Make sure you have a platter big enough to dump your pandowndy into. I didn’t have one and had to serve it out of the pan.
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- pastry for 2 crust pie
- 2-1/2 cups packed brown sugar, divided
- 1/2 cup melted butter
- 1 cup chopped pecans, lightly toasted
- 1/4 cup cornstarch
- 7 cups tart, cored, peeled and sliced apples (about 10 – 12 apples)
Source: www.skiptomylou.org by Cindy
Our bounty from a long walk and a generous neighbor…
We peeled and peeled. I love this Apple Peeler (borrowed from a generous friend). I have the Apple Peeler Corer Slicer from Pampered Chef. I love it too, but this one is better for making pie filling since you need much thicker slices and this one only peels the apples.
Core and then slice the apples about 3/8 inch thick. Place apples in a large bowl of water. Crush about 5 – 500mg vitamin C tablets in the water to keep the apples from browning.
Prepare 7, 1 quart jars. You can download a wonderful canning resource from Kansas State University . It will give you many ideas for preserving apples and complete instructions for safe canning.
Apple Pie Filling
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.
Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts.
I felt the apples were a little soft for pie, but they made the most delicious Apple Crisp.
3/4 cups old fashioned oats
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter (use a 1/2 cup to make it over the top)
Pour pie filling into a 9 X 13 pan (or smaller for thicker crisp). Spread topping on top of apples. Bake at 375 degrees for about 35 minutes until bubbly.
Serve warm with ice cream. Yum!
Note: Clear Jel is safest for canning. While it looks like cornstarch it is different. It worked beautifully in this recipe. I found mine at our local Cake and Candy Supply Store. You might also find it at bulk food dealers in your area. Online you can find it here.