Just an additional note to the last published post:-
People have always searched for ways of preserving foods. By the beginning of the 70's home freezers were becoming the 'in thing.' People were filling them with seasonal foods so that they could be used at other times of the year. As we're currently talking about apples - the only successful way to freeze apples is to puree them. You do this by peeling coring and slicing the fruit, placing them in a pan with only enough water to stop the fruit from sticking to the base of the pan. As the apples cook, stir occasionally with a wooden spoon and add water if required (a little at a time). The apples are ready when they have collapsed and formed a smooth puree. Do not sweeten the pulp before freezing so that it can be used for both sweet and savoury dishes at a later date. Leave the apples to cool before placing in freezer bags, labelled with contents and date.
Although I said there is only one  way to freeze apples, there is actually an alternate way by using them in dishes such as pies, crumbles or sponge puddings and freezing these completed dishes.
 I want to share another tip with you  - if you have any pastry left after making your apple pies, pop it in a bag and freeze it. I usually have a collection of these small pieces of pastry in the door shelf of my freezer. When I have enough of them, I defrost the pastry and use it to make up a dish of choice.