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Amy's apple pie recipe

Amy's apple pie recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

Quick and easy, with a gorgeous non-pastry topping. Try a variety of apples, mix it up...

549 people made this

IngredientsServes: 8

  • 200g flour
  • 125ml vegetable oil
  • 2 tablespoons cold milk
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 150g caster sugar
  • 3 tablespoons plain flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 60g plain flour
  • 6 apples, cored and sliced
  • 100g caster sugar
  • 125g butter

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. To make base: In a large bowl, mix together 200g flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 24cm pie dish, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
  3. To make filling: Mix together 150g sugar, 3 tablespoons flour, cinnamon and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pastry case.
  4. To make topping: Using a pastry blender, mix together 60g flour, 100g sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
  5. Put pie in the oven on a baking tray to catch the juices that may spill over. Bake 45 minutes.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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Reviews & ratingsAverage global rating:(607)

Reviews in English (483)

nice and easy thanks!-07 Jun 2013

by Termommy

That an awesome and easy to make pie. Well, I took a shortcut and used a frozen pie crust. But, it was so easy. I picked this recipe becasue I was out of brown sugar and did a search to see if there was such an apple pie using only white- and here it is! I did take one reviewer's advice and added 1 TB lemon juice and 2 TB cornstarch - then as advised, put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!), I poured it into my premade crust. Then, for the topping, I didn't have a pastry cutter, so I used a fork. And, I'm a sweet tooth, so I doubled the amounts for the crumb crust. I added cinnamon and a little sugar now and then as I was mashing with my fork. I loaded the pie with these crumbles. After about 40 min, I took it out (remember, I already cooked my apples earlier), and it was golden brown and crunchy on top and my crust was not overdone or dry since I didn't have to bake as long.-28 Oct 2005

by AMYMARIE25

This recipe is excellent! I made a few slight adjustments, however, that made the pie even better. Use just under the amounts shown for oil and salt for the crust. Add 1 TBS of lemon juice and 2 TBS cornstarch to the filling mixture and cook in a saucepan until tender, then put in the unbaked pie crust. Use 1/2 cup brown sugar, 1/4 cup sugar, and a few dashes of cinnamon, along with the other ingredients, to make the topping. You can also add some rolled oats and chopped pecans to the topping mixture for added variety. Enjoy!-19 May 2004


Amy's Cooking Adventures

I saw this linked up somewhere! This is absolutely beautiful!

Love this pie! And you have the cutest ever family! Congratulations on being a Secret Recipe Club Gold Member!
Suzanne from Group B

Love the pie! The bright colored leaves is awesome! I will have to remember that. I usually just put a little piece of dough in the center that is the shape of what is in the pie--apples, cherries, etc. Love the tree. Glad you're part of SRC!

Super cute, love the leaves with food coloring, endless possibilities here!

BEAUTIFUL, Amy! Definitely doing this for Thanksgiving. Pinning!

<3 Christina at I Gotta Create!
Wildly Original linky party is open.

Amy, this is a GORGEOUS pie - I love the detail work you've taken the time to add and that you made the crust from scratch. It looks perfect! What a celebration for fall. Unfortunately, the use of food dyes are prohibited by the Made with Love Mondays challenge (see the Ingredient Restrictions for details) so sadly I won't be able to include this in the series.


Dulce de leche apple pie with Melissa Clark

The first step is making a pie dough, but not every apple pie has to be made completely from scratch. If making homemade pie dough is too much of a hassle, consider picking up a frozen pie crust at a grocery store. It will still taste great once it's filled with the fresh fruit and a few other ingredients.

Here are TODAY Food's favorite apple pie recipes to make for bake sales, holiday entertaining or just a cozy ending to a weeknight meal.


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"I wanted to express my thanks to your company for providing an extraordinary product for my family and I to enjoy. We absolutely love the Chinese noodles with cashew sauce meal! YUM!"

Tiffany Freuler

"WOW! this was amazing! I’ve never eaten any microwavable meal that I was so happy with. This is one of the best lunches I’ve ever had. I’ve also had your soups and I adore them and brag to all of my friends about how awesome they are. Keep up the good work!"

Megan Kahle

"I have had a long week and didn't feel like cooking and wanted to try something new. I decided I didn't feel like waiting for a pizza delivery, and I ran across your pizza. I have had packaged pizzas before, but can honestly say that none of them impressed me this much - it was absolutely delicious!"

