Sarahsapplepiefilling Recipes
CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
Steps:
- in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
SARAH'S APPLE PIE FILLING
Make and share this Sarah's Apple Pie Filling recipe from Food.com.
Provided by Hill Family
Categories Pie
Time 1h5m
Yield 6-7 quarts
Number Of Ingredients 8
Steps:
- Pack 6-7 quart jars with apples, tightly.
- Mix the first 5 ingredients. Add water and lemon juice.
- Cook until it thickens and clears. Pour over apples, leaving an inch of head space.
- Process in water bath canner for 35 minutes.
Nutrition Facts : Calories 930.6, Fat 1, SaturatedFat 0.2, Sodium 403.1, Carbohydrate 241.1, Fiber 13.5, Sugar 202.1, Protein 1.5
APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
APPLE PIE FILLING
Many apple pies call for simply tossing cut apples with sugar, adding a thickening agent and some spices, and plopping it all into a crust. But precooking the apples has multiple advantages: First, it draws out some of their juices, to ensure consistency. (No undercooked apples or runny filling here!) And, second, it prevents the filling from sinking away from the crust as it cools, leaving a pocket of air between filling and crust. Use this all-purpose filling in a traditional pie, tiny hand-held pies, or in a cobbler. It can be made several days ahead, leaving just assembling and baking.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 15m
Yield 6 cups (enough for 1 9-inch pie)
Number Of Ingredients 11
Steps:
- In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
- Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.
SARAH'S CHICKEN POT PIE
Make and share this Sarah's Chicken Pot Pie recipe from Food.com.
Provided by ssteele7899
Categories Pot Pie
Time 1h25m
Yield 1 Pie, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Open pie crusts and let sit out to soften.
- Spray pie pan with nonstick cooking spray.
- In large mixing bowl - mix soup, milk, honey, vegetables together.
- Unroll 1 crust into pie dish.
- Pour in mix.
- Unroll 2nd pie crust on top.
- Pinch edges together.
- Poke 5-8 knife marks in center of crusts.
- (brush top crust with a beaten egg white or spray the top crust with cooking spray).
- Bake at 350 for 75 minutes or until golden brown.
- Remove from oven and enjoy.
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- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
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- Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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