Since it’s almost apple time…

I have a ten pound bag of apple in the kitchen and need to do something with them. Here’s a handy tip from The New Homemaker:

One great trick I’ve heard of is to prepare the apples for pie filling–add all the spices, thickenings, however you like to make it; then take a pie pan, line it with foil, fill it with the apple pie filling, wrap it up and freeze it. Once it’s hard, take it out of the pie pan, wrap it for long-term freezer storage, and return it to the freezer. To use, just pop the pie-shaped filling right into your crust and you’re ready to go! You’ll have to bake it a little longer (I’d put foil over the top crust to avoid over-browning).

I know I’m gonna try it.

And if you really want to have a lot of apple pies stored up in the freezer, try this from Ellen’s kitchen. The pie crust recipe makes TWENTY 9″ crusts and the pie filling recipe is enough for five pies. Mmmm.

When I get a deep-freeze again, there will be some good eatin’ goin’ on ’round these here parts. I’ll be living in a house in the country; they make you talk like dat.