Freezer apple pie filling
I received some apples that were given to me by a neighbor who got them from her father’s apple trees. She gave me an entire large rubber maid container full. I’ve made dried apples & a lot of freezer apple pie filling
The process of making apple pie filling was much easier then I had anticipated. I borrowed an apple corer/peeler from a friend and spent 30 minutes coring enough apples for 32 cups! I doubled my recipe but here is a single batch recipe:
- 18 cups thinly sliced apples (any kind will do)
- 3 tablespoons lemon juice
- 4½ c. white sugar
- 1 c. corn starch
- 3 tsp. ground cinnamon (or apple pie spice)
- 1 tsp. salt
- ½ tsp. ground nutmeg
- 10 c. water
- In a large bowl, toss apples with lemon juice to prevent apples from browning and set aside. Pour water into a large stock pot over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil STIRRING CONSTANTLY. Boil for 2 minutes
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, approx 10 minutes. Cool for 30 to 45 minutes
- Ladle into freezer containers or freezer bags (I use one gallon size) Cool at room temperature no longer than 1½ hours.
- Seal and freeze. Can be stored up to 12 months.
the apple pie sauce will thicken the longer you cook it and let it cool. I always label my freezer bags so I know how long my items have been in the freezer and what is in the bags.
I’ll post a delicious recipe for Apple Crisp that is super easy to make! Fall is the perfect time to preserve all those apples!
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