Sunday, October 18, 2009

Apple Pie Filling

Mmmmm. Cinnamon drifting through the kitchen... Apple scents filling my nose.... YUMMY! It is time for Apple Pie Filling!! My dear friend supplies me with apples from her tree. I am not sure what variety they are- they are green, but not golden delicious, and I don't think they are granny smiths either. Whatever they are, the end product was delicious. This is a fantastic way to preserve apples. In the past, I have used cinnagold, honey-crisp, and anything else I can get my hands on. You want to use a crisper apple for the filling.

There is nothing like homemade apple pie, or yummy apple crisp when the weather turns cold! And, it makes your house smell really good while it is being made (who needs a candle burning when you can have the real thing?) Tip: Use a slicer/peeler/corer. It makes the job go a lot faster!

Apple Pie Filling
18 cups sliced, peeled, cored apples (let apples sit in Fruit Fresh water)
2 cups sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup flour

Combine dry ingredients and add to drained apples. Stir. Let sit until natural juices flow, about 30 minutes. Add 2 TB lemon juice. Cook over medium heat until juices thicken. Place mixture in quart jars leaving 1 inch headspace, and process for 30 minutes (at altitudes 3001-6000 ft). Other altitudes are as follows: 0-1000 ft: 20 minutes; 1001-3000 ft: 25 minutes; above 6000: 35 minutes.Each batch makes about 3.5-4 quarts.

Rinsed apples ready for peeling

Using the peeler/corer/slicer. This is a must for this job!

When the apple is sliced horizontally, just slice once vertically to separate the pieces.

Cook in heavy pan (I learned from experience not to use cheap pans for this step- they scortch too easily).

The finished product.

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