Egg Brushed All Butter Crust

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch chunks
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 Tbsp ice water

Directions

1 Cut the sticks of butter into 1/2-inch chunks and place in the freezer for 15 minutes to an hour, ideally you want the butter to become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.  (I also like to roll between two sheets of waxed paper – easy cleanup)

As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.  Trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.  Try one of our yummy pie fillings:  Apple Pie Filling, Cherry Pie Filling and Blueberry Pie Filling.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Egg Brush

A lovely coating for a pie can be achieved with a simple egg wash.

• 1 Tbsp heavy cream, half and half, or milk
• 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.  It gives a great brown glow to the pie crust.

I have used this recipe since 2006, I found it at Simply Recipes.

• 3/4 Cups Flour
• 1/2 Tsp Salt
• 1/4 Tsp Nutmeg
• 3/4 Cup Packed Brown Sugar
• 1/2 Tsp Cinnamon
• 1 Stick unsalted butter or margarine

Cut together all ingredients and pour over the top of home canned pie filling.  Try Apple Pie Filling, Blueberry Pie Filling or Cherry Pie Filling or in an 8×8 pan.

Bake at 350 degrees for 40 minutes.  Eat alone or serve with ice-cream or a little drizzled carmel or chocolate.

Apple Pie Filling is a wonderful item to can, it is one of my families favorite item.  In fact when my husband and I first got married this was the first thing that I canned.  I canned 12 quarts of filling expecting that we would eat one per month.

It was not to be, my husband loved it so much all 12 quarts were gone in about 2 to 3 months.  Then for another 9 to 10 months we talked about how good it was and that we should have done way more. For a few years I did just that, canned 36 to 40 quarts of filling, but it seemed that the more I canned the more we ate plus as the kids are growing I am needing to can more.

Now we have it as an art, we can not only Apple Pie Filling, but also Blueberry Pie Filling and Cherry Pie Filling.  Not to mention all the other basic fruits and vegetables.  It seems like we have been able to can just enough to get us until next summer when we do it all over again.

Jar of Homemade Apple Pie Filling

Here is the best Apple Pie Filling recipe and directions that you will ever can.

• Approximately 20 pounds of apples and the following recipe will make 6-7 quarts of apple pie filling.
• 1 Gallon Water
• 1/4 Cup Lemon Juice

Peel, Slice and Core your apples and soak them in a water and lemon solution.  This allows the apples to retain their color and not brown.  You can skip the soaking step, but if you do then you need to have the sauce prepared first and immediately pour it over the apples once you prep them and place them into the jars.

SAUCE:

• 4 1/2 Cups Sugar
• 2 Tsp Cinnamon
• 2 Tsp Nutmeg
• 1 Tsp Salt
• 1 Cup Cornstarch or Clear Jel

Mix all of the dry ingredients into a bowl and set aside.

• 10 Cups Cold Water
• 3 Tbs Lemon Juice

Put the cold water and lemon juice in a pot.  Add the dry ingredients and whisk well.  It may be a little lumpy to begin with, but it will thicken up and separate.  Turn the heat on and bring the sauce to a boil.  The sauce will turn from a cloudy white and brown liquid mixture to a nice clear brown thick sauce mixture.

Pour the sauce over the apples and place  lid and ring on.  Be sure to leave a 1/2 inch to 1 inch head space on each jar.  This is especially important with this recipe because the sauce has a tendency to expand.

Once you have your jars ready it is time to process them in a water-bath.  To water-bath place a water-bath canner on the stove on high and add your jars to it.  When the water comes to a boil begin your timer.  Water-bath your quart jars for 35 minutes and pints for 25 minutes.

When the time is up use a jar grabber to remove the jars from the boiling water and place them on a towel spaced so that they do not touch.  Leave the jars for 24 hours so that they can cool and seal.  Once they have cooled and sealed label them and store them in a cool dark place.  If the jars do not seal place them into the fridge and use them first.

If  you perhaps fill you jars too full and they expand too much in the water-bath that it causes the sauce to leak out between the rim and lid do not fear too much, there is a chance for your jars to still seal.  There is more of a probability that they will not seal because of the sauce between the rim and seal, however I had 6 jars that were filled too full and 5 of them sealed one year that I did this.

Note:  I prefer to boil my lids so that they are sterilized prior to putting them on the jars.

Here is a great recipe to use along with your Apple Pie Filling:

Apple Crisp

Jump to Canning Blueberry Pie Filling Below

In recent years research has shown that Blueberries play an important role in human health.  Blueberries are rich in antioxidants, which help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process.

In blueberries, size is not an indicator of quality or maturity. Look for berries that are blue or dark blue in color. Avoid containers with moldy or shriveled blueberries. Most blueberry varieties will have a silver-white frost on the top. This is called bloom. A lack of bloom can sometimes indicate that the berries have been handled too much or are not fresh.

Blueberries are a popular berry to eat both raw or in cooked and baked dishes. Their sweet taste and small size make them popular with kids.

Blueberries should be washed before use. They can be eaten out of hand as a snack. They can also be added to cereal, salads and yogurt.    Blueberries are a tasty addition to waffle and pancake batter. To keep batters from turning blue, stir the blueberries in last. To get prettier pancakes and waffles, add the blueberries right after the batter is poured into the waffle maker or on the griddle.Blueberries also can be cooked to make a syrup as a topping for pancakes, waffles or ice cream.

