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Apple pies filling, to freeze. A brilliant idea and super convenient!

Apple pies filling, to freeze. A brilliant idea and super convenient!
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Apple tarts throughout the year!

Yield: Filling for 5 9-inch pies

Ingredients

Apple pie filling

- 24 cups of sliced and peeled apples (6 to 7 pounds)

- 3 tablespoons of lemon juice

- 4 ½ cups of sugar (half brown sugar, half white sugar)

- 1 cup of cornstarch

- 2 teaspoons of ground cinnamon

- 1 teaspoon of salt

- ¼ c. of ground nutmeg

- 10 cups of water

Instructions

In large bowl, combine apples with lemon juice.

In a large saucepan, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add the water and bring to a boil. Boil for 2 minutes, stirring occasionally.

Add apples and bring to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.

Allow to cool for 30 minutes. (Not more than 1h30 at room temperature).

Transfer to freezer bags, seal and freeze.

When making the pie:

Put it in the fridge overnight before using it!

After defrosting, heat the preparation in a saucepan before putting it in the pie crust.

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