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"Wanted to say, great healthy product I am proud to give my family. My daughter and I love the swirls n pizza snacks, while my husband is addicted to the mac and cheese. He says it's better than mine home made. lol."

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Amy's apple pie recipe - Recipes

Apples. Apples! Apples are probably my #1 favorite fall food. GASP! But what about pumpkin everything. I know, I know, pumpkins are great. I love seeing pumpkin everything over the blogosphere, Instagram, and Pinterest, but apples will always have my fall heart.

Being from Washington, we have some of the best apples in the world. I have memories as a small child bringing my dad a big apple to bite into and get started for my tiny teeth. I remember making apple pies with my mom, and the smell that would fill the kitchen. I remember all through high school my mom packing my lunch with an apple and peanut butter sandwich just about every day. (Ha! I was geared towards being vegetarian before I knew it!)

It seems that every year I go apple picking or to produce stands, I find a new variety that I've never seen before. Golden delicious had always been my favorite as a kid, but now I have discovered Jonagolds, Ambrosias, and Pink Ladies. I just can't decide!

This recipe is to appease that fall/holiday craving for apple pie, but in a Nutritarian-friendly way. I would suggest using a sweater apple for the recipe, but feel free to experiment with your favorites!

Apple Pie Oatmeal (Pressure Cooker)
Time: 5 minutes prep, 3 minutes High Pressure, quick release
Servings: 4 servings


Ingredients

4 tablespoons unsalted butter, plus a little extra to grease the pan

water (maybe a ¼ c or less&ndash it&rsquoll depend on weather, altitude, blah blah blah. So just add a little at a time until you have it like you like)

For the batter there are options, depending on the type of flours with which you prefer baking.

½ cup almond flour 
(If you can&rsquot find chestnut flour, make up for it with an extra ¼ cup of almond flour&ndashagain, this is a really flexible cake&ndash but finding chestnut flour is worth the effort, simply because it adds a nice buttery flavor to the cake)

OR 3 cups all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda (a bissel a more if you went the non-flour route)

1 teaspoon salt (not quite a full teaspoon)

½ teaspoon pumpkin pie spice

¼ teaspoon fresh lemon zest (orange is ok in a pinch)

1 tablespoons vanilla extract

½ cup coconut oil (or vegetable oil, in a pinch)

⅓ c. orange juice (the fresher the better)

½ c. water, added slowly, if needed (Your batter should be like oatmeal or thick-ish pancake batter. Add this water slowly as you need it. On humid days and/or low altitude, you might not need it at all. No biggie.)


Saturday, December 25, 2010

Tutti Frutti Pie

This was my mother’s recipe and remains one of my dad’s favorites. It’s simple and a delight for fruit-lovers. It requires a graham cracker crumb crust, which you can buy readymade at the store. For the homemade crust recipe, see the very end of this recipe.

1 graham cracker crumb crust (store bought or homemade—see end of recipe)
15 oz. can of fruit cocktail (use fruit packed in juice, not syrup)
½ c. chopped canned pineapple (optional—not necessary)
1 pint sour cream (Tofutti sour cream works, but it won’t gel up quite as well as real sour cream)
½ t. vanilla
¼ c. honey or maple syrup
¾ c. chopped walnuts
1 tsp. nutmeg

Preheat the oven to 350˚. Drain the liquid from the fruit cocktail. Combine the fruit cocktail, sour cream, vanilla, and honey. (Extra tip: add about ½ cup of canned pineapple cut into small pieces.) Pour the mixture into the pie shell. Sprinkle the chopped walnuts across the top then sprinkle nutmeg on top of that. Bake for 30 minutes at 350˚. Cool on the counter for 15 minutes then place in the refrigerator to chill. Let it set for about 2 hours before serving. If you use real sour cream, it will thicken up. The Tofutti sour cream does not thicken up so well but it works as a substitute for dairy well enough to use.

How to make a graham cracker crumb crust:
If you want to make a graham cracker crumb crust from scratch, here’s how. Put the equivalent of about 2 cups of graham crackers into a sturdy plastic bag. Wrap the bag in a thin dish towel. Then beat the graham crackers into crumbs with a hammer. If the bag breaks, transfer to another bag. Melt 1 stick of butter (¼ pound). Put the graham crackers into a pie pan and blend with ¼ cup of organic sugar. Then add the melted butter and blend thoroughly, pressing the crust into the pan to cover it completely.


