March 3, 2010 by Flora Dawn
Apple desserts are pure comfort food. The apples, the spices, the smell that fills the house. I have never met a person who dislikes apple pie, not to say that all apple pies are created equal, because they certainly are not, but if done correctly, apple desserts are sublime. Like “happiness in a bowl” my daughter says. My mom has been making her version of apple pie filling for over 40 years. Although I love the recipe, I decided to make a freezer version because I am just not that into canning, and I have more freezer space than cupboard space. So, I decided to adapt my mom’s classic recipe. I find it really convenient to have pie filling frozen, ready to use for impromptu desserts.
I use this apple pie filling for pancakes, waffles, ice cream topping, cobbler, crisps, etc. There are so many uses and they are all good, a pie is just the obvious choice, but don’t let the title fool you, this can be used for so much more than just a pie. If you have never made pie filling before, it isn’t difficult, preparing the apples is the most labor intensive part. If you have a teen or spouse who likes to help in the kitchen, this would be one task that could use some assistance.
The measurements for cornstarch and water work for me with Granny Smith apples, if you are using an apple that is significantly sweeter or has a higher water content you might find these measurements need adjusted slightly. Make sure and use a firm baking apple though, not all apples will make a good pie filling. So next time you see apples on sale buy a bunch and make some apple pie filling, you’ll never want to buy it again.
Freezer Apple Pie Filling
- 4 1/2 cups sugar
- 1 cup cornstarch
- 2 generous tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 6 cups water
- 20 cups peeled, cored and sliced apples (about 20 apples)
- 2 TB lemon juice
- In large bowl toss apples with lemon juice; set aside.
- In large pot (stock pot) or dutch oven, combine sugar, cornstarch, cinnamon, nutmeg, salt and water to a boil. Boil until thickened, about 1 minute, stirring constantly.
- Add apples and return to a boil; cover and lower heat, simmer for 5-7 minutes or until apples are tender. You don’t want the apples to be too soft, or you’ll end up with applesauce.
- Cool for 30 minutes. This mixture can be used immediately or scoop into freezer containers or freezer bags and sealed; allow to cool to room temperature or so before freezing.