Tuesday, March 10, 2009

Apple Pie Filling

Ever wonder what to do with apples that have done soft? Ever get a batch of apples that was a bit too tart for your taste buds? Ever gone apple picking and noticed the apples weren't as presentable as you'd like? Here's is what you do. You'll never need to buy apple pie filling again!


Peeled and core apples. Slice thinly.
For every pound of apples, use 1 T. flour, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg.
Place flour and spice mixture into a quart sized resealable bag, shake to combine. Add apples and shake til apples are well coated. Freeze seasoned apples, thaw when needed for apple pies, apple crisp, or as a topping for ice cream.
1 quart sized bag = filling for 9" pie or 8x8 pan apple crisp.
2 quart sized bags = filling for 10" pie or filling for 9x13" pan apple crisp.

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