Thursday, October 27, 2011

APPLE PIE FILLING


Thanks to my good friend LeAnn for her yummy apples!!!
Apple Pie Filling
Peel, core, and slice apples, fill bottles after sauce has boiled.
Sauce:
In large pot mix:
10 cups cold water
4 1/2 cups sugar
1 cup cornstarch
1 TB cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Cook over medium high heat until comes to a boil.
Boil one minute. Stir constantly. Remove from heat.
Add:
1/2 tsp. salt
3 TB lemon juice

Fill jars with apples, pour sauce over apples. Fill to 1/2 inch from top.
Seal with lids and water bath for 30 minutes for quarts, 20 minutes for pints.
Can be frozen.
For pie: Make crust, pour 1 quart into pie shell, add dots of better and add top crust.
Cut vent holes in top crust. Brush lightly with milk. Sprinkle white sugar over the top crust to absorb the milk.
Bake at 350 for 45 minutes. Place pie on cookie sheet and put in oven. Check crust around the pie at 30 minutes. Cover the edge with foil to avoid getting too brown. Continue cooking for 15 minutes. Bake until center crust is golden brown. 10 minutes more may be needed in cooking time.

3 comments:

Stephanie said...

A healthy breakfast food, right? YUM!

ElaineW said...

I did a similar recipe except I didn't can the apples. I lined several pie pans with foil then plastic wrap--filled with the mixture then froze. When frozen solid you tighten the wraps. It keeps frozen for a year. To bake, you put the frozen pie shaped filling into the crust. I haven't baked any of them yet, but I will soon.

Heirlooms by Ashton House said...

This looks so good! There's nothing like homemade apple pie in the fall. Thank you for sharing the recipe with us.