The October Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

October 2001

Easy Freezer Pie Fillings

Apple pie filling:

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Servings:	1 pie	2 pies	3 pies	4 pies	5 pies	6 pies
Ingredients
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Salt	½ t.	1 t.	1½ t.	2 t.	2½ t.	1 T.
Cinnamon	1 t.	2 t.	1 T.	1T. + 1 t.	1T. + 2 t.	2 T.
Nutmeg	½ t.	1 t.	1½ t.	2 t.	2½ t.	1 T.
Flour	1 ½ T.	3 T.	4½ T.	6 T.	7½ T.	9 T.
Butter/margarine	2 T.	4 T.	6 T.	8 T.	10 T.	12 T.
Cooking apples; peeled and sliced	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Lemon juice	¼ C.	½ C.	¾ C.	1 C.	1¼ C.	1½ C.

Mix sugar, salt, cinnamon, nutmeg, and flour in a small bowl. With a fork, blend butter into sugar mixture until it is crumbly. Place the lemon juice in a large bowl. As you peel and slice the apples, place them in the lemon juice and toss to coat well. When all apples have been coated with the lemon juice, pour apple slices into a colander and drain well. In a large bowl, mix drained apple slices and sugar mixture. Put apple mixture in a labeled freezer bag or container. Remove excess air, seal and freeze.

Cherry pie filling:

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Servings:	1 pie	2 pies	3 pies	4 pies	5 pies	6 pies
Ingredients:
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	3 T.	¼C. + 2T.	½C. + 1 T.	¾ C.	¾C. + 3T.	1 C. + 2T.
Salt	1/8 t.	¼ t.	3/8 t.	½ t.	1/2t .+ 1/8t.	¾ t.
Butter/margarine	2 T.	4 T.	6 T.	8 T.	10 T.	12 T.
Sour pie cherries (Fresh, frozen*, or canned and drained)	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.

In a large bowl, mix sugar, flour, and salt. With a fork, mix in butter until it is crumbly. Stir in pie cherries, stirring to coat well. Pour cherry mixture into a labeled freezer bag or container. Remove excess air, seal and freeze.

To Serve, Thaw filling, pour into pie shell, and seal top crust or sprinkle with crumbs. Bake at 425° for 10 minutes, then reduce heat to 350°. Bake for 30-40 minutes until browned and bubbly.

* If starting with frozen fruit, do not thaw, and increase the measurement of fruit by 1 cup.

Pumpkin pie filling:

Homemade pumpkin pie filling freezes well. Follow the directions for your favorite pumpkin pie filling and pour it into a labeled 1-gallon freezer bag. Remove excess air, seal and freeze.

To Serve: Thaw completely, pour into a single pie crust and bake as usual.

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