This year Gove Hill Retreat has a large crop of apples. Of course, we can't use them all up before they spoil, so we prepare them for freezing. This way we can enjoy them for months to come.
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.

This also makes a great maple mousse.

Servings: 8

Mix together

3 egg yolks

1/2 cup water

1 Tablespoon gelatin (1 packet)

3/4 cup maple syrup (dark amber or cooking grade give the best flavor)

½ cup light cream

1/2 tsp maple extract

3/4c heavy cream, whipped to 1 1/2 cup whipped cream OR 1 ½ cups non-dairy topping (ie: cool whip)

Cook first five ingredients in a stainless bowl over (not in) simmering water. Whisk continuously, until 165° F Add maple extract.

Cool mixture in refrigerator to 60°F,occasionally whisking until starts to thicken.

whip heavy cream, when forming firm peaks, add 3 T sugar, gradually until well mixed and cream is making firm peaks.

Fold in whipped cream, (or use cool whip, omit 3T of sugar as is already sweetened.)  Pour into a prepared 9 inch pie shell (regular, graham or chocolate cookie crumb if you like) or put in individual serving dishes for mousse.

Garnish with rosettes of whipped cream and a pecan half for each slice.

Cool several hours until set.

Serve and enjoy.

Filmed by our son, Josh Clark, for a school project. This describes how to make our yummy spritz butter cookies. You may find this recipe a bit large. It may be halved, or freeze some of the cookies for enjoying later.
Spritz Butter Cookies
Sift together and place into a large mixing bowl
6 3/4 cups all purpose flour
2 1/4 cups of sugar
3/4 teaspoon Baking powder
1 1/2 teaspoon Salt
Blend into dry ingredients; mix until it looks like coarse crumbs:
3 cups soft butter (or margarine)
Break three eggs into a measuring cup. Add enough water to make a total of 3/4 cups of liquid. Add 1 tablespoon of vanilla extract. Add extract and liquids to the butter mixture until thoroughly mixed.
Using a pastry bag or cookie press, press cookies onto an ungreased cookie sheet. If the cookies dough is too stiff, you may need to soften butter in the dough to make it easier to manage. Sprinkles may be added to cookies before baking. Bake cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Edges of the cookies will be just turning golden brown.
Cool on rack. Enjoy or freeze for later use.