Make Now, Bake Later Apple Pie

I made these apple pie fillings, then froze them in plastic freezer bags in pie pans to retain their shapes. Afterward, the fillings can be stacked in the freezer without the pans. When it’s time to bake them, I’ll slip them (still frozen) into the pans lined with pastry, dot with butter and cover with additional pastry or crumb topping, and bake them in a hot oven (425 degrees) for an hour and 10 minutes. 

FILLING FOR EACH PIE:

3 cups sliced and peeled apples
1 3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
dash of nutmeg
squirt of lemon

Store in freezer 2-3 months.