So over Labor Day weekend, we picked almost 30 pounds of apples. There remain about 5 apples in the fridge, that we will snack on this week. But our surplus is not gone!
Much of it is packed away nicely in the freezer.
After making 3 big batches of slow cooker applesauce (2 of which are in the freezer, and the other long gone!), I also made 2 pies worth of filling for the holidays.
I mixed, tossed and then froze it all together.
When it comes time to bake the pies, I plan to thaw the filling before making the pie. Two reasons.
- I did not freeze the apples in the shape of a pie pan. So it might bake funny if I try to cook it from frozen.
- I do not want to ruin my crust by having the frozen pie bake twice as long as normal. Crusts are very sensitive and I have no had luck in the past baking them from frozen (even with adjusting temperatures, baking with foil over them and with pie crust shield).
Once thaw, I can bake the pie as I would if I’d just made the filling. Add filling to shell, add a few teaspoons of butter, add crust to top of pie, add vents and decorations. Bake!
Apple Pie Filling for the Freezer
Yield – 1 pie
Preparation Time – 15 minutes
Cooking Time – 60 minutes, when baked after thawing
- 8 medium apples, I used Golden delicious
- 2 Tbsp lemon juice
- 3 Tbsp flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Dash of allspice
- Dash of cardamom
- Peel, core and thinly slice all the apples.
- In a large mixing bowl, toss the apple slices with the lemon juice, brown sugar and spices.
- Place in a freezer baggie and then press as much air out of the bag and seal.
- Freeze, up to 3 months.
And I love that I can cross one thing off my holiday prep list! I’ve got the pies taken care of…
Now, if only I could get my Christmas cards out before March!!!!
(I really did send them in March this year. Eeks!)