Freezer Apple Pie Filling

I went apple picking at my friend Barb's mom's place and I had a TON of apples. I had already made two batches of apple sauce and needed something else to do with all these apples. Well I went searching Pinterest and came across this recipe and it was easy and tasted fantastic so I made two batches of pie filling to put into my freezer.

Here's what it looked like all done and cooling

 This batch made enough for 6 pies! 

I made up two pies and here is filling for 4 more. For a 

regular pie crust you will need 3 cups of filling and if you

are doing a deep dish pie you will need 6 cups of filling. My

bags are filled with 3 cups.

 My baked apple pie with Streusel topping!

Ok here are the recipes for both the pie filling and the Streusel topping with the 

baking instructions too!

Freezer Apple Pie Filling

Ingredients

• 18 cups peeled, thinly sliced apples
• 3 Tbsp lemon juice
• 2 cups granulated sugar
• 2 cups brown sugar
• 1 cup cornstarch
• 2 Tbsp cinnamon
• 1 tsp salt
• ¼ tsp ground nutmeg (optional – I leave this out, but some people like nutmeg, the crazies :))
• 8-9 cups water

Instructions

1. In large bowl, toss apples with lemon juice and set aside.
2. Pour water into largest pan/Dutch oven you have, and place over medium heat.
3. Combine sugars, cornstarch, cinnamon, salt and nutmeg. Add to water and whisk well. Bring to a boil and boil for 2 minutes, stirring constantly.
4. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender and mixture is thickened, about 6-8 minutes. Cool for 30 minutes before dividing over 5 freezer containers, leaving ½” head space in each container. Leave lids off and cool at room temperature for 1 – 1½ hours, then seal and freeze.
5. This can be frozen for up to a year. 

Streusel Topping

 1 cup flour

1 teaspoon cinnamon
1/2 cup packed light brown sugar
1/2 cup butter, softened 

 

Preheat oven at 375 degrees with a cookie sheet on the center rack.
Pour apple mixture into frozen pie crust.
Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. Then mix in the softened butter with a fork, stirring and blending until the mixture resembles crumbs.
Top the pie with the crumb topping, place on the cookie sheet in the preheated oven and bake for 40 - 45 minutes until the crust is a deep golden brown and the filling bubbles.
Remove from oven, cool 30 minutes and serve warm with ice cream and caramel ice cream topping drizzled over pie, if desired.