Preserve your own homemade apple pie filling, ready for pies and crisps!
Course: Canning
Cuisine: American
Servings: 1quart
Ingredients
5lg.Granny Smith apples
SYRUP:
1c.granulated sugar
1/4c.Sure-Jell fruit pectin
1 1/2tsp.pumpkin pie spice
1/2c.water
3/4c.apple juice
2T.lemon juice
APPLE CRISP:
1qt.apple pie filling
TOPPING:
1/2tsp.ground cinnamon
1/2c.brown sugar
1/2c.all-purpose flour
1/2c.old-fashioned oats
1/4c.buttermelted
Instructions
APPLE PIE FILLING: Core, peel and slice apples. Place in boiling water for 1 minute. Drain, set aside and keep warm.
SYRUP: In a saucepan, bring all ingredients to a boil, reduce heat and simmer until desired thickness (about 3-5 minutes).
Fill hot sterilized quart jars alternating apples and syrup until it is almost full (within a 1/2-inch from the top). Run a knife down the side to remove air bubbles. Place lids over jars and seal, process for 25 minutes in a hot water bath. Yields 1 quart
APPLE CRISP: Preheat oven to 375 degrees. Lightly grease an 8x8-inch pan. Pour the apple pie filling into the prepared pan.
TOPPING: In a medium bowl, combine all ingredients, mix well and sprinkle over filling. Bake for 20-30 minutes until golden.