Frito pie to the rescue, as a new foster dad navigates dinner for an 8-year-old

A month into our new lives as foster parents, my husband broke through our dinnertime rut with a revelatory meal idea: Frito pie!

It’s a nostalgic dish for both of us, native Texans who remember football-game concession workers who would slash open a bag of chips, dump in hot chili (typically a can of Wolf Brand), sprinkle in cheese and pickled jalapeños, and hand it over. Carl had been gently agitating for me to make it for years, and now that we had an 8-year-old charge who seemed to like Tex-Mex food (one of his favorite songs is Parry Gripp’s “Raining Tacos”), the time was right.

To say that the past few months since the little guy arrived have been a whirlwind doesn’t do justice to the scrambles involved in learning how to offer stability, safety and unconditional love to a child whose life has sometimes been woefully short on all three. We had gone through dozens of hours of training, which we needed unlike some of our empty-nester classmates, we have never been parents before.

As my husband and I have divvied up household responsibilities, I’ve maintained charge of the kitchen, where I’m as confident a cook as you might imagine. But many days, satisfying the child in a way that also gets some healthy-ish food in his stomach has been as humbling — and often as unsuccessful — as when I’ve tried to speak French in Paris.

Our first priority was making him feel comfortable, so we stocked up on chicken nuggets, fish sticks and ice pops. Soon enough, though, he confessed a liking for green beans, spinach and broccoli, along with brown rice and beans, provided he got to drown them in an on-the-spot concoction of barbecue sauce, ketchup, hot sauce and copious amounts of salt. Why argue with that?

For every triumph (“this is the best pizza I’ve ever had!”), there has been a crushing disappointment (“Papa John’s is better than your pizza!”).

And sometimes the highs and lows come within minutes of one another. One weekend morning, only a few days after he arrived, I proposed an activity I thought no child could resist: making classic chocolate chip cookies. I was right. He wanted to help me weigh out the ingredients, stir them into a dough, scoop it onto baking sheets, and watch the balls puff and spread and darken through the glass oven door.

Then the best part: Eating one warm. When he took a bite and said, “These are good,” my heart soared. When he followed with a quiet “But I don’t really like chocolate chip cookies,” it sank. I looked at the three dozen perfect specimens cooling on the racks, stifled a curse — and texted a neighbor that I had a delivery for her.

He loves dipping vegetables in commercial ranch dressing, no surprise — so I whisked farm-fresh buttermilk and organic sour cream with dried herbs, making it taste as close to a fresher/better version of Hidden Valley as I could imagine. To him, though, my version was so bad it smelled and tasted like — well, I’d rather not repeat it. (As I have told the kid, it’s not nice to yuck on someone else’s yum.)

Lately, we’ve settled into a dinnertime rhythm. Remembering how much my own mother had her small, rotating repertoire of dishes — no experimenting with some new cookbook idea every night — I started relying on the tried and true: crispy tacos, Instant Pot gumbo, skillet pizza, burritos, fried fish, Cajun-spiced shrimp, and the trinity of beans, greens and cornbread.

And then my husband brought up Frito pie. Brilliant! While the little guy sat with his tutor in the next room, I quietly assembled a family-size version in my trusty cast-iron skillet. I’m a label reader, but I can’t remember the last time I read a bag of Fritos, and was pleasantly surprised at the mere three ingredients: corn, corn oil and salt. On went the chips, then my favorite canned vegetarian chili, Amy’s, and grated cheddar. It bubbled and browned, and when I served it, I set out toppings: scallions, avocado, hot sauce, cilantro, lime, pickled jalapeños and more. Carl and I loaded our portions with greenery, while the kid went straight for the bottle of Cholula Chipotle.


Recipees For Canned Apple Pie Filling / Healthy Slow Cooker Apple Pie Filling | Amy's Healthy Baking

Recipees For Canned Apple Pie Filling / Healthy Slow Cooker Apple Pie Filling | Amy's Healthy Baking. Now you can take your fall excess of apples and preserve them in their most awesome form (i have nothing against applesauce, but it's just not pie) now this is why you are reading this and not another pie filling recipe, preserving. Apple pie filling recipe for canning and quick desserts. Using the funnel, fill jars with drained apples about 2 inches from the top. Apple pie filling recipe from the national center for home food preservation. This is where a large pot is filled with water to completely cover the jars.

