Applepiefillinginajar Recipes

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APPLE PIE IN A JAR



Apple Pie in a Jar image

This is great to do when apples are abundant and can be used on waffles and ice cream too.

Provided by AIMSTERMOM

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 16

Number Of Ingredients 8

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples

Steps:

  • Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
  • Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
  • Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
  • Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 94.1 g, Fat 0.4 g, Fiber 5.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 152.7 mg, Sugar 78.9 g

APPLE PIE FILLING II



Apple Pie Filling II image

This one uses tapioca. You can multiply the recipe as many times as you'd like.

Provided by Karen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 5

5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
1 teaspoon lemon juice

Steps:

  • Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
  • Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
  • Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 37.7 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 33.1 g

APPLE PIE IN A JAR



Apple Pie In a Jar image

This is from the Rinn UMC cookbook from a dear lady my family knew well. She was a good scandinavian who loved to cook and feed people. I love this recipe and have a few jars in my pantry all the time. Great for last minute desserts!

Provided by CookbookCarrie

Categories     Pie

Time 1h

Yield 7 quarts

Number Of Ingredients 7

7 quarts peeled sliced cooking apples
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
10 cups water
3 tablespoons lemon juice

Steps:

  • Peel and slice apples.
  • Fill quart jars with apples leaving 1 inch head space.
  • Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
  • Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
  • Cook until thick.
  • Add lemon juice.
  • Pour syrup over apples in jar, leaving 1/2 inch headspace.
  • Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
  • Place the lids on and screw the rings down just finger tight.
  • Process 20 minutes in hot water bath.

Nutrition Facts : Calories 831, Fat 0.9, SaturatedFat 0.2, Sodium 18.2, Carbohydrate 215.4, Fiber 12.6, Sugar 180.5, Protein 1.4

APPLE PIE (FILLING) IN A JAR



Apple Pie (Filling) in a Jar image

My children's school used this recipe as a fundraiser at Thanksgiving. It went over really well! The recipe is from a friend's 4H cookbook. I used it to make apple crisp. Easy and yummy! Can be doubled.

Provided by Elcowgirl

Categories     Dessert

Time 50m

Yield 7 quarts

Number Of Ingredients 8

4 -5 cups white sugar
1 cup cornstarch
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
10 cups water, divided
5 tablespoons lemon juice
7 quarts apples

Steps:

  • In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
  • Mix well over low heat until all is dissolved.
  • Slowly add the remaining water.
  • Cook stirring often until mixture is thick and bubbly.
  • Add lemon juice.
  • Peel and cut fresh apples into small wedges and fill quart jars.
  • Pour prepared sugar mixture over the apples and seal.
  • Boil 20 minutes in a hot water bath.

Nutrition Facts : Calories 779, Fat 1, SaturatedFat 0.2, Sodium 346.1, Carbohydrate 202.1, Fiber 12.9, Sugar 166.5, Protein 1.4

PIE-IN-A-JAR



Pie-in-a-Jar image

Provided by Kelsey Nixon

Time 55m

Yield 8 jars

Number Of Ingredients 5

Your favorite 2 (9-inch) pie crust recipe
4 cups preferred pie filling, (1/2-cup filling per pie)
4 tablespoons cold unsalted butter, cubed
Melted butter, topping
Sugar, for topping

Steps:

  • Make the preferred pie crust recipe.
  • Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
  • Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
  • Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
  • Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
  • If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven

APPLE PIE FILLING



Apple Pie Filling image

My family is always delighted to see an oven-fresh pie cooling on the counter. What a convenience it is to have jars of homemade freezer apple pie filling on hand so I can treat them to pies year-round. -Laurie Mace, Los Osos, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 5-1/2 quarts (enough for about five 9-inch pies).

Number Of Ingredients 8

18 cups sliced peeled tart apples (about 6 pounds)
3 tablespoons bottled lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

Steps:

  • In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.

Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.

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