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Apple Pie Filling for the Freezer

{Repin It [3]}

So over Labor Day weekend, we picked almost 30 pounds of apples [4]. 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.

  1. 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.
  2. 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

Ingredients

  • 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

Directions

  • 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!)