Sep 10, 2012
Freezing Apple Pie Filling
* It gets most of the work for apple pie done ahead of time, making whipping up a pie for a special occasion much easier
* It's good for more than pie! Apple pie filling is terrific for apple crisp, apple cobbler, a topping for ice cream...
That said, my favorite apple pie filling contains flour, which isn't safe for canning. Using cornstarch wouldn't solve this problem, because cornstarch isn't safe for canning, either. I could buy Clear Jel to use as thickener (not to be confused with Sure Jel brand pectin), but I can never find it locally and I never seem to get around to buying it online. Someone once told me I should can the my recipe without any thickener, adding flour or cornstarch just before making the pie, but since my favorite recipe isn't a tested-safe one for canning, I'm not up for it. So I freeze my apple pie filling - and it's delicious!
I use a recipe from a 1980s version of the Ball Blue Book. (And, despite the fact that Ball is known for canning, this recipe, even then, was considered a recipe suitable only for freezing.)
What You Need:
6 lbs. apples
2 cups granulated sugar
1/4 cup all purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
Apple Peeler/Corer (recommended, but not absolutely necessary)
How to Do It:
1. Wash the apples, then use the apple peeler/corer to core, peel, and slice them. (Or use a paring knife to peel, core, and slice.)
2. Dump the apple pieces into a large pot and add the sugar, flour, cinnamon, and nutmeg. Stir to combine. Allow the mixture to sit for 30 minutes.
4. Allow to cool, then transfer to freezer bags or containers. Mark with date and contents before freezing.
UPDATE 11/11/13: How to Make an Apple Pie from this Apple Pie Filling:
pastry or graham cracker crust into a pie plate, then add thawed filling. Add a top crust or strudel, if desired. Bake at 425 degrees F. until pastry crust is golden and filling is bubbly, about 40 to 50 minutes.