
When you are blessed enough to be in the presence of a great teacher in action, it is truly something magical. This year my kids have had the pleasure of having two women who are absolutely nothing short of amazing at what they do, what a blessing for our children. At a time of year that we give Thanksgiving for the blessings and treasures in our lives, the kids and I made some sweet little delights for their teachers to say "thank you for all you do". These were apple pies made inside of canning jars, once the jars were cooled, we attached a little card along with a plastic spoon with some natural jute. If you decide to make them, I highly recommend putting the jars into a cake pan, a they are very likely to overflow while baking.

Apple pie filling recipe:
Peel, core & slice 5 to 6 large apples per pie (I like to mix several different types of apples for texture and taste)
Add to apples:
3/4 cup sugar
2 to 3 Tbsp. of flour
1 tsp. fresh lemon juice
1/2 tsp. cinnamon (I usually add a bit more)
1/8 tsp. salt
Stir to coat all apples, allow to sit for 15 minutes stirring several times to coat and soften apples a bit. Spoon filling into prepared crust. We prefer a crumb (dutch) topping instead of a top crust.
Crumb Topping:
Combine with a fork
1 cup flour
1/2 cup firm margarine
1/2 cup brown sugar
(We also added about 1/4 cup of oatmeal for the topping for the cherry pie).
Do not use electric mixer, just combine together using a fork until crumbly and then top pie filling and bake at 350 degrees for about an hour. Again, I recommend putting a cookie sheet under your pie plate, as it is likely that it will bubble over as it is cooking. Yum!!!!