Freezer Apple Pie Filling – Is So Easy To Make

Apple season is here! What better way to store all those extra apples than as apple pie filling that you can thaw out and use at any time!

Each year as the weather begins to turn cooler, one of our favorite things to do is to stroll down our mini-orchard and begin to pick our apples.

We planted our trees a few years ago and they are finally producing enough apples for us to make all sorts of delicious recipes!

But in order to make sure that we don’t pick the apples too early, we always take a bite of the first few just to make sure that they are perfectly ripe.

Just made this ~ so easy and delicious! We went apple picking and lots of leftover apples that were going to go to waste. I halved the recipe for 8 cups of apples and it turned out perfect! Can’t wait to bake them up over the holidays!

And oh boy, can you tell if they are not! Just bite into an apple that isn’t quite ripe and your face will pucker up immediately from the sour taste.

I always try and convince Jim to take the first bite.  I can’t help but laugh when he tries to hide his expression when he bites into the first unripe apple.

To Make this Recipe You’Il Need the following ingredients:

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Freezer Apple Pie Filling

Apple season is here! What better way to store all those extra apples than as apple pie filling that you can thaw out and use at any time!

Ingredients

  • 24 cups sliced peeled baking apples 6-7 lbs
  • 3 tbsp lemon juice
  • 4 1/2 cups sugar (I used half brown sugar, half white sugar)
  • 1 cup cornstarch
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 10 cups water

Instructions

  • 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 and 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.

Notes

Okay, here are my tips. Instead of quart jars, I use gallon-sized freezer bags. Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it.
This way, you can stack the “boards” of filling in your freezer and slide one out when needed. Less space needed, and the thawing time is shorter. After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust. Along the same lines, you can stack and freeze your pie crusts. Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags. Thaw in the refrigerator overnight before using!
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