Apple Pie - A New Tradition
Updated: Mar 10
A couple of years ago, I rediscovered a recipe that I received from my Grandmother – canned apple pie filling. After some discussion with other cooks in the family, I determined that no one had actually ever used this particular recipe. Being adventurous, I decided that I would give it a whirl. I made a trip out to the apple house and after chatting with experts there, returned home with a box of apples - Staymans.
While I do not remember how many quarts I made that first time, the process was very simple – especially with help. In little to no time, all the apples were peeled, cored and sliced into the quart jars and covered with the filling mixture. A short water bath later and we were rich with pie filling. Now to create the pies – simple pour the filling into the pie crust, top with a crust and bake. I have since created quarts of filling with Granny Smith, the preferred apple in our house for baking and with apples given to us in a five gallon bucket from neighbors. All of which make pies that will make your mouth water until they are cool enough to eat.
As I was telling the story of my first apple pie filling experience, a stranger interrupted and asked if I would consider sharing my recipe. While the recipe is really my Grandmother’s I readily shared that day and I am sharing it with for those of you who can already smell the pie in the oven! (Although I have heard that you can eat right out of the jar!)
As an aside - there was a momentary panic as I was baking this pie - we realized there were only 2 quarts of filling left.
Apple Pie Filling
1 Peck Apples - Peeled and Cut up
6 Cups Sugar
7 Cups Water
1 Stick Margarine
1 Cup Corn Starch
2 tsp Cinnamon
½ tsp Nutmeg
½ tsp Allspice
Mix all ingredients and heat until margarine is melted. Pack apples in quart jars. Pour filling mixture over apples. Seal. Process in hot water bath for 20 minutes.
1 Quart Apple Pie Filling
1 Double Pie Crust
Preheat oven to 450◦. Pour filing over bottom crust. Top with crust, seal and vent. Bake at 450◦ for 10 minutes. Reduce heat to 350◦ and bake for 25-30 minutes.
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