STORAGE OF APPLES-the apples you buy at Waverly orchards in the fall will keep refrigerated all year. Many folks have an extra refrigerator just to store their years worth of apples. Sure beats paying high grocery store prices and you get that great WAVERLY APPLE TASTE that comes only from our soil.
Store them in the plastic bags you buy them in. This will keep them from dehydrating. This will keep them crisp. It's always nice to keep a pretty bowl of apples out to decorate your table, but they won't stay fresh and crisp. They'll become mellow and ripe...maybe too ripe.
Below find the apple pie recipe that both Jim and I grew up with, our mom's apple pie. Both baked almost the exact same pie.
Triple or quadruple the recipe for FREEZE AHEAD APPLE PIE. It's the best!
MOM'S FREEZE AHEAD APPLE PIE FILLING
15 minutes prep time if you use our Norpro peeler. All ingredients you are likely to have in your kitchen.
For each pie:
- 6 Jonathan apples, peeled & sliced
- 1 tsp. cinnamon
- 1 cup sugar
- 2 Tbspl butter
- 1/4 tsp. salt
- 1 Tbsp. flour
Mix dry ingredients together, add to apples and mix. Pour into an 8 or 9 inch pan. Place in freezer until firm, 4-5 hrs or overnight. Remove from the freezer. Remove frozen filling from the pie pan and place in a zip lock bag. Filling can be stored up to 12 months frozen.
When ready to bake a pie, take out the filling. Place frozen in prepared pie crust. Dot with butter. Place on top crust. Trim and flute edges. Brush top crust with milk and sprinkle with one tablespoon sugar. Bake at 350 degrees one hour or until the crust is browned and the filling is bubbling.
Hundreds and hundreds of these pies are are tucked away in freezers every fall waiting to be placed in the crust this winter or next spring.
Both moms are retired and tired of making pies. We hope you'll enjoy taking up their endevor.
