We’re gonna have apple pies in the wintertime! Yes indeed… we went and processed 15 pounds of wonderful Honeycrisp Apples this weekend… and I just can’t wait to make a pie with some of it! We did make a little cheater pie with a bit of crescent roll dough and the leftovers, but that doesn’t count.

Maggie was the peel man… using our little apple peeler and corer! It makes fast work of apples, but is a little sticky and juicey sweet! She got them peeled in no time flat!

Jessy was the trim guy… there’s always a teeny bit of peeling that the machine can’t get and then she gives them a final whack to make them slices instead of big curly strings!

I was the pot master, dunking the little sweeties into a rich cinnamony sugar water boiling bath for just a few minutes to blanche them. Then it was cool a bit, and into our fancy freezer bag, air-sucker-outter machine. (highly technical you know.)

Jessy sealed them up and we had enough filling for 3 huge pies and 2 little ones. Can’t wait!!! Easy as Pie!!!

Here is our simple recipe.

Apples for the Freezer

A lot of apples, peeled, cored and sliced.

Hot boiling water
3 cups of white sugar
Hardy sprinkle of cinnamon and all spice

Get water and sugar, with spice to a good boil. Drop in slices of apple for about 4-5 minutes max. Drain into a collander, let cool a bit, 5 – 10 minutes and then bag in heavy freezer bags to seal and set out for a bit until cool and then pop in the cold freezer!

Use as you would fresh apples in any recipe. The sugar bath just mildly enhanced the natural flavor. This is not like true pie filling, just blanched and ready to go without browning. Simple!