Apple Pie-in-a-Jar

My apples are ready for canning.  I picked two buckets this morning and will be canning apples in one way or another over the next couple of weeks because I haven’t begun to pick them all.  Two buckets was more than enough to make 7 quarts of apple pie-in-a-jar this morning.  I still have more than a ½ a bucket left and guess tomorrow I’ll make apple sauce with Saylor.  He can take some home for his lunches since it is gluten and dairy free. 

I love the simple recipe for apple-pie-in-a-jar.  It just takes some time to peel apples.  The name implies a great use for it, but it also allows you something in you pantry for a quick, warm dessert when ever you need it.  My favorite thing to do with them is to make a quick crisp with it or use pastry sheets and make quick turn over’s for a dessert. 

Here is my apple pie-in-a-jar recipe. 

Apple Pie-in-a-Jar

7 quarts peeled sliced cooking apples

4 1/2 cups  sugar

1 cup cornstarch

2 tsp. cinnamon

1/4 tsp. nutmeg

10 cups water

3 tbsp. lemon juice

Peel and slice apples.  I use an apple corer slicer and then peel the slices.  It saves time. After I have sliced an apple and peeled it, I put it in a bowl with a little lemon juice so they do not turn brown.  

When I have a large bowl full, I fill quart jars with the apple slices leaving 1 inch head space. Be sure to pack the apples really tight.   Put a few in and push down with the handle of a wooden spoon, then a few more and repeat.

Make a syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water. Cook until it thickens. Add lemon juice. Pour syrup over apples in jar, leaving 1/2 inch head space.

Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.  Make sure the lip of the jar is clean so the lid seals.

Place the lids on and screw the rings down just finger tight.  Make sure you have sterilized the jars, lids and rings.  Process the jars for 20 minutes in a hot water bath.  It should yield 7 quarts. 

Apple Crisp

Apple crisp is great for pot lucks or brunches. You have just saved yourself work if you canned the apples like above and are using your apple-pie-in-a-jar.  You only need to pour the entire jar into a sprayed 9 x 9 pan.

If you do not have the canned apples, peel, core and cut up four to six cups of apples.  Add 3/4 of a cup of sugar, season with cinnamon and nutmeg to your taste and add a little lemon juice.  Pour apple mix into a greased  9 x 9 inch baking dish. You don't have to precook the apples.   

Crumble

1 cup of oats

1 cup of flour

1/3 cup of granulated sugar

1/3 cup of brown sugar.

3/4 tsp. of salt

1/2 tsp. of cinnamon

Nutmeg and allspice to taste
1 stick of butter

To make the crumble mix all of the dried ingredients well and add a stick of melted butter (put it in the microwave for 60 seconds). Mix well.  Spread the crumbles over the apples and bake at 375° for about forty-five minutes.  Your house will smell amazing and your family is going to love it.  I think it is best served warm.  You can also serve it with a scoop of vanilla ice cream on top.

Make friends with any neighbors who have apple trees.  They can never use all the apples themselves and I bet they would love to share.  I'm sharing mine with the squirrels and rabbits also.  They get anything that hits the ground.

Be happy and may God bless you and yours.