Plum-Peach-Apple Pie Filling

By á-47

makes 6 pints

To make apple crisp: Drain 1/3 cup syrup from jar into a medium bowl. Whisk in 2 Tbsps. cornstarch until smooth. Add remaining pie filling, gently stirring to blend into cornstarch mixture. Pour into ramekins and top with crisp topping. Bake at 400 degrees until fruit is hot and bubbly and top is golden brown.

Ingredients

• 4 cups water
• 1/4 cup lemon juice
• 2 cups red delicious apples slices (approx 3)
• 5 cups sliced plums (approx. 20)
• 5 cups slices peaches (approx. 3)
• 1/2 cup lemon juice
• 2 1/2 cups sugar
• 1/2 tea. cinnamon
• 1/8 tea. nutmeg
• 1/8 tea. allspice

Preparation

Step 1

Combine water and 1/4 cup lemon juice in large bowl. Submerge apples in lemon water; drain.

Combine fruit slices, apples, sugar, lemon juice, and spices in the pot. Bring to a simmer over medium heat; cover and cook 10 minutes or until fruit releases its juices, stirring occasionally.

Ladle hot fruit mixture into the hot jars, leaving 1/3" head space. Remove air bubbles. Wipe jar rim. Apply lids and brands.

Process in hot water canner for 30 minutes.