Fall Favourites: Apple Recipes

To celebrate our participation in the Spadina Museum’s re-opening on September 25th, we’ve compiled our tried-and-true apple recipes from over the years.

Please enjoy!

Traditional Apple Pie

Double Crust Pastry Ingredients:

1 1/2 cups all-purpose flour

1/3 cup cold, unsalted butter, cut into 1/2 inch pieces

1/3 cup vegetable shortening, cut into 1/2 inch pieces

A pinch of salt

1/4 cup cold water


  1. In a medium sized bowl, combine flour, butter, shortening and salt and mix together. Notice how white the flour is when you start.
  2. When the flour is in pea-sized pieces turns a yellowish colour, you are ready to add the cold water.
  3. Pour the water on top of the mixture all at once, and let it sit for approx. 30 secs.
  4. Using your tool (or your hands), begin to mix everything together. When it starts to gather onto your tool, it is ready! 
  5. Shape it into a disc and then cut it into 2 pieces, where one is slightly larger than the other. Wrap both pieces in plastic wrap. Leave it to chill in the fridge for approx. 15 mins before rolling it out.
  6. Take your larger disc and roll it into your pie plate.

Apple Pie Filling Ingredients:

5-6 cups tart apples, peeled and cut into ¼ inch pieces (ideal apples include Spies, Galas, Russet, Cortland and also mix well with Red Delicious or Macintosh)

½ cup sugar

2-3 tbsp cornstarch

2 tsp fresh lemon juice

1 tsp ground cinnamon

½ tsp ground nutmeg

2 tbsp butter

1 egg beaten with 1 tbsp cold water

1 tbsp sugar


  1. In a large bowl, mix together apples, sugar, cornstarch, lemon, cinnamon and nutmeg.
  2. Pour ingredients into the crust, leaving a bit of extra dough around the edges to seal with later. On top, add several small chunks of butter. 
  3. Roll out the remaining dough and place on top remembering to cut in vents to allow air to escape. (OR try a different way!) 
  4. Seal the edges and then brush with egg wash and sprinkle with sugar. 
  5. Preheat oven to 400˚F, bake for 10 mins then reduce heat to 350˚F and bake for an additional 50 mins or until the pastry is golden brown. And voila!

Apple Pie in a Jar


21 pounds apples

5 cups apple juice of water

2 1/2 cups granulated suagr

2 cups firmly packed brown suagr

5 tbsp lemon juice

2 1/2 tsp ground cinnamon

1 1/4 grated nutmeg

Yield: approximately 26 to 30 250 mL jars


  1. Rinse apples with cool to cold water and drain.
  2. Peel and roughly chop apples.
  3. In a large pot, combine the apple juice or water with the granulated sugar.
  4. Over medium-low heat, stirring constantly, heat the mixture until the sugar has completely dissolved then add the apples.
  5. Turn up the heat to medium-high and bring the fruit/sugar mixture to a boil.
  6. Reduce the heat, cover and simmer gently until the apples are soft (approximately 20-30 minutes).
  7. Remove the pan from heat and with a potato masher break up the apples to as chunky or smooth a consistency as you like.
  8. Return the pot to the heat and stir in the brown sugar, lemon juice, cinnamon, and nutmeg.
  9. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  10. Once again, increase the heat to medium and return the mixture to a boil.
  11. Reduce the heat and simmer, stirring often until the sauce thickens (approximately 10-15 minutes). Remove the pan from heat.
  12. Ladle the apple mixture into sanitized jars, leaving 1/2 inch headspace.
  13. Using a plastic spoon or spatula, release any trapped air bubbles and if needed, filled the jar with more sauce.
  14. Wipe the rims and thread of the jar with a clean, damp rag and apply lids. Hand tighten.
  15. Process 250 mL and 500mL jars in a 200˚F (93˚C) water bath for 20 minutes.

Apple Sauce


3-4 lbs of apples (about 7 to 10 apples, depending on the size, peeled, cored, and quartered

2 strips of lemon peel

3 tbsp lemon juice or apple cider vinegar

1/2 tsp ground cinnamon

1/2 cup white sugar (can substitute half for brown sugar)

1 cup water

1/2 tsp salt

Yield: 6 to 8 250 mL jars


  1. Throughly wash and dry all jars and place them in the oven to keep them hot. This ensures they don’t crack when you pour hot sauce into them.
  2. Throughly wash all seals and lids and set them aside.
  3. Fill a large pot with water and bring it to a boil. You will use this post to boil the jars of applesauce so that they seal. Once the water boils, you can remove it from heat, but will want to bring it back to a boil before you finish cooking the applesauce.
  4. Wash and cut the apples into quarters, removing the seeds and core.
  5. Place the peeled, cored, and quartered apples into a large pot. Add strips of lemon peel, the lemon juice or apple cider vinegar, cinnamon, sugar, water, and salt. You might want to start with half the sugar at this point and add more to taste.
  6. Boil peeled, cored, and quartered apples with lemon, cinnamon, sugar, salt in 1 cup water.
  7. Remove lemon peels and mash the cooked apples. Once the apples are cooked through, remove the pot from heat.
  8. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For smoother applesauce, you can either run the cooked apples through a food mill or puree them using a stick blender or standing blender. If the applesauce is too thick, add more water to thin it out. If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.
  9. Pour the mixture into the hot jars, leaving 1/4 inch headspace.
  10. Wipe the jar rims thoroughly and place the seals on top of them. Screw the lids on finger tight and set aside.
  11. Once you have filled enough jars to fit your pout of boiling water, carefully place them in the pot using a jar grabber and boil them for no less than 10 minutes. The water may stop boiling when you place the jars in the pot, so make sure to start your timer only when the water begins to boil again.
  12. Remove the jars and repeat as necessary. Set the jars aside to cool and let them site for 24 hours before transporting them. You may hear the jars pop as they cool, which means that they have sealed. They will last up to a year. Any jars that don’t pop and whose seals can be pressed down like a button haven’t sealed and should be kept in the fridge and used up within a few weeks.

Further Reading

Join the NFFTT Steering Committee

Communications Assistant – Call for Applications

All Are Welcome Here! Fresh Fruit, Dignity, and Respect with Unity Kitchen

Fall Favourites: Apple Recipes