Do you have a surplus of apples from a foray to the apple orchard or the farmers market or you just happened to inherit a bushel from a friend!?! I did and wondered what to do with dozens of apples—thankfully it dawned on me—apples—apple pie—freezer ready pie filling for fall baking!!! This recipe is similar to Renae’s Apple Pie Filling Canning Recipe. However, if you are not familiar with canning, freezing works just as well.
The hardest part about this recipe is peeling and slicing apples! Use an apple peeler for spiral slices or an apple corer and slicer for regular slices. I found an apple corer and slicer that cuts 16 thin slices instead of the thicker slices for eating. Use either lemon juice or fruit fresh to keep the apple slices from turning brown while you are peeling the rest of the apples.
- 24 apples approximately, peeled and sliced
- 3 tbsp. lemon juice
- 3 cups granulated sugar
- 1 1?2 cups light brown sugar
- 1 cup cornstarch
- 3 1?2 tsp. cinnamon
- 1 1?2 tsp. salt
- 1 tsp. nutmeg
- 5 cups water
- In a large bowl toss the apples together with the lemon juice (this prevents browning); set aside.
- In a large Dutch oven or cast iron pot combine the water with the sugars, cornstarch and spices and bring to a boil while stirring constantly. Continue boiling & stirring for 2-3 minutes, the mix should get considerably thick.
- Add apples, stir to cover and coat, return to boil then reduce heat and simmer for 10-15 minutes or until apples are tender but not mushy.
- Cool in pot for 30-45 minutes, stirring occasionally to release heat.
- Separate into 5 freezer safe Ziploc bags or containers or fill empty pie pans with filling and freeze. Once frozen remove pie filling and seal in a freezer safe bag. This method allows you to easily pop out frozen pie filling, place in a premade piecrust and bake from frozen. If you plan on using the pie filling for other desserts freeze separately in bags.
- Use as desired.