Apple Pie Recipe For Canning

John Blinks

7 min read

·

Jul 31, 2024

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Apple Pie Recipe for Canning: A Sweet and Savory Treat for the Whole Year

The aroma of freshly baked apple pie is a quintessential sign of autumn. But what if you could enjoy that delicious taste all year round? With this apple pie recipe for canning, you can preserve the sweetness and warmth of fall in jars, ready to enjoy any time.

Ingredients:

For the Pie Filling:

• 8 cups peeled, cored, and sliced apples (about 6-8 medium apples)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1 tablespoon lemon juice
• 1 tablespoon butter (optional)

For the Crust:

• 1 (14.1-ounce) package refrigerated pie crusts (or make your own!)
• 1 tablespoon melted butter (for brushing the crust)

For the Syrup:

• 1 cup granulated sugar
• 1 cup water

Instructions:

Step 1: Prepare the Apples and Filling

1. Peel, core, and slice apples. The thickness of the slices is up to you, but thinner slices will cook faster.
2. In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, allspice (if using), and lemon juice. Stir gently to combine.
3. If desired, add 1 tablespoon of butter to the apple mixture for added richness.

Step 2: Prepare the Crusts

1. Preheat oven to 375 degrees F (190 degrees C).
2. Unroll one pie crust and place it in a 9-inch pie pan. Press the crust into the pan and trim any excess.
3. Using a fork, prick the bottom of the crust several times to prevent air bubbles from forming.

Step 3: Assemble and Bake the Pies

1. Pour the apple filling into the prepared pie crust.
2. Unroll the second pie crust and cut into strips.
3. Arrange the strips in a lattice pattern over the apple filling. Trim any excess crust.
4. Brush the top crust with melted butter.
5. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 4: Prepare the Syrup

1. While the pies are baking, prepare the syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
2. Reduce heat to low and simmer for 5 minutes, or until the syrup has thickened slightly.

Step 5: Can the Apple Pies

1. Sterilize your jars and lids: Wash jars and lids in hot, soapy water. Place jars in a boiling water bath for 10 minutes to sterilize.
2. Fill the jars: Once the pies have cooled slightly, use a spoon to scoop hot apple pie filling into the sterilized jars, leaving about 1/2 inch headspace.
3. Pour the syrup: Pour the hot syrup over the apple filling, again leaving 1/2 inch headspace.
4. Process the jars: Wipe the jar rims with a clean cloth to ensure a clean seal. Securely attach the lids. Process the jars in a boiling water bath for 20 minutes for pint jars, or 30 minutes for quart jars.
5. Cool and store: Carefully remove the jars from the boiling water bath and let them cool completely. Once cool, check the lids for proper sealing (they should be concave). Store the canned apple pies in a cool, dark place for up to a year.

Tips and Variations:

• Add spices: Experiment with different spices for a unique flavor. Try adding a pinch of cardamom, ginger, or cloves.
• Use different apples: Choose a variety of apples with different textures and flavors. A mix of Granny Smith, Golden Delicious, and Honeycrisp will create a well-balanced pie.
• Make mini pies: For a smaller batch, use mini pie pans and adjust the baking time accordingly.
• Serve warm: Enjoy the canned apple pie warm by heating it in the oven or microwave. Add a scoop of vanilla ice cream or whipped cream for a decadent treat.

Now you have a delicious way to bring the taste of fall to your table all year round!