Apple Pie Filling- Low Sugar
This is a recipe we made up that has a lot less sugar than most of the canned apple pie filling.
6 quarts of different variety's of apples- peeled, cored, and sliced
2 1/2 cups water
5 cups of low or no sugar apple juice
1 cup sugar
1/2 cup stevia (replaces 2 cups of sugar)
4 teaspoons cinnamon
1 teaspoon nutmeg
1 cup permaflo (clear-jel or cornstarch)
1/2 cup of lemon juice
1) Cut, peel and core apples to desired pieces. Put in a mixture of 1 gallon of water to 1 tsp of salt to prevent browning.
2) Heat water, juice, sugar, stevia, cinnamon, and nutmeg in a large pot. Bring to a boil. Stir occasionally to prevent burning. Get jars ready during this time.
3) Add lemon juice to the perma flo and mix well. Add this mixture to the pot. Boil for another minute.
4) I filled my jars up with the apples, and then poured the juice on top of them. This juice is more runny than the other filling. This worked well.
5) Prepare jars and water bath them for 25-30minutes. Adjust for altitude.
Monday, January 16, 2012
Sunday, January 15, 2012
Pie Crust-
This is a flaky pie crust that I made, and oh it's so good with apple pie:)
Makes 1- 9"pie crust-
6 tablespoon of butter, cubed and put in freezer for 15 minutes
2 tablespoons of shortening, also put in freezer for 15 minutes
approx-1 cup of flour or if you have a scale 6oz
1/2 cup of ice water
In a food processor, add flour and pulse once. Take the butter and spread it out in the food processor. Pulse 5 to 6 times, until it makes a crumble effect. Add shortening, and pulse 3 or 4 times.
You should never use more than 4 to 5 tablespoons. Make sure it is ice water. The tricky part, how much water? If you add too much water your dough will become rubbery. Add to little, the dough will be to crumbly. This is the advantage of having a food processor. Mine has an access door on top. I can add a little bit of water at a time, until I see that it is clumping.
I drop my water in 1 teaspoon at a time at a slow drizzle. If you use a food processor, your dough will be ready when 60% to 75% of it is naturally in a clump after adding water and pulsating a few times. I use to think it all had to be in a ball, that is not the case.
Once your dough is ready, put it in a storage bag, crumbs and all. While in the storage bag, squeeze the bag to work all the dough into one ball. Because I make several pie crust at a time, I usually take the crust out of this bag and add it to a gallon size bag so I can continue to use the same bag for squeezing the next pie crust in. Chill the pie crust for an hour.
I also chill my metal pie crust pans for an hour. This helps it so it doesn't stick to the pan as much.
When it comes to rolling, I sprinkle a little bit of flour on a piece of waxed paper. Put the dough down, and sprinkle a little more flour. Add another piece of wax paper on top. Roll the dough out to the size of the pie your using, 10 to 11" usually. I trim my edges with kitchen scissors once the pie is in the pie plate. Poke tiny holes in the crust with a fork and refrigerate for another 20minutes or so.
If you need to bake the pie crust first, add parchment paper on top and dried beans or pie crust weights inside. Make sure to get the edges with the beans or weights. Bake at 425F for 10 minutes. Remove the beans or weights and bake another 10 to 15minutes.
This is a flaky pie crust that I made, and oh it's so good with apple pie:)
Makes 1- 9"pie crust-
6 tablespoon of butter, cubed and put in freezer for 15 minutes
2 tablespoons of shortening, also put in freezer for 15 minutes
approx-1 cup of flour or if you have a scale 6oz
1/2 cup of ice water
In a food processor, add flour and pulse once. Take the butter and spread it out in the food processor. Pulse 5 to 6 times, until it makes a crumble effect. Add shortening, and pulse 3 or 4 times.
You should never use more than 4 to 5 tablespoons. Make sure it is ice water. The tricky part, how much water? If you add too much water your dough will become rubbery. Add to little, the dough will be to crumbly. This is the advantage of having a food processor. Mine has an access door on top. I can add a little bit of water at a time, until I see that it is clumping.
I drop my water in 1 teaspoon at a time at a slow drizzle. If you use a food processor, your dough will be ready when 60% to 75% of it is naturally in a clump after adding water and pulsating a few times. I use to think it all had to be in a ball, that is not the case.
