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Apple Pie Filling, for Freezing
If you freeze this in a zipper seal bag, in a pie pan, so that it can be used while still frozen and in the
proper configuration to fit a pie shell, you save time that it would take to thaw out a lumpy bag of apple pie filling.
It's all there but the crust. Homemade is better, but store-bought frozen shells are quicker.
Ingredients:
For Each Pie
8 to 10 tart apples
1 cup sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Procedure:
I prefer to leave the skin on the apples, but if you anticipate toxins or
other danger, peel the apples after washing, and then core them. Thinly slice the apples, toss with the remaining ingerdients
in a resealable bag, shaking to coat the slices evenly. Squeese the air out, place in a pie pan, patting out to fit
the shape of the pie pan. Place in the freezer and freeze about 2 hours and then remove the pan for other uses.
No need to thaw this filling before use. Just slide out of the bag, into the prepared crust, add the
top crust, cutting slits for the steam to escape and bake about 1 hour at 350 F.
Apple Crunch
Healthier Pie Crust
Old Fashioned Pie Crust
Serving Size:
Filling for one double crust pie. You don't want to know how many calories or fat per serving.
8 servings
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