Butterscotch Apple Pie Filling (Canned)

Every Fall, we do apples big time. Whether we're picking a bag apiece at our favourite orchard, or buying pre-picked goods at the farm stand like we did this year, we always have a ton more than we really know what to do with. My mom has been churning out her fabulous plain-jane apple pies (no sugar or thickeners in the filling, just good ol' Spies and a dash of cinnamon in a shortening-based pastry) and her fabulous apple squares to try and quell the gratuitous amount we have, but I took a few into my own hands and made some delicious treats too!

The first thing I did was fairly unusual for us. As a family who grew up on and still loves the "spartan" style of apple pie, we've never actually resorted to canned filling for anything. However, I do like the flavour of bittersweet butterscotch and spicy tart apples, and since I'm stocking my pantry for Christmas gifts (it's going to look so weird when they're all gone!) I figured why not can my own decadent apple pie in a jar?

This stuff is dangerously good, I tell you. If it makes it into the jars, cracking open one and warming it up to go over ice cream (or just eat with a spoon)? Heaven. It's also a perfect filling for that pastry I gave you yesterday! I had some leftovers that didn't quite make it to jars (ahem) but hit the breakfast table over pancakes too. It tastes like the world's best caramel apple, and in the scheme of things, it's not half-bad for you either!

Butterscotch Apple Pie Filling (Canned)
Makes about 5 cups
1/2 cup brown sugar
2 tbsp honey
1 3/4 cups water, divided
2 tbsp tapioca starch
1 tsp cinnamon
pinch nutmeg
pinch ginger
pinch salt
1 1/2 tbsp Scotch
5 small (or 4 medium) firm "pie" apples (like Northern Spy, Jonagold or Mutsu) peeled, cored and sliced

1. Combine sugar and 1/4 cup water in a large saucepan. Place over high heat and cook 8 minutes.
2. Combine the tapioca starch, cinnamon, nutmeg, ginger, salt, and remaining water and add to the saucepan, stirring until thick and bubbly.
3. Remove from heat and stir in the Scotch and the apples.
4. Process in a hot water bath for 30 minutes, or freeze up to 4 months.

Amount Per Cup
Calories: 186.7
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 9.1 mg
Total Carbs: 54.0 g
Dietary Fiber: 2.9 g
Protein: 0.2 g

Sent to Gluten Free Fridays and Foodie Fridays