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.
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:
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
- Core, peel and slice your apples, then toss with lemon juice.
- Bring sugar, water, cornstarch, cinnamon, nutmeg and salt to a boil.
- Boil for two minutes, stirring, then add your sliced apples.
- Bring back to a boil, then cover, reduce heat, and simmer for 6-8 minutes.
- Cool the cooked apples for 30 minutes in the pot.
- Put the apples into sealable containers or plastic bags with some room for expansion as your filling freezes.
- Leave containers open as they cool for up to 1 1/2 hours.
- Once room temperature, seal and freeze.
- 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}
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