Created by Gerry on November 23, 2011
Step 1: In large pot steam sliced apples 1- 2 minutes. Cool 1- 2 minutes
Step 2: Add the rest of the ingredients, mix. Pie filler is ready to use
Step 3: Pies - When dealing with large quantities of apples I prepare double and triple batches of the pie filling, cool and set into the fridge while preparing pastry. I find using the recipe #recipe7166 which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
Step 4: Pie Filling - cool to room temperature, ladle into containers leaving 1/2 inch head space. Seal and freeze
Step 5: When making a pies suggested baking time for double crust pie is 450 10 minutes reduce heat to 350 and bake for another 20 - 30 mini until golden brown. Oven temperatures vary, in my oven I use 425 instead of 450