Post by Loupy on Apr 24, 2018 0:50:45 GMT -7
MAKE AHEAD AND FREEZING APPLE PIE FILLING
FROM: MARY @ HOMESTEEPEDHOPE.COM/2006/09/14/FREEZING-APPLE-PIE-FILLING/
In 2004, I discovered this wonderful recipe! Made some adjustments, and ever since, I’ve “mega-cooked” my apple pie fillings. The following recipe truly does store in the freezer for up to a year…in fact, just the other day I thawed one that I’d put up last September and the resulting pie was super! This recipe is enough to make five 9″ pies. I thaw mine overnight before I bake, and I do reheat it a bit on the stove top before putting it in my pie crusts.
Yield: 5 ½ quarts (enough for about five 9-inch pies).
Apple Pie Filling
Ingredients:
24 cups sliced peeled baking apples (6-7 lbs)
3 Tablespoons lemon juice
4 ½ cups sugar (I use half brown sugar, half white)
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
10 cups water
Instructions:
In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg.
Add water; bring to a boil.
Boil for 2 minutes, stirring constantly.
Add apples; return to a boil.
Reduce heat; cover and simmer until apples are tender, about 6-8 minutes.
Cool for 30 minutes.
Ladle into freezer containers, leaving ½ inch headspace.
Cool at room temperature no longer than 1 ½ hours.
Seal and freeze; store for up to 12 months.
Okay, here are my tips.
Instead of quart jars, I use gallon-sized freezer bags.
Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it.
This way, you can stack the “boards” of filling in your freezer and slide one out when needed.
Less space needed, and the thawing time is shorter.
After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust.
Along the same lines, you can stack and freeze your pie crusts.
Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags.
Thaw in the refrigerator overnight before using!
For a whole lot of fascinating information on making pie crust, and several recipes for “the perfect pie crust” go to Simply Recipes.
My pastry recipe is an old family one–tried and true–that uses butter-flavored Crisco. In light of that, here’s something I learned, that I’ll pass on, from the above site:
“The problem with shortening is that until recently, Crisco shortening contained a lot of transfats. Fortunately, they’ve come out with a new version, in a green can, that has 0 grams of trans fats.”
Now go make some pie!
FROM: MARY @ HOMESTEEPEDHOPE.COM/2006/09/14/FREEZING-APPLE-PIE-FILLING/
In 2004, I discovered this wonderful recipe! Made some adjustments, and ever since, I’ve “mega-cooked” my apple pie fillings. The following recipe truly does store in the freezer for up to a year…in fact, just the other day I thawed one that I’d put up last September and the resulting pie was super! This recipe is enough to make five 9″ pies. I thaw mine overnight before I bake, and I do reheat it a bit on the stove top before putting it in my pie crusts.
Yield: 5 ½ quarts (enough for about five 9-inch pies).
Apple Pie Filling
Ingredients:
24 cups sliced peeled baking apples (6-7 lbs)
3 Tablespoons lemon juice
4 ½ cups sugar (I use half brown sugar, half white)
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
10 cups water
Instructions:
In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg.
Add water; bring to a boil.
Boil for 2 minutes, stirring constantly.
Add apples; return to a boil.
Reduce heat; cover and simmer until apples are tender, about 6-8 minutes.
Cool for 30 minutes.
Ladle into freezer containers, leaving ½ inch headspace.
Cool at room temperature no longer than 1 ½ hours.
Seal and freeze; store for up to 12 months.
Okay, here are my tips.
Instead of quart jars, I use gallon-sized freezer bags.
Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it.
This way, you can stack the “boards” of filling in your freezer and slide one out when needed.
Less space needed, and the thawing time is shorter.
After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust.
Along the same lines, you can stack and freeze your pie crusts.
Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags.
Thaw in the refrigerator overnight before using!
For a whole lot of fascinating information on making pie crust, and several recipes for “the perfect pie crust” go to Simply Recipes.
My pastry recipe is an old family one–tried and true–that uses butter-flavored Crisco. In light of that, here’s something I learned, that I’ll pass on, from the above site:
“The problem with shortening is that until recently, Crisco shortening contained a lot of transfats. Fortunately, they’ve come out with a new version, in a green can, that has 0 grams of trans fats.”
Now go make some pie!
