It's apple season. I love it! So many wonderful varieties. Honeycrisp are heavenly. Fuji are another fav. But for pie filling, Granny Smiths are the best. Plus their color is gorgeous!
Since I need to save some of this fall yummy-ness I thought I'd share my
pie filling recipe. So here goes.
One box of Granny Smith apples - 40 lbs
Apple slicer and paring knife
Each flat of apples will do about 6 jars. There are 5 flats in a box.
Start cutting apples. I cut them with the slicer, then cut the skins off and slice each piece one more time to make them thin. Place cut apples in large bowl with Pineapple juice in it. I used most of the large can to do all the apples. The juice keeps the apples from turning brown before they are processed.
In a mixing bowl combine the following:
4 1/2 cups sugar
1 cup cornstarch
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Mix well to distribute the cornstarch.
In a thick bottomed stock pot combine:
2 1/2 quarts water
1/4 cup molasses
Stir well and frequently over medium heat. Heat to boiling and sauce is thickened and carmel-y color.
I prep my lids by placing them in about 1/2 inch water in a sauce pan and heat almost to boiling. When jars are filled with apples and syrup, top with lids and screw on rings.
Once they are done place on counter to rest for at least 24 hours. Don't touch until then, test for proper seal by pushing on the lid. If it springs back, it didn't seal. If so, Perfect. Write the date and add to your pantry.
Now here's one of our favorite ways to eat apple pie filling!
(for my family of 7 I double the recipe and it's just enough)
In a blender combine in order with blender on low:
1 cup flour
1/2 cup water
1/2 cup milk
1/4 tsp salt
2 Tbsp butter melted
Mix well until smooth.
Pour 1/3 cup onto small fry pan swirling the pan to distribute batter.
Cook til done, flipping half way.
Fill with your favorite filling. We like Pie filling, jam, fruit, etc. Top with chocolate sauce, or whipped cream.