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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