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Apple Pie in a Jar
28 cups Apples, peeled -- sliced
1/4 teaspoon Nutmeg
4 1/2 cups Sugar
1 teaspoon Salt
1 cup Cornstarch
10 cups Water -- (see note below)
2 teaspoons Cinnamon
3 tablespoons Lemon Juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath canner for 20 minutes.
Note: You can also dry pack the apple pie filling; the juices from the apples will be all you need during the canning process.
Variation: Line pie plate with tin foil and pour nearly 3/4 full of pie filling. Cover, and freeze. Filling will retain shape once frozen- wrap in a second layer of tin foil and label. When you are ready to make your pie, just place pre-formed filling into a pie shell, cover with top pie crust, and you are ready to bake!
Yield: "7 quarts"
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Apple Crunch Pie
Servings: Makes one (9- or 10-inch) pie
Serving Size: 1/12 of a recipe
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 60 minutes Ingredients
1 (9- or 10-inch)deep dish unbaked pie crust
1 (21-ounce) can apple filling
1/2 cup butter or margarine, divided
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 cup granola, crushed
Instructions
Place rack in lowest position in oven; preheat oven to 425°F. Spoon apple filling into pie crust. Bake 15 minutes.
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Brandy Apple Raisin Pie
2 9 inch, unbaked pie shells
(or use your own crust
1/2 cup raisins
1/3 cup Brandy
5 large tart baking apples
1/3 cup regular sugar
1/3 cup brown sugar
1 tbls cornstarch
1 tsp lemon juice
2 tsp cinnamon
1/4 tsp nutmeg
3 tbls butter or margarine
Heat raisins and brandy in small saucepan over low heat until raisins
are plump.
Peel and core apples.
Slice into bowl and add sugars, cornstarch, lemon juice and spices. Stir
in raisins and brandy.
Pour into pie shell and dot with butter or margarine. Put on top crust
and slit for steam.
Bake at 400 for about 50 minutes or until crust is golden brown. Note:
This is a sweet, tart pie, very tangy. Best served warm with vanilla ice
cream on top!!! |
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APPLE CRUNCH PIE
Servings: Makes one (9-inch) pie
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 60 minutes
Ingredients
1 (9-inch deep dish or 10-inch)unbaked pie crust
1 (21-ounce) can apple filling
1/2 cup butter or margarine, divided
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 cup granola, crushed
Instructions
Place rack in lowest position in oven; preheat oven to 425°F. Spoon apple filling into pie crust. Bake 15 minutes.
In medium bowl, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, maple flavoring, cinnamon and nutmeg. Pour over apples.
In small bowl, combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie.
Reduce oven temperature to 350°F. Bake 25 to 30 minutes or until set in center. Cool. Serve warm. Store leftovers covered in refrigerator. |
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Apple Dumpling Pie Recipe
Pastry for a two-crust pie
1/4 C. currants
1/4 C. walnut pieces, finely chopped
1/4 C. firmly packed light brown sugar
1/4 t. ground cinnamon
1/4 C. unsalted butter
1/4 C. firmly packed light brown sugar
1/4 C. raspberry preserves OR raspberry syrup
4 Golden Delicious apples
1 egg yolk mixed with 1 t. water
Sugar for sprinkling
Prepare the pastry and refrigerate it until firm enough to roll,
about 1 hour. Preheat the oven to 400°F.
Combine the currants, walnuts, brown sugar and cinnamon in a
small bowl and set aside.
Select an ovenproof skillet that measures 9 inches across the
bottom and 11 to 12 inches across the top. (A cast-iron skillet
works well and makes a home-style presentation.) Melt the butter
in the skillet over medium heat, then stir in the brown sugar
and raspberry preserves (or syrup). When the mixture is bubbling
evenly over the surface of the pan -- 30 seconds or so -- remove
pan from the heat.
Do not peel the apples; the peels will help them to hold
together.
Halve them top to bottom, however, and core each half. (A melon
baller does a good job.) Spoon some of the currant-walnut mixture
into each apple half, compacting it with a finger.
Quickly invert the stuffed apple halves and place the them cut
side down in the skillet. You should be able to get 6 or 7 around
the outside and 1 in the center. Finely dice the remaining apple
half, if left over, and scatter the pieces between the apples.
