Just picked a pail of apples from my Yellow Transparant tree. These make good pie, but the don't keep very long. Good for Apple Butter too, but I have too much left from last year.

Looks really good to me. What time will pie be ready? We will all be over for desert!

Ok, bring ice cream! Probably will make it tomorrow.

Tom, you're going to make us all fat! I'll be there, with ice cream!

Just an FYI, I have a great crust recipe if you need one!

My Mother was always jealous of me cause I could make a better pie crust then she could, not that her's were bad, just that mine were more flaky, My dad could make a great pie crust too. Then there were my Grandma's Oh my, she of course used lard. I'll never understand how she used so much lard, and lived to be 93.

My grandma made them with lard as well. Oh, the memories. They are in northern MI, Traverse City and my favorite memories is sweet cherry pie (one crust) with fresh whipped cream!!

When I was a much younger woman than I am now, I did used to bake a lot. And make my own pie crust. Mine were very flaky if I do say so myself. Always used Lard! These days I just buy frozen apple pie and bake that and call it a day.

I never have used lard but I do use an egg and baking powder. Makes a very flakey crust!

Well, I have 3 pies in the ovens baking. A 10 inch, a 9 inch, and an 8 inch. (this one was left over crust, and is just an oversized apple dumpling.) So, when you get here with the ice cream they should be ready to eat.

Does anyone can their apple pie filling? If you do, could you please share your recipe?

Tom, we can't wait and have the ice cream ready!

Margaret, I have canned apples in a light syrup, then just add corn starch when you put it in the pie. It's best to separate the apples and the syrup, cook the syrup on the stove top with cornstarch to the desired thickness, and add it back to the apples in the pie shell. The apples are soft, though, when you do this. I don't see why you couldn't add the cornstarch to the jars and process it that way, you might want to give it a try.

Rita I'm enjoying some of the apple dumpling as I am typing. It's really good, but I had to go get my own ice cream cause nobody showed up!

tveguy3 said:
Rita I'm enjoying some of the apple dumpling as I am typing. It's really good, but I had to go get my own ice cream cause nobody showed up!

We really wanted to be there!

Just took one of the pies over to the neighbors.

Lucky neighbors!

I was thinking when I read that I wished I was that neighbor.

Thanks Tom for the response. I found a recipe I could freeze where you make the syrup using cornstarch then add the apples and cook for 6 to 10 minutes until the apples are tender then let cool a bit before putting in containers and let cool some more before putting in the freezer. I tried it with a small batch of apples and got 3 pints which will be used in apple dumplings later.

Now I just have to go see my brother to get his apples since my tree doesn't have enough for all I want to put up this year.

I don't see why you couldn't just pack raw apples in jars with the thickend syrup and process them. You would have to let them cook for about 25 minutes or so, and they should be fine. Of course, I think the frozen ones only cooked for a short time would be firmer in the pie. You might make the syrup with some apple juice to make it more flavorful.

I have 5 apple trees, and they are all loaded with apples. My granny smith is way to loaded, I think I should have thinned them as they are kind of small, but in past years it has thinned itself.. Not sure what I'll do with them all, I think the food pantry will be getting a lot of them. My Bonnie Best tree is having it's first big yield this year. It's a really good apple. Very aromatic and makes really good pies as well as fresh eating. Of course the Cortland is my favorite for fresh eating, love it with peanut butter. The Wolf River is another one I like, they get such big apples, that 3 of them will fill a pie shell.