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Apple Pie

Nothing seems to last long with Dan around, and that's especially true with apple pie! I don't think this poor thing lasted 24 hours.

As I was peeling all my apples (much easier with a veggie peeler than a paring knife, I have NO idea what I was thinking all these years!), I came up with an experiment I'd like to try. Maine has a plethora of apples every fall and I was thinking I'd try making the filling (apples, sugar and spices) and freezing it for a later date. At this point, it'd be purely experimental as I have no way of storing much of anything extra, but it would be a good thing to find out for when I finally have a big chest freezer and a lush garden to go with it!

If anyone has any pointers/suggestions on that let me know! I'd be up for trying canning, but I really would prefer to not can....

Mom's Apple Pie

8 c. apples, sliced
1 c. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
2 Tbsp. butter
Pie crust (your favorite recipe, or a cheat crust)

  1. Preheat oven to 425.
  2. Mix together apples, sugar and spices. Pour into pastry-lined, 9" pie plate.
  3. Dot with butter. Cover with top crust, seal, and flute. Dab top crust with milk.
  4. Cook at 425 for 10 minutes, turn down oven to 350 and good for 30 minutes more, or until done.
  5. Keep away from Daniel....

Comments

  1. Mmmmmm that looks so good!

    I think pie filling can be canned. That may work better than freezing?? Although freezing would probably work too, since you can buy frozen fruit at the store... I dunno... Good luck :)

    ReplyDelete
  2. That looks wonderful!

    ReplyDelete
  3. I've heard about canning the filling. Julie has mentioned it, but I'm still looking around for her recipe.

    Personally, I have bad memories of getting roped into ALL day canning projects with little to show for all our work. Maybe it isn't as bad as all that. I should do an experiment...

    ReplyDelete

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