Recipes we love apple pie filling water bath canning You should choose your apple pie filling recipe based on how quickly you will bake it, or experiment with several variations of apple pies. Ingredients 2 cans apple pie filling 1 box yellow cake mix ½ cup butter, melted 1 tsp cinnamon ½ cup chopped pecans (optional) instructions in a a friend gave me the recipe which originally called for baking apples but i changed it to the canned apple pie filling so a child could make it without. *this post contains affiliate links which means that i may receive a commission off of any products purchased through those links at no extra cost to you.* i have to say that my favorite pie of all time is an apple pie. This is done so that all the bacteria is killed and the jars are sealed and can sit on a shelf instead of in the freezer.

Beth's Favorite Recipes: Apple Pie Filling Apple Bread from 3.bp.blogspot.com Once you're done, it just sits on the shelf, and literally all you have to do is open a jar and dump it into a pie shell when you're ready for it. The jars i use for christmas baking were fine, but by the time i hit spring, they were a mushy runny mess. It's easily made on the stovetop and can be kept frozen for up to 2 months! Apple pie filling from scratch tastes so much better than the canned version and can be used in everything from classic pies to danishes. Once your waterbath is boiling gently lower your jars into the water. The recipe above will fill about 7 quarts. Recipes we love apple pie filling water bath canning Homemade apple pie can be a little bit of a production.

I canned 6 quarts and 6 pints of apple pie filling in this particular load and i had to make 2 batches of syrup to fill them all.

Headspace is the space between the. You should choose your apple pie filling recipe based on how quickly you will bake it, or experiment with several variations of apple pies. A great way to can apples to have on hand for apple pie or apple crisp. Sterilizing the jars isn't 100% necessary as they will be sterilized in the boiling when you fill your canning jars with your apple pie filling, you'll want to leave around 1/ headspace to each jar. Canning apple pie filling is easy to do at home and doable for anyone. Apple pie filling from scratch tastes so much better than the canned version and can be used in everything from classic pies to danishes. And though it's always worth it, sometimes, you just don't have the time. 2 apple pie filling for canning or freezing. This apple pie filling recipe is both fast & delicious! They still worked, but the crusts were. Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or. I usually make two of them so we can enjoy one. This apple pie is my family's most requested pie during the holidays.

14 apple pie recipes to bake up this fall. Try it baked with a brown sugar crumble for an easy apple. To make a double crust pie, your pie will take about 50 minutes to get nice and golden. This is done so that all the bacteria is killed and the jars are sealed and can sit on a shelf instead of in the freezer. You can find some great recipes using canned apple pie filling here.

Canned Apple Pie Filling Recipe - Blessings Overflowing from www.blessingsoverflowing.com Try the classic american dessert with this apple pie filling recipe from food.com. 14 apple pie recipes to bake up this fall. Homemade apple pie can be a little bit of a production. Apple pie filling from scratch tastes so much better than the canned version and can be used in everything from classic pies to danishes. *this post contains affiliate links which means that i may receive a commission off of any products purchased through those links at no extra cost to you.* i have to say that my favorite pie of all time is an apple pie. 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. Homemade apple pie filling is simply the best. I usually make two of them so we can enjoy one.

To make a double crust pie, your pie will take about 50 minutes to get nice and golden.

You can find some great recipes using canned apple pie filling here. By canning apple pie filling, you will have a dessert already half prepared. To can your apple pie filling, wash your jars with hot, soapy water. Homemade apple pie filling is simply the best. I canned 6 quarts and 6 pints of apple pie filling in this particular load and i had to make 2 batches of syrup to fill them all. Add apple pie filling to a glass jar, jot down a few simple instructions and voila! This apple pie filling recipe is both fast & delicious! I usually make two of them so we can enjoy one. I've been using this easy canned apple pie. The recipe above will fill about 7 quarts. Keep reading and i'll show you how! I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because i like a less cinnamon heavy pie, but feel free to use. Recipes we love apple pie filling water bath canning

October 23, 2014 by elise new 133 comments this post may contain affiliate links. 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. Recipe as written below is for 7 quarts of apple pie filling. Do you love pie, but never take canning apple pie filling: Homemade apple pie can be a little bit of a production.

