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Jun 27, 2024 · Pinch together the base pastry and the lattice strips around the edge of the tart. Brush the top of the pastry with a small amount of water and sprinkle with raw sugar. Bake in the preheated oven for approximately 50 minutes or until golden-brown in colour. Serve with cream or ice-cream.
This Apple Pie recipe with canned filling and readymade pie pastry is a faster and easier way to make our beloved dessert. Nothing invokes a sense of warmth and comfort quite like the aroma of a freshly baked apple pie.
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- 230
- Baked Goods, Dessert
- Why I Love This Recipe
- Best Apples For Apple Pie
- Harvesting The Right Apples
- Cornstarch Or Clearjell?
- Preparing The Apples
- Blanching Apples
- Prepare Your Canner
- Prepare Your Jars
- Canned Apple Pie Filling Recipe
- How to Bake Your Pie
Quick: If all I have to do is whip up a batch of my grandma’s pie crust, which truly is the flakiest and most delicious pie crust recipe you’ll ever try, then making a homemade apple pie is quick a...Makes a great gift: Having a jar of apple pie filling sitting on the pantry shelf is not only a gift to yourself, but it makes a great Christmas or hostess gift. It’s like a hug in a jar, just sitt...You know all the ingredients:Sure, you could go buy a can of apple pie filling at the grocery store, but there’s something about knowing that all the ingredients used in your food are healthy and t...Store it for up to a year:While fresh apples won’t last an entire year, this canned apple pie filling will have no problem sitting on the shelf for a year. Actually, if you follow proper canning pr...I always get asked what the best kind of apples are for apple pie and, the truth is, it totally depends on your taste! Some people swear by Granny Smith apples, but I actually like my apple pie a bit sweeter, so I prefer a Gravenstein apple. This is a very old variety of apple. Because my Gravenstein apple tree isn’t very big, I don’t usually get e...
It’s important to choose the right apples just at the peak of ripeness. If you’re harvesting your apples or picking them from an orchard, you’ll know the apples are ripe when a few apples have already fallen to the ground. The other trick is if you grab an apple that’s still on the tree and start twisting it, if it pops off within a couple of twist...
My original apple pie filling recipe used cornstarch, but the cornstarch does break down after time, and is no longer approved for canning due to safety issues. The jars I use for Christmas baking were fine, but by the time I hit spring, they were a mushy runny mess. They still worked, but the crusts were a bit soggy in the pies. I’ve now been usin...
Before you begin peeling and slicing your apples, have a large bowl filled with water and some lemon juice. This will keep the apples from turning brown. There’s nothing wrong with brown apples and it won’t affect the flavor, it’s just that they’ll look prettier in your jars once you’ve canned them if they don’t oxidize. Peeling and coring the appl...
Blanching your apples is an important step because apples have a lot of oxygen in them. When you can your apple pie filling, that air will want to escape and you’ll end up with siphoning of your jars which can lead to seal failure. Also, your apples will shrink as that oxygen escapes during the canning process so you’ll have jars that aren’t full. ...
Most canners can only fit up to 7 quart jars at a time, but I usually like to can about 4 quarts at a time. This allows me to have enough filling for four pies, but it doesn’t take up too much of my day. While you’re blanching your apples, go ahead and bring the water in your canner up to 180 degrees F. This is a hot-pack recipe, so you want all yo...
Wide mouth quart jars work best for this recipe, but narrow mouth can be used as well. Wash your jars with warm soapy water, then either keep them in a sink filled with hot water or if you’re using a steam canner like I am, place them on the rack above the hot water to keep them warm.
(Adapted from Ball Complete Book of Home Preserving) 1. With your prepared and blanched apples keeping warm in a bowl, add 3 & 3/4 cups water to a large stainless steel pot. 2. Add in the sugar, spices, and ClearJel®and bring to a boil over medium-high heat (don’t use a hard boil). Stirring constantly, cook until it thickens and bubbles. Add lemon ...
When ready to bake your pie, pour one-quart apple pie filling into an 8 or 9-inch pie plate lined with pie pastry (don’t forget to use my grandmother’s flaky pastry recipethat takes less than 15 minutes to make). Arrange the top crust over the pie filling and cut slits for steam to escape. Crimp the edges, and bake at 400 degrees F for 50 minutes. ...
- (130)
- American
- Dessert
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Oct 11, 2015 · Caramel Apple Pie Filling. Peel, core and slice apples. Treat with Fruit Fresh or lemon juice to prevent browning. In a large stockpot, combine both sugars, ClearJel, cinnamon, nutmeg, salt, vinegar and water. Stir until combined.
Jul 19, 2021 · Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it’s insanely delicious. Pie is about as scrumptious as it gets for desserts. Try one of these tried and true pies that are some of the best, Strawberry, Peach, and Chocolate.
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- Dessert
Oct 20, 2022 · But today, we’ll share some ideas with you on caramel apple pie filling and our favorite apple pie recipe. There are so many ways to make an apple pie standout, from the filing to the spices, to the latticework, but why not make a big twist on a classic and make it with caramel!
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Step 1. Preheat oven to 425°F. Place one pie crust in a pie dish. Step 2. Combine spices with LUCKY LEAF Apple Fruit Filling. Pour apple mixture into crust. Step 3. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the Apple Fruit Filling.
