Editor’s Note: This was originally posted October 2011, but has been updated.
There is absolutely nothing better than fresh, homemade apple pie. Even better if you pick the apples yourself, that morning, preferably wearing a gingham apron and singing some Disney tune.
If that image doesn’t describe your apple-aquisition habits, this post is for you.
Here in upstate New York, fall is apple season. The apples are fresh, local, and cheap.Making and freezing apple pie filling now saves time and money later — and it’s easy as the proverbial pie.
Apple Pie Filling
- Peel and core, and slice about 4 cups of apples for each pie’s worth of filling you want to make. My son is obsessed with using the Apple Peeler! He loves it.
- Toss all your apples in a big stockpot. Add the following: 2 tbsp corn starch, 1-2 cups water, 1/4 cup sugar (more or less depending on the sweetness of the apples), 1 tbsp cinnamon, 1 tsp nutmeg. Simmer the apple mixture about 30 minutes until apples are soft and the sauce has thickened.
- Put about 3 cups of apple pie filling per ziploc bag, pop it in the freezer, and you’re done. You can double, triple, or whatever this recipe to suit your needs and your apple stock.