- 24 cups sliced peeled baking apples 6-7 lbs
- 3 tbsp lemon juice
- 4 1/2 cups sugar (I used half brown sugar, half white sugar)
- 1 cup cornstarch
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 10 cups water
In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg.
Add water and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes.
Cool for 30 minutes. Ladle into freezer containers, leaving ½ inch headspace. Cool at room temperature no longer than 1 ½ hours. Seal and freeze; store for up to 12 months.
This way, you can stack the “boards” of filling in your freezer and slide one out when needed. Less space needed, and the thawing time is shorter. After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust. Along the same lines, you can stack and freeze your pie crusts. Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags. Thaw in the refrigerator overnight before using!