Fruit & Mixed Berry Pies and Crumbles

Once in a while, as those who know me may know, I go bulk when I am baking. No, that doesn't mean gaining weight (though that is a distinct possibility when there is baking in the house)! It means making a filling and using it in different ways, a little baker's secret I learned during the lean(er) years. This time it meant making up a delicious fruit medley with apples, pears and peaches and creating pies and "crumbles" a.k.a. apple crisps or brown betty. The berries came into play because I had a craving for another fruit crisp with a different flavor. So here you go, two-in-one recipe ideas. Note: I got a big bag of Envy and Cripp's Pink apples from Sam's Club so I used them in the pie mixture, but you can just as easily use Pink Lady, Fuji, Delicious, Mac, Gala or any other apple.

FRUIT PIES

Ingredients

• 6 apples - I like mixing varieties - washed, cored, peeled and sliced into chunks
• 2 peaches - washed, peeled and sliced into chunks
• 2 Bartlett pears (love this variety) - washed, peeled and cut into chunks
• 1/2 c golden brown sugar, 1/2 c white granulated sugar
• 2 tbsp ground cinnamon (we do love our cinnamon)
• 1/2 c water (enough to just cover the bottom of a medium to large sauce pan
• 1/4-1/2 c cornstarch mixed with approx. 1 c water
• Butter or margarine
• 1c. white sugar mixed with 1 tbsp cinnamon
• 4 prepared pie shells (I cheated and used commercial frozen shells)

Preparation

1. Cut fruit (as above) and place in sauce pan with water (as directed above). Simmer until soft (approximately 10-15 minutes), adding a bit more water to keep from scorching, then add sugars and cinnamon, stirring to combine. Simmer for an additional 10 minutes or so, stirring often until fruit releases its juice. Stir in cornstarch and water until mixture thickens to a pie filling consistency. Remove from heat.
2. Roll out pie shells and place in pie plates. This mixture will make enough for 2 pies plus a crumble (recipe to follow). Place about 2 big ladles-full of mixture in each pie shell and dot with butter or margarine. Cover with top pie shell and crimp edges, then score with a fork to let steam escape. 
3. If you use aluminium pie plates, like I did, place on a large cookie sheet (with sides). 
4. Sprinkle each with about 2 tbsp cinnamon/sugar on top and bake in 425 degree oven for 10 minutes, then reduce heat to 375 and bake for an additional 30-40 minutes, until the fruit is simmering on the edges and the pie crust is golden brown.
5. Cool slightly before serving with whipped cream or ice cream.

If you want to freeze the pies, like I did, let them cool thoroughly and then mix in foil and place each in a freezer (Ziploc) bag until you want to serve them. Then just unwrap and place on a cookie sheet, heating at 350 degrees until heated through. They will be like fresh once more.

FRUIT CRUMBLES

While the fruit pies are baking, ladle the remaining pie mixture into a pie plate. I found I had 2 extra pans left when I used the frozen pie shells, which was perfect for these 2 crumbles. Mix the rest of the cinnamon/sugar mixture (previous recipe) with about 2 c flour, 1/2 c brown sugar and 1/2 c butter or margarine. Mix into crumbs using a pastry blender or chop with 2 knives until crumbly (hence the name). Pour about 2 to 3 c of frozen mixed berries (I used a strawberry/blueberry mixture) into the other pie plate and then simply pour on and pat half the crumbs or crumbles on top of each. Place on a large cookie sheet. Once the other pies are finished, place these 2 'pies' on the cookie sheet and put in the heated oven (raise temperature to 400 degrees). The apple mixture crumble will take about 30 minutes to heat through and combine, baking until the crust is golden (as above) and the mixture is oozing out. The berry crumble (bottom) takes about an additional 10 minutes because the berries were put in frozen. If you use fresh mixed berries in season, they will take the same amount of time as the apple crumble. Don't under-cook, because the crumble will taste raw, but over-cooking will burn the crispy topping. Watch closely after 20 minutes.

This may be eaten right away with ice cream or whipped cream, or it may be wrapped in foil and Ziploc bags and frozen until you want a home-made treat without all the effort. Enjoy! If you want to freeze and reheat, follow directions in previous recipe.

