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Vera’s Apple Pie in a Jar

The scent of cinnamon and baked apples always takes me back to my grandmother’s kitchen. She wasn’t much for fancy desserts, but her apple pie was legendary. Warm from the oven, its crust golden and flaky, it was the perfect ending to any family gathering. I can almost feel the warmth of the oven on my face as she’d pull it out. This recipe reminds me of those days, capturing the essence of her pie in a convenient and adorable jarred form.

Recipe Overview

Prep Time: 30 minutes
Cook Time: Varies (see instructions)
Total Time: Varies (see instructions)
Yields: Approximately 7 quarts
Serves: 25-30
Dietary Type: Vegetarian

Ingredients

28 cups apples, sliced
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice

Equipment Needed

Large pot
Measuring cups and spoons
Knife and cutting board
Quart-sized canning jars
Jar lifter (for canning option)
Canning pot (for canning option)

Instructions

Begin by preparing your apples. Wash, peel (optional), core, and slice 28 cups of apples. Uniformly sliced apples will cook more evenly. A mandoline can speed up this process, but be careful!
In a large pot, combine 4 1/2 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, and 1 teaspoon of salt. Whisk these dry ingredients thoroughly to ensure the cornstarch is evenly distributed, preventing lumps later on.
Slowly add 10 cups of water to the dry ingredients, whisking constantly to create a smooth slurry. Make sure there are no lumps of cornstarch clinging to the bottom of the pot.
Place the pot over medium heat and bring the mixture to a boil, stirring constantly. This is crucial to prevent scorching and ensure the cornstarch thickens properly.
Continue to cook until the mixture becomes thick and bubbly. This should take several minutes. Keep stirring to prevent sticking.
Remove the pot from the heat and stir in 3 tablespoons of lemon juice. The lemon juice adds brightness and helps to preserve the apples.
Now it’s time to pack your jars. If you plan to preserve these jars for longer than two weeks, sterilize them according to standard canning practices. Whether canning or not, tightly pack the sliced apples into clean quart jars. Fill the jars as full as possible, leaving about 1/2 inch of headspace at the top.
Carefully pour the hot syrup over the apples in each jar, ensuring that the apples are completely submerged. Again, leave about 1/2 inch of headspace.
Remove any air bubbles by gently tapping the jars on a towel-covered surface or by using a non-metallic spatula. Wipe the rims of the jars clean with a damp cloth.
For Cold Pack (Refrigerated Storage): If you plan to use the apple pie filling within two weeks, simply let the jars cool completely, then refrigerate.
For Canning (Shelf-Stable Storage): If you want to preserve the apple pie filling for longer, process the filled jars in a boiling water bath canner for 20 minutes. Ensure the jars are completely submerged in boiling water. After processing, carefully remove the jars with a jar lifter and place them on a towel-lined surface to cool. You should hear a “pop” as the jars seal.
After the jars have cooled completely (12-24 hours), check the seals. The lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and used promptly or reprocessed with new lids.

Expert Tips & Tricks

Apple Variety: The best apple pie filling uses a blend of apple varieties for balanced flavor and texture. Try combining tart apples like Granny Smith with sweeter varieties like Honeycrisp or Fuji.
Spice It Up: Feel free to adjust the amount of cinnamon and nutmeg to your liking. A pinch of ground cloves or allspice can also add a warm, comforting note.
Thickening Troubles: If your syrup doesn’t thicken sufficiently, you can add a slurry of cornstarch and cold water (1 tablespoon cornstarch to 2 tablespoons water) to the simmering mixture.
Jar Placement: When canning, make sure the jars do not touch each other or the sides of the canning pot. This ensures even heat distribution and prevents breakage.

Serving & Storage Suggestions

This apple pie filling is incredibly versatile. It’s delicious served warm over ice cream, yogurt, or pancakes. It also makes a fantastic topping for French toast or waffles. You can even use it as a filling for hand pies or turnovers.

Refrigerated: Jars that have not been canned will last for up to 2 weeks in the refrigerator.
Canned: Properly canned jars can be stored in a cool, dark place for up to a year.
Reheating: To reheat, simply scoop the desired amount into a saucepan and warm over low heat, stirring occasionally. You can also microwave it in short intervals, stirring in between.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving (approx. 1/2 cup)	% Daily Value
Calories	200 kcal	10%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	30mg	1%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	40g	N/A
Protein	0g	0%

Variations & Substitutions

Lower Sugar: Reduce the amount of sugar by 1/2 cup or substitute with a sugar alternative like stevia or monk fruit sweetener (adjust to taste).
Gluten-Free: While the filling itself is naturally gluten-free, be mindful of cross-contamination during preparation. Serve over gluten-free pancakes or with gluten-free ice cream.
Spice it Up: Add a pinch of ground ginger or cardamom for a more complex flavor profile.
Pear Pie in a Jar: Substitute some or all of the apples with pears for a different fruit flavor.

FAQs (Frequently Asked Questions)

Q: Do I have to peel the apples?
A: No, you don’t have to peel the apples. Leaving the peels on adds texture and nutrients. However, peeled apples will create a smoother filling.

Q: Can I use frozen apples?
A: Yes, you can use frozen apples. Be sure to thaw them completely and drain any excess liquid before using. This will prevent the filling from becoming too watery.

Q: What if I don’t have canning jars?
A: You can store the apple pie filling in airtight containers in the refrigerator for up to two weeks.

Q: My filling is too runny. What did I do wrong?
A: The most common cause of a runny filling is not cooking the syrup long enough. Make sure to bring it to a full boil and cook until it thickens significantly. You can also add a bit more cornstarch slurry.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe. Just be sure to use a pot large enough to accommodate all of the ingredients and to stir frequently to prevent scorching.

Final Thoughts

I hope this recipe for Vera’s Apple Pie in a Jar brings as much joy to your kitchen as it has to mine. Whether you’re enjoying a spoonful straight from the jar or using it to top your favorite breakfast treat, I’m confident that you’ll love the comforting flavors of apple pie in this convenient form. Don’t hesitate to experiment with different apple varieties or spices to create your own unique twist. I’d love to hear about your experiences and any creative variations you come up with! So, gather your ingredients, grab your jars, and get ready to fill your home with the irresistible aroma of homemade apple pie.

Vera’s Apple Pie in a Jar Recipe