I love the ease of pulling a bag of Apple Pie Filling from my freezer and thawing. While at the same time I'm making up my favorite pie crust or cobbler crust. I then put the crust in the refrigerator where it will remain until it is rollable, at least four-five hours. Actually I usually make it up the day before and leave it in the refrigerator overnight. Sometimes I have some pie crust in the freezer, in that case I just take it out and thaw in the refrigerator at the same time I do the pie filling. When ready to make pie, roll out the crust, empty the bag of filling into crust and top with remaining crust or your favorite topping. Bake as usual. Now thats EASY...
Freezer Apple Pie Filling
3 Tablespoons lemon juice, use fresh.
18 cups, packed of thinly sliced apples
3 1/2 cups granulated sugar
1 cup light brown sugar
1 cup cornstarch
3 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
10 Tablespoons butter
In a large bowl, throw in apples with lemon juice and set aside.
Pour water into a large pot over medium heat. Combine granulated sugar, light brown sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are soft, about 7-8 minutes. Add 10 Tablespoons butter, stir until melted. Cool for 30 minutes.
Scoop into 5 freezer bags and using your Food Saver http://www.foodsaver.com/vacuum-sealers/ seal the bags.
Let come to room temperature then place in freezer. Can be stored for up to 12 months.