilize the jars, lids, and screw-on bands. Get the water boiling in either your pressure canner or water bath pan. Prepare the apples. Peel, core, and slice the apples into ½ inch slices.
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The shelf life of unopened apple pie filling varies. It depends on factors such as the manufacturer, the type of container the filling comes in, and whether the can has any dents or damages. Typically, unopened apple pie filling lasts for between one to two years on the shelf. Manufacturers label the can or jar with a "best by" date, which.
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Add apples to the lemon water in the pot. Add sugar and cinnamon to the apple mixture. Over medium-low heat, bring the apple mixture to a simmer until apples have reached the desired softness. Fill the apple pie filling in the sterilized jars, leaving 1/4 inch from the top. Place lid on the jar and screw rings on.
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Homemade apple pie filling usually lasts 3 to 4 days in the fridge and up to 3 months in the freezer. On the other hand, canned apple pie filling can last up to 18 months in the pantry without the need to be refrigerated. However, once a canned apple pie filling jar is opened, it can only stay in the fridge.
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Ladle hot apple pie filling, using a wide funnel, into the hot jars leaving about 1 inch headspace. Remove any air bubbles and wipe any filling off the rim and the jar. Center lid on the jar and screw on band until fit is fingertip tight. Process jars in water bath canner for 25 minutes.
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Directions. Preheat oven to 400°. In a large bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400° for 12-15 minutes or until topping is golden brown, covering edges.
