Start by peeling and slicing the apples. I prefer somewhat thin slices. Not paper thin, but not too thick either. You can also cut apples into chunks if you prefer chunks to slices in your apple pie.
Next, add the apple slices to a large mixing bowl and gently toss with lemon juice.
In a medium bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt.
Pour water into the Dutch Oven, turn the heat to medium-high, and add the sugar & spices mixture. Gently whisk or stir as the water comes to a low boil.
Add the apple slices to the Dutch Oven, increase heat to high, and bring to a boil. Stirring constantly, allow apples and mixture to boil for 4-6 minutes. Then lower heat, cover, and simmer for 6-8 minutes, just until the apples are softened.
Turn the heat off, uncover, and allow to cool to room temperature. This can take around 30 minutes.
Once cool, carefully ladle even portions into prepared large ziplock freezer bags. Make sure you labeled them ahead of time!
Makes enough for about 3 standard pies, and several mini pies or tartlets.The best apples to use are Granny Smith apples, since they hold their shape well in baked goods.Freeze this apple pie filling in freezer-safe ziplock bags for up to 12 months.
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