I made an apple pie with the apple pie filling that my blog friend Jenny from Ignite Learning gave me. If you remember back in September I attended a blog conference (read about the recap and hop over to see Jenny’s picture)and a few of my blog friends did a gift exchange and this apple pie filling was in the basket from Jenny. Jenny went over the top with her basket, this girl knows how to give gifts.
This was my first time making a lattice weave top crust, so it may not be picture perfect. It sure did taste good though!
See the jar of canned apple pie filling, this is what I brought home and I am finally made a pie with it. It has sat on the shelf in the cupboard for over a month and my son would ask me every week, mom when are you going to make this apple pie. I finally did!
Here is the apple pie filling recipe from Jenny:
- 1 1/4 peck of apples
- 4 cups sugar
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 3 tablespoons cinnamon
- 10 cups water
- 3 tablespoons lemon juice
- Peel and slice the apples, set aside in lemon water. Mix together sugar, cornstarch, salt, nutmeg and cinnamon, add to a large stock pot and add water. Cook until thick and clear, stirring regularly. Add lemon juice. Add apples into the spice mixture and stir until apples are warm. Fill 7 hot quart jars with apple mixture, cover with hot lids, process in hot water bath for 20 minutes or pressure cooker at 5 pounds of pressure for 10 minutes.
I use a pie ring when baking a pie for the first 25 minutes. This prevents the crust from becoming too dark or burnt. You could also use foil and make your own cover.
I used a new crust recipe. I found this recipe a few years ago in a Ladies Home Journal Magazine and ripped it out .
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, cut into pieces
1/4 cup chilled shortening
1 tablespoon white vinegar
1/2 cup very cold water
Combine flour, salt and sugar into a large mixing bowl. Cut in the cold butter and shortening until small crumbles form. Add lemon juice to 1/2 measure cup and fill with cold water. Slowly add water mixture to flour mixture. Dough will begin to form. Dough may be slightly dry, but will hold together when you pinch it. Halve the dough, wrap in plastic wrap and press into disks. Chill 1 hour or until ready to use.
I typically don’t have to pre-bake my crusts, but this is a personal preference.
After I used the apple pie filling to make a pie, I had a thought that this would have made a better apple dumpling recipe. Their was so much juice and flavor in the apple pie filling I know they would have made an amazing apple dumpling.
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