One of the best things about this time of year are the fresh apples. Through the years I have preserved apple pie filling many ways. I have froze apple pies ready to bake in the freezer but find them bulky and they take up alot of room in the freezer. I have also canned apple pie filling in jars. My absolute favorite way to preserve apple pie filling is in a bag. Once your apples are peeled and sliced they are mixed with the spices and stored in gallon bags.They freeze flat and stack wonderfully in the freezer. Each bag is a pie. I have also done peach pies with this recipe that were wonderful too.
Apple Pie In A Bag
7-8 C sliced apples (thin)
2 Tablespoons lemon juice
1/4 Cup flour
1 teaspoon cinnamon
1/4 Teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons Butter cut into chunks
Take a one gallon zip lock bag and put everything in except the apples, lemon juice and butter.
Hold the top of the bag and shake it up really good.
Peal, core and slice your apples and dump them into the bag.
Freeze butter and chop the butter up into chunks and put in the bag.
Zip bag shut and shake well until everything is coated well.
Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut.
Squish it flat and lay it flat in the freezer immediately.
To Cook: Remove bag from freezer and lay on counter for about an hour to 45 minutes to defrost or in refrigerator overnight. Squish bag to mix well and dump into pie shell. Either cover with top crust and flute or add a crumb topping. Bake as you would any normal apple pie. I bake mine at 350 for about 1 hour and 10 minutes.
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I love this! I make maybe one pie a year though. My mother used to freeze the Lodi apples which are wonderful.ReplyDelete
You may be interested to know I rescued a dehydrater from the trash bin and am drying peppers that a co worker gives me. Lots and lots of peppers! Thanks for the motivation!
Oh darlin, your talkin' to the 'Freeze Queen' here!!! This Ozark Farm chick began freezin' entrees and the like years ago before I retire from Special Ed.ReplyDelete
I found I could toss a salad, nuke a 'tader and have meal on in no time! I was always big about sittin' the whole clan 'round the table at least once a day!
God bless ya from the happy hills and hollers of the Missouri Ponderosa! :o)
I love it. I will bookmark this. May I share it on Pinterest too? :)ReplyDelete
My mom-n-law does hers like that too!ReplyDelete
Yes Linda You may : ) Thanks for asking !ReplyDelete
Awesome! Thank you, CQ! :)ReplyDelete
I have always can my pie filling, but will give this a try. We love apple pie!ReplyDelete
Cool! I have canned pie filling before, but I really like this idea. Seems fresher.ReplyDelete
Oh yum!!!! I usually can mine but I may have to try freezing it.ReplyDelete
Great idea. I used to have a recipe to make up two pies worth of apple filling in a batch, but somewhere along the trail, I lost it. Thanks for this wonderful recipe. It'll be treated like gold in my home. Printed. Thanks for linking up to my blog party! I love your blog and recipes. Keep them coming.ReplyDelete
I have used this recipe for several years but I continue to have one issue. When I defrost the pie filling, my Ziploc bag is full of liquid. This makes for a soupy pie. What am I doing wrong? Should I not totally defrost the filling?ReplyDelete
Add a tablespoon or too of instant tapioca or corn starch to it to thicken that juice.ReplyDelete
Add it with the bag or after defrosting?Delete
Also, could I use clear help?
I am unfamiliar with clear help? I am assuming it is a thickening product like clear jel if so the answer is yes if you can add it to cold ingredients.Delete
Every fruit is different and has a different moisture content after defrosting and then baking. If your pies are not thickening then add more thickener. In this case the recipe calls for a 1/4 cup flour but when you defrost add another 1/4 cup before putting it in your crust. Or add your favorite pie thickener such as corn starch, flour or thickening products such as clear jel made specifically for this use.