It's that time of the year for enjoying holiday baking - making luscious desserts like your favorite restaurants and bakeries.
Canned Apple Pie Filling
Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!
Preparation time: 35 minutes. Makes 6 quarts
Ingredients:
• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 10 cups of water
• 6 pounds of tart apples, washed, peeled and thinly sliced (I use Granny Smith apples - Washington State)
Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.
Instructions:
• In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt
• Stir in the water and lemon juice with a wire whisk
• Cook and stir until bubbly and thick; remove from heat
• Pack apples into clean, hot canning jars leaving an inch from the top of the jar (see note below)
• Fill with the hot syrup, leaving 1/2 inch space from the top of the jar
• Remove air bubbles by running a knife around the insides of each jar
• Close the jars with sterile lids and rims (see note below)
• Process in a boiling water bath for 20 minutes
• Use a jar tongs to remove the jars from water
• Place the jars on a dish towel to dry and allow the jars to cool for several hours
• Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)
Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.
For Apple Pie:
• Pour 1 quart apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter
• Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam
• Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling
Pie Crust Recipe
Preparation time: 20 minutes. Makes one pie crust.
Ingredients:
• 1 1/4 cups of flour
• 3/4 teaspoon salt
• 6 tablespoons shortening (use Crisco's new no trans-fat shortening, its in a green can)
• 1/4 cup of ice water
Instructions:
• Combine flour and salt in a mixing bowl
• Add shortening and blend with a pastry blender until crumbly and size of peas
• Slowly add ice water (about a table spoon at a time) until the mixture holds together (do not make dough too dry or too wet. Handle dough gently or it will be tough)
• Form the dough into a ball
• Press the dough down and roll it out into a circle about 1/8 inch thick on a lightly floured surface or pastry cloth
• Ease the dough into the pie plate and gently press it on the bottom and sides of the pan and use a kitchen shears to trim over-hanging pastry about 1/2 - 3/4 inch from the plates edge
• Then tuck this "extra" dough underneath itself so it comes to the edge of the pan and then "flute" the edge.
To Bake Without The Filling: Prick the crust with a fork all over (bottom and sides)
• Line the dough with aluminum foil and fill with dry beans (see picture)
• Bake at 450 degrees F for 5 minutes and then remove the beans and foil
• Bake 5-6 minutes longer or until golden
To Bake With Filling:
• Preheat oven to 450 degrees F
• Do not prick the dough as above
• Fill and bake as directed by the specific recipe
Looking for Halloween recipes??
http://ift.tt/1MMua3j
Canned Apple Pie Filling
Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!
Preparation time: 35 minutes. Makes 6 quarts
Ingredients:
• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 10 cups of water
• 6 pounds of tart apples, washed, peeled and thinly sliced (I use Granny Smith apples - Washington State)
Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.
Instructions:
• In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt
• Stir in the water and lemon juice with a wire whisk
• Cook and stir until bubbly and thick; remove from heat
• Pack apples into clean, hot canning jars leaving an inch from the top of the jar (see note below)
• Fill with the hot syrup, leaving 1/2 inch space from the top of the jar
• Remove air bubbles by running a knife around the insides of each jar
• Close the jars with sterile lids and rims (see note below)
• Process in a boiling water bath for 20 minutes
• Use a jar tongs to remove the jars from water
• Place the jars on a dish towel to dry and allow the jars to cool for several hours
• Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)
Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.
For Apple Pie:
• Pour 1 quart apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter
• Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam
• Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling
Pie Crust Recipe
Preparation time: 20 minutes. Makes one pie crust.
Ingredients:
• 1 1/4 cups of flour
• 3/4 teaspoon salt
• 6 tablespoons shortening (use Crisco's new no trans-fat shortening, its in a green can)
• 1/4 cup of ice water
Instructions:
• Combine flour and salt in a mixing bowl
• Add shortening and blend with a pastry blender until crumbly and size of peas
• Slowly add ice water (about a table spoon at a time) until the mixture holds together (do not make dough too dry or too wet. Handle dough gently or it will be tough)
• Form the dough into a ball
• Press the dough down and roll it out into a circle about 1/8 inch thick on a lightly floured surface or pastry cloth
• Ease the dough into the pie plate and gently press it on the bottom and sides of the pan and use a kitchen shears to trim over-hanging pastry about 1/2 - 3/4 inch from the plates edge
• Then tuck this "extra" dough underneath itself so it comes to the edge of the pan and then "flute" the edge.
To Bake Without The Filling: Prick the crust with a fork all over (bottom and sides)
• Line the dough with aluminum foil and fill with dry beans (see picture)
• Bake at 450 degrees F for 5 minutes and then remove the beans and foil
• Bake 5-6 minutes longer or until golden
To Bake With Filling:
• Preheat oven to 450 degrees F
• Do not prick the dough as above
• Fill and bake as directed by the specific recipe
Looking for Halloween recipes??
http://ift.tt/1MMua3j
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