Cheryl - I suppose you could drain it, at least part of it. Keep in mind the canned apples are cooked now so they won't contain anywhere near the moisture the moisture a fresh apple sliced for a pie would. All the liquid is now in the canning liquid so you'd want some of it at least I think. We like all the goo so when we open the jars wife dumps them into a pan re-heats it all and stirs in the cornstarch or tapioca we prefer for thickening then into the pie shell for baking. It looks just like the canned apple pie filling you would buy only tastes better. Dave

yes line the pan with plastic wrap..then fold the wrap over the filling, then put in the freezer, when solid, pop out of pan, and place inside freezer bags. You will have a much longer baking time if you use the frozen pie filling. Some schools say to thaw the filling over night and then bake. But that would negate the point in freezing first in a pie pan/dish. I often just put the filling into a ziploc and freeze. Try it both ways and see, what works best for you.

A very simple recipe from my 83 year oldis Mother, who this year is still preserving food. Start with 2 gallons apples, sprinkle with fruit pectin. Cover with 4 cups sugar and 1/4 cup vinegar. Cover and let set over night. The next morning put your cans in a pan and cover with water and let get real hot, also do the same with your flats. Cook apple mixture about 30 minutes, doesn't take long to cook them, fill jars and put lids on. No need for hot bath or canner, and you can leave peel on if you prefer. Makes good fried pies, or pie fillng, or just good fried apples. You really need to try this method, very simple and time saving. I am usually hesitant to use simple measures, but this one works.

I would love to have the peach pie filling recipe that TIA talks about in the Posted by chickadee__3a (My Page) on Sun, Aug 27, 06 at 16:06 (I've just been given a large number of apples. I don't have time to make and freeze pies right now. Does anyone have a recipe for apple pie filling that can be frozen? I have one for peaches that works well so I'm thinking there's probably one for apples. TIA) Here's one for Apple Pie Filling from my mother. The pie recipe follows. Apple Pie Filling Mom 8-05 (freezing recipe) Ascorbic Acid or bottled lemon juice 18 (approximately 6 pounds) large baking apples 1 ½ to 2 cups sugar 1/3 cup quick-cooking tapioca 3 Tablespoons lemon juice 1 ½ to 2 teaspoon cinnamon Prepare 2 quarts of ascorbic acid solution as directed on the package, or 2 Tablespoons bottled lemon juice in 2 quarts water. Peel and core apples. Slice into ascorbic acid solution. Drain. In a 6- to 8-quart saucepan, combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat for 10 minutes or until mixture thickens and apple wedges are tender. Stirring frequently. Immediately fill hot sterilized quart jars with mixture, allowing correct headspace. *Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Let cool completely before placing in freezer. *The correct headspace for a wide mouth jar, 1 ½"; regular mouth jar, 2". Yield: Approximately 4 quarts. Apple Crumb Pie Mom 8-05 (serving suggestion) 1 quart frozen Apple Pie Filling Pastry for 9-inch one-crust pie Topping ½ cup all-purpose or unbleached flour 1/3 cup sugar or firmly packed brown sugar 4 Tablespoons butter or margarine ¼ cup chopped pecans, if desired Partially thaw Apple Pie Filling so apples break up but some ice crystals remain. Heat oven to 400 degrees F. Prepare desired pastry for one-crust pie using a 9-inch pie pan. Spoon pie filling into pastry-lined pan. In a medium bowl, blend topping ingredients to form crumbs. Sprinkle over pie filling. Bake at 400 degrees F. for 40 to 45 minutes or until topping is golden brown. Yield: 8 servings.