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The Best Apple Pie Filling and Farm Apple Pan Pie



This is by far the best apple pie filling I have ever made!  And, the Farm Apple Pan Pie....oh my!  

I will be canning more pie filling tomorrow.  It is so nice to have this on hand for desserts throughout the winter!  The heavy frosts are just around the corner and I still have to finish the apple harvesting.  I absolutely love it!  Last year, our fruit trees did not produce because of a few late frosts in the spring.

For the filling, I treat the sliced, peeled and cored apples in a 1/2 cup of lemon juice mixed with a quart of water.  I set them in the bowl, stir and continue to cut apples until it is almost full.  Then I transfer them into another bowl.  This will keep them from browning.

Apple Pie Filling(this makes about 14 pints or 7 quarts)

6 quarts of apples, cut, peeled, cored and treated
5 1/2 cups granulated sugar
1 1/2 cups ClearJel
3  tsp ground cinnamon
1 tsp nutmeg
If you have apple pie spice, then omit the cinnamon and nutmeg and use 4 tsp of apple pie spice instead.
2 1/2 cups cold water
5 cups apple juice(unsweetened)
1 cup lemon juice

1.  Prepare canning jars and lids.
2.  In a large pot of boiling water, working with about a quart of apples at a time, blanch the apples for one minute.  Remove the apples and keep them warm in a bowl.
3.  In a large stainless steel pan, combine the sugar, ClearJel, spices, water and apple juice.  Bring to a boil, stirring constantly, and cook until the mixture thickens and begins to bubble.  Add the lemon juice and return to a boil for one minute, stirring constantly.
4.  Remove from heat and drain apples if needed, then add apples to the mixture.  Keep this warm as you are transferring into canning jars.
5.  Ladle filling into hot jars, leaving one inch headspace(this is very important to leave enough headspace.  Otherwise the filling will seep out of the jars.  Don't ask how I know!)
6.  Water bath the filling(make sure jars are completely covered with water and do not start timing until the water starts to boil) and process for 25 minutes.

Yum!

Now you can make this:

Farm Apple Pan Pie

Pastry:

5 cups all-purpose flour
4 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1 1/2 cups butter or shortening
2 egg yolks, lightly beaten
3/4 cup cold water

Filling:

2 quarts apple pie filling
Milk
additional sugar

Combine the flour, sugar, salt and baking powder, then cut in the butter until the mixture resembles course crumbs.  Combine the yolks and cold water.  Sprinkle over the dry ingredients and toss with a fork.  You might need to add more water, a little at a time.  You should be able to form a ball with the mixture.

On a floured surface, roll half of the dough out to fit in a 15 x 10 inch baking pan.  If you do not have one you can use a 13 x 9 and it will work just fine.  Roll out the remaining dough on a floured surface to fit on top of the pie. Seal the edges(note: my seals never look pretty!)  Brush with milk and sprinkle sugar.  Cut vents in the top.  Bake at 400 degrees for 45 minutes or until the crust is golden brown and the filling is bubbly.

I could have this pie every night, so I better get to making more filling!

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