Peel, core, and slice enough apples to make 12 cups.
Pour the club soda over the apples. Allow them to soak for three minutes and then drain. Set aside. Or you can toss the sliced apples with lemon juice, if you prefer.
Mix together granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and ground allspice in a large pot.
Whisk in the water and bring to boil, stirring often. Boil for two minutes, stirring constantly.
Add the sliced apples and stir to coat. Reduce heat. Cover and simmer for 6-8 minutes, stirring occasionally, until tender but not too soft.
Remove from heat and cool. Divide the apple pie filling between freezer-safe containers or zip-top bags. Label and date. Store in the fridge for 2-3 days and the freezer for up to a year. Thaw as needed.
Video
Notes
One: Volume
This recipe makes 10 cups of apple pie filling.
Two: Freezing Apple Filling For Pie
Put about 4 2/3 cups of cool apple pie filling into a freezer-safe storage bag. Remove as much of the air as possible before sealing the bag. Place the bag with the filling into a 9-inch pie plate. Put the pie plate and the filling into the freezer. Once the filling is frozen, remove the pie plate and leave the filling in the freezer. When ready to use, place the frozen filling directly into the prepared pie crust in a pie plate.