Print

Freezer Apple Pie Filling


  • Author: Jenna
Scale

Ingredients

  • 24 cups sliced peeled baking apples (67 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

Instructions

  1. 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).