Apple Pie Recipe {Pie in a Jar}
It’s the time of year when I begin thinking about all the delicious things I can make in the kitchen. If I can prepare something tasty to give as a hostess or holiday gift, that’s an extra delight. This season is about sharing and enjoying good food with others.
Yesterday’s post was a bit personal, so here’s another small confession: I’ve never canned anything. I remember my mom making freezer jam, but beyond that I’m pretty new to preserving.
I’ve never canned anything in my life.
When my friend Sandy mentioned her Apple Pie in a Jar recipe, I wanted to try it right away. I even had to ask her what a “canner” was — proof that I need a little kitchen help. That’s one reason this isn’t a full-time food blog.
Still, hospitality often involves food, and having a few reliable recipes you can turn to makes being a gracious host so much easier. These jars are lovely to give and simple to store for later use.
Today my friend Sandy from Reluctant Entertainer is sharing her version of Apple Pie in a Jar. I’m glad to welcome her here—enjoy the recipe!
By Sandy, Reluctant Entertainer
I love visiting The Inspired Room. Melissa is so welcoming, and I’d gladly bring a jar of this Apple Pie in a Jar to share with her family. There’s something comforting about cool weather, autumn, and apples.
A friend shared this canning recipe with me a few years ago and I’ve been hooked ever since. I like to mix different apple varieties for a deeper flavor, and my secret is to add one Granny Smith apple to each jar for the right amount of tartness.
Follow the recipe below. Once jars are prepared, a family member can heat a jar and make a quick dessert in less than five minutes.
What is Apple Pie in a Jar?
It’s a spiced, sugary syrup cooked until thick and poured over sliced apples packed into sterilized jars. After processing, jars are sealed for gift-giving or stored until you’re ready to bake an apple pie or make a quick apple dessert.
This recipe 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. Prepare your canner and bring the water to a boil to get ready for processing.
2. In a large saucepan, combine sugar, cornstarch, cinnamon, nutmeg, salt, and water. Cook over high heat, stirring frequently, until the mixture thickens and becomes 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, add more syrup if needed, and seal each jar with a lid and ring.
4. Carefully lower the jars into the canner, ensuring the jars are covered by at least 2 inches of water. Bring the water 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. When cool, press the center of each lid to confirm the seal is tight (the lid should not move up and down). Properly sealed jars can be stored for up to a year.
If you’d like more tips or a quick way for kids to help, check the original post for ideas on how to turn a jar of this into a warm dessert in under five minutes. It’s perfect for fall and a wonderful way to bring family into the kitchen.
photos: Sandy Coughlin
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THANK YOU SANDY!