Here’s what over 40 pounds of apples yielded:
– 6 apple pie fillings
– 7 freezer bags with 1 C of chopped apples to use in breads, muffins, cookies, etc.
– approx. 160 ounces of apple sauce (directions in this post)
In total, it took us about 2 hours. You definitely need a peeler/corer/slicer though to make things go faster! But, even if it would have taken a little longer, it is so worth it! It’s not only more cost-effective, but healthier and a HUGE stress-saver during the holidays! How nice it will be this next month to be able to have fresh baked, homemade apple pies with almost no prep work at the time!
After putting the peeler/corer/slicer to work, we put a whole bunch in a large stock pot and let that get to work (directions here —> homemade applesauce). Then, we got to work on the apple pie and chopped apples for baking.
Here is the apple pie filling recipe we used (adapted from the Better Homes and Gardens Cook Book ).
Just a note…because of the amount of apples, I would recommend a deep dish pie plate…
- 8–10 apples (we used 7–8 granny smith & a couple gala)
- 2 T all-purpose flour
- 3/4 C sugar
- 1/2 t cinnamon
- pinch of nutmeg
- splash of lemon juice
Just mix all ingredients well and put in a freezer bag or other storage container. I’ve read you can freeze the pie fully assembled (with crust & all), but some have recommended against this as your crust can sometimes soak up too much juice.
For the chopped/sliced apples, we didn’t do anything to them at all. Just peeled and sliced or chopped. They do discolor & once thawed will be mushier (not crisp like a fresh apple), so you wouldn’t want to use these for just plain eating. However, to bake with, they are fine. We chose not to “process” them with any sugar, cinnamon, etc. so that they could be used for any recipe we wanted.
It’s a great way to have apples for recipes anytime!Pin It