Note: The cooked apple mixture also is delicious when placed on Pillsbury Crescents, rolled and baked as directed to make "Wormy Apple Crescents" with children. Just stick a couple of gummy worms in each crescent after they are baked. Kids love it! Imagine, 3 ways to use one recipe!

Homemade Canned Apple Pie Filling

Canned Apple Pie Filling

Canned Apple Pie Filling and Extra Syrup

I never really understood the mystique behind canning and why folks thought it so difficult! In our family, canning was a natural process of fall and the harvest, and I have been doing this for the past 30 years or more with various levels of success. My latest foray into canning included making apple pie filling for the first time. Any time I make something for the very first time is a joyous mix of experimenting and trepidation as I love to 'tweak' recipes. Fortunately, judging by the quality of the apple pie we made using the canned filling, the operation was a success :) Just sweet enough, thick with apples and full of taste. 

PREPARATION

When you can, a lot of success comes with preparation. I tend to reuse throughly washed and sterilized jars, which, since I keep my canning in the fridge, is fine and dandy. They still seal solidly and provide a cost-effective means of canning. First thing is to sterlize the jars and lids/rings. You can do this in the dishwasher, if your heated dry setting is working (ours wasn't) or you can use the boil 'boil the jars and lids' method, which I was forced to do. Make sure they are submerged and boil for at least a minute, to make sure they are clean. When done, use a lifter or tongs to pick them out of the water and set them, upside down, on a clean towel on a counter. I usually heat them again by pouring in boiling water just before filling, to ensure the filling doesn't crack the jar.

INGREDIENTS

• 6 lbs apples (I used the equivalent of 18 apples since they were fresh picked)
• 1 c brown sugar and 3 c white sugar (I prefer a mix)
• 1 c cornstarch (call me a traditionalist and yes, jars are refrigerated, so...)
• 2 tsp to 1 tbsp cinnamon (we like cinnamon)
• 1 tsp salt
• 1/2 tsp ground cloves (it adds that certain 'something')
• approx. 9 1/2 c cold water (some like a mixture of apple juice and water)
• 3 tbsp plus 3 tbsp Realemon (for 2 different steps)

INSTRUCTIONS

1. Peel, core and slice apples. Yes this can be tedious if you are old-fashioned like me and don't have a corer or apple peeler, but it's worth it, just wait and see. Drop apples as cut into a big bowl filled with cold water and 3 tbsp lemon juice.
2. In a large non-aluminium pot, mix sugars, cinnamon, cloves and cornstarch. Add salt and water and mix well. Bring to boil until thick and bubbly (be patient and keep stirring. Like I said, it's worth it). Remove from heat and add 3 tbsp lemon juice. This makes the "syrup."
3. Get ready to start packing the jars: Making sure they are hot, stuff with some drained apples (just gently squeeze them over the sink) and pack down. Add some syrup, and repeat until jars are filled to within 1 inch of top. Run a knife around the edges and gently tap jars on countertops to remove air bubbles that would cause the apples to rise. Wipe off jars and put on the lids. Continue til all jars are full and ready to process. 
4. Can the left-over syrup for addings when making pies, to use with pancakes or waffles or to make apple crisp/brown betty, if desired.
5. Place jars in a bath of boiling water, letting them boil for about 20 minutes. I like to start the water and put in the jars to make sure the water doesn't spill over. They can sit in there while the water comes to a boil. 
6. Voila, beautiful canned apples!

The boiling water bath filled with jars of pie filliing and syrup

TRUE CONFESSIONS: I added the lemon juice before boiling the apple pie syrup and it didn't hurt anything! I also didn't blanch the apples like some recipes suggest and they tasted just fine-- a bit crispy like we prefer them. When packing the jars, I got excited and firmly packed them all, then had to run a fork and knife around and stab middle of the apples to add the syrup. The good thing was that the apples didn't rise and the jars weren't filled with just syrup and no apples! That meant I will add some additional syrup on top of the pies before putting on the top crusts, like I did when I made the one the other evening. The recipe made 4 LARGE jars of apple pie filling, enough for 6 pies. *Sigh* I never said I was perfect and let that be a lesson to all of you who think things have to be "perfect" in the kitchen!