This year has been hot and dry. While that meant my cucumbers didn’t survive (along with a lot of other produce), my watermelons didn’t even make it through June, and everything resulted in a small yield, it also meant that harvest had come early.
Which means I had apples ready to go when it was still 40 outside. Baking? I don’t think so (check out how to make cookies on the BBQ here). I often freeze pie filling after I’ve made a few and have become lazy, but this time around will see nearly every pie made this year made with frozen pie filling.
What you will need:
12 cups of sliced apples – or roughly a full freezer ziploc
2 tbsp brown sugar
3 tbsp butter
1 tbsp lemon juice
Cinnamon
Cut and peel your apples to desired size. My favourite is dicing them up small as it makes for a gooey, yummy filling.
Add the brown sugar, lemon, butter and cinnamon.
Pour into freezer bag.
Freeze!
When it comes time to use, just haul out of the freezer, dump into your pie crust and bake.
2 Tbsp sugar for 12 cups of apples? That doesn’t seem like nearly enough. I tend to like my pie less sweet, but this seems extreme.