I canned some wonderful apples last year. My old home place has some pretty delicious Granny Smith Apples..Randy planted those trees and they are just loaded every year.
click HERE for canning apples
I know you can make apple pie filling in the jar but I didn't have all of the ingredients at the time...so use what you have and carry on...sometimes the best things are spur of the moment thrown together recipes.
Preheat oven to 425 degrees
I used 2 pint jars of canned apples
drained the liquid into a small pot
1 - 2 tablespoons of flour to thicken use according to how much liquid you have and how thick you want your syrup to be.
added 1/4 cup sugar (I used the light syrup when canning so for pie needed just a touch more sugar) You taste yours to see how much if any you will need.
3/4 teaspoon cinnamon
dash of salt
1/8 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
I used Pillsbury Pie Crusts
cook syrup to thicken
I poured mine onto the apples in the crust...
I put a few little pieces of butter on top of filling
then placed top crust on.
Bake 30 to 45 minutes because the apples are already tender from canning. After 15 to 20 minutes cover the edge of crust with aluminum foil or a pie shield.
Cool a couple of hours or so for easier cutting and serving, now if you want ice cream on top and want it to melt; cut it sooner...