Freezing: the easy way to store Apple Pie Filling

It’s finally September…cooler nights, football games, cozy sweatshirts, and apples. In a small town south of us lies a very yummy apple orchard. It is a family tradition of ours to go apple pickin’ every fall. If you haven’t ever been you should google nearby orchards and see when their picking times are. The kids love it and it helps teach them that fruit isn’t made in a grocery store. Outside of the kids loving it…it is also fairly inexpensive. This year  I bought 4 lbs and only spent $3…a few years ago I bought 20 lbs and only spent $10.

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I have canned Apple Pie Filling many times and as easy as that is I have found an easier method to storing it…the freezer! You can pull the frozen pie filling out whenever you need. You simply thaw it and dump into some pie crust. Probably the best part of all, is this took me about 15 minutes to prepare 2 frozen bags. Below is the recipe I used. I hope you all enjoy it and find it as easy as I have.

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Apple Pie Filling:

6-7 apples: peeled and thinly sliced
1 Cup Sugar
1/4 Cup Flour
2 tbsp Lemon Juice
1/4 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
2 tbsp frozen or chilled butter cut in chunks

Directions:

  1. Cut/peel/core apples
  2. Add sugar, flour, salt, nutmeg, and cinnamon to gallon/storage size ziploc bag and shake the ingredients together.
  3. Pour lemon juice over sliced apples, stir together to make sure all apple slices are coated in lemon juice.
  4.  Add diced butter to lemon juice/apple mixture.
  5. Dump apple mixture into ziploc bag, seal, and shake to coat the apples.
  6.  Let the air out of the bag and place in freezer.
  7. Repeat these steps for each freezer bag.

It was extremely easy and like I said only took me 15 minutes. If you have an apple peeler/core machine that helps cut down time.

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If you have left over apples and have decided you will never eat as many apple pies as you have filling frozen now, you can use your extra apples for apple butter. It is delicious. You can find my recipe and process here.


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