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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