Recipes Archives - Page 5 of 25 - Blessings Overflowing from www.blessingsoverflowing.com Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or. Prepping the apples for the pie filling is definitely the most tedious part of this recipe, but it still shouldn't take too long. Recipes we love apple pie filling water bath canning 14 apple pie recipes to bake up this fall. 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. Photos of canned apple pie filling. They still worked, but the crusts were. Do you love pie, but never take canning apple pie filling:

Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or.

They still worked, but the crusts were. By canning apple pie filling, you will have a dessert already half prepared. This easy canned apple pie filling recipe is so simple! Canning apple pie filling is easy to do at home and doable for anyone. The jars i use for christmas baking were fine, but by the time i hit spring, they were a mushy runny mess. Includes how to use apple pie filling to make apple crisp, apple cake, apple pancakes and more! Try it baked with a brown sugar crumble for an easy apple. I've been using this easy canned apple pie. Prepping the apples for the pie filling is definitely the most tedious part of this recipe, but it still shouldn't take too long. Grapes, apple pie filling, granny smith apple, blueberries, red delicious apple and 1 more. Skip to pinnable recipe card. Now you can take your fall excess of apples and preserve them in their most awesome form (i have nothing against applesauce, but it's just not pie) now this is why you are reading this and not another pie filling recipe, preserving. 14 apple pie recipes to bake up this fall.

Apple pie filling recipe from the national center for home food preservation. I've been using this easy canned apple pie. My apple pie filling recipe can be used for pie, muffins, and even turnovers! Headspace is the space between the. I canned 6 quarts and 6 pints of apple pie filling in this particular load and i had to make 2 batches of syrup to fill them all.

Source: www.thismamacooks.com

A great way to can apples to have on hand for apple pie or apple crisp. I usually make two of them so we can enjoy one. You can find some great recipes using canned apple pie filling here. They still worked, but the crusts were. This is where a large pot is filled with water to completely cover the jars.

Source: dinnerthendessert.com

Once you're done, it just sits on the shelf, and literally all you have to do is open a jar and dump it into a pie shell when you're ready for it. This is where a large pot is filled with water to completely cover the jars. I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because i like a less cinnamon heavy pie, but feel free to use. Add apple pie filling to a glass jar, jot down a few simple instructions and voila! You should choose your apple pie filling recipe based on how quickly you will bake it, or experiment with several variations of apple pies.

Try it baked with a brown sugar crumble for an easy apple. Add apple pie filling to a glass jar, jot down a few simple instructions and voila! A homemade apple pie filling is just so much better than any canned apple filling you get at the grocery store! 2 apple pie filling for canning or freezing. Using the funnel, fill jars with drained apples about 2 inches from the top.

Apple pie filling recipe from the national center for home food preservation. I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because i like a less cinnamon heavy pie, but feel free to use. Headspace is the space between the. To can your apple pie filling, wash your jars with hot, soapy water. Make a dessert as american as apple pie by serving up, well, the patriotic pie itself.

Source: amyshealthybaking.com

Photos of canned apple pie filling. I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because i like a less cinnamon heavy pie, but feel free to use. To make a double crust pie, your pie will take about 50 minutes to get nice and golden. A homemade apple pie filling is just so much better than any canned apple filling you get at the grocery store! Sterilizing the jars isn't 100% necessary as they will be sterilized in the boiling when you fill your canning jars with your apple pie filling, you'll want to leave around 1/ headspace to each jar.

Source: s-media-cache-ak0.pinimg.com

Apple pie filling fruit salad (printable recipe)the kitchen is my playground. Canning apple pie filling is easy to do at home and doable for anyone. This recipe is better than storebought pie filling and is great to have on hand when you need to quickly make a pie. Apple pie filling from scratch tastes so much better than the canned version and can be used in everything from classic pies to danishes. Ingredients 2 cans apple pie filling 1 box yellow cake mix ½ cup butter, melted 1 tsp cinnamon ½ cup chopped pecans (optional) instructions in a a friend gave me the recipe which originally called for baking apples but i changed it to the canned apple pie filling so a child could make it without.

