Wednesday, October 15, 2008

Apple Pie Filling-Canned

Apples are another of my favorite fall flavors. And right now I'm busy canning apple pie filling and applesauce. This recipe is so easy! It makes yummy apple pies so fast during the rest of the year. Just pull out a quart or two, pour into the pie pastry, and bake!

3 1/2-4 cups sugar (original recipe called for 4 1/2, I’ve been using less)
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. lemon juice
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced (I don’t peel unwaxed)

In large saucepan blend first 4 ingredients and 1 tsp. canning salt. Stir in 10 cups of water; cook and stir till thickened and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1-inch headspace. Fill with hot syrup, leaving 1/2-inch headspace. (Use spatula to help distribute syrup.) Adjust lids. Process in boiling water bath. (Same time as for apples for your altitude.) Makes 6 quarts

Before serving: Prepare pastry for a 2-crust 8- or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling and a little butter.. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400° for 50 minutes. (I use 2 quarts for a 10-inch pie plate and bake a little longer.)

1 comment:

Terri L said...

This sounds really easy. I am going to try it.
Could I link to it from our site?

Terri L