Apple Pie Filling
15 lbs apples, peeled and sliced
Cold Water and salt (about 1 tsp.)
1 c. lemon juice
6 1/2 c. water
1 1/2 c. Ultra Jel
5 c. sugar
3 tsp. cinnamon
Peel and slice apples. Place in cold salt water to keep from turning brown.
Put sugar, Ultra Jel, cinnamon in large pan. Add 5 c. water and stir to blend well. Make sure the Ultra Jel is dissolved. Turn on heat. Heat to boiling, stirring frequently. Turn down heat and simmer 2 minutes. Drain fruit slices and gently stir into mixture in pan. Cook until apples are warm.
Ladle hot apple mixture into sterilized quart jars to within 1/2" of top of jar. Wipe rims with wet towel and seal tightly with lids.
Water bath for 25 minutes.
Apple Pie Pizza
Crust:
1 1/2tsp. yeast
1 1/2 c. hot water
2 TB sugar
2 TB olive oil
1 3/4 tsp. salt
4 c. flour
2 TB dry powdered milk
Mix yeast with hot water. Add sugar, oil, salt. Blend flour and dry powdered milk together. Add to wet ingredients. Mix to form dough. Roll into a large rectangle and place on a cookie sheet. Make edges reach the edges of pan.
Spread with softened butter (about 3 TB). Sprinkle with 1/2 -3/4 c. brown sugar. Lightly sprinkle with cinnamon. Pour 1 quart of apple pie filling over the top. Spread with a spatula. Bake in a 350 degree oven for 25 minutes or until golden brown.
Enjoy warm or cold.
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