A few people have asked lately how many people I feed with my canning. Well, if you look at my root cellar, I guess it looks like a lot.
Yep, there are a few jars of pie filling in there, and I don’t really enjoy making pie… but Tim? Well, Tim loves pie. Wait — Tim loves APPLE pie, which happens to be my least favorite pie to make. I hate peeling/slicing/coring apples. I use a little crank machine, but it still makes a mess and takes a while.
To compromise (I hate making it/he LOVES eating it), I make pie filling once a year so when it’s time to make the actual pie, either one of us can put together a crust (or buy one!!), dump in the pie filling, and cover it up. The hard part is done once, and we can enjoy pie no matter what else is on the schedule.
And it makes a nice gift. My sister visited over the weekend, and I sent her home with a jar of apple and a jar of blackberry pie fillings.
I adapted the Ball Complete Book of Home Preserving recipe for apple pie filling. I subbed local apple cider for the apple juice, and I cut the clearjel in half. When it’s time to bake, keep in mind the pie filling is already baked. You’re really only baking to cook the crust.*** This personal blog is comprised solely of the opinions, views, projects, and travels of its author, Stacey Morgan Smith. She is lucky enough to have loving family and friends whom she drags along with her on her adventures and whom she puts to work on her little farm. She uses this blog to help promote living in the mountains of the Shenandoah Valley of Virginia, from Roanoke to the Potomac River.**