Canned Pie Filling

Combine: In large kettle 1 tsp. salt
4 cups sugar Add: 10 cups water
1 cup cornstarch
3 tsp. cinnamon Cook until thickened and add
1 tsp. nutmeg 3 T lemon juice

Fill canning jars 1/3 full of sauce. Peel and slice apples into jars, smooshing down into the sauce until the jar is full.
Put on hot lids, and process in boiling water bath for 20 minutes. Fills seven 1 quart jars.
When you want to make a pie, just roll out the crust, pour in the filling, dot with butter, and cover with the top crust. Bake at 400 degrees for 40-50 minutes.
You can also substitute other fruits such as peaches or cherries. You may want to vary the spices a little. Sometimes I use a little more cinnamon and nutmeg with apples.

Apple Pie
(From The Mormon Family Cookbook)

9-inch pie pan
425 Degrees F.

4 to 5 cups tart apples, peeled, cored, and sliced
¼ to ½ cup water
¾ to 1 cup sugar
1 to 2 tablespoons flour
½ to 1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or margarine
Pastry for 2-crust 9-inch pie

Steam or simmer apples gently in water until they wilt, and begin to become transparent. (This is a partial cooking only, so that apples will cook thoroughly in the pie.)

Combine the sugar, flour, cinnamon, and salt. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add ¼ cup of the cooling liquid. Sprinkle with remaining sugar mixture, then with lemon juice; dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of over for 30 to 40 minutes, or until nicely browned.

Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.

Note: You can make the pie filling and put it in a pie pan lined with foil and freeze. After it is frozen remove the frozen pie from the pie pan and wrap again with foil. When you are ready make your pie peel the foil off and place the filling in pan with the bottom crust. Add butter, put top crust on and bake for about 1 hr.

Best Ever Pie Crust

2 ½ C Flour
1 C shortening
½ tsp salt
1 egg
¼ to 1/3 C cold water
1 Tbsp vinegar

Combine shortening, flour, and salt just until blended. Mix egg and water, add vinegar. Add liquid ingredients to shortening mixture. Mix until blended. Do not over-mix.
Roll out between plastic wrap. Bake at 425 for 12 to 14 minutes. Makes a double 9” pie crust.

Sour Cream Zucchini Bread

Oatmeal Toffee Cookies

2 cups butter softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick cooking oats
1 3/4 cups (10 ounce package) Heath almond toffee bits or skor english toffee bits.
1 cup coconut Flakes

1. Heat oven to 375. Lightly grease cooked sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in oats, toffee and coconut, if desired, with spoon. Drop dough by rounded Teaspoons about 2 inches apart onto prepared Sheet/
2. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.
Makes about 4 dozen cookes