This Just In

I spent a good two days this past fall canning this:

Macintosh apples, spices and a secret ingredient cooked to perfection and then processed in a waterbath canner.

I like a certain texture in my apples when they’re cooked in a pie or a crisp…not too crisp, and not mushy.  By canning them myself, I can get exactly what I want. The effort to do this is pretty huge, I’m not going lie.  But man…when you bite into this:

it’s all worth it.

Served with a scoop of vanilla bean icecream, it’s a dish of autumn bliss in the middle of winter.

Home Made Apple Pie Filling

Adapted from a recipe posted on the Taste of Home Message Board by EnjoynaturePA.

Ingredients

4 1/2 C. sugar
2 tsp. cinnamon
1 tsp. salt
3/4 C. King Arthur Flour’s Signature Secrets Thickener or 1 C. Cornstarch
1/4 tsp. nutmeg
10 C. water
3 Tbsp. lemon juice
7 quarts sliced apples

2-3 drops yellow food coloring, optional

Directions
Cook the first 6 ingredients until thick, then add the lemon juice. Pour over apples. Ladle into clean, hot jars to within 3/4″ of the top. Run a plastic knife through each jar before applying lids and rings to release any air bubbles.  Process in a waterbath canner for twenty minutes.  Do not overfill jars.  Makes 7 quarts.

?Apple Crisp

Ingredients

Directions:

Serve with vanilla bean ice cream.  Sigh with pleasure.

If you’ve never used King Arthur Flour Signature Secrets Culinary Thickener…you’re really missing out. Seriously.  This stuff is a miracle worker. It thickens hot things and cold things beautifully. I love the texture it gave to my apple pie filling, it’s literally the pie filling of my dreams.  That would be if I dreamed about pie filling.  But you get the idea.

S.