Freezer Apple Pie Filling

Early Autumn is the time of year when apples are in great abundance and can be found at farmer's markets and supermarkets inexpensively. I found this delicious recipe for apple pie filling years ago and have made it every season since. This makes it so easy to always have a pie ready quickly to bring to a potluck, for guests or just a family treat. To make it even easier on yourself, make up a few batches of pie crust and prepare whole pies instead of just freezing the filling. When needed, simply throw a frozen pie into the oven! Another idea is to use the apples as a side dish-they're great with pork chops! This recipe makes enough for 5 (9") pies.

Freezer Apple Pie Filling
20 c sliced, peeled baking apples (6 lb)
3 T lemon juice
2 c brown sugar
1&1/2 c white sugar
1 c cornstarch (level off)
3 teas ground cinnamon (I use more)
1 teas salt
1 teas ground nutmeg
10 c apple juice or water

Wash, peel, core and slice the apples. In a large bowl, toss the apples with the lemon juice and set aside. In a large kettle, combine the sugars, cornstarch, salt, cinnamon and nutmeg. Add the apple juice or water and bring to a boil over medium-high heat. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat; cover and simmer for 5 minutes or until apples are tender. Allow to cool off for 30 minutes or so.

To freeze: spoon into ziploc bags or freezer containers leaving 1/2" of head space. Freezes well for 12 months. When needed thaw over night in refrigerator or in a microwave on a low power setting.

-OR-

Use as a filling for double-crusted pies. Flash freeze the pies, then wrap in several layers of plastic wrap. To bake: place frozen pie on an aluminum foil covered cookie sheet. Bake in preheated 350 oven for 90 minutes, cover crust with foil if it begins to brown too quickly.

Note: If using metal pie pans, place in a pre-heated oven. However, if you use glass pans, then start in a cold oven and increase the baking time a little.