Freezer Apple Pie Filling - OAMC

Submitted by KelBel

"This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 4 pies
• Serves: 32

ingredients

• 16 cups apples, peeled and thinly sliced
• 4 tablespoons lemon juice
• 4 cups white sugar
• 1 cup cornstarch
• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 8 cups water

directions

1. In a large bowl, toss apples with lemon juice and set aside.
2. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
3. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
4. Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
5. Seal and freeze. Can be stored for up to 12 months.
6. You can also make pies right away.

Reviews

[Jeanette G.]

We made several batches of this and cut down on the water and seasonings because we had several cups leftover. When we freeze it, we line disposable pie pans with plastic wrap criss-crossed in the pan with long tails. Pour the pie filling in. Place the pie tins in the freezer.....absolutely flat. We are fortunate enough we place them on cookie sheets. Pop them out of the pie tin. Finish wrapping the plastic wrap around them and place them in food save bags and stack them in our freezer. Do this with all our fruit pies. We have peach, strawberry/rhubarb, pear, plum, apple and combination fruits and even cherry. When we are ready to bake, I make my pie crust, both top and bottom, line the pan, remove the filling from freezer. Now comes the tricky part...first time I forgot to remove plastic, duH!!. Second, your hands will really sting from the icy cold filling. Once you get the plastic off, pop into pastry line pie pan, put on top crust, vent. bake at 375 for 1 1/2 hrs. Perfect pie. You can sprinkle with sugar on top before you bake if you wish.

 

[tasb]

Wonderful. I loved this pie, I made up the filling, put most of it in 4 single pie crusts, I ran out of flour, the rest went into a pie plate to freeze and to be put in a pie crust later. I made up one tonight for dessert with a crumb topping and it was yummy, the filling stayed together, didn't run all over the plate. The only changes I made is I used ginger, nutmeg, cloves and allspice instead of just nutmeg and putting in into pie crusts. I will top then when I pick up some more flour. I can't wait to eat it again. I made another batch of this with gala apples, I used the full amount of cinnamon and nutmeg but added 1/2 tsp ginger, 1/2 tsp cloves and 1/4 tsp allspice to the mixture. The filling tasted awesome. This time I got 6 pies. Four are topped with crusts 1 with crumb topping, the last one with crumb topping but with added oatmeal.<br/><br/>I just baked one, 375 F for 1 hr and 10 minutes. Came out perfect, no running mess.

 

[Jeanne P.]

This was truly the easiest and most AMAZINGLY DELICIOUS apple pie filling I have ever made or tasted! It took no time at all to prepare! HUGE hit!! Thank you for sharing!!

 

[smileyone]

Made this yesterday with pears instead of apples, decreased sugar to 3 cups. Have to say it was fantastic. Only used 1/2 of the pears I had on hand since I wasn't sure how it would come out. Today I'm going to do the rest! Thanks for the recipe!!!

 

[Miss Vee]

Just made this ~ so easy and delicious! We went apple picking and lots of leftover apples that were going to go to waste. I halved the recipe for 8 cups of apples and it turned out perfect! Can't wait to bake them up over the holidays!