Apple Pie Recipe {Pie in a Jar}
It’s that time of year when I begin thinking about delicious things to make in the kitchen. Homemade treats that can be shared as hostess gifts or holiday presents add an extra layer of joy to the season. For me, the beauty of this time of year is all about giving and sharing with others.
Before I go on, here’s a confession: I’ve never done traditional canning. I grew up with freezer jam, but that’s about as far as my preserving experience goes. When my friend Sandy mentioned Apple Pie in a Jar, I was eager to try it — and grateful to have a friend who could walk me through the process. If you’re like me and aren’t a canning expert, this recipe is friendly and rewarding.
I’ve never canned anything in my life.
Hospitality often involves food, and having a few dependable recipes you can turn to makes being a gracious hostess easy. Apple Pie in a Jar is one of those simple, thoughtful recipes that makes a great gift and also saves time when you want a quick dessert.
Today my friend Sandy from Reluctant Entertainer is sharing the recipe and method. I’m excited to pass it on to you.
By Sandy, Reluctant Entertainer
I always enjoy visiting here at The Inspired Room. Melissa makes me feel welcome, and I’d happily bring a jar of this Apple Pie in a Jar to share with her family. There’s something comforting about cool weather, autumn, and the scent of apples baking in the oven.
I first learned this canning recipe from my friend Kristi a few years ago and fell in love with it. Mixing different varieties of apples gives the finished dessert a more complex flavor. My little secret is to add one Granny Smith apple to each jar for a touch of tartness — it balances the sweetness beautifully.
This recipe creates a cinnamon-spiced syrup that’s poured over sliced apples packed into sterilized jars. After processing, the jars store well and make lovely gifts. They’re also handy to have on the shelf when you want to assemble a quick apple pie or other dessert.
This batch yields seven quart-sized jars.
INGREDIENTS
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored, and sliced apples
SIMPLE STEPS
1. Sterilize seven 1-quart canning jars, seven lids, and seven rings; allow jars to air dry. Fill a canner with water and bring it to a boil to prepare for processing.
2. In a large saucepan combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water. Cook over high heat, stirring frequently, until the mixture becomes thick and bubbly. Remove from heat and stir in the lemon juice.
3. Tightly pack the sliced apples into the sterilized jars. Slowly pour the hot syrup over the apples, leaving appropriate headspace. Slide a knife down the sides of each jar to release air bubbles, then top off with syrup as needed. Wipe the jar rims and screw on the lids and rings.
4. Carefully lower the jars into the canner. Ensure the jars are covered by at least two inches of water. Bring the water back to a full boil, cover the canner, and process for 30 minutes.
5. Remove the jars from the canner and place them on a cloth to cool. Once cool, press the center of each lid to confirm a proper seal — the lid should not move up or down. Properly sealed jars can be stored for up to a year in a cool, dark place.
If you want to try this at home, it’s a fun project for the family. My daughter recently grabbed a jar and turned it into a dessert for the family in under five minutes. It’s ideal for fall and a great way to bring everyone together in the kitchen.
photos: Sandy Coughlin
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THANK YOU SANDY!