Blueberries can be sugared and used in pies and cobblers. Blueberries also are commonly added to muffins and coffee cakes.

Blueberries can be frozen on a tray or cookie sheet and then placed in a zippered bag. Blueberries can also be pureed or crushed and mixed with sugar and then frozen in a zippered bag or rigid container.

1 pint blueberries = about 2½ cups
1 dry pint blueberries = about 33.6 cubic inches
1 dry pint blueberries = about 12 oz.

Blueberries are a low fat, sodium-free fruit. They are high in antioxidants, which have been shown to help prevent cancer. Blueberries are also cholesterol-free, a good source of fiber and a good source of vitamin C.

Canning Blueberry Pie Filling

1 Quart Blueberry Pie Filling

5 Cups Blueberries
1/4 Cup Water
3/4 Cup Sugar
3 Tablespoons Clear Jel (you may substitute corn starch)
2 Tablespoons Lemon Juice

5 to 6 Quarts Blueberry Pie Filling

25 Cups Blueberries
1 1/4 Cups Water
3 3/4 Cup Sugar
1 Cup Clear Jel (you may substitute corn starch)
3/4 Cup Lemon Juice

• Calculate total ingredients desired using our conversion chart.
• Combine water, sugar, lemon juice and Clear Gel in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of Clear Gel.
• Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.
• Canning using hot pack method with 1” of headspace.
• Processing with a boiling Water Bath for 30 minutes.
• After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
• Label and store in a cool dark place.

No Bake Cookies

• 2 c. sugar
• 1/8 C. cocoa
• 1/2 C. milk
• 1/4 C. butter

Cook over medium heat until boils.  Remove from heat and cool for 1 minute.  Add:

• 1 tsp. vanilla
• a pinch of salt
• 1/2 cup peanut butter
• 3 C. Oats

Spoon onto wax paper and let set up.

Fudgesicles

• 1 pudding recipe
• 1/2 cup milk

Prepare pudding according to directions.  Stir in milk and beat until smooth.  Pour mixture into ice cube trays or small plastic cups.  Insert plastic spoon and freeze until solid.

Pudding

(makes 4 1/2 servings)

• 1/2 cup sugar
• 2-3 tablespoons cocoa (optional)
• 1 cup Magic Mix
• 2 cups water
• 1 teaspoon vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well.  Add water, stir over medium heat until pudding bubbles.  Add vanilla and beat.  Cover and Cool.

Click here for the homemade Cherry Pie Filling Recipe

Ingredients All Ingredients added to shopping list!

• 1/2 cup butter
• 1 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 3/4 cup brown sugar
• 1 cup all-purpose flour
• 1 (quart) cherry pie filling

1/2 cup butter 1 cup rolled oats 1/2 teaspoon ground cinnamon 3/4 cup brown sugar 1 cup all-purpose flour 1 (21 ounce) can cherry pie filling

Instructions

1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
3. Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
4. Bake in the preheated oven for 40 minutes, or until topping is golden brown.
5. Serve warm.

The Cherry Season generally lasts from the first week of June until the end of August. Cherries are one of the freshest produce items available.  Many people consider Cherries hard to can because of all the effort it takes to pit the cherries, but I disagree.  The effort is well rewarded when you taste your own home-canned cherries.

My favorite way to can cherries is to make Cherry Pie Filling (continue reading below) and to Juice the Cherries for the freshest and best juice around.

The Cherry Pie Filling is amazing because one quart of that is not only good for make pie and cherry crisp, but it is also good for Cherry Bread, Cherry Chicken, Cherry Crescents and oh so many more yummy things.

Most people think that you can not can Cherries, but I am here to tell you that they are all wrong.  We were in a lucky situation to be able to get all of the free cherry’s that we could pick ourselves.  We loaded into the truck, buckets in hand and headed out to pick.  3 hours later we had about 50 gallons of Cherries.  We will be giving a bunch of them away, but with the others we are making Cherry Pie/Crisp Filling.

Not just cherry pie and cherry crisp, I am also going to show you some recipes for cherry filling bread, cherry chicken and how we marinade a roast.  YUMMMMMMM!

But first for the filling recipe and video of how to can it.

Ingredients:

* 3 1/2 quarts water
* 4 1/2 cups sugar
* 1/2 teaspoon salt
* 2 1/2 cups Clear Jel (this is very hard to find in stores but we have added it to our convenience store)
* 1 quart water
* 3/4 cup jell-o cherry gelatin (powder)
* 2 1/2 cups Karo syrup
* 1 (1/4 ounce) package cherry Kool-Aid
* 14 cups sour cherries

Directions:

1. Bring first 3 ingredients to boiling point.
2. Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
3. Bring again to boiling point.
4. Remove from heat and add Karo syrup.
5. Mix Jello and Kool-Aid together and add to kettle.
6. Put cherries in last.
7. Ladle the mixture into 7 quart hot, sterile jars.
8. Leave 1/2 inch headspace.
9. Seal the jars.
10. Process in a boiling water bath for 10 minutes.
11. Remove from water bath and place on kitchen towels on counter top to cool.
12. When you’re sure the jar is sealed, tighten the rings.
13. Make sure the rim is clean before putting the lid on and reprocess.
14. Or you could pour the pie filling into a freezer container and put in your freezer and use first.