Recipe

Freezer Apple Pie Filling Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 month ago Being overwhelmed by a large bag of apples my mom gave me, I decided to make apple pie filling for the freezer. The recipe is one I like and an adaption from several other recipe, Get hubby or the kids to help you peel the apples. In the long run, a ... More Prep:30m Cook:10m Servings:4	Midgelet
	home made fillings pies freezer large apples spices

apples cooking

Placed in freezers b

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Ingredients

20 medium apples, peeled, sliced in wedges for pie

juice from 3 fresh lemons

4 cups white sugar- or to taste, depends on sweetness of apples

1 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1 cup cornstarch

5 cups water or apple juice- or as needed

Optional additions;after filling is cooked and add:

dried cranberries or blueberries

raisins

candied ginger

walnuts

kaluha for taste

Directions

Place the peeled and sliced apples in a large bowl

Drizzle on lemo juice and stir well

In another bowl combine all the dry ingredients

In a large stock pot, place the dry ingrdients and mix in the cold water to dissove cornstach with a whisk

Bring to a boil and stir a minute or two till thickened

Add all the apples and then cook and stir and bring to a boil again, lower heat and simmer covered about 8 to 10 minutes until apples have softened but not mushy- they will be precooked for the filling

One may either have to add more liquid or more cornstarch to get the desired filling consistency ( thickness ) they prefer

Remove pot off heat and cool.

Divide filling in freezer containers or bags.

If desired add to each container a favorite addition such as dried fruit of choice, 1/4 cup kahula, etc.

Apple filling may also be placed in pie tins, frozen , popped out and then replaced into the same crust lined pan and then baked.

Note: thaw filling and use for pie, and bake as you would for apple pie, or any apple filling for cake, dessert etc

For pies: the total time may be less since apples are partially precooked

This recipe made about 4 quarts enough 4 , 8 or 9 inch pies

Divide filling as you see fit for deep dish pies

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