It's Autumn and the fruit trees are full of fruit. Apple trees are loaded.

I love the thought of knowing I have preserved fruit in my cupboard. When you have had a long day and you have friends coming around for dessert, it is so easy to open up a jar of Apple Pie filling and pour it into sweet or filo pastry. I have also made Apple Pie Muffins.

Today I spent a few hours with a friend around my kitchen bench, peeling and slicing apples. We caught up on family new's, drank tea and ate Apple Pie Muffins. What better way to spend time in the kitchen, than, with a friend and being productive.

The core's and the skin were kept to make Apple Cider Vinegar.

Preserving Apple Pie Filling Recipe

Fills 6 preserving 1-litre jars

40 apples - peeled and sliced thinly - organic and in season

1 large tbsp sea salt

10 tsp cinnamon

3 tsp nutmeg

30 tbsp (330 gr) cornflour

6 large tbsp honey - or more, best to taste

1 cup sultana's - option

2 tbsp vanilla extract - option for extra sweetness

10 cups cold water

Preserving jars with seals and bands or jars with pop lids.

Method

1 - In a very large bowl, half fill with warm water and add your salt. Peel and slice your apples, then place them into the salted water. This will stop them from going brown. Leave until you have finished all the apples and then drain.

2 - In a large bowl, add all the dry ingredients - cornflour and spices. Mix.

3 - In a large pot add your water and whisk in your dry ingredients.

4 - Add your drained apples, honey, sultanas and vanilla. Cook on medium, stirring regularly, until the mixture thickens and the apples are nearly cooked.

5 - In the mean time, wash your jars and place in your oven at 100c to sterilise them. Place your seals in a pot of water and bring to the boil, this sterilises them also.

Have your bands ready and wooden chopping boards to put the hot pot on and very hot jars on.

6 - Pour your filling into the jars, clean the edge of the jar and then add the seal and skew on the band.

Use in filo pastry, sweet pastry or in muffins.

Also enjoy the recipes below for filo's and muffins. There is also my link to my recipe on Apple Cider Vinegar.

Sterilize your jars and lids.

Peel and core your organic apples.

Mix your dry ingredients and whisk into your water.

Add your apples and bring to the boil and then turn down to low, stirring regularlly, until it thickens and the apples and tender.

Pour very hot apple filling into very hot jars, to the top. Clean the edge of the jar, then place the seals on top and if it needs a band, skew it on tight. You know when it is preserved right, as it cools, the seal will concave. If it does not, you need to reheat the filling and jar, repeating the process.

Use the core's and skins to make apple cider vinegar. For this recipe go to - http://realfoodnow.nz/blog/2015/4/25/apple-cider-vinegar-homemade?rq=apple%20cider%20vinegar

Apple Pie Filling Muffins

Makes 5 large muffins

3 cups organic wholemeal flour

4 tsp baking powder

3 eggs - whisk

2 cups Apple Pie Filling

1/2 cup milk - or more

Option - you may like to add rice malt syrup or honey if you think it is not sweet enough.

Method

1 - Mix the flour and baking powder, make a well in the centre.

2 - Pour in your pie mix, milk and eggs. Fold in.

3 - Spoon into your lined muffin tin, sprinkle cinnamon on top.

Bake 180c 20 - 40 minutes

Apple Pie Filo

Lay a sheet of filo on the bench, brush oil over top, then lay another sheet on top. Repeat until you have 4 sheets. Roll up, folding in the sides and oiling as you go. Finish by oil the top and bake 200c until golden brown.