This simple recipe guarantees you’ll always have the best apples on hand for pie baking.
Apples are available all year long, but they are certainly not in season all year long. New crop apples, those that are harvested and sold in the same season, are the best tasting—their juice just contained under firm, naturally shiny skins. Ditto for pears, which are best eaten soon after harvesting. To preserve the natural, raw integrity of fresh fruit, buy both in bulk when they come into the markets. Boxes of apples are infinitely less expensive than buying a pound at a time, so choose a favorite variety (most farmers offer samples) and load up. As for the little pears, keep your eyes open and buy the lot when you have a chance.
Apple Pie Filling
makes about 4 pints | start to finish: about 1 hour active time
This simple recipe guarantees you’ll always have the best apples on hand for pie baking. Blanching the fruit before canning them... Read more from the blog...