Apples are a GREAT price right now, and if you’re like me and not lucky enough to have an apple tree, you want to preserve as many as you can while they are so affordable. Apples can be canned in many different ways, they can be made into apples sauce, candied and dried. But I wanted to also have some around for making pies. I found this recipe to fit my needs perfectly. I don’t remember where I got it from, but it came up during a google search and after looking over lots of different ones, I finally settled on this one. It’s super simple and smells AMAZING!
Pie dish. Use the same one to freeze them in that you will be cooking the pie in at a later time.
5-7 cups sliced apples (1 apple USUALLY equals about 1 cup)
1/2 cup sugar
1/4 cup brown sugar
2 Tblsp lemon juice
2 Tblsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Peel, core and slice your apples. Make sure they aren’t too thick. Mix the lemon juice into your sliced apples to keep them from turning brown.
Mix all of your spices together and then mix it into the apples, coating the apples really well.
Line your pie dish with tinfoil and dump in your apples. Make sure there’s enough apples to make a nice and full pie. You can lay them out smoothly or leave them where they fall. 🙂 Leave the tinfoil open on the top and put the dish into the freezer for at least 4 hours.
Once froze, fold the tinfoil over the top to wrap it up nicely and then either seal it in a food saver bag or a freezer safe gallon bag. I’ve done it both ways and they both work just fine. Although I do think the foodsaver will make them last longer and stay more fresh.
When you are ready bake, line your pie dish with a pie crust, add the frozen pie filling (it should fit nicely since it was frozen into the shape of the dish), top it with about 3 pats of butter and the second pie crust. Tuck the top crust behind the edge of the bottom one and flute the edges. Brush the top crust with milk or egg and make a few slits into the top. Loosely cover the top crust with tinfoil to keep it from browning too quickly and bake at *375 for 30 minutes. Remove the tinfoil top and bake an additional 40-50 minutes OR until golden brown and apples are bubbly.