Last Saturday was a beautiful fall day, so Noah and I decided to head to one of the local apple orchards and pick some apples. Little did we know, that within just a few minutes, we would pick over 25 pounds!
We picked five different types of apples, but honestly, I can’t even remember what they were all called! We just picked whatever looked good! Some yellow, some red, some big, some small, a few with blemishes, we didn’t care! I knew they were getting put to good use.
After gathering all of the apples, the next step was to haul the 25 pounds home and get to work. I have to say, this was my first time harvesting this many apples at one time, but I knew exactly what the plan would be. I decided to make homemade applesauce and some apple pie fillings. Both of which include recipe cards that you can find at the bottom of this post!
One of my FAVORITE kitchen hacks/utensil is this wonderful-amazing-save-your-hands gadget (honestly, I don’t even know what it’s called…a peeler?). It’s meant for apples, but I’ve used it for potatoes as well! It is a LIFESAVER!
I started out my sorting my apples, deciding which I would use for applesauce and which would be for pie. I tried to figure out which apples were soft (for the applesauce) and which were tart (for the pies). I narrowed it down to two groups. From there, the peeling process began, which you can see above.
Since I knew the applesauce needed more time to cook, I started with those apples first. After peeling and cutting each one, I threw each slice into a pot, added about 3 cups of water (yours might change depending on how many apples you use) and turned on the heat to medium-high.
And that’s it! No added sugar, cinnamon, etc. I made sure to mix the apples every so often so they wouldn’t burn to the pot, and tried to mash a bit too. I like my applesauce a little chunky, so I made sure to leave some bigger chunks in it. Once it’s done cooking, let cool, and store in a container. I like to eat mine warmed up in the microwave with a bit of cinnamon. Tastes store bought but this is so much healthier and more natural!
My next task was the apple pie fillings. Just like the sauce apples, I peeled, cored, and cut the apples and dispersed them evening among three gallon size baggies. Once the apples were in each baggie, I threw in all of the ingredients for the filling.
This part was also SO EASY! In each bag, throw in a little lemon juice, 1 cup white sugar, 1/2 cup brown sugar, 1/3 cup cornstarch (I didn’t have that, so I used flour instead), 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg (or you can skip those and throw in 1 1/2 teaspoons pumpkin pie spice), and a pinch of salt. Once all of the ingredients are in the bag, close each one leaving a bit of room for air. Gently toss the bag and make sure the ingredients and apples mix together.
Again, that’s it! So easy, right? Each bag of apple pie mix will be good for up to 9 months in the freezer. When you’re ready to bake with a bag, pull it out of the freezer and let thaw for a while. Some natural juices will defrost, so make sure to drain the apples and if needed, toss a few tablespoons of flour before baking. Put these in pies, crisp, etc.
I don’t know about you, but I am so excited about these two recipes! I absolutely love apple anything, probably more than pumpkin! Feel free to share the recipe cards below and let me know how yours turned out!
What’s your favorite part of fall? Are you more of a pumpkin or apple fan?