Freeze homemade apple pie filling now and it’ll see you through the holidays and beyond.
Bought a 1/2-bushel of apples again this year!
Making pie filling. Freezing it.
I wrote about this in 2009.
Thought you might like the recipe this time.
APPLE PIE FILLING for the FREEZER
Into a gallon-sized Ziplok bag, put:
- 1/2 c white sugar
- 1/2 c brown sugar
- 1/3 c flour
- 1 t cinnamon
- 1/2 t nutmeg
- dash of allspice, salt
- 8-9 c cored, peeling, sliced apples
Zip bag shut. Toss ingredients to combine. Freeze.
When ready to make pie, thaw contents and empty into a pie shell, dot with 1 T butter, cut into small bits, and a dash of cinnamon. Top as desired, with either a top crust or a latticework or a crumb topping. Bake at 425 for 30-45 mins.
This also makes excellent apple crisp. Empty into greased pan. Top with crumb topping. Bake until bubbling. I think I gained a pound just writing this post.
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