Here is how we do it.
For each pie, we use around 3 pounds of apples per pie.
We peel, core and slice the apples as we would for a fresh pie.
The apples may then be tossed in lemon or orange juice to reduce the browning. The apples will taste the same in your pie if you do this step or not.
We measure the apples and put 8-9 cups into a plastic freezer bag.
Here you have a choice. You may season and add your thickener now and freeze with your apples for an easy pie later, or leave the apples unseasoned, ready for pie or other recipe that you wish later on.
We then seal them tightly and place in the freezer.
Before cooking into a pie, I thaw the apples overnight in the refrigerator, or more quickly in the microwave if I'm in a hurry. The bags always leak some apple juice, so do put the bag into a dish to catch the apple juice.
If you didn't season them before freezing, now is the time to add your thickeners and seasonings for your pie filling to your apples.
Place into your prepared crust for baking.
Feel free to use your frozen apples in crisp, strudel, muffins and other apple desserts.
The taste of fall, all winter long.