So Many Apples… Make Pie Filling!

Apples
If you are not ready to bake a pie today, prepare and freeze pie filling! You'll be all set when the holidays roll around.

Suncrisp and Gala apples—and one lonely pear—from Phillips Farm in New Jersey

Back in 2012, I wrote a post on the Farm2Me Blog about what to do with the surplus of apples you may find yourself with this time of year. If you are not ready to bake a pie today, prepare and freeze pie filling! You’ll be all set when the holidays roll around.

apple pie slice
Thanksgiving Apple Pie – My post about pie-baking while traveling is here.

I’m in the same situation right now, so I looked up my how-to. My basic recipe is below.

 

Apple Pie Filling
Recipe Type: dessert
Author: Amélie Walker-Yung
Ingredients
  • 9 cups apple slices (about 6 medium-large apples)
  • 9 tablespoons lemon juice
  • 2 cups sugar
  • 3 cups water
  • 1/2 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Instructions
  1. Core, peel and slice your apples, then toss with lemon juice.
  2. Bring sugar, water, cornstarch, cinnamon, nutmeg and salt to a boil.
  3. Boil for two minutes, stirring, then add your sliced apples.
  4. Bring back to a boil, then cover, reduce heat, and simmer for 6-8 minutes.
  5. Cool the cooked apples for 30 minutes in the pot.
  6. Put the apples into sealable containers or plastic bags with some room for expansion as your filling freezes.
  7. Leave containers open as they cool for up to 1 1/2 hours.
  8. Once room temperature, seal and freeze.
  9. Keep frozen for up to a year.
Notes
Allow 2+ hours to take cooling time into account.

For more information, see “Apples, Apples Everywhere.” {now available here}

About the author
baker/blogger/web designer

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