When apples are overflowing, the thing to do is make frozen apple pies. This is a quick and easy way to freeze the apple filling and use it in pies at a later date.
Ingredients
8 cups peeled and sliced apples (Granny Smith are best)
2 Tablespoons fresh lemon juice
1 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons butter, cut into chunks
Instructions
Peel and core apples. Cut into thin slices.
In a food-storage ziplock bag, add sugar, flour, cinnamon, salt and nutmeg.
Shake to mix well.
Add apples to the bag. Add chopped butter to the bag.
Zip the bag shut. Flip and shake it until the apples are evenly coated.
Open the bag and add the lemon juice. Shut the bag and mix it up again.
Zip the bag shut except for a small opening. Insert a straw and suck all the air out of the bag. Remove straw and shut the bag.
Squish it flat and place in freezer.
When you are ready to make pies, take out a bag and lay it on the counter at room temperature for about 30 minutes or in the refrigerator overnight. Covering the bag with a warm wet towel will help the thawing process.
Dump the apple mixture into a 9-inch pie uncooked pie shell. Cover with an additional crust or a dutch crumb topping. Set the pie on a drip pan. Bake 20 minutes at 400F and an additional 45 minutes at 325F