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Apple Pie Filling and Crust
Author: Jackie
Apple Pie Filling
  • 30 medium sized apples , a mix go green and red apples (i.e. gala or fuji) are great
  • 1/4 cup lemon juice
  • 3 cups granulated sugar
  • 1 cup corn starch
  • 1 and 1/2 tablespoons Cinnamon
  • 1 teaspoon ground Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon ground Cloves
  • 1/2 teaspoon salt
  • 2 1/2 cups apple juice or cider
  • 7 Large Quart Sized Canning Jars
Dry Pie Crust- 1 recipe for 2 pie crusts. Repeat for more.
  • 2 and 1/2 cups flour
  • 1/2 teaspoon salt
  1. In a large pot, mix sugar, cornstarch, and spices.
  2. Add salt and apple juice and mix well.
  3. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
  4. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  5. Peel, core, and slice apples into wedges.
  6. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
  7. Fill jars with hot syrup, and gently remove air bubbles with a knife.
  8. Put lids on and process in a water bath canner for 25 minutes.
To make the dry pie crust combine flour and salt.
  1. Recipient will have to add 1/2 cup cold butter and 1/4 cup ice water.