These are a couple of recipes that are SO handy for making quick pies, while still having them completely homemade. The crust recipe is the BEST pie crust you could find - it has won ribbons, but the real evidence is that people always save the outer crust til last, and eat it by itself. (I didn't make this recipe up, so I can say all of that without being boastful! LOL Anyone can make awesome pie crusts with that recipe!) And the "Pie in a jar" is apple pie filling that is DEEEE-licious.
So, here are a couple more recipes that nobody asked for, but I'm sharing anyway. :haha:
Apple Pie in a Jar
4 and a half cups sugar
2 tsp. cinnamon
1 tsp. salt
3 Tbls. lemon juice
1 cup cornstarch
1/2 tsp. nutmeg
10 cups water
Peeled and sliced apples, to fill seven quart jars.
Peel and slice apples. Mix all ingredients EXCEPT lemon juice and apples in a pan. Put on medium heat until bubbling and "syrupy". Add lemon juice. Fill hot clean quart jars with sliced apples, packing tightly. Pour hot syrup into jars, over apple slices. Put on lids and rings. Process in hot water bath for 25 minutes, or in pressure cooker for 10 minutes at 10 pounds pressure.
You can use the same recipe for peaches, but omit the spices. Also for cherries, omitting spices, and adding 1 tsp. almond flavoring to syrup after removing from heat.
Moist Pie Crust Mix
5 lb Unbleached Flour
3 lb (1 Can) Veg. Shortening
1/4 c Unbleached Flour
2 tb Salt
3 c Cold Water
Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and aluminum foil. Freeze and label. Use within 12 months.
It doesn't take a long time for it to thaw when you want to use them, either.