Freezing Apple Pie Filling

 

In 2004, I discovered this wonderful recipe! Made some adjustments, and ever since, I’ve “mega-cooked” my apple pie fillings. The following recipe truly does store in the freezer for up to a year…in fact, just the other day I thawed one that I’d put up last September and the resulting pie was super!

Apple Pie Filling

  • 24 cups sliced peeled baking apples (6-7 lbs)
  • 3 Tablespoons lemon juice
  • 4 ½ cups sugar (I use half brown sugar, half white)
  • 1 cup cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving ½ inch headspace. Cool at room temperature no longer than 1 ½ hours. Seal and freeze; store for up to 12 months. Yield: 5 ½ quarts (enough for about five 9-inch pies).

Okay, here are my tips. Instead of quart jars, I use gallon-sized freezer bags. Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it. This way, you can stack the “boards” of filling in your freezer and slide one out when needed. Less space needed, and the thawing time is shorter. After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust.

Along the same lines, you can stack and freeze your pie crusts. Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags. Thaw in the refrigerator overnight before using!

For a whole lot of fascinating information on making pie crust, and several recipes for “the perfect pie crust” go to Simply Recipes.

My pastry recipe is an old family one–tried and true–that uses butter-flavored Crisco. In light of that, here’s something I learned, that I’ll pass on, from the above site:

“The problem with shortening is that until recently, Crisco shortening contained a lot of transfats. Fortunately, they’ve come out with a new version, in a green can, that has 0 grams of trans fats.”

Now go make some pie!

 

 

Home-made Skirts in a Snap!

janasskirt.jpgDoes your girl-child have any jeans lying around with worn-out knees? Do you have a buck to spend on fabric? Oh, and a sewing machine or access to one?

Then step right up. This looks to be one easy sewing project.

My friend Jana is a great seamstress. In fact, she used to have her own business sewing up hooded baby/kid towels with the most adorable flannel-lined hoods. And the Easter dresses she sews for herself and her daughters are beautiful.

I can sew, and have for me and my daughters but I like to keep it on the easy side, so this latest of Jana’s brainstorms really appeals to me.

Here’s the details, and if you have any questions, be sure to post them in comments and Jana will be glad to answer them.

Take two strips of fabric (determine the finished skirt length you want, allowing extra for seam allowances and hem), you could use two different fabrics or both the same as shown in the picture. Cut one a little bit wider than the other, gather them both. Attach one to the other and then both to the jean “skirt”. Take special note of the overall dress! So cute!!

Thank you so much, Jana!