Frozen Apple Pie Filling
From eHow (Amy Madtson). Serves 6 pies (one bag per pie). 1 hr plus cooling. 9 ingredients
Ingredients
- Apples - 8 to 10 lbs. (about 24 cups, peeled and sliced)
- 3 tbsp. lemon juice
- 4 cups granulated sugar
- 1 cup cornstarch
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- 10 cups water
- Gallon-size zip-top freezer bags
Directions
- Toss the sliced apples with the lemon juice in a very large bowl to keep them from browning.
- In a large stockpot, whisk together the sugar, cornstarch, cinnamon, salt and nutmeg, then whisk in the water until smooth.
- Bring to a boil over medium-high heat, stirring constantly, and boil for 2 minutes until thick and glossy.
- Add the apples, return to a boil, then reduce the heat and simmer for 6 to 8 minutes, stirring gently, until the apples are just starting to soften.
- Let the filling cool to room temperature.
- Ladle it evenly into 6 gallon-size freezer bags, press out the air, seal, label and date, and freeze flat for up to a year.
- To bake, thaw a bag in the refrigerator, pour it into an unbaked 9-inch pie shell, top with a second crust, cut vents, and bake at 425°F (220°C) for 45 to 55 minutes until the crust is golden and the filling bubbles.
From eHow (Amy Madtson)