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Canned Apricot Pie Filling


  • Author: Stephanie Pass
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 2 9-inch pies 1x

Description

Easily make apricot pie filling to have year round with this recipe.


Scale

Ingredients

  • 3 lb apricots (about 24 medium-sized apricots)
  • 1 1/2 cup unfiltered apple juice (or apricot nectar or just water)
  • 2 cups sugar
  • 1/2 cup clear jel (REQUIRED FOR CANNING STORAGE)
  • 1/4 tsp cinnamon
  • 1/2 cup lemon juice
  • 2 pie crusts for one 9-inch pie
  • 8 pie crusts for 40 hand pies
  • 1 egg
  • 2 tablespoons of raw sugar

Instructions

  1. Wash and remove the pits on the apricots.
  2. Coarsely chop into small pieces.
  3. Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
  4. Heat on medium, stirring occasionally, until it thickens and reaches a boil.
  5. Add the lemon juice and stir for about a minute.
  6. Add the coarsely chopped apricots and stir for 3-4 minutes.
  7. Immediately put into sterilized quart-size canning jars.
  8. Place in a canner with an inch of water over the tops and boil for 30 minutes.
  9. Preheat oven to 400 F degrees.
  10. Use two refrigerated pie crusts for a 9-inch pie plate.
  11. Place one pie crust as the bottom crust.
  12. Add one canned quart of apricots to the pie.
  13. Cover with second pie crust.
  14. Pinch edges together and cut slits in pie.
  15. Bake for 50 minutes until golden brown.
  16. If making hand pies, use the back of the hand pie maker to cut the hand pies.
  17. Fill each hand pie with 1/2 tablespoon of apricot pie filling.
  18. Pinch the pie together with hand pie maker.
  19. Brush each hand pie with egg wash and sprinkle with raw sugar.
  20. Bake for 15 minutes until golden brown.

Notes

  • You can use water or regular apple juice or even apricot or peach nectar in place of the apple juice.  I just think unfiltered apple juice brings a great flavor out in apricots and peaches, and I often use it when baking pies with these fruits.
  • Clear Jel and Sure Jell are NOT the same thing.  Clear Jel is a modified corn starch that the FDA says is safe for canning.  Regular cornstarch and tapioca starch are not safe for canning.
  • I use a second larger dutch oven and boil water to can the jars.
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Keywords: apricot pie, canned apricots, how to can apricots, how to make apricot pie filling,

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