Recipe: Freezing Apples

Hi Micheline,

Here are some tips that were shared here and in our TKL E-Newsletter:

FREEZING APPLES
Posted by Judy/AZ on September 20, 1997

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.


To add a tip to Freezing Apples in the 8-7-98 E-Newsletter:

I have a friend who mixes her apple pie mixture as Judy does, but instead of putting in a freezer bag, she does this: Line a pie plate with heavy duty aluminum foil. Pour pie mixture into foiled pie plate. Cover with more foil and freeze. When frozen, remove the foiled package of frozen pie filling and start stacking! When you need to make a pie, all you need to do is make your pie crust, remove the aluminum foil from the frozen filling, and slip it in the pie crust and bake. At a moments notice, you can "whip up" a pie in no time! --Coleen

Happy Freezing!

Betsy