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:
PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.
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.
