Apple Pie Mix

Noelle asked what I would do with all of the apples we picked at the apple orchard. Well, here it is! It's apple time, and I have gotten some requests for the apple pie mix recipe. One of my visiting teachers gave it to me a long time ago, and we have canned apple pie mix every year since then. One batch makes about 8 jars of apple pie filling, and depending on how thick you like your apple pie, you can use one or two jars for each pie. It is absolutely delicious, and I hope you enjoy it!

Apple Pie Mix

4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water
3 Tbsp lemon juice
2-3 drops food coloring(optional)
5 1/2 - 6 lbs tart apples

Directions:
Mix all but lemon and food coloring. Cook and stir til thick. Add lemon juice and food coloring, if desired.
Pack peeled, cored, and sliced apples into clean 1 quart canning jars(about 8)(we have found that wide-mouth jars work best), leaving one inch of head space. Pour the thickened mixture into the jars. With a clean, damp cloth, wipe the outside rim of each jar, and place a sterilized lid and ring on it.
Place jars into a hot water bath, making sure the water is about an inch above the jars. Let water come to a boil, then time the bath for 27 minutes.
Carefully take jars out of water bath, and place on toweled surface. Allow to cool, then put in storage.

To make apple pie, place one jar of apple pie filling into a prepared pie shell, and bake for 50 minutes at 400 degrees F.

Basic Pie Crust
2 cups flour & 1 tsp salt(sifted together)
2/3 cup shortening & 2 Tbsp butter(combined)

Cut half of the shortening into the flour mixture with a pastry blender until it has the consistency of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle dough with 4 Tbsp water. Blend water in lightly, until dough can be formed into a ball. Bake according to pie recipe.

Hint: to keep the crust from burning, wrap foil over the edge of the crust. It will brown nicely, and will not overcook.