| T O P I C R E V I E W |
| delsgirl |
Posted - Aug 07 2014 : 8:36:34 PM
Why didn't I think of asking here......looking for a good apple pie filling, that I can freeze. I made enough for 4 pies the other day, followed the recipe, cut the water back and still had sooooo much juice, much more than apples, there has to be a better recipe out there, can anyone help?!! Or.....is it typical for a "filling" to have alot of juice? |
| 4 L A T E S T R E P L I E S (Newest First) |
| debbies journey |
Posted - Aug 25 2014 : 11:47:28 AM
I tried your recipe out for a apple crumble and everyone liked it, so I'll be freezing
some up for winter, thanks so much for sharing Lori!
Debbie |
| lorizspr |
Posted - Aug 11 2014 : 12:10:25 PM
Yep, that should do it! |
| delsgirl |
Posted - Aug 08 2014 : 12:27:08 PM
Thank you Lori......I'm assuming just mix the dry ing., then mix w/the apples and freeze? Think my buddy does it this way,and had forgotten about it!! Once again, thanks!! |
| lorizspr |
Posted - Aug 08 2014 : 05:54:37 AM
I often freeze apple pie filling using my regular recipe: 1 cup sugar, 2tbs flour, 1/2 tsp cinnamon, 1/4tsp nutmeg, 1/2tsp lemon peel, 1-2tsp lemon juice, 8 cups applea. This is for 1 pie, but can be doubled, etc. Depending on the apples, if there is too much juice when I thaw the filling, I just drain some of it, taste the apples, and adjust seasoning if necessary. I top the apples with dotted butter after putting them in the crust. This recipe seems to work well, although not quite as delicious as a fresh pie! Hope this helps!
Lori |
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