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Sunday, October 16, 2016

Spys for PIES.....canning our very own pie filling.


Pie Making at least in this area has become quite an expensive task....but the rewards are soooo worth it. A bushel of Spy apples doubled in price since last year. This bushel cost $44.00  The farmer threw in a 5 litre of apple cider which was a nice and I used some of it for the canning..

She shared that it was a very hard year for apple growers. The seconds which were always
perfect for canning were mixed with 1st class but none of them were perfect some
were even frozen....but for pies, YOU cannot beat a SPY PIE....


" SPYS for PIES" is a well known fact in this area -award winning apple PIES
are made with SPYs"

When I cannot be there to make an apple pie for YOU, I send a jar
and a pound of tenderflake lard ....it is like I made it for YOU in person lol..

I learned how to make the perfect apple pie from my Nanny...
We would spend one full weekend, when I came home at Thanksgiving
making pies...Now we made them into pies and froze them...

 but I took her recipe and found that canning my apple pie filling
tasted better and fresher...she would be so proud I am sure...

David always assists me in my apple canning...he said the time together is always
a treasured day...We began at 9 am this morning and we just cleaned up the kitchen
and removed the last few quarts out of the canner..


We sat outside this beautiful fall day in 28 degrees C...
and peeled a bushel of apples..I had an apple peeler ( brand new one in fact)
and after a dozen apples it stopped working..turning out it was stripped 
after only 12 apples...expensive tool for 12 apples....lol
YOU have to laugh, as nothing seems to be made to last...
I will be returning it to the manufacturer..

So David peeled the old fashion way and I sliced them and placed them in stainless
steel bowls with lemon juice to keep them from browning..

After blanching and stuffing the jars, I make a CLEAR JEL (  ClearJel® (cooking starch used for preserving) mixed with a bit
of sugar ( my pies are tart) cinnamon and nutmeg and apple cider..
You cook it until it thickens and them you pour about 1 1/2  cups to each quart...
and then to make sure you do not get any trapped air , slide a knife down the side
and then can for about 17 minutes each batch..


This Year we made 24 quarts and 6 pints ( for mini pies)
We do give away a few to friends and family, but this always gets us through till
next fall.

I will make a fresh apple pie tomorrow...we are are TARTED out lol

I shall never forget this day....being with the one you love
outside and the kitchen is really a sweet time...
moments frozen in time....

We only have so many seasons left...
this is one I shall remember for a very  long time..



32 comments:

  1. That sounds delicious! ! !
    greetings from Germany, Rike

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    1. welllll Rike. our home smells very fallish ....spicy and sweet at the same time x

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  2. My mother always looked for northern spy apples.

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    1. ahhh she knew Carolyn....they are hard to find as few farmers can grow them ..

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  3. I should try this way to can apples!

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    1. ahhh Masha....it is a great way to have apple pies all year round without taking up so much freezer space and to tell you the truth...they taste so much better fresh....you would think you just peeled the apples..

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  4. It sounds like a wonderful way to spend a fall day. And delicious too.

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    1. Good Morning Charlotte...there is something about simple tasks and sharing them with someone you love...it just made for a super sweet day....I have pies in the oven...
      they smell heavenly.

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  5. These looks so good. Sounds like you had a great day working on them. Would you believe it is going to be 80 degrees today. Our stores don't have Spy apples. I did use some Gala last week and made apple sauce in the crockpot. It was so good. I need to make more. I miss my days of canning. May have to stop at an orchard next week. Have a great week.

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    1. ahhh Mary, it is so worth it...homemade pies no matter what kind....galas are good too for pies as well as mix of macs and granny smith... applesauce is always nice too....

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  6. Those jars of filling look so pretty!! I am not sure where you live, but here in ND we are so loaded with apples we can't even give them away!! Every apple tree was loaded. We have 9 in our orchard..one is a Prairie Spy--a yellow apple-sweet enough to eat and perfect for pies. We've already made 216 gallons of cider which we freeze. No, we don't have freezer room for them all. We've called every family member and friend we know of to come help and take cider home. We've been doing this every weekend for a month now and no one is answering our calls anymore!! We still have 3 trees to pick and a garage full of apples to do something with which leads me to my question. Do you hot pack and the jars of pie filling self-seal or do you water bath process them?

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    1. HI sweet lady...North Dakota correct? Welll it would be a distance to come and get some of those apples. We presently live on the Escarpment between Lake Ontario and Lake Erie...and we are in apple country....but our farmers are hurting this year.. I would certainly make more apple things if we had more room in our pantry lol....And yes I blanch the apples and pour a hot jel with spices and sugar and then water bath them for 15-17 minutes....Been doing the same method now for a couple of years as I was using up too much freezer space....

