It never ceases to surprise me exactly how much apples cook down – a little like spinach. Half a bushel of apples seems like such a vast quantity when you lug it to the car, but after peeling, coring, chopping and cooking, you’re left with about five pie fillings – a very manageable quantity.
Wonderful to make at the height of apple season, this recipe freezes beautifully so you always have the filling for a delicious apple pie ready to hand.
- • 4 c apples
- • 1/2 c brown sugar
- • 1 tsp cinnamon
- Peel, core and chop the apples into 1 inch pieces and place in a large stock pot. Add the sugar and cinnamon and stir until well coated. Bring to a boil, stirring frequently, then reduce to a simmer, covered, until the apples are somewhat soft and broken down, but large chunks remain (about 15 minutes). Let cool. Make into pie with Basic Pastry, or spoon into 1 qt Ziploc freezer bags and freeze. Voila. Pie filling at the ready.