Last year I made two batches of this bottled Apple Pie Filling and we used it up so fast! This year I anxiously waited for the apples to be harvested so I could make it again.
Once we picked up our apples, my little ones loved helping me peel and core the apples. This year, my husband just purchased this Johnny Apple Peeler for me. It peels, cores and slices the apples. I love it, and the kids love it! And I wish I would have purchased it years ago because it would have saved me so much time. I also love being able to throw this filling in a crust and place it in the oven within minutes and have a fresh apple pie any time of the year.
Bottled Apple Pie Filling
4 1/2 cups sugar
2 teaspoons cinnamon
1 cup corn starch
1/4 teaspoon nutmeg
1 teaspoon salt
10 cups water
3 Tablespoons lemon juice
6 lbs. peeled, cored, and sliced apples
1) In a large saucepan mix together the sugar, cinnamon, corn starch, nutmeg, and salt. Stir in 10 cups of water. Cook and stir until thick and bubbling. Add lemon juice.
2) Pack apples into hot jars leaving 1 inch headspace. Fill with hot syrup leaving 1/2 inch headspace. Use a spatula to distribute evenly and to get air bubbles out of jar. Place lids on jars and tighten. Process pints for 15 minutes and quarts for 20 minutes. (This recipe makes 6 quarts)
3) To prepare apple pie, buy or make a double pie crust (see recipe below). Line the bottom of the pie plate with one pie crust. Add the quart of apple pie filling, and dot the top with butter. Place the other pie crust on top and adjust. Cut slits in the crust and seal the edges. Bake at 400 degrees for 50 minutes.
Double Pie Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening + 2 Tablespoons (use 1/2 butter)
5-7 Tablespoons ice water
Mix flour and salt. Cut in shortening. Add water one tablespoon at a time, gently tossing with fork. Handle the dough as little as possible. Gather into two balls, and refrigerate for 1/2 hour before rolling out.
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