Freezer Apple Pie Filling (4 pies)

Ingredients

15 cups of apples, peeled and thinly sliced

4 tablespoons lemon juice

3 cup white sugar

1 cup brown sugar

1 cup corn starch

4 teaspoons ground cinnamon

1 teaspoon salt

8 cups water

Directions

• In a large bowl, toss apples with lemon juice and set aside.
• 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.
• 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.
• 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.
• Seal and freeze. Can be stored for up to 12 months.
• To Bake Pie
• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with thawed apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil or silicone crust shields. 
• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.

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Freezer Peach Pie Filling

 

INGREDIENTS

• 6-8 fresh peaches, peeled, pitted and sliced
• 1/3 cup brown sugar
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• ziplock freezer bags
• pie crust dough (homemade or store-bought)

directions

1. Place sliced peaches in a large bowl, then add in brown and white sugar, flour, lemon juice, cinnamon and nutmeg. Toss everything together until evenly coated.
2. Pour filling into freezer bag, carefully squeeze out excess air, then seal tightly.
3. Place freezer bag into a standard pie dish and place dish in freezer for at least 4 hours, or until frozen.
4. Remove pie dish and repeat with as many fillings as desired, stacking frozen fillings in freezer until ready to use.

to bake pie

1. When ready to bake, preheat oven to 400º F.
2. Place pie crust in pie dish, trimming off excess dough. Remove freezer filling from freezer (it can be frozen or thawed) and place or pour into pie dish.
3. Cover with remaining pie dough. Trim edges of pie dough, leaving a small overhang, then crimp edges as desired. Use a fork or paring knife to create steam vents in the center of pie dough, then place pie dish in oven.
4. Bake for 45-50 minutes (if filling is thawed) or 60-70 minutes (if frozen), until center is bubbling. Place aluminum foil or silicone guards if crust becomes too brown. 
5. Remove from oven and let cool before serving. Serve warm with vanilla or peach ice cream.