I’ve had this recipe for a quarter of a century. I got it from my mother-in-law, Mom Slabach. I have no idea where she got the recipe. Every time I make a batch of this, I think of Mom, because the recipe is in her handwriting. And every time I make a batch of this, I miss her. She’s enjoying better apple pie than we can ever make here on earth. You can read about her in my book Aren’t We Having Fun Dying?!
Everyone has an opinion about what kind of apple makes the best apple pie. I’ve used different varieties – mostly because sometimes I am given free apples.
The rest of the ingredients are things you normally have in your kitchen: sugar, corn starch, tapioca, cinnamon, lemon juice and water. You’ll need canning jars and lids for canning also. One quart makes a mean apple pie.
This pie was made this past weekend when our son was coming in to visit. I asked for ideas for a menu, and he requested fresh rolls and apple pie. He got both. I used a store bought pie crust this time (which goes against every grain in my body) because I didn’t have a lot of time. The crumb topping is easier than making a crust for the top.
For the filling, you’ll need to peel and slice the apples – unless you have an apple/peeler/corer. Having one of those saves a lot of time. Even if you don’t have one, you can still turn out this filling. When you’re in a hurry and you need pie filling for a pie or another recipe, you’ll be glad you took the time to fill those jars and can them!
- 10 cups water
- 3 Tbsp Lemon Juice
- ½ cup tapioca (minute)
- 4½ cups sugar
- ½ cup corn starch
- 2 tsp. cinnamon
- Apples (1 apple = approx. 1 cup = 4 apples/quart)
- Wash, peel, and slice apples
- Put all other ingredients into a kettle and bring to a boil
- Stir well until all ingredients are dissolved
- Place apples in canning jars
- Pour liquid over apples in the jars - fill to the neck of the jar
- Process 20 minutes in a water bath OR for 10 minutes at 5# pressure in a pressure canner