Apple Recipes

5 bushels (in 4 baskets). Total cost - $15. Will make lots of applesauce!

“An apple a day keeps the doctor away.”

I hope so! If this familiar saying is true, the Jobes should be quite healthy this year. It’s been apple week for us and we’ve certainly put up enough apples for all 8 of us to reap health benefits all year!

First round of cooked apples (about a bushel)

The children helping to make our applesauce

Every other year, I try to make about 100 quarts of applesauce. That’s enough to last us about two years. It’s quite a production but the children all help and it’s SO WORTH IT to have homemade applesauce all year. Because I can “clean up” our local

Our Victorio Strainer in action

orchard for $3.00 a bushel, the applesauce is practically free! One bushel of apples yields

75 quarts in two days!

about 15 quarts! Yes, a very reasonable side

dish! The key to making lots of sauce is having a Victorio Strainer. This tool separates the apple waste from the sauce meaning the apples can be cooked in their skins which is where the vitamins are! After cooking the apples, I put them through the strainer and then can the applesauce. Sometimes I sweeten the apples just a little with brown sugar and cinnamon. Often I don’t. It just depends on the sweetness of the sauce. This year’s was good to go without any added sugar!

All my children love apple butter. Last time I did apple butter, we were out of it by Christmas so this year I am making lots!

Apple Butter: 6 qts, unsweetened applesauce, 3/4 cups apple cider vinegar, 1 T lemon juice, 1 jar cinnamon candies, 16 cups sugar, 1 cup brown sugar, 1/2 t salt, 1 T cinnamon, 1/2 t cloves, 1/2 t allspice.

Combine all ingredients in a big kettle on stove. Bring to a slow boil, being very careful not to burn. Let simmer 4-6 hours, stirring occasionally. Will decrease by half. To check for doneness, spoon onto a plate. Water shouldn’t separate from butter. It will look thin, but will thicken as it cools. Before canning, mix with hand mixer to give it a smooth buttery consistency. Fill jars to 1/2″ from rim and place in water bath for 20 minutes.

This is the first year I’ve put up apple pie filling. This recipe came from my friend, Martha

First ever canned apple pie filling! Yum!

Greene, of Marmee Dear’s Home Circle. I credit Martha for teaching me how to make bread with The Breadbasket Cookbook. I remembered seeing her recipe for pies in a magazine. Regretfully, I did not keep it. Last week, I contacted Martha and asked if she’d share her recipe and was so thankful she did! I knew a recipe from her would be one that is tried and true and worthy of my trust! 🙂 Tonight I made my first pie and it did not disappoint. I think next time I open a jar I’ll do and apple crisp!

Apple Pie Filling: Peel and pare apples into a large bowl of water with Fruit-Fresh or a bit of lemon juice to prevent browning of the apples. Mix in a large stock pot: 4 1/2 cups sugar, 1 c cornstarch, 1 T cinnamon (I used more than the original 2 t), 1/2 t nutmeg (I used 1/2 t allspice and 1/2 t cloves and no nutmeg) and 1 t salt. Stir in 9 1/2 cups water. Cook, stirring constantly, until thick and bubbly. Stir in 3 T lemon juice. Have clean canning jars prepared and filled with peeled and pared apples. (You’ll need 6-8 lbs of apples. Cram the jars full!) Be sure to drain apples well from the water they were standing in after they were peeled. (I blotted them with paper towels.) Pour thickened filling mixture, while still hot, over apples in jars. Use a spatula to disperse the filling around the apples and remove any air pockets. Clean jar rims and adjust lids and rings. Process in water bath for 20 minutes. Let jars cool, rinse and store in the pantry. To make pie,pour 1 qt. jar of your homemade apple pie filling into an unbaked pie shell. Cover with a top pastry and flute edges. Make slit or vents in top shell and bake at 400 degrees for 50 minutes.

My last recipe to share is a delicious apple cake from my real-life friend, Barb, of My Sister’s Kitchen. This cake is moist, yummy and smells heavenly while baking! I’ve made it three times already this month! A big dollop of whipped cream is a must on top!

Fresh Apple Cake: Mix together 2 cups sugar, 2 eggs, 1/2 cup oil, 2 t vanilla, 2 t soda, 1.2 t salt, 2 c flour, 2 t cinnamon, 1 t cloves, 1 t allspice, and 1 cup nuts.

At this point the dough will be very stiff. Add 5 cups diced apples and at this point mix lightly or you will have an applesauce cake! I use my apple corer/peeler/slicer and cut them up small. This saves a lot of time! Bake in a 3 qt. dish at 325 about 50 minutes. This cake burns very easily so it’s important to use a glass baking dish and check  for doneness with a toothpick.


Esther helps "do apples."

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4 Responses to “Apple Recipes”

  1. Kristi from NC Says:

    I cannot wait to try your recipes, Tina! I have a yummy Apple Butter Cake recipe, but I cannot wait to try your apple pie filling :). Thanks for being so sweet to share!

  2. Susan Says:

    Thank you! I’ve been wanting to make applesauce, and needed a recipe – yours looks great, and plentiful 🙂

  3. Tina Says:

    Kristi and Susan, You are so welcome! Enjoy!

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