Sarahs Apple Pie Filling Recipes

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!

Steps:

• Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
• Peel, core and slice apples. (Leave slices about 1/2 inch thick).
• Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
• Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
• Stir in lemon juice and food coloring.
• Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
• Yes, it happened to me! :(.
• Process jars in hot water bath for 20 minutes or freeze however you want to.

PERFECT APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.