Garden Green
10-11-2008, 05:11 PM
Apple Pie Filling With Vanilla & Buttershots
2 cups sugar
1/2 cup cornstarch
1/2 tablespoon cinnamon
1/2 vanilla bean, split and scraped
4 1/2 cups water
1/2 cup butterscotch schnapps
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
4 lbs apples, peeled, cored and sliced
Directions
1 In a large pot place first 5 ingredients, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
2 Meanwhile pack 4-6 sliced apple in sterilized quart jars.
3 Remove from heat and add the lemon juice and zest and buttershots.
4 Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom.
5 Wipe rims and place hot lids and rims on.
6 Process in a water bath for 20 minutes.
2 cups sugar
1/2 cup cornstarch
1/2 tablespoon cinnamon
1/2 vanilla bean, split and scraped
4 1/2 cups water
1/2 cup butterscotch schnapps
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
4 lbs apples, peeled, cored and sliced
Directions
1 In a large pot place first 5 ingredients, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
2 Meanwhile pack 4-6 sliced apple in sterilized quart jars.
3 Remove from heat and add the lemon juice and zest and buttershots.
4 Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom.
5 Wipe rims and place hot lids and rims on.
6 Process in a water bath for 20 minutes.