Wednesday, September 11, 2013

Oma's Apple Pie Filling Recipe







The apples are in abundance right now. My parents crab apple tree makes the most wonderful apple pie filling. For that matter most any apple makes a good pie filling. The top picture is Crab apples,  and the bottom picture is with Goodland apples from my cousins tree.  I freeze them in the amount I would use for a pie or platz in a plastic zippered bags and store them flat, that way they don't take up much freezer space. Take them out of the freezer and place into cold water to thaw. By the time you have your dough made the apples are thawed enough to use in whatever recipe you want. I like to use it in platz, or crisps as well.
  • 8 cups of apples, peeled and sliced. If you are using crab apples, don't bother peeling them.
  • 1/4 cup water
  • 1 1/4 cup sugar
  • 4 tablespoons quick cooking tapioca
  • Cinnamon and nutmeg to taste (optional)
  1. Peel and slice apples.
  2. Place into a pot large enough to hold the ingredients.
  3. Sprinkle with one cup of sugar. Let stand 5 minutes.
  4. Add the water, bring to a simmer and cook mixture about 2 minutes on medium heat. 
  5. Stir together tapioca with remaining 1/4 cup of sugar, add to the apples, cook 2 minute more.
  6. Spoon into containers or plastic zippered bags and freeze, ready for pie. 
  7. Two recipes make 3 10' deep pies.

17 comments:

  1. Thanks Charlotte! I am so going to do this - we have so many apples in our old orchard this year and I have never frozen them for later use. Any apple pie is a good apple pie in my opinion....

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  2. Do you add anything to keep the apples from turning brown when you freeze them?

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    1. When the apples are made into the filling it does not turn brown. However if you are freezing just the apples, then following the instructions that Helen left in the next comment.

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  3. Add pickling salt - does not have iodine - to the water you cut them into. You can add lemon juice or purchased preservative - ascorbic acid but salt is cheaper and gets the job done.

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  4. Is 4 tablespoons right? or should it be teaspoons?

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  5. Yes that the correct amount 4 tablespoons.

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  6. What exactly do you mean "cook for two minutes"? Can you please be more specific for us new cooks?

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    1. Sarah
      I changed the directions and hopefully explained it a little better. Let me know if you need more clarification and I will do my best.

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  7. Would you post the recipe for the pie/platz dough please! It looks delicious.

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    1. If you click onto the platz link, it brings you to the recipe. Try any of the pie dough recipes under Pies and Pastries and you won't go wrong with any of them.
      The bottom picture is Lovella's recipe for Apple Bars on page 172 in our first book.

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  8. Choose any of the pie crust recipes on our blog. They are all wonderful, I have tried them all.

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  9. "2 recipes make 3 10inch deep pies"...??? So a single recipe makes?? A regular 9inch? I often make multiple pies, but I don't always want to do all 3 the same.

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    Replies
    1. I had to chuckle at "10' deep pies"---that would be 10 foot deep! nice thought!

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  10. Freeze the apple filling in individual amounts that you would put into one pie. Take out one portion for apple pie and save the rest for another time. I like to fill my pies rather generously, but if you just want to make one recipe it would fill 2 9" pies that are not very full. The amount of filling for a pie is based on personal preference. Adjust it to your own preference.

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  11. Replies
    1. Hi Joy, I do core the crab apples but I don't peel them. I just cut them in quarters and core.

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