#### Instructions:
1. **Prepare the Apples:** Peel, core, and slice your apples into 1/4-inch thick slices. You can use an apple peeler/corer/slicer for efficiency or a good old-fashioned knife. Place the sliced apples in a large bowl.
2. **Combine Dry Ingredients:** In a small bowl, whisk together the granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves (if using).
3. **Mix the Filling:** Pour the sugar and spice mixture over the sliced apples. Add the lemon juice. Toss everything gently to ensure the apples are evenly coated.
4. **Cook the Filling (Optional, but Recommended for Freezer Stability):** Transfer the apple mixture to a large pot or Dutch oven. Add the cubed butter. Cook over medium heat, stirring occasionally, for 8-10 minutes, or until the apples have softened slightly but still hold their shape. This step helps to release some of the apple’s liquid and meld the flavors, preventing a watery pie later.
5. **Cool Completely:** Remove the cooked apple filling from the heat and allow it to cool completely. This is crucial before freezing to prevent ice crystals. You can spread it out on a baking sheet to speed up the cooling process.
6. **Package for Freezing:** Once completely cool, divide the apple pie filling into freezer-safe bags or airtight containers. If using bags, squeeze out as much air as possible before sealing. Label each bag or container with the date and the contents. Each package should contain enough filling for one standard 9-inch pie.
7. **Freeze:** Place the packaged filling in the freezer. It will keep well for up to 6 months.
#### Short Tips:
* **Apple Variety Matters:** For the best pies, use a mix of sweet and tart apples. Granny Smith offers tartness and holds its shape well, while Honeycrisp or Fuji add sweetness and good texture.
* **Don’t Overcook:** If you choose to pre-cook the filling, don’t let the apples turn to mush. They should be just tender-crisp as they will cook further in the pie.
* **Thawing:** To use frozen filling, simply thaw it in the refrigerator overnight or on the counter for a few hours. Drain any excess liquid that accumulates during thawing before adding it to your pie crust.
* **Customization:** Feel free to add a splash of vanilla extract, a pinch of ginger, or even a tablespoon of brandy or bourbon to the filling for extra depth of flavor.
* **Beyond Pie:** This filling isn’t just for pies! Use it in crisps, crumbles, turnovers, or even warm it up and serve it over ice cream or pancakes.