Sprinkle the leftover currant-nut mixture between the apples.
Roll out all of the pastry between two sheets of waxed paper
into a 12-inch circle. After removing the top sheet of paper,
invert the pastry over the apples, center it and peel off the
other sheet of paper.
Lifting the edge of the pastry, either tuck the edge straight
down along the inside of the pan or pinch it to crimp the edge.
Poke two large vent holes in the pastry with a paring knife,
twisting the knife to enlarge the holes slightly.
Lightly brush the pastry with the eggwash and sprinkle surface
with sugar. Place the pie directly on the center oven rack and
bake for 20 minutes. Reduce the oven temperature to 375 degrees
and bake until the top crust is golden brown, another 25 minutes.
Transfer the pie to a cooling rack and let cool for at least 30
minutes or to room temperature before serving.
Makes 7 to 8 servings. |
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Fried Apple Pies
2 (6oz) packages dried apple slices
1 cup sugar
1 teaspoon ground cinnamon
Pastry (recipe follows) **** needs to be done 1st so it has time to cool!
Vegetable oil
Place dried apple slices with water to cover in a medium sauce pan. Bring to boil: reduce heat, and simmer 30 minutes. Add sugar, and simmer and additional 30 minutes. Drain apples well, and mash. Stir cinnamon into mixture.
Roll Dough to 1/4–inch thickness on a lightly floured surface. Cut into 4-inch circles or squares.
Place 1 Tablespoon of apple mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour.
Heat 1 inch of oil to 375 degrees in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Makes 2 dozen pies
Pastry
1 (13 oz) can evaporated milk
1 egg, beaten
5 cups all purpose flour
1 tablespoon salt
1 tablespoon sugar
1 cup shortening
Combine milk and egg; stir well. Set aside.
Combine flour, salt and sugar in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk mixture over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waxed paper. Chill at least 1 hour or until ready to use.
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Apple Fried Pies
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 8 servings
2 tablespoons butter
4 McIntosh apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container refrigerated flaky biscuit dough
For the filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool. When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork. Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F. Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.
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Apple - Buttermilk Pie
6 medium size apples
3 tablespoons flour
1 cup sugar
1/4 teaspoon ground cloves
1 cup buttermilk
1/2 teaspoon cinnamon
1 1/2 tablespoon sugar
1 uncooked pie crust
Peel and slice thin apples and fill crust. Combine flour, 1 cup sugar and cloves and spread over the apples. Then pour buttermilk over apples. Sprinkle top with 1 1/2 tablespoons sugar and cinnamon. Leftover crust may be used to make strips or crescents to put on top. Bake at 375 degrees F for about 40 minutes. |
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Berry Apple Fantasy Pie
Ingredients:
Pastry for double crust pie
1 Cup sugar
4 tsp. quick cooking tapioca
1/2 tsp. ground cinnamon
2 Cups fresh blackberries
2 Cups sliced peeled apples
2 Tbs. butter, cut up
Directions:
Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12 inch circle. Transfer the rolled out pastry onto a 9 inch pie plate.
In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes. Spoon filling into pastry lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to ½ inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent over browning.
Bake in 375 degree F. oven for 25 minutes.
Remove the foil. Bake for 20-25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack.
Yield: 8 servings
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Crustless Apple Pie with Lemon Meringue Topping
3 medium apples, peeled, cored and sliced
1/2 cup sugar
3 T. flour
3 T. butter, softened
2 egg yolks
1/2 cup cream
1 t. apple pie spice (or 1 t. cinnamon)
Place apples in a food processor, and blend for about 5 seconds or until apples are coarsely chopped. Add the remaining ingredients and blend until apples are finely chopped but not pureed. Place apple mixture in a buttered 9" pie plate and bake in a 350 oven for 35 minutes or until pie is almost set. Spread top with Lemon Meringue Topping (recipe follows), return to oven and continue baking for about 20 minutes or until top is golden brown. Allow to cool and cut into wedges to serve. Serves 8
Note: The only thing to watch is that the apples don't get pureed in blending. If you blend too long, apples will turn into a soupy sauce and pie will not bake properly.
