Dough for the Apple Pie (makes enough to fill 4 8oz mason jars)
1 1/4 c all purpose flour
1/2 tsp salt
1/3 c + 1 tbsp shortening
about 1/4 c ice water
-Combine flour and salt. Cut in shortening.
-Add water 1 tbsp at a time, until moist
-Roll out dough.
2 c apples (peeled, cored, and diced and soaking in lemon water until use)
2 tbsp sugar
2 tbsp flour
1 tbsp butter (1/4 tbsp per jar)
cinnamon (to taste)
1/8 tsp nutmeg
2 tsp vanilla
-Comine sugar, flour, cinnamon and nutmeg in a mixing bowl.
-Add vanilla and apples. Mix thoroughly.
-Use about 1/2 c filling per jar. Place 1/4 tbsp butter on top of each.
-Place top crust. Be sure to cut slits for air ventellation if you're not doing a lattice top.
-Place jars on a baking sheet and bake at 375F for 45 minutes, or until top crust is golden brown.
-Place lids on jars immediately upon removing from oven, otherwise they won't seal properly.
I found that with the apple pie, if you use 2 Granny Smith apples, it comes out too tart, and if you use 2 Red Delicious apples, it's too sweet. I used one of each and found it worked well together. The lids to the jars must be in hot water until use (I only let them sit for about 5 minutes, otherwise they burn you really quickly since they're metal).
Pumpkin Spice Bread
1/2 c raisins
1 c flour
1 tsp baking soda
1/8 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1 c sugar
1/2 c vegetable oil
8 oz can of pumpkin
-Grease jars lightly.
-Chop raisins, and set aside.
-In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and ginger. Add raisins.
-In a seperate bowl, beat eggs, sugar, oil, and pumpkin. Combine with flour mixture.
-Fill jars halfway. Place jars on a cookie sheet.
-Bake at 325F for 40 minutes. Place lids immediately upon removing from oven.
*Don't forget to keep the lids in hot water for about 5 minutes before use!*