Freeze Ahead Apple Pies
1 1/2 cups water or apple juice
2 cups sugar
1/4 cup cornstarch
1/2 cup water
4 to 6 tsp lemon juice
1/4 cup butter or vegetable-oil margarine
This makes 4 individual 9-inch apple-pie fillings: Peel apples and drop whole into 2 quarts of salted cold water (use about 3 tablespoons salt).
Next cut large apples into eighths and small ones into quarters.
Core and cut into 1 1/2-inch chunks.
Measure apples into a 4-quart saucepan and add the water.
Cover and bring to a boil.
Reduce heat and cook only 3 to 5 minutes, or just until apple edges turn clear.
Remove from heat.
Combine the next four ingredients in a 1-quart saucepan and stir in the drained juice from apples.
Cook until thick and clear, then add the butter and stir into the partially cooked apples.
Line 4 9-inch pie plates with foil, about 19 X 12-inch oblongs, and fill with the apples.
Bring long foil edges together and fold down even with the filling.
Fold ends airtight.
Freeze in one layer in the plates, then remove plates and stack the packages to save freezer space.
APPLE PIE: Unwrap one pie filling and set in a 9-inch pastry-lined pie pan.
Sprinkle with 2 or 3 tablespoons brown sugar and spices if you wish.
Dampen the edge and cover with pastry top.
Trim and crimp edge.
Prick the top and bake at 400F for 40 to 50 minutes.