I truly look forward to these threads each week and have gotten many good recipes. It’s time to start dinner, and tonight will be simple country cooking because I have been making kraut and canning apple pie filling all day. There were enough apples left for an apple crisp, so that will complement fried pork chops, mashed potatoes, and biscuits if I can scrape myself out of this chair and away from the computer.
Apple Pie Filling
In large saucepan, combine:
4 ½ c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
Stir in 10c. water. Cook and stir until thickened and bubbly. Add 3 tbsp. lemon juice & 2-3 drops yellow food coloring (if desired).
Peel, core and slice 5 1/2 to 6 lb. tart apples. Pack apple slices into hot quart jars, leaving 1 headspace. Fill with hot syrup, leaving 1/2 headspace. Use spatula to remove air pockets & to distribute syrup. Seal. Process 20 min. in boiling water bath. Makes 6 quarts.
To use, prepare pastry for 2-crust pie. Line pie plate with pastry. Add 1 qt. pie filling. Adjust top crust and cut slits to allow steam to escape. Seal edges. Bake at 400 for 50 min.
I use the filling to make Apple Crisp
Apple Crisp
2 c. quick oats
1 c. brown sugar
½ c. plain flour
½ tsp. salt
½ c. butter
1 tsp. cinnamon
¼ tsp. nutmeg
Mix and spread over one can of pie filling. Bake at 350 degrees for 35 minutes. Serve with vanilla ice cream.
Set another place because I just invited myself. Oooh, that sounds yummmy!