Apple Pie Filling


6 pounds apples, cored & sliced

1 cup water

1 cup apple cider

1 cup sugar

1/4 cup apple pectin (available online or in health food stores)

1/4 cup lemon juice

1/4 tsp ground nutmet

1 tsp ground cinnamon

1 tsp ground cloves

Will also need a hot water canner & 4 pint jars, lids and rims


Fill a large stockpot half full with water and bring to a boil.  Drop in half of the sliced apples and cover, returning to a boil.  Once the water returns to a boil (about 8-10 minutes), use a slotted spoon to strain out the apples.  Add the slices directly to clean pint jars, leaving a small amount of room at the top.  Repeat the process with the remaining apple slices.  On a folded-over dish towel (for padding) strongly tap the bottom of each jar on the counter, to help pack down the apples.  If necessary, redistribute the apples so each jar is full, with 1” headspace.

In a medium sauce pan, add the water, apple cider, sugar, apple pectin, lemon juice, and spices; bring to a boil.  Simmer the liquid for about 15 minutes, reducing it slightly.  Using a ladle or liquid measuring cup for ease, pour hot juice over the jarred apples, leaving 1/2” of headspace.  Gently tap the jars on the counter to release any air bubbles.  Wipe the jar rims and seal the jars.  Place them in a prepared water bath and process for 20 minutes.  Remove the jars with tongs and let them cool on the counter overnight.  Store in a cool, dark cupboard for up to 1 year.


This recipe makes about 4 pint jars.  You’ll end up using about 2 pints per 9” pie. 

You can use any type of apple for pie filling, but usually a mix of varieties works best, especially if one has a bit of a tart flavor.


Recipe from Edible Seattle, September/October 2013, page 33.

Cinnamon Sugar Plum Cake


  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges**
  • 1/4 teaspoon ground cinnamon


Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

**Any other fresh fruit can be substituted for plums when plums are not in season.

Recipe from Bon Appétit,  June 2002


7 cups chopped, peeled peaches (about 18 ea or 4 lbs)

2 cups finely chopped onions

2 cups finely chopped red bell (sweet) peppers

1 cup finely chopped yellow bell (sweet) peppers

2 cups packed brown sugar

1 tsp pickling or canning salt

1/2 tsp ground cinnamon

1/4 tsp freshly ground black pepper

1 cup cider vinegar



1) Prepare canner, jars & lids.

2) In a large pot, combine peaches, onions, red & yellow peppers, brown sugar, salt, cinnamon, pepper and vinegar.  Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 45 minutes or until onions are translucent and mixture is thick enough to mound on a spoon.

3) Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.

4) Place jars in canner and return to boil.  Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.


Serving suggestions:

Serve with spicy coconut milk-based curries.

 Serve as a condiment for grilled or roast pork or poultry.


Makes about seven half-pint jars


Recipe from The Complete Book of Pickling by Jennifer MacKenzie, page 218


1/2 Cup all-purpose flour, spooned and leveled

1/2 Cup old-fashioned rolled oats

5 Tbsp butter, at room temperature

1/3 Cup light brown sugar

1/2 tsp cinnamon

1/2 tsp plus a pinch fine sea salt or table salt

1/2 pint blackberries

1 Tbsp granulated sugar

2 pluots, pitted and sliced

2 tsp fresh lemon juice

1 pint vanilla ice cream


1) Heat oven to 350 F.  Mix together the flour, oats, butter, brown sugar, cinnamon and 1/4 tsp of the salt in a medium bowl.

2) Transfer to a rimmed baking sheet and, using your hands, formt he mixture into large clumps.  Freeze until hard, 15-20 minutes.

3) Bake the crumble until golden brown, 20-25 minutes.  Let cool.

4) Meanwhile, mash the blackberries and granulated sugar in a medium bowl.  Add the plums, lemon juice, and the remaining pinch of salt and mix to combine.

5) Divide ice cream, fruit and juices, and crumble among 4 glasses or bowls.  Serve immediately.

Real Simple, August 2014 issue, page 192.

