It's September (how did THAT happen?!) which means it's apple season. Our tree produced apples this year, but the majority of them have been destroyed by birds, squirrels and hail. Luckily, we have a ton of apples from our summer fruit share that are perfect for baking.
This freezer pie filling is much easier than canning it. I like to keep a couple of frozen pie crusts handy as well. When a friend or family dinner rolls around you can always offer to bring the dessert and have it made in no time. And who doesn't love apple pie?
Frozen Apple Pie Filling
3/4 c. sugar
1 1/2 tsp. cinnamon
2 tbsp. flour
1 tbsp. lemon juice
6 cups of apples (peeled, sliced and cored)
Combine sugar, cinnamon and flour. Stir in lemon juice and apples until combined. Use immediately or freeze for up to six months.
Makes enough filling for one 9 inch pie.
A couple of notes:
-After I thaw the filling, I like to drain a bit of the liquid out before I fill the pie crusts to keep it from being too soupy
-This filling is heavy on the cinnamon which I love and have only heard good things about, but if you're not a cinnamon fan, you might want to use a bit less
-If you've got a ton of apples, this tool is a godsend!