Fall and Apples

[westie2]

With the start of Apple season around the corner and predictions of a big crop this year it is a good to time start thinking abut making Apple Pie Filling

 

Here is the recipe we have used for years and comes out great everytime.

 

Canned Apple Pid Filling

 

In a large pot blend

4 1/2 cups sugar

1 cup cornstarch

2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. salt

10 cups of water

 

Cook and stir until thickened and bubbly.  Add 3 Tablespoons of lemon juice and stir in.

 

Pack 6 pounds of tart (we use Granny Smith) cored, peeled and sliced apples into 6 clean quart jars,  Fill with the hot syrcp and get the bubbles out and put the lids and rings on and tighten.  Processing n boiling water bath 20 minutes for a quart jar.  Remove and let jars sit for 24 hors and check the seals.  Remove the rings and wash the jars and dry and place in storage.

 

To use line a 9 inch pie pan with pastry fill with one quart filling place 6 tsp. butter on filling then cover with pastry or make your Dutch Crumb filling.  Bake at 400 until done about (30 to 40 minutes).

 

[westie2]

What we use to peel core and slice the apples

Here is a picture of what we use .  We like the clamp on to the counter type better than the suction base.  We can do a bushel of apples in an hour using this.  Once off the machine w cvut the slice in half and then place in lemon water to keep from turning brown.  We save the cores aqnd peels to make apple sauce or butter.

 

 

[westie2]

Waste not

For the peels and cores left over from making the app;e pie filing we take them and place in a large stockpot and add about 1 cup or water cover and cook until the cores are soft.  Then we use our vegatable strainer to remove the skins and seeds so the apple sauce or apple buter can be made.

 

Here is a picture of our strainer.  We use it to make tomato sauce and also we have a grape strainer part to make grape juice.

 

[twintubdexter]

I still think someone should gather all these terrific recipes listed here and create a cookbook. So many members are excellent chefs and post really beautiful photos of their creations. One thing that's a tell-tale sign to me that these cooks know their stuff is that many of them use "common" appliances, "common" cookware and turn out food that rivals anything seen on the Food Channel. Most impressive!

 

[58limited]

I agree Joe, an AW.org cookbook would be neat. And, I agree too that you do not need fancy equipment to cook great food. In the dorm in college I could turn out some pretty good stuff with just an electric skillet.

 

The pie filling recipe sounds great. With apple season coming, I think of apple wine and apple cider, need to go get some of each.

 

[norgeway]

Apples!

Does anyone know if a Horse apple still exists, we had one in our yard when I was a kid, and they were the best pie apples ever, too sour to eat, a little green apple that was good! I would love to have some seeds .

 

[58limited]

Here in Texas, a horse apple is the fruit of the Bois D'Arc tree. It is not edible but weighs a pound or more. Do not park under one of those trees!

 

The wood of the Bois D'Arc is yellow to orange. It is extremely flexible and tough and was a favored tree of the Native Americans to make their bows out of.

 

Sour little green apples  are called crab apples here - not sure if they are the same thing you are talking about.

[this post was last edited: 9/10/2011-20:02]

 

[westie2]

Here is a jar of the Apple Pie Filling

 

 

 

 

[westie2]

Bois D' Arc

Like 58limited says they are a tough tree.  Hard is a rock wood and good for fence post.  The big green bumpy fruit has a sticky white sap.  Here is a link to itt.  We had lots of thee trees around us in shelter belts that the goverment put in during the Dust Bowl days to help with wind erosion.  The first shetler belt was planted about 4 mile from where I grew up in SW Oklahoma.

http://en.wikipedia.org/wiki/Bois_d'arc

 

[sudsmaster]

Westie,

I'm looking for a small device to make juice from a small harvest of grapes in my garden. The one you pictured looks interesting. Can you please tell me what brand it is?

 

[westie2]

Here is one like ours.  In 1984 we paid about $30.00 so they have not gone up that much.  Make sure you get the grape spiral and screen.  WE have made many a gallon of tomato juice and also lots of apple sauce and butter.

 

 

http://www.wayfair.com/Buffalo-Tool...-CIFVS-L831-K~BUF1080.html?refid=PG49-BUF1080

 

[xraytech]

Rich,

I have one of those strainers as well,

The brand I have is a Victorio strainer, there is also a brand called Squeeze-O that is the same thing, they sall those at places such as Tractor Supply Co, I picked my new one up at an estate sale for $10 after I wore out my great aunts Squeeze-O.

They usually come with only the vegetable screen for doing tomatoes, but the grape screen as well as others are available to buy extra.

 

Here is the link to the Victorio strainer webpage

http://victoriokitchenproducts.com/products.php?cat=8

 

[sudsmaster]

Westie and Xray,

 

Thanks!

 

Meanwhile I acquired a vegetable/fruit strainer attachment for my Kitchenaid mixer. It requires the meat/food grinder but I already had that.

 

Just got finished making grape juice from a few pounds of grapes I picked out in the garden. Delicious!

 

I'll look into the Victorio as well. I think I saw it advertised online when I was doing my research but I prefer something that can be motor driven.