Best Apple Pie Filling Good For Freezing Recipes
APPLE PIE FILLING (GOOD FOR FREEZING)
My mom and dad used to use this recipe when they had LOTS of apples from their tree and needed to use them up they would freeze lots of apple pie filling and it was nice to have on hand
Provided by Heidi Edwards
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix dry ingredients, add apples to dry mix and toss apples till coated. Use freezer gallon size bags removing as much air as possible...
- 2. When you decide to use, Thaw apples and than add margarine on top of apple mix when you make a pie if you choose to use margerine
APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- 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 in a bowl; 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 5 freezer containers, 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.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
FREEZER APPLE PIE FILLING - OAMC
This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.
Provided by KelBel
Categories Pie
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- You can also make pies right away.
ROSY CRABAPPLE OR APPLE PIE FILLING - (FREEZE OR CAN)
This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too - especially those not requiring peeling ... works well with any baking apple. I use this with the larger fall apples - some of which do require peeling. When dealing with large quantities of the fall apple crop I double and triple this, refrigerating while preparing pastry using recipe#89861 - soon have an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.Have canned a good many jars but find freezing gives me an equally good product with far less work.
Provided by Gerry
Categories Dessert
Time 19m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In large pot steam sliced apples 1- 2 minutes.
- Cool 1- 2 minutes.
- Add the rest of the ingredients and pie filler is ready to use.
- Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
- I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
- Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!
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