Tag Archives: apple pie filling

Apple Explosion Muffins

My selection of home-canned fruit preserves is quite large, almost to the point of embarrassing. Seriously, who needs 15 different varieties of jam and jelly when you know peach, grape, and strawberry are all that you reach for? I needed to get my recipe wheels spinning and come up with some new ways to start using up what I’ve put up!

apple explosion muffins

Apple Explosion Muffins

1 cup all purpose flour

1 1/4 cup oat flour

1 1/2 tsp. baking powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1 cup vanilla soy milk -regular milk can also be used

1/2 cup light brown sugar

1 tsp vanilla extract

1/4 cup grapeseed oil or another neutral oil, such as sunflower

1 cup apple pie filling

1 pint apple butter

sliced almonds

Preheat oven to 400°F. In a medium bowl whisk together both flours, baking powder, baking soda, and salt. In a large bowl combine eggs, milk, vanilla, brown sugar, and oil. Gently fold in the apple pie filling. Carefully add the dry ingredients to the wet ingredients and mix until barely blended; be careful to not over mix the batter or your muffins will become tough. Fill muffin cups halfway with batter then spoon in 1 tsp of the apple butter, top off with more batter. Lightly dust on a bit of granulated sugar and a sprinkling of sliced almonds. Bake for 20 minutes at 400°F or until you can insert a toothpick and it comes out clean. Transfer muffins to a wire rack and allow to cool 5-10 minutes before eating.

Recipe yields approximately 14 muffins.

Images and content copyright © 2016 Danielle R Limoge.

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Filed under Baking, Fruit Butter, Vegetarian

Johnny Appleseed in a Jar

A cultural icon; forbidden fruit.  The apple has quite a history!  It also happens to be one of my favorite foods to put up.  Dried, sauced, buttered, and baked, the delicious possibilities are endless!  Last fall was the first time I had canned my apple pie filling.  In years past I would follow the recipe given below but instead of processing in a bwb, I allowed the mixture to cool and then filled Ziploc bags with 2.5 cups filling and froze for future baking needs.  If you decide that the freezing method is the way to go, just be sure to follow this oh-so-important final step before filling your pie shell or else your pie will become a watery mess!  Mix 1/4 cup granulated sugar with 1/4 cup clear jell; the additional sugar keeps the clear jell from clumping when added to the filling.  Stir mixture on medium-high until thickened.

apples & filling

Apple Pie Filling– yields 7 quarts

6 quarts fresh apples – in case you’re wondering, Cortland apples make the best pies!

5 1/2 cups granulated sugar

1 1/2 cups clear jell – cook type

2 1/2 cups cold water

5 cups apple juice

3/4 cup bottled lemon juice

1 tbsp cinnamon

1 tsp nutmeg

Wash, peel, and core your apples.  I use one of these nifty all-in-one contraptions and wouldn’t have it any other way!  Last fall I canned apple mincemeat and prepared my apples by hand; NEVER AGAIN will I make that mistake!  Not only did it take forever, but my hands were so tired!

Place apple slices in a large bowl of water containing ascorbic acid to prevent browning, drain, and set aside.

In a large pot combine sugar, clear jell, cinnamon, nutmeg, water, and apple juice.  Stir ingredients until well blended and cook over medium-high heat until mixture begins to thicken and bubble.  Add lemon juice and boil for 1 minute, stirring constantly.  Fold in drained apple slices, mix well and immediately fill prepared jars leaving 1-inch headspace.  Wipe rims, adjust two-piece lids, and process in a boiling-water bath for 25 minutes.  Remove jars and place on a wire rack, undisturbed for 12-24 hours, so seals may properly set.

pie filling

I cracked open my first jar about 2 weeks ago for a baking adventure and I was very pleased with the outcome.  Unfortunately, before I can share that delicious recipe I first need to share the two canned stars that made it shine!

Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from USDA’s Complete Guide to Home Canning and Food Preservation.

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Filed under Baking, Boiling-Water Bath Canning, Freezing