Picture the aroma of cinnamon and apples wafting through your kitchen as you pour the contents of a homemade canned apple pie into a waiting crust. The golden-brown crust cradles the sweet and spiced apple filling, a testament to the care put into preserving the essence of orchard-fresh goodness. As it bakes, the pie transforms, bubbling with caramelized sweetness. Each slice reveals the layers of tender apples and flaky crust, a harmonious marriage of flavors and textures. Served warm, with a scoop of vanilla ice cream melting atop, it’s a comforting embrace of tradition and taste, a timeless delight in every bite.

Ingredients

• 6-8 lbs of apples
• 2 1/2 cups sugar
• 2 /12 cups brown sugar
• 1 cup regular clear gel (not instant)
• 2 Tbsp vinegar
• 1 Tbsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• 5 cups water
• 5 cups apple juice

Directions

• Mix sugar, brown sugar, clear gel, cinnamon, nutmeg, and salt together in a bowl.
• Put vinegar, apple juice and water in a large pot on medium heat.
• As liquid begins to warm, pour sugar mixture into liquid stirring well to get clear gel dissolved.
• Heat mixture until bubbly, thick and hot.
• Pack apples tightly into hot large jars
• Ladle hot filling into jars of apples
• Use plastic or wood utensil to release air bubbles and get filling down to bottom of jar and in between apples
• Finish filling each jar with filling, leaving 1/2 to 3/4 inches of head space
• Adjust hot lid and bands
• Process in boiling water bath for 20 minutes

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