Sunday, October 04, 2009

Apple pie filling

My Mom and Dad shared their apple bounty with me - THANKS!

I spent a couple hours last night and this morning making Christmas gifts of canned apple pie filling (be forwarned, family and friends) and thought I'd share the recipe...

4.5 C white sugar
1 C cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 C water

Combine in a large pot, mixing well. Cook until thick and bubbly. Remove from the heat and add

3 Tbs lemon juice.


Peel, core and slice
6 lbs apples ( I used about 8 lbs for each 7 L of finished filling, but many of the apples were small)
I put mine into a sink full of cold lemon-water as I worked so that they didn't get too brown.

Pack 1 L jars with apples, leaving about 1/2" head space.

Fill the jars with the hot syrup and gently remove air bubbles with a knife.

Put lids on and process in a hot water bath canner for 20 minutes.


I made a pie from the leftover bits of yesterday's jars and this morning's jars using a pre-made pie shell.

If you wanted to do this with pre-made shells (from the grocery store freezer section), make sure you buy a 2 shell, deep dish box.

Let the two shells thaw on the counter for at least 15 minutes, then pour the contents of one jar into one of the shells. Unmold the other shell onto the counter top so that it flattens out a bit.
Place the flattened shell on the pie , pinching all around the edges. Cut a few vent holes in the top, and bake in a 450 degree oven for 10 minutes. Reduce the heat to 350 degrees, then bake another 25-35 minutes, until the pie is lightly browned on top and the crust is flaky.

Let it rest for 15 minutes or so before cutting into it...serve with ice cream, or cheddar - or, with my dad in mind, BOTH!

Happy Sunday,


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