I froze several apples last year and have used them since. I thaw them and fry them in butter adding sugar after cooking making a thick sauce.

Another way would be to cook them as for dried apples but have the not dried and use in pies. (fried Pies)

Apples will last at least 1-year frozen - longer if they are vacuum-sealed (FoodSaver bags).

This is a simple dessert I make as a no-crust substitute for apple pie. I serve it with crushed ginger snaps on the top, or a crunchy cereal like Grape-Nuts or granola would also work. Also good with toasted pecans or a scoop of vanilla ice cream. If you are only serving two, cut the recipe in half and cook it in a small saucepan.

-Grainlady

ORANGE SAUCED APPLES

3 T. brown sugar
1 T. cornstarch
1/4 t. nutmeg (or apple pie spice)
1 c. orange juice (I also use apple juice/cider or apricot juice)
2 medium cooking apples, thinly sliced (2-3-cups sliced - up to a point, exact amounts of apples really doesn't matter in this recipe - I usually add more apples)

In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Four (1/2-cup) servings.

[Grainlady note: I have also add golden or dark raisins, craisins, or dried blueberries to the mix. I've also made this recipe with Old Orchard 100% Apple Cherry Juice, apples and dried cherries.]

Apple cobbler with a pastry topping, apple crisp with a topping of flour, butter, oatmeal, brown sugar and cinnamon, the Chopped Apple Bread recipe (under the thread posted by lowspark on page 2), applesauce, apple butter - these last two can be canned or frozen after cooking.

Also, apple muffins, Apple Dapple Cake, fried in butter and sweetened to serve with breakfast, apple coffeecake. I made a quick applesauce this afternoon from leftover apples from the office, just chunked apples cooked in water (apple juice or cider would be better) and sweetened slightly with sugar, cinnamon and a dash of salt.

So in other words... they are fine to use in any apple recipe. I thought that most fruits needed to have sugar added before freezing to help "preserve" them..... don't know where I got that idea!

Thanks for the recipes.

I also inherited some dried apples from my uncles cupboard and have been making some killer fried apple pies (although I use pie crust and bake them.... YUM!)....I'll have to try it with the frozen apples.

Would they be too mushy to use for a regular apple pie? If so, would I need to thaw them prior to cooking, or can I use them frozen?