Once your dough is ready, put it in a storage bag, crumbs and all. While in the storage bag, squeeze the bag to work all the dough into one ball. Because I make several pie crust at a time, I usually take the crust out of this bag and add it to a gallon size bag so I can continue to use the same bag for squeezing the next pie crust in. Chill the pie crust for an hour.
I also chill my metal pie crust pans for an hour. This helps it so it doesn't stick to the pan as much.
When it comes to rolling, I sprinkle a little bit of flour on a piece of waxed paper. Put the dough down, and sprinkle a little more flour. Add another piece of wax paper on top. Roll the dough out to the size of the pie your using, 10 to 11" usually. I trim my edges with kitchen scissors once the pie is in the pie plate. Poke tiny holes in the crust with a fork and refrigerate for another 20minutes or so.
If you need to bake the pie crust first, add parchment paper on top and dried beans or pie crust weights inside. Make sure to get the edges with the beans or weights. Bake at 425F for 10 minutes. Remove the beans or weights and bake another 10 to 15minutes.
Apple Pie Canning Recipe-
Here is our first attempt at canning apple pie filling- makes 7 quarts
6 quarts of apples - Variety of apples -
2 1/2 cups of water
5 cups of apple juice
3 cups of sugar
1 tablespoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1 teaspoon of all spice
1 cup of perma-flo (clear-jel or cornstarch)
with 3/4 cup of lemon juice added
1) Grab a large pot with lid, add 1 gallon of water and 1tsp of salt. This will be for your apples to sit in to prevent browning.
2) Wash, peel, core, and slice apples into 1/2 inch slices. Add to pot as you go to prevent browning.
3) Blanche apples in a pot of boiling water. To blanch the apples, start up a large pot of water, and bring to a boil. Add the apples, about a cup or 2 at a time, per gallon of water. Boil for a minute or two. If your lucky enough, get a few pots going at a time, it will make time go quicker. I always put mine in a strainer to strain while the others are getting done.
4) Once the apples are done, in a large pot add apple juice, water, sugar, and spices. Bring to a boil. May need to stir often to prevent burning.
5) Get all your canning items out and jars ready to fill. You will have to move quickly once the perma-flo or clear jel is added. Can also freeze it if your not into canning:) I always freeze any extra.
6) Add the lemon juice to the perma-flo. Add that to the pot, while stirring. Boil for 1 minute. Remove from stove and start filling the jars. layering it with liquids and apples. When I do this, I do a layer of liquid, apples, liquid, apples, and my last layer is has more liquid.
7) Remove air bubbles from jars, wipe lid area, add lids and rings, add to canner. Process apple pie filling for 30 minutes. Adjust for altitude if needed.
Here is our first attempt at canning apple pie filling- makes 7 quarts
6 quarts of apples - Variety of apples -
2 1/2 cups of water
5 cups of apple juice
3 cups of sugar
1 tablespoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1 teaspoon of all spice
1 cup of perma-flo (clear-jel or cornstarch)
with 3/4 cup of lemon juice added
1) Grab a large pot with lid, add 1 gallon of water and 1tsp of salt. This will be for your apples to sit in to prevent browning.
2) Wash, peel, core, and slice apples into 1/2 inch slices. Add to pot as you go to prevent browning.
3) Blanche apples in a pot of boiling water. To blanch the apples, start up a large pot of water, and bring to a boil. Add the apples, about a cup or 2 at a time, per gallon of water. Boil for a minute or two. If your lucky enough, get a few pots going at a time, it will make time go quicker. I always put mine in a strainer to strain while the others are getting done.
4) Once the apples are done, in a large pot add apple juice, water, sugar, and spices. Bring to a boil. May need to stir often to prevent burning.
5) Get all your canning items out and jars ready to fill. You will have to move quickly once the perma-flo or clear jel is added. Can also freeze it if your not into canning:) I always freeze any extra.
6) Add the lemon juice to the perma-flo. Add that to the pot, while stirring. Boil for 1 minute. Remove from stove and start filling the jars. layering it with liquids and apples. When I do this, I do a layer of liquid, apples, liquid, apples, and my last layer is has more liquid.
7) Remove air bubbles from jars, wipe lid area, add lids and rings, add to canner. Process apple pie filling for 30 minutes. Adjust for altitude if needed.
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