Joanne's Children at the Apple Orchard We have enjoyed the traditional "Pure Michigan" apple orchard fun a couple of times this fall, and have come away with ALOT of apples! I used a freezer idea I found on Pinterest to make four apple pies worth of filling to put in the freezer for homemade pie in a snap later this year. The original recipe for this pie filling came from here, and my adaptation of the recipe can be found at the end of this post (just keep scrolling). A small collection of ingredients An apple corer/peeler/slicer is highly recommended Several apples sliced up Simmering Apple Pie Filling (smells amazing!) Four apple pies sans crust cooling before going in the freezer Frozen pie filling ready for throwing in a pie crust for a quick and delicious dessert Apple Pie Filling Recipe: (Makes Filling for 4-5 pies) 20 cups thinly sliced apples 3 Tbsp lemon juice 4 1/2 cup white sugar 3/4 - 1 cup cornstarch 2 tsp ground cinnamon 1 tsp salt 7 cups water (or combination of water/apple juice) In a large bowl, toss apples with lemon juice and set aside. Pour water into a stockpot over medium heat. Combine sugar, cornstarch, cinnamon, and salt. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender (6-8 minutes). Cool for 30 minutes. Ladle into 4-5 gallon sized ziploc bags, which are sitting in pie plates. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze in Ziploc bags, in pie plates. When fillings are frozen, remove from pie plates and stack in the freezer. To bake pies prepare crust, set frozen pie filling in the crust, top with crust or crumble, and bake from frozen state 45-60 minutes at 425 degrees. for the Sisterhood