freezing apples

This is a method I have not used before but it looks good.  The question of course will be how well they do in pie.  Will the natural pectin be preserved? Will the pie be sloppy and require corn starch?  This we will find out.

https://www.southernplate.com/freezing-apples