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Wednesday, October 20, 2010


The girls and I went to the apple orchard with a couple friends and had a great time picking and eating apples! I have many eager pickers, so we had a large amount of apples picked in a VERY short amount of time (less than 30 minutes). We bought 26 pounds of apples--it could have EASILY been twice that, but I cut the girls off, thinking to myself, "who's going to process ALL these apples?"

Here is F eating an apple almost as big as her head--she has probably eaten her weight in apples today!

I'm admittedly not the best about training the girls in the kitchen--it's generally easier and faster to do it myself. But I decided there was no time like the present, so after feeding the baby, we all set to work! H, G, and M eagerly washed, peeled, and sliced up apples alongside me, while F ate ANOTHER apple! They were all great helpers, and within about 3 hours we had processed about 25 pounds of apples and made 4 pots of homemade applesauce and an apple crisp! I'll post our pictures and recipes in a separate post. :-)

Yum! Don't you just love fall? What's your favorite apple recipe? I have more apples left (probably 8 pounds--I bought some at the store last week), so please leave me a comment--I'd love to try a new recipe! I'm especially interested in recipes that will freeze well. Does anyone know how to make freezer apple pie filling?


awjmgmom said...

In the past for freezer apple pie filling, I've just put my cut apples in a freezer bag with cinnamon and sugar already measured. I've used this for pie, apple crisps and for a dessert that takes the apples and sprinkles a cut up snickers bar or two over it (then bake). They will be a little watery when you thaw them, but cut back on other liquids and I think you'll be fine (or drain them.) (I could use some of those helpers when my backyard tree is ready next year. I love & dread the season all at once. ) Enjoy! :-)

Anonymous said...

I precook my apple pie filling. Normal apple pie recipe apples, cinnamon, sugar to taste. Cook them in a pan until they get soft then I add, cinnamon and sugar and cook down a bit more. Let them cool then put 4-5 cups in a bag and freeze. Works wonders and your crust doesn't deflate because the apples are already shrunk down!

Ryan & Heather said...

Here is my apple pie filling recipe that I freeze:
6 C Peeled, cored, sliced apples sprinkeld with 1 Tbs lemon juice. Put in large micro safe bowl.
In separate bowl combine 1/2 C sugar, 1/2 C brown sugar, 2 Tbs flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 Tbs Tapioca (optional). Mix these dry ingredients and then toss with apples.
Cook in micro for 8 min. Stir 1/2 way through. Using a slotted spoon place apples and only 1/3 of juice in freezer bag. When you go to make your pie thaw apples in frig overnight and then use apples and only enough juice to go up about 1/2 inch of the pie plate. Save the rest of the juice, heat and serve as ice cream topping. This will be a winner every time!

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