My good friend Justine gifted us a bunch of organic apples last week and I made this yummy treat! Apple Pie in a Jar! It's a healthy, yummy favorite around here, for sure.
Apple Pie in a Jar
yield: 7 quarts
8 c. water
2 1/2 c. honey
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
2 c. cold water
1 c. cornstarch
3 Tbsp. lemon juice
7 quart canning jars filled with peeled, sliced cooking apples
Combine the 8 cups water, honey, cinnamon, nutmeg and salt. Heat on medium heat. While it is heating, combine the 2 cups cold water and cornstarch and stir until well blended. Whisk into the mixture that is heating on the stove. Cook and stir until thick then add lemon juice.
Add the syrup to the apples in jars that have been heated. I like to put the empty clean jars into the water which is heating in the pot that I will use for water bath canning. (Your pot for water bath canning needs to be deep enough that you can add water to 1-2" above the lids of the jars.) Pack the hot jars with peeled, sliced apples. Pack those apples in there pretty tightly since they do shrink some when they cook.
Fill the jars to within 1/2" of the top with the syrup. Be sure to remove any air bubbles. Wipe the top edges of the jars before adding the lids and rings. Tighten and process in water bath canner for 20 minutes.
Here's what the jars look like before I put them in the canner. They already look yummy, don't they?
Don't the jars look lovely cooling on the counter?
To use the apple pie in a jar, simply make your favorite pie crust then dump the contents of the jar in and bake as you normally would. Sometimes we like to use them to make an apple crisp as well. To do that, you would dump the apple pie in a jar into a pan... I would guess 2-3 cans would be needed for a 9"x13" pan, then top with a mixture of butter, sucanat and rolled oats cut together. Bake at 350 degrees until the topping gets nice and lightly browned. Yummy and easy-peasy!
Happy autumn, friends!