Apple overload? If you live just about anywhere in the U.S. right now, you’re well aware that it’s apple season. We’ve been very blessed because, for the 2nd year in a row, a friend has gifted us with a huge bag of great, big, beautiful homegrown apples; no trip to the local orchard needed.
I honestly don’t even know what kind of apples they are (help me out here, friends) but I DO know they’re apples and I DO know they’re very delicious. Behold, a few of my apples:
I’ve got a busy weekend ahead of me and I’m sure you can do without me waxing poetic about apples, so I’ll make this short and sweet. Last year I made apple butter with this gift o’ apples, but since we really don’t eat a lot of toast, no more apple butter. This year I decided, “You know what would be great? It’d be great to make a big batch of homemade apple pie filling and have it for the holidays”.
apple pie filling for the freezer
- 4 tablespoons fresh lemon juice (2-3 lemons)
- 6.5 – 7 lbs. apples (approximately 7 large apples)
- 2 cups pure cane sugar
- 1 teaspoon kosher salt
- 1/4 cup flour
- 1/4 teaspoon freshly ground nutmeg
- 3 teaspoons cinnamon (preferably Ceylon)
Squeeze lemon juice into a large stockpot, Wash, peel, core and slice apples and place in stockpot, tossing with lemon juice as you go; this helps prevent the apples from discoloring.
Sprinkle apples with sugar, salt, flour and nutmeg and mix well. Let mixture sit for 30 minutes or so, until the apples start to sweat their juice out.
Place on medium heat, stirring often, just until mixture starts to thicken and apples start to soften slightly, about 8-10 minutes. You don’t need or want the apples to cook all the way – if they do, they’ll be mush by the time they make it to the “cooked apple pie” stage.
Remove from heat, stir in cinnamon (the best part!) and let cool. Divide into 2 1/2 cup portions and pack into freezer-safe containers or bags and freeze. This recipe makes about 4 portions.
This recipe makes about 4 portions.
You now have something delicious to do with a whole bunch of apples and you’re also one step closer to being a rock star at the holidays. Go you.
Of course, if you’re not an apple pie lover, this mixture also works great for apple crisp, apple crumble, apple tart… you get the idea.
Happy autumn, everyone!