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Friday, September 11, 2009

Apple Pie Filling

Here is a link for canning apple pie filling:
It explains the whole process very clearly.

This year I am using Cortland, Macintosh, and Gala apples. It is best if you use a mixture of apples. Some cook apart easier than others and this way you have some that are still big and chunky, and some little pieces, in the filling.

I used this filling last winter to make some of the best dump cake I have ever had. I used the traditional recipe

1 box cake mix (yellow cake mix)
1 jar of pie filling (your choice of fruit)
1 can of crushed pineapple (slightly drained)
1 stick of butter
1 -1 1/2 cup of crushed pecans

Preheat oven to 350.

Lightly grease bottom of a 9X13 pan
Pour pineapple in pan, spread evenly
Pour pie filling on top of pineapple
Sprinkle entire (dry) cake mix on top of fruit.
Sprinkle desired nuts on cake mix.
Cut butter into chunks and dot all over cake mix
Bake for 45 mins to 1 hour.
Or until slightly browned.

This made the best dump cake I've ever had.


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