Apple Pie with homemade filling

      So it's been a while since I've posted, but dissertation writing is in full swing and let me tell you, it's not always fun.  Other times, it is great and I'm so excited I can't wait to write more.  However, it means that most of my other writing has disappeared all together.  Hence the reason the last update for the blog was in April.  AHHHHH!
     This summer I canned a whole bunch of apple pie filling on my own.  I LOVE apple pie.  It is my all time favorite pie.  Actually, apple anything is my favorite.  Fall for me is all about apples!  Pumpkin is alright, but I crave cinnamon, tart apple, brown sugar, and the smell of baking apples.  That is my fall drug of choice.  A few weeks ago I decided to make a pie using my home canned pie filling.  Let me tell you, it was AMAZING!  So this recipe is a little bit of a cheat because the pie filling is already made.  The crust is easy, peasy and so delicious.
   In case you have a fear of crust, the alcohol in the crust ensures that it will always be flaky, no matter how many times you have to roll it out. The crust recipe is my natural go to.  It is from Alton Brown's Super Apple Pie.    The pie filling is from Ball Canning.

Crust
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar

To make crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.  Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the Filling:

2 cups sliced peeled cored apples, treated to prevent browning* and drained (about 12 medium)
Water
2-3/4 cups granulated sugar
3/4 cup ClearJel® (cooking starch used for preserving)
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2-1/2 cups unsweetened apple juice
1-1/4 cups cold water
1/2 cup lemon juice
7 Ball®(16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:
To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
BLANCH apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
LADLE hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

When you're ready to make it all remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch pie pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Then, open the canned jar of pie filling and dump into the pie.  Take the other disk of dough and roll it out to cover the top of the pie.  Seal the edges with a bit of milk and press the edges together until the two disks of dough seal.  Put slices in the top, so the pie can vent and then gently spread some milk over the top of the crust.  Then, sprinkle white sugar on top of the pie to give it a bruleed top.


Preheat oven to 425 and bake on the lowest rack for 15 minutes, then reduce the heat to 350 and bake for another 15/20 or until top is brown and filling is bubbly.  Make sure to place a pizza pan below the pan to catch drips.  If needed, the crust can be covered with tin foil if they begin to burn.