Canned Apple Pie Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Combine in a large kettle:
4 c. sugar
1 c. cornstarch
3 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
Add 10 c. water.
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Directions: |
Directions:Cook above mixture until thickened, then add 3 tbsp. lemon juice. Fill quart jars 1/3 full of sauce. Peel and slice apples into jars, smashing down into the sauce until jars are full. Put on hot lids and process in boiling water bath for 20 minutes. This fills 7 quart jars. You can also use cherries. (I would probably omit the cinnamon and nutmeg and replace them with almond extract if I were canning cherry pie filling...but that's just me)
For an apple pie, empty a quart of this pie filling into a 9' crust. Top with a mixture of:
1/2 c. butter
1/2 c. brown sugar
1 c. flour
Bake at 425 degrees for 50-60 minutes. I use a pie crust shield (or you can make one from foil) after the first 15 minutes of baking to prevent the exposed crust from getting too brown. |
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Personal
Notes: |
Personal
Notes: I recommend using Cortland apples in this recipe.
This recipe came from Mamaw Mary (Mary Howsman). Mamaw Mary and Papaw Francis took excellent care of Adam from infancy to preschool and will always be regarded as an extension of our family. Papaw made Adam a red rocking horse for his first Christmas.
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