Well, I know I said in a previous post that I wasn’t going to go apple picking this year and I didn’t. A friend stopped by and gave me 2 large plastic grocery bags full of apples from their tree. Thank you! I still got almost a full bag left of apples and I am planning on making some apple sauce with that. Let me tell you something, it takes a long time to peel and slice all those apples but the outcome result is worth it. You can do so many different recipes with this.
This Freezer Apple Pie Filling you have to toy around with the recipe quite a bit. It calls for 10 cups of water and 24 cups of chopped peeled apples. The first time I made this, I used 10 cups of water and there was still a lot of apple pie goo left in the bottom of the pan. Second time, same thing. Maybe you don’t need 8 or 10 cups of water in there and way less than that? It’s a good experimental recipe to mess around with and the result is still amazing. You can use this recipe for any of your favorite apple pie treats. Today, I ended up making a single serving of apple crisp with this. Thinking about making some apple pies around Christmas time and giving them away as gifts.
Notes: Store the apple pie filling in 1 gallon freezer bags. Scoop out about 3 to 4 cups of the apple pie filling into the bag or enough to fill one pie crust. Have store bought already made pie crusts ready to go so when someone asks you to take a dessert you can just bring apple pie!
Freezer Apple Pie Filling
- 24 cups sliced peeled baking apples (6-7 lbs)
- 3 Tablespoons lemon juice
- 4 ½ cups sugar (I use half brown sugar, half white)
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 10 cups water
- In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving ½ inch headspace. Cool at room temperature no longer than 1 ½ hours. Seal and freeze; store for up to 12 months. Yield: 5 ½ quarts (enough for about five 9-inch pies).
Recipe from Home Steeped Hope