Apple Pie Filling and Applesauce Muffin Recipes

I've had a few recipe requests from my recent here they are:

Apple Pie Filling

6 quarts fresh apples, sliced 1/4" thick
5 1/2 cups sugar
1 1/2 cups Thick Gel
1 Tbsp. cinnamon
1 tsp. nutmeg (opt.)
2 1/2 cups cold water
5 cups apple juice
3/4 cups bottled lemon juice
7 drops yellow food coloring

Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm (see * note). Combine sugar, Thick Gel, and spices in large kettle with water, apple juice, lemon juice, and food coloring. Cook over medium heat until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2" head space. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Increase processing time by 5 minutes for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet. Yields: 7 quarts.

*Note: To blanch apple slices in the microwave, fill a 2-quart casserole dish full of loosely-packed apple slices and cover. Do not add water. Microwave just until apple slices change color and begin to lose their crispness (6-8 minutes).

Applesauce Struedel Muffins


2/3 cup old-fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 tsp cinnamon
2 Tbsp margarine or butter


1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup squash or carrot puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg

Preheat the oven to 400 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.

To make the topping, stir together the oats, sugar and cinnamon in a bowl. Stir in the margarine.

To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zip lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixtrure slowly, stirring until just moistened. Do not over mix -- the batter is supposed to be lumpy.

Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean with enserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.

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