Wednesday, November 13, 2013

Freezer Apple Pie Filling

I made this freezer apple pie filling back in September after we went apple picking, and am just getting around to using it! After I peeled and cored the apples, KK cut them into slices.  Unfortunately, I can’t remember how many apples we used, but it felt like a lot.  I split the 6 lbs. of sliced apples into four quart-sized bags, but since you need about 3 lbs. for a pie, next time I’ll just split it into two bags (or make more filling!).  I also made this pie filling last October, but it spoiled when we lost power during Hurricane Sandy, so I never got to make a pie out of it.  The original Cooks.com recipe did not indicate whether or not the apples should thaw before baking, but I ultimately decided to thaw and drain them before baking.  Stay tuned for the crust and pie recipe, but I've decided that thawing the frozen filling was a good decision – the apples maintained their shape, and the pie wasn’t too sweet.  If you prefer a sweeter pie, consider adding some sugar back to the filling once it’s drained.  If you decide not to thaw the apples, you’ll need to increase the baking time.

Freezer Apple Pie Filling
Adapted from Cooks.com
Time: 30 minutes
Filling for 2 pies (9.5-in)

6 lbs. apples
1 Tbsp vinegar
2 cups sugar
¼ cup all purpose flour
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
2 Tbsp lemon juice

1. Wash, peel, core and slice apples.  Fill a large bowl with water and 1 Tbsp vinegar, and use this as a soaking solution to prevent darkening as you prepare the apples.  After all the apples are sliced, drain and rinse apples; return slices to the bowl.

2.  Combine sugar, flour, spices, and pour over apples; coat with lemon juice and toss to combine.  Let stand until juices thicken, about 15 minutes.  Divide mixture between two freezer containers.  Seal and freeze until ready for use.

3. For baking: Thaw for one day prior to use; drain and place into a pie crust and bake at 375 for 1 hour 20 minutes, until apples are tender and crust is golden brown.

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