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  7. I get so excited when I see you making apple pie filling! There is NOTHING that compares to it. You make the most fabulous apple pie in the world as far as I am concerned. Your pictures of the whole process are so beautiful. I can't imagine a more perfect day than with you making apple pies. Thanks for a little peek at your process....looks delish! xx

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    1. You and David alike...He loves these pie of all the ones I make...and I thought it was going to be too tart..but I made a couple minis this am...they are perfect...you will know soon enough lol. It really was a perfect day...

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  8. That husband is the apple of your eye!

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    1. Karen, that is no secret, he's my creme in my coffee too lol

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    2. Karen, that is no secret, he's my creme in my coffee too lol

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  9. Oh Samm, what a wonderful way to spend the day . . . And with the one you love most. Apple pie is my absolute favorite, only made better with raisins or cranberries :)

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    1. Hi Edi, now I can honestly say I have never added any other fruit with my pies...cranberries stirs me as I love them...mmmmm

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  10. Hi Samm, I'd never heard of Spy apples, so had to look online for them. We don't have them in the Chicago area, but what we use are Granny Smith, Jonagolds and Mackintosh for pies. For eating we like Honeycrisp and Fuji apples. We decided to go to a local orchard and pick some apples this year and walked away with not one apple in our basket. There were more on the ground than on the tree, and they were infested with insects and looked like they should have been fed to the animals and not humans. When I asked the lady in the office why they were that way, she said that they don't believe in spraying, which makes me wonder who buys their apples and for what. Your canned apple filling looks delicious and I'm sure it is. I know the 2 of you will enjoy those apple pies made with love. Hugs

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    1. Good Evening Sylvia....yes Spy's are known in Ontario...I have heard from many who had never tried one, but they do make the best pies...Spy's for PIES lol... and before I learned that Spys were this good, I too would mix granny smith and macs together...the taste was always there, but the macs would always go too mushy...Spys keep their shapes...
      And re: your experience with an orchard who does not spray...sadly orchards around here must otherwise there would be no apples.. the hornets would eat them all...I too would have walked away..even our seconds were not eaten just marks on them which when peeled did not affect apple pie filling at all...And these pies...welllllllll they are the most amazing pies, tart, and the taste of apple and spices that would make your mouth water....

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  11. Oh yummy in my tummy! You make me want to start baking right now!

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    1. Good Morning Ev, ahhhh I just put some apple brown betty in the oven, can you smell it ....lol

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  12. That sounds to be a great idea, Samm, to cann the filling of the pie. Should try this. Well - here around - it is more the Apple-Strudel than the pie, but I think I should work also with the filling for the strudel, right?

    I hope you have a wonderful Fall!

    Hugs
    Hilda

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    1. Yes Hilda, you can make strudel, now that I would just love, especially if you made it.. yes apple pie filling is good for anything that requires apples...I am making some apple brown betty at the moment..it has a crunchy top with oatmeal and brown sugar and pour a little maple syrup on top right before serving to remind us we love FALL.!

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  13. We can't get Spy Apple's here, but I know they must be delicious!! I love Apple pie. When I was a newlywed I tried out about five Apple pie recipes trying to make a pie as good as my husband remembered his mother's being. The next time I saw her I asked for the recipe. She looked at me and said, "I've never baked an Apple pie in my life!" We don't know who made the pie Doug remembers, but it has given us a good laugh for the last 46 years!😊

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    1. Now that is funny lol Yes Spy's are very tart but sweeten as they are cooked...and they keep their shape...With all honesty I don't think I have ever tasted an apple pie that tasted the same...we all add our sweetness to the recipe...I know my pies taste so different from every batch depending on when the apples were picked too...

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    2. Now that is funny lol Yes Spy's are very tart but sweeten as they are cooked...and they keep their shape...With all honesty I don't think I have ever tasted an apple pie that tasted the same...we all add our sweetness to the recipe...I know my pies taste so different from every batch depending on when the apples were picked too...

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  14. Wish I was a better cook... or more domestic...or had more time....something. I love all your posts about cooking and baking. I just never quite made the switch from cooking for four to cooking for two...too many leftovers all the time. Don't enjoy cooking like I used to. I can only imagine how nice your house smelled. :)

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    1. oh sweet lady it took me some doing from cooking for a big family to 2...but it is now easier and we love leftovers, and our home always smells of something....David comes home every night to delicious aromas...Nanny was right...getting to a mans tummy xx

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