It’s that time of year, when I need to pick and process the apples before the squirrels get them all. While these apples from my back yard are often a bit smaller than what you’ll find at the store, they really do work well in pies and jam. Nonetheless, they won’t stay fresh forever, so what I like to do is make apple pie filling.
First, I cut up the necessary amount of apples for the pie. Next, I get out a freezer bag and put it my dry ingredients: sugar, cinnamon, nutmeg, and flour or cornstarch for thickening. Then, I close the bag tight and mix the dry ingredients together.
Now, it’s time to add the apples and shake or mix the apples around until they’re well coated. Then, using a straw, I’ll remove as much air as I can from the bag, seal, label, and put the apples in the freezer. When the weather turns cold and I want to make an apple pie, all I have to do is make or buy a pie crust, defrost the apples, put the pie together, and bake. The apples will keep in the freezer for up to six months.