I promised that I’d share my Apple Pie in a Jar recipe.

My friend Kristi gave me this recipe a few years ago, but I just got around to trying it out this past weekend for the first time. And I’m so glad I did!

Taking any of your leftover apples, I found that mixing different kinds of apples makes a richer flavor.


And do you want to know my secret? Add ONE Granny Smith apple to each jar.

Following the recipe, I’ll walk you through the process up until last night, when my daughter took a jar and made her own dessert for the family – in less than 5 minutes!

What is Apple Pie in a Jar?

It’s a sugary, cinnamon-flavored syrup that is cooked up and poured over sliced apples that are tightly packed into sterilized jars. After canning, the jars are ready for gift-giving, or to pull out and whip up an apple pie or apple dessert.

This recipe makes 7 quart-sized jars!

INGREDIENTS
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and
sliced apples

SIMPLE STEPS
1. Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.


2. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.


3. Tightly pack apples into sterilized jars. Slowly pour syrup over apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup. Screw lids on jars.


4. Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5. Remove jars from canner and place on a cloth, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all). Sealed jars can be stored for up to a year.


And here’s where the 5 minute part comes in!

Last night my daughter asked if she could make dessert with the apples. Even on a school night, and on her way out the door to soccer, the dessert was whipped up in less than 5 minutes!

She’s made “ring” desserts before with Crescent Rolls (and cherry-pie filling), so after pulling out our seasoned stone, and opening 2 packages of “lite” Crescent Rolls covered with sugary apple treat, the dessert was minutes away from being put into the oven.

Lay Crescent Rolls on stone or pan, accordingly


Scoop Apple Pie in a Jar onto the dough


Bring the tips up and over


Bake at 375 for 18-20 minutes or until golden brown

Serve warm with ice cream


Guarantee?

One happy family – YUMMY!

Do you like to cook with apples?

Remember to check out my No Peel Apple Cake, here!

We’re going to have an easy, dessert-filled winter, I can just feel it!


(We also continue to enjoy beautiful, warm fall days. The afternoon sun warms the backside of our house, shining into our kitchen and onto our dining room table. Next post: Tasty recipes from my fall luncheon.)

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