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
- 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
- In large bowl, toss apples with lemon juice and set aside.
- Pour water into largest pan/Dutch oven you have, and place over medium heat.
- Combine sugars,
cornstarch, cinnamon, salt and nutmeg. Add to water and whisk well.
Bring to a boil and boil for 2 minutes, stirring constantly.
- 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.
- 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.