Lemon Meringue Topping:
2 egg whites
1/4 cup sugar
1 T. grated lemon peel
Beat egg whites until foamy. Gradually add sugar and beat until meringue is stiff. This is not a light meringue, but a denser version. Beat in the lemon peel. |
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Peanut Crumb Apple Pie
1/2 cup Smucker's Natural Chunky Peanut Butter
1/4 cup butter or margarine, softened
1/2 cup light brown sugar
1 cup flour
1/4 teaspoon salt
1 30-ounce can apple pie filling
1 9-inch unbaked pie shell
Blend peanut butter, butter, brown sugar, and salt into flour until mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle peanut butter mixture over pie filling. Bake in 400° F oven for 30 to 35 minutes or until filling is hot and pastry browned.
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French Raisin Apple Pie
A crumb topping distinguishes French apple pie from other traditional pies. Frozen peaches and readymade pie dough make this an easy winner.
Preparation time: About 20 minutes
Baking time: 60 minutes
Ingredients
1 cup Sun-Maid Natural Raisins
1/2 cup sugar
2 tablespoons plus 3/4 cup all-purpose flour, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups (4 to 8 medium) peeled, chopped tart apples
or peaches
1 tablespoon lemon juice
1 9-inch unbaked pie dough round or shell
1/2 cup packed brown sugar
1/3 cup butter or margarine
Directions:
HEAT oven to 425 F.
COMBINE raisins, sugar, 2 tablespoons flour, cinnamon, and salt. Mix with apples and lemon juice. If using pie dough, fit into 9-inch pan according to package directions.
POUR fruit into pie shell.
COMBINE remaining 3/4 cup flour, brown sugar and butter just until mixture resembles coarse crumbs. Sprinkle crumbs evenly over raisin-apple mixture.
BAKE on lowest oven rack at 425 F for 10 minutes. Reduce temperature to 350 F and bake an additional 45 to 55 minutes or until golden brown. Serve warm or cold.
Apple Raisin Crostata
Makes 8 servings.
Variation: Apple Crumble
Prepare ingredients as for French Raisin Apple Pie, omitting the pie shell. Place fruit in a 9-inch pie pan or an 8 to 9 inch round or square pan. Bake on lowest oven rack at 425 F for 10 minutes. Reduce temperature to 350 F and bake an additional 45 to 55 minutes. Serve warm or cold.
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Sour Cream Apple Pie
The single-crust pie with a crumb topping celebrates the apple harvest.
Ingredients:
2 tablespoons flour
1/8 teaspoon salt
3/4 cup sugar
1 egg
1 cup sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg
4 cups peeled, cored, and sliced apples
9-inch pastry shell
Crumb Topping:
1/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter
Preheat the oven to 400°F. In a large bowl, sift together the flour, salt, and sugar. Add the egg, sour cream, vanilla, and nutmeg. Beat to a smooth, thin batter. Stir in the apples. Pour into the pastry shell and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes.
Meanwhile, prepare the topping. In a small bowl, cut the sugar, flour, and cinnamon into the butter. Sprinkle over the pie, increase the oven temperature to 400°F, and bake for about 10 minutes, or until golden brown. |
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Carmel Apple Pie
INGREDIENTS:
* 1 recipe pastry for a 9 inch double crust deep dish pie
* 1/2 cup packed brown sugar
* 1/4 cup butter, melted
* 1/3 cup all-purpose flour
* 5 cups thinly sliced apples
* 2/3 cup white sugar
* 3 tablespoons all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon lemon juice
* 20 caramels, halved
* 2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm. |
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Apple Crunch
Recipe By :
Serving Size : 10
Topping
1 cup sugar
1 cup unbleached white flour
1/2 teaspoon cinnamon
1 cup dark brown sugar -- lightly packed
1/2 cup old-fashioned rolled oats
8 tbso unsalted butter -- melted and cooled
Filling
6 tart apples -- peeled and quartered
1 tablespoon fresh lemon juice
3/4 cup pecans or walnuts -- chopped
2 tablespoons sugar
1. Preheat the oven to 400 degrees. Combine the dry ingredients with
butter to make a coarse meal.
2. In a glass deep-dish pie plate or baking dish, combine apples,
lemon juice, nuts and the remaining sugar. Sprinkle topping over fruit.
3. Bake at 400 degrees for the first 15 minutes, then reduce the heat
to 350 degrees and continue baking for 25 minutes or until the top is
golden brown.
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