Preservnation: Canned Apple Pie Filling & How To Make It

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In this edition of "Preservnation, Homestead Recipes", I will be sharing a quick and dirty secret to always having perfect apple pie filling on hand. Next time you have unexpected dinner guests or need to satisfy that sweet tooth, whip up your favorite apple pie recipe right at home.

Apple Pie Filling

Ingredients:

1. 6 quarts sliced fresh apples (firm crisp apples are best, about 30 apples, if apples are small do a few extra)
2. 5 cups sugar (optional, add a little brown sugar mixed into the white sugar)
3. 1.5 cups Clear Jel
4. 1 tbsp cinnamon
5. A couple pinches of salt (~ 1/8 to 1/4 tsp)
6. 1/2 tsp nutmeg
7. 2.5 cups water
8. 5 cups apple juice (no sugar added)
9. 3/4 cup bottled lemon juice
10. Six 1 quart canning jars (regular mouth)

Instructions:

1. Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot.
2. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Be careful not to burn the bottom of the mixture!
3. Add lemon juice and boil for 1 minute, stirring constantly. Again, be careful not to burn the bottom.
4. Add apple slices to sauce. 
5. Lower heat and allow apples to simmer until they begin to soften.
6. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
7. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

And with that, you have a shelf stable apple pie filling! And if you're looking to finish making that pie from scratch, here's my favorite pastry shell recipe.

Pastry Shell

Ingredients:

1. 2 cups sifted flour
2. 3/4 teaspoon salt
3. 2/3 cup shortening
4. 4-6 tablespoons cold water

Instructions:

1. Sift flour and salt together and cut in shortening with 2 knives or pastry blender.
2. Add water, using only a small portion at a time, until mixture will hold together.
3. Divide dough into 2 parts.
4. Roll out on floured board to desired size.
5. Line the pie pan with one piece of dough , being careful not to stretch dough. 
6. Lightly sprinkle the bottom shell with flour.
7. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough which has been rolled out and slashed in several places to allow steam to escape while baking.
8. Press edges together with prongs of fork (I use my fingers) and bake according to recipe for filling selected.

 

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