This year, we went to our local apple orchard and purchased Golden Delicious apples for 69 cents a pound. This is a great buy especially for an organic product where no pesticides are used. The majority of apples sold at your local store have been treated with pesticides so less apples are lost to insects, rodents, weeds or mold. Even when an apple is rinsed and peeled, these chemicals can still linger. Pesticides have been linked to illnesses, birth defects, and even poisoning deaths. Pesticides aren’t going away anytime soon so if you know of places to buy fresh, organic fruits and vegetables and would be interesting in freezing organic apples I would recommend doing so.
Knowing that there is no way my family can eat 10 pounds of apples quickly, I chose to freeze them. Freezing fresh fruit and vegetables is an easy process.
I first rinsed and wiped my apples dry.
I carefully then sliced the quartered apples into slices about a quarter of an inch thick. These I put in a large bowl and gently tossed with about 1/2 a cup of lemon juice. By using lemon juice, you naturally stop the the apples from turning brown.
Usually, I use my frozen apples in pies. Though, they can be used in breads, muffins, crisps or cobblers. First you must thaw and drain the apples. Then they are ready to be substituted in any recipe of your choice.
As far as pies are concerned, I usually don’t have a lot of time to make my own crusts, though they are fairly easy. Typically, I buy the Pillsbury pre-made pie crusts and follow their recipe. Here is Pillsbury’s recipe:
Easy Apple Pie.
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
6 cups thinly sliced apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
•Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
•In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
•Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.