Anybody else ever freeze pie filling? I’ve never tried it.
Another question: why boil apples, then make a syrup from the liquid that drains off? Why not… boil the apples… in the syrup? then you just boil till the consistency is right. Works for almost any fruit as far as I know. I guess the advantage here would be the apples would stay crisper, but if you’re then baking it in a pie crust… won’t they continue to weep if they aren’t fully cooked anyway?
From the box of S.H. of Marshall, Missouri.
Apple Pie Filling (Good!)
To freeze.
Put 10 c. water in pan and pare and slice apples to top of water — drain or dip apples out.
10 c. water
3 T. lemon juice
yellow food coloring
Bring to a boil. Add apples. Cook 3 minutes. Drain [but reserve liquid].
Combine:
4 1/2 c. sugar
1 c. cornstarch
1/2 t. nutmeg
3 t. cinnamon
1 1/2 t. salt
Add to juice drained off apples. Cook till thickened. Return apples and freeze in 2-3 amounts.
Eva, [something] Thelma froze this last year and loved it. She made Eva 1 batch this ear.