This is done so that all the bacteria is killed and the jars are sealed and can sit on a shelf instead of in the freezer. This easy apple pie filling recipe with both water bath and pressure canning instructions is delicious and the perfect way to make apple pies all year long. Includes how to use apple pie filling to make apple crisp, apple cake, apple pancakes and more! Apple pie filling from scratch tastes so much better than the canned version and can be used in everything from classic pies to danishes. This recipe is better than storebought pie filling and is great to have on hand when you need to quickly make a pie.

/> Source: images.media-allrecipes.com

The recipe above will fill about 7 quarts. Homemade apple pie filling is simply the best. A homemade apple pie filling is just so much better than any canned apple filling you get at the grocery store! Keep reading and i'll show you how! Apple pie filling recipe from the national center for home food preservation.

The jars i use for christmas baking were fine, but by the time i hit spring, they were a mushy runny mess.

Source: omgchocolatedesserts.com

Make a dessert as american as apple pie by serving up, well, the patriotic pie itself.

Source: amyshealthybaking.com

Learning how to can apple pie filling is so easy!

Source: www.healthycanning.com

Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or.

This apple pie filling recipe is both fast & delicious!

Add apple pie filling to a glass jar, jot down a few simple instructions and voila!

This recipe is better than storebought pie filling and is great to have on hand when you need to quickly make a pie.

Source: www.momontimeout.com

I've been using this easy canned apple pie.

It's easily made on the stovetop and can be kept frozen for up to 2 months!

My apple pie filling recipe can be used for pie, muffins, and even turnovers!

This apple pie is my family's most requested pie during the holidays.

Source: dinnerthendessert.com

This recipe is better than storebought pie filling and is great to have on hand when you need to quickly make a pie.

Includes how to use apple pie filling to make apple crisp, apple cake, apple pancakes and more!

It's easily made on the stovetop and can be kept frozen for up to 2 months!

I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because i like a less cinnamon heavy pie, but feel free to use.

Source: www.webstaurantstore.com

By canning apple pie filling, you will have a dessert already half prepared.

*this post contains affiliate links which means that i may receive a commission off of any products purchased through those links at no extra cost to you.* i have to say that my favorite pie of all time is an apple pie.

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.

Source: www.healthycanning.com

*this post contains affiliate links which means that i may receive a commission off of any products purchased through those links at no extra cost to you.* i have to say that my favorite pie of all time is an apple pie.

Source: pocketchangegourmet.com

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.

This is where a large pot is filled with water to completely cover the jars.

Source: thefarmgirlgabs.com

Make a dessert as american as apple pie by serving up, well, the patriotic pie itself.

Source: sweetandsavorymeals.com

Recipes we love apple pie filling water bath canning

Source: hugsandcookiesxoxo.com

Homemade apple pie can be a little bit of a production.


  • Mix the flour and salt in medium bowl.
  • Cut in shortening with pastry blender (I use my stand mixer) until dough pieces are the size of small peas.
  • Sprinkle with the cold water 1 tablespoon at a time (1 to 2 teaspoons extra if necessary).
  • Gather dough into a ball.
  • Cut in half and shape into two balls.
  • Roll pastry on lightly floured surface.

For this pie I used a quart jar of apple pie filling I canned in the fall. The recipe for the apple pie filling is from The Canning Diva’s site and can be found here. I find that one quart jar doesn’t make the pie quite as thick as I would like it to be so I add a couple fresh apples. I top the filling with a few pats of butter, roll my second piece of dough, place on top, flute the edges, prick the top crust with a fork and mark with an “A”.

I bake the pie with a pie shield (you could use foil wrapped on the fluted edges) at 350º until bubbly.

Growing up my mom always made “Cinnamon Things” (I’m not sure why they are named cinnamon things – that’s just how it was in our house) anytime she made pie dough. You form a ball with the remaining dough (I always make an extra single batch – half the recipe above), roll it out, sprinkle it with cinnamon and sugar, roll it up, and cut. You bake them with the pie until they are golden brown – roughly 20 minutes.

The kids love pie dough so its hard to keep them from eating any pieces they can get there hands on – it reminds me of the seagulls from Finding Nemo – shouting – “mine, mine”. I’m happy to pass on my love of baking – it is so much fun to see their skills develop over time. Do you have any recipes that make you think of special loved ones? If so feel free to leave a comment – I would be happy to feature recipes if anyone has one they would like to share.