apple of my eye

I love apple pie.


Love. It.

It's truly my dessert of choice, and all modesty aside, I make a fierce one. And by fierce, I mean wonderfully-crusted, cinnamon-scented, and jam-packed with apple goodness.


I'm not sure why the apples look like sweet potatoes...perhaps they've been stained by the years of contact with cinnamon. Niiiice.
(And yes, that is indeed extra cinnamon sprinkled on top of the apples.)

Mamboree and I had a massive apple pie filling canning session a couple of years ago, so I haven't had to cook one up from scratch for a good while. I also have a go-to crust recipe, but I mixed it up a bit for this particular pie, using a combination of butter and shortening rather than all shortening. I've read that butter contributes to flavor while shortening is key for texture and that blending the two makes for a perfect crust, but that wasn't what I found. I think I'll stick with the old stand-by for a bit longer.


Yes, that is indeed extra, extra cinnamon sprinkled on top of the crust.

With my extra dough, I used cookie cutters to make some stars and cute little men. Gingerbread men? Pshaw. Give me pie-crust men!


As you wish.

Of course, the pie was consumed with a schlop of vanilla ice cream, but since I haven't figured out how to take a picture of ice cream before it melts into oblivion, there is no photographic evidence. You'll have to take my word for it.

Canned Apple Pie Filling (with just a hint of cinnamon)
(yields about 7 quarts)

4 1/2 cups sugar
1 cup cornstarch
2 tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples of choice, peeled, cored, and sliced

In a large pot, mix sugar, cornstarch, cinnamon, and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
Pack the sliced apples into hot canning jars, leaving about a 1/2-inch headspace. Fill the jars with the hot syrup. Put the lids on the jars and process in a water bath for 20 minutes.