Ginger Plum Sauce


3lbs purple plums, pitted

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup apple cider vinegar

1 jalapeno, seeded and finely diced

1/4 cup soy sauce

3 tablespoons ginger, peeled and chopped

1/4 tsp ground cloves


Prepare the jars for canning.  You’ll need to sterilize the empty jars for this recipe.  Place all the ingredients into a large pot and set over medium-high heat.  Stir frequently until the plums release their juice.  Reduce the heat to medium and continue cooking until the fruit breaks down and the sauce thickens.  If the fruit is too hot and sticking to the bottom of your pot, lower the temperature.  The sauce is done with a small spoonful is placed on a plate and no liquid separates out, creating a ring around the pulp. Total cooking time can take anywhere from 30mins to an hour.

When the sauce is cooked, add half the mixture to a blender (or add it all, if you prefer) and process to a smooth puree.  Combine the puree and sauce and add to the prepared jars.  Using a damp, clean towel, wipe the rims of the jars and place the lids and rings on the jars.  Process in a water bath for 10 minutes.  Remove the jars with tongs and let them cool on the counter.  When the sauce is cool, remove the metal rings, check for proper seals, and label with date and contents.  Store in a cool, dark cupboard until ready to use, for up to a year.  Once opened, store in the fridge.

From Edible Seattle, July/August 2012 issue, page 43

Baked Stuffed Pears


4 green-skinned pears, stems intact

1/2 cup whole almonds, toasted and chopped

1/2 cup ground almonds

2 Tbsp firmly packed light brown sugar

Grated zest of 1/2 lemon

1 large egg white

1/2 cup maple syrup


Preheat the oven to 325°F.  Using an apple corer or a small spoon, cut out the core from the bottom of each pear (laving a little of the core at the top will help keep stem attached).  Use the spoon to enlarge each cavity to hold 2 Tbsp filling.

In a small bowl, stir together the chopped and ground almonds, sugar, lemon zest, and egg white.  Divide the mixture evenly among the pears, pressing it firmly into the cavities.  Stand the pears in a shallow baking dish, cutting slices from the bottoms, if necessary, so that they stand upright.  Drizzle with the maple syrup.  Cover tightly with foil and bake until the pars are easily pierced with a skewer, about 1 hour.  Transfer the pears to plates, spoon the cooking syrup on top, and serve.

From Williams Sonoma’s Dessert of the Day: 365 Recipes for Every Day of the Year Cookbook, p216


6 tbsp. unsalted butter, cubed

1 1/2 cups all-purpose flour

1/4 cup coarse cornmeal

1 tbsp. granulated sugar

Pinch of salt

1/3 cup plain yogurt

1 large egg white, lightly beaten


1/3 cup nectarine jam

1 tsp cornstarch

3-4 firm, ripe nectarines, pitted and sliced

1 tsp pure vanilla extract

1 tbsp. granulated sugar

1 tbsp. confectioners’ sugar


  1. To make the pastry, in a food processor, combine the butter, flour, cornmeal, granulated sugar, and salt and pulse until the mixture resembles crumbs. Add the yogurt and pulse until the mixture starts to come together in a ball.  Do not overwork.  Turn the dough out onto a work surface covered with plastic wrap and press into a disk.  Refrigerate for 20 minutes.
  2. Preheat the oven to 350F. Roll out the dough between 2 sheets of plastic wrap into a round about 12 inches in diameter.  Transfer the dough to a 10-inch tart pan and press evenly into the pan.  Trim the edge.  Refrigerate until chilled, about 30 minutes.
  3. Bake the tart shell until the pastry is lightly colored, about 30 minutes. Brush with the beaten egg white and bake for 5 minutes longer.  Let cool on wire rack.
  4. In a small bowl, stir together the jam and cornstarch. Spread in the pastry shell and arrange the nectarines on top.  In another small bowl, stir together the vanilla and sugar and sprinkle over the nectarines.  Bake until the fruit is tender and bubbling, about 35 minutes.  Serve warm or chilled, dusted with confectioners’ sugar.

You can substitute other fruit for the nectarines (both fresh & jam); I have used apricots in the past.  A little whip cream is also amazing on top!

Recipe adapted from Williams Sonoma’s Dessert of the Day cookbook by Kim Law (page 160).



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