Frozen Apple Pie Filling Recipe 385

Steps:

• Take a Ziplock bag and dump in everything except the apples and lemon juice and butter. Hold the top of the bag and shake it up really good. . (I did 10 of these bags at a shot, and let the kids help me, since they would just measure the same thing over and over into each bag) Peel, core and slice your apples and dump them into the bag. Chop the butter up into chunks (I tried to get at least 8 chunks.. it helps to freeze the butter before chopping it up) and dump that in the bag. Zip it shut with lots of air and flip the bag over and shake it all really good until everything is coated well. Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut. Squish it flat and lay it flat in the freezer. Don't wait until all the bags are done before putting them in the freezer.... they get WAY to juicy.. and don't pour the lemon juice ON the apples before putting in the bag, because then the mix in the bag doesn't coat the apples well. When you want pie, take it out and lay flat on the counter for about 30 minutes (covering with a warm wet t-towel helps speed it along) OR in the fridge over night. Squish it around to make sure the butter is evenly distributed and dump in a 9" regular raw pie shell & cover with a crust. Set the pie on a drip pan (you WILL need it) and bake as you would a normal pie (I did about 20 minutes at 400°F, and then 45 at 325°F). It takes approximately 9 apples to make a pie, and we used about a bushel to do 20+ pies. \

Steps:

• In a large bowl, toss apples with lemon juice and set aside.
• Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.
• You can also make pies right away.

Steps:

• In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.