Harvest time brings delectable apples picked fresh off the tree. Once you've got a bushel full or two of crisp apples there's nothing better than making applesauce, apple butter and of course, apple pie. Make extra apple pie filling to store in your freezer so you can savour fresh apple pies all winter long.
- Skill level:
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Things you need
- Apples - 3.63 to 4.54kg.
- 3 tbsp lemon juice
- 4 cups granulated sugar
- 1 cup cornstarch
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 10 cups water
- Dutch oven
- Apple peeler
- Gallon-size zip-top freezer bags
Peel and slice about 24 cups of apples. Toss the apples with the 3 tbsp of lemon juice. This prevents the apples from turning brown. Set aside.
Mix together the sugar, cornstarch, cinnamon salt and nutmeg in a Dutch oven.
Add the water and stir to combine. Bring to a boil. Boil for two minutes, stirring constantly. Remove from heat.
Stir in apples and return to heat. Bring back to a boil, then reduce heat to simmer and cover. Cook about 8 to 10 minutes until the apples are tender. Turn off heat and remove Dutch oven.
Cool the apple mixture for about 30-45 minutes.
Spoon approximately 4 cups into a gallon ziploc freezer bag. Leave about 1/2 inch space to the top of the bag. Fill six bags altogether. Let cool for about 1 hour at room temperature. One bag of filling is enough for one pie.
Seal the zip-top bags and flatten each bag out on the counter. Place in the freezer laying each bag flat. This allows for more room in your freezer. Freeze for up to one year.
Tips and warnings
- When using to make a pie, take a bag out of the freezer and thaw, then heat up on the hob or in the microwave before placing the filling in the pie crust.