For those of you who read Holly's blog you may have read the day she posted about the Sour Cream Apple Pie recipe she got from here. I had 4 Granny Smith apples I needed to use up, so I decided to make it. It got a 4 1/2 star rating from my family. Dan was not really keen on it, as he likes traditional apple pie. I loved it and so did Ty and Tanner. Ty said it reminded him of cheesecake.
If you like my pie pan, you can get one here. It is handmade by one of my bff - Marie - at Pine Springs Pottery.
As many of you know, Dan has been growing an orchard for years now and the past couple of years, we've had a good picking! A friend of ours gave us this recipe to can the apples. It is really easy to do, and when I want a 'fresh' apple pie in the middle of winter, I just make a crust, open up one of my canned apple jars, dump it in, and voila- great pie! Here is the recipe I use to can my apples if you are interested.
KEN'S APPLE PIE FILLING
Makes about 6 quarts
Cut/peel your apples and fill your clean canning jars about 1/2 way. Then, add the filling (recipe below), and finish filling the jars with apples and then more sauce.
4 1/2 cups sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water
1 cup corn starch
3 tsp. lemon juice
cook until thick and bubbly.
Place jars in a hot water bath for about 20 minutes.
Eat apple pie - it's an American tradition!