Freezing apples I freeze apples for apple pies in two forms: 1. Whole. Not peeled or seeded at all. It works beautifully and keeps all the flavor locked up. When I use them, I partially thaw then wedge and peel and seed like normal- then I slice and make pie or process for applesauce. 2. Peeled, seeded and sliced, ready for pie. I mix sugar, cinnamon and a touch of nutmeg in them then freeze in a bag in 6-cup portions, just right for pie. Hope it helps
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