Easy Apple Pie in a Bag

Easy, baked apple desserts all winter long!

For those of you who were wondering, here it is Apple Pie in a Bag! Not only is it awesome to have this easy method of baking available all winter, but it is also a great way to utilize or preserve your apples if you have excess. Enjoy!

Amounts per Bag:
8 cups of peeled, thinly sliced apples
1 TBSP lemon juice
1 cup of sugar (up to 1 1/2 cups if your apples are very tart)
1/4 cup of flour
1 tsp cinnamon
1/4 tsp salt

I like to start by putting the dry ingredients into each resealable gallon-size freezer bag. (Usually, I will do between 6 & 10 bags at a time.) After I do that, I put 1 TBSP of lemon juice in the bottom of a mixing bowl with measurements on it and begin peeling and slicing apples. Every so often, as I add apples to the bowl, I give them a stir to coat them in lemon juice because it helps keep the apples from turning brown as you work. Once I have 8 cups of apples in the bowl, I pour them into the bag and close it, leaving lots of air in it. Then I turn and shake the bag until the apples are well coated with the mixture. Then open the bag, squeeze as much of the air out as you can, and reseal it, flattening the bag so you can stack them in the freezer.

When you want to bake a pie or apple crisp, just take a bag out of the freezer, allowing it to at least partially thaw, and put it into your pie crust or apple crisp recipe. Note: After freezing, sometimes there seems to be excessive liquid in the mix which can be dependent on your apple variety and age. If you think the mixture is excessively runny, feel free to sprinkle another TBSP or 2 of flour over your mixture to help it thicken as it bakes.

There you go: easy, baked apple desserts all winter long!