Seriously, it don’t get much easier than this!
After making it through freezing peach pie filling, how hard could apple pie filling be? Certainly apples are easier to peel and core and slice. I honestly don’t remember where I found this recipe, but the gal whose blog it’s from doesn’t freeze it in pie shape, but flat in freezer bags and makes 10 or so at a time right in their own freezer bags. All the dry, add apples, shake and freeze.
I wanted to be as lazy as humanly possible on t his venture and decided to freeze the apples the same way I did the peach pie filling, all ready to plunk into a pie shell and bake.
- 2/3 C white flour
- 1 1/2 C sugar
- 2 t cinnamon, or to taste
- 6 to 6 1/2 C apples, peeled and sliced thin
- 1 gallon freezer bag
Place first first three ingredients into a bowl and stir.
Add apples and toss until well mixed.
Line a pie plate with tin foil and saran wrap. Add the apple mixture. Place in freezer until sold. Remove from tin. Wrap tightly and store in freezer.
Put frozen pie filling into crust lined pie dish.
Using 5 tablespoons of cut up cold butter, dot the filling.
Put top crust on, flute edges, and sprinkle top with cinnamon and sugar, if you like.
Line edges with foil to prevent burning.
Bake at pie 350 degrees for 1 hour to 1 hour 15 minutes. Until inside is just hot and bubbly. I would put it on a baking sheet to avoid a big mess in your oven.
NOTE: Take foil off for the last 25 minutes to brown the crust.