(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.