Apple pie time!

Well, now that we have had the first frost, it is time to think of what I am going to do with all those apples that are living in my yard before they hit the ground and rot. Last year I froze in a bunch of pie fillings that have been touted as the best apple pies EVER so here is my tried and true kick booty apple pie recipe.

Freezer Apple Pie Filling (yield 1)

In a large zipper freezer bag put:

3/4 cup white sugar
2 tbsp all purpose flour
1/8 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Mix it up by shaking gently.

In a large bowl (2+ Litres) put

1 tbsp lemon juice
1 L water

Add to that
6 tart apples - peeled, cored & sliced (about 4 cups)

Swirl the apples around in the lemon juice solution, this is to help prevent browning somewhat.

Take the apples out with a slotted spoon to get rid of the excess water, put in the freezer bag with the flour mixture. Press the air out of the bag and smoosh it around to mix well. Put it in the freezer to make pie later!

Tip: To make many of these (mass produce), I would reuse the lemon juice solution for the apples until it changed colour, at which point the lemon juice is no longer working to prevent the apples from browning, just make a fresh one. Best way to freeze them is flat on one another to save on space.

To make the pie you will need:

1 recipe pastry for a 9 inch double crust pie (I use the Tenderflake Deep Dish frozen ones)
1 freezer apple pie filling, thawed fully
2 tbsp butter
1 tbsp minute tapioca
2 tbsp Canadian Club whiskey (or whatever you have on hand)
1 egg white
1 tbsp granulated sugar

Preheat oven to 450 F.
Pour pie filling in to bottom pie shell.
Sprinkle with minute tapioca, this will absorb some of the excess liquid.
Dot the apple pie filling with butter
Sprinkle the whiskey over all.
Put top pastry on and flute edges.
Brush top pastry with egg white, sprinkle with granulated sugar.
Put pie on a foil lined cookie sheet in case it boils over. Cut vents in top pastry.
Bake in centre of oven for 10 minutes. Reduce heat to 350 F and bake for 40 minutes more.

Voila, my most awesome pie recipe! Serve it warm a la mode (with vanilla or maple walnut ice cream) or with caramel sauce (yum!!)