Lesa’s Apple Pie Filling: How-to can apples for pie without a thickener

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The other day my good friend Lesa came up and I got to help her can two bushel of Northern Spy apples. Lesa cans her pie filling a bit different from I do, and I thought I’d share it for those of you who don’t want a ‘goop’ thickener like me!

Here’s Lesa’s Apple Pie Filling how-to!  Enjoy friends!

Step 1: Wash your apples in a sink of cold water; with a Pampered Chef Apple, Peeler, Corer (APC) or a similar tool, start doing your apples. Once the apple is through the APC, cut the peeled, sliced and cored apple in half, trim any bruised spots and any of the core that may have been missed.

**TIP: Be sure to put the stem end of the apple into the ‘poker’ part of the APC, it seems to work better. Also make sure that the apple is straight.
Here’s the link to Pampered Chef’s site for info on this wonderful and ‘have-to-have’ kitchen gadget! http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=229&categoryCode=CE

DPP_0007Step 2: Make a sugar syrup. Lesa likes a light syrup, but here are the options:
Light = 1 part sugar to 3 parts water
Medium = 2 part sugar to 2 part water
Heavy = 3 part sugar to 1 part water
Put your sugar/water mixture into a large kettle and bring to a rolling boil for 5 minutes; set aside.

Step 3: Put 1 inch of water in a large kettle and place your apples in till filled. Cook on high for about 10 minutes or until apples are soft but not mushy.

Step 4: Fill your jars with the par-cooked apples. Lesa likes to use 2 quart jars (1/2 gallon) because that’s what her recipe calls for in a pie. You can use 1 quart jars as well.

Step 5: Pour hot syrup over the apples leaving 1/2 inch head space;  insert a butter knife to clear any air bubbles; put more syrup in if needed.

Step 6: Wipe rims of jars, place lid on and put ring on tightly.

Step 7: Water bath 2 quart jars for 25 minutes and regular quarts 20 minutes.

Keep posted tomorrow for Lesa’s Apple Pie recipe!

Happy Day,
Jean

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Step 3

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Step 4

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Step 5

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Apple Pie Filling Recipes

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“Ah Autumn… I love you, my favorite season, my cozy friend who returns loyally each and every year.”
Author Unknown

Apples are a sure sign of Autumn.  I have such fond memories of going to the orchards and picking… the sweet smell lingering heavily and heavenly.   Bringing home the bounty with big plans on preserving… and preserve I do!

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This is the first year that we’ve harvested the apples off our tree… it’s such an incredible feeling to provide for yourself… to feed your loved ones from what you’ve nurtured to fruition. We harvested fifteen bushels of apples off this tree last week… more apple sauce, canned apple pie filling and next week… cider!

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Although Spring is my favorite time of year, Autumn is close behind with all the promises of a well-fed family until I can once again go to my gardens and plant the next harvest seasons promise.

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The other day I offered to share some of my recipes for using the canned and frozen apple pie filling I taught you how to make. Here they are! Both these recipes can be found in my cookbook, Lovingly Seasoned Eats & Treats. You can purchase my book here or at my Facebook page.

Favorite Apple Cobbler can be found on pg. 330

DPP_00232 quart apple pie filling
2 c white flour
2 c sugar
1/2 tsp. salt
4 eggs 1/2 c butter
1/2 c. pecans, chopped (optional)

1. Spread apple pie filling a  greased 9x13x2 inch pan (you can use any pie filling you’d like).

2. Mix remaining ingredients and spread over fruit filling.

3. Bake at 350 degrees for 4050 minutes.

Cake Mix and Pie Filling Desert can be found on pg. 333

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1 box cake mix
2 large eggs, or 3 medium
1 quart canned pie filling
1 tsp. almond or vanilla flavoring

Suggestions:
Chocolate mix- cherry pie filling
White or yellow mix- blueberry pie filling
Spice mix- apple pie filling Lemon mix- lemon pie filling or use your imagination

1. Preheat oven to 350 degrees.

2. Lightly grease a 9×13 inch pan; set aside.

3. Place all ingredients in a large mixing bowl; beat with mixer on low for 1 minute. Scrape down sides; beat 2 minutes more on medium.  Batter should look thick and well blended.

4. Pour in pan, smoothing the top with a spatula. Place in preheated oven and bake for 30-35 minutes. Cool; serve with cool whip or ice cream.

Have fun baking… and feel free to share your ideas here in the comments section! I’d love to hear what you’d do with it!

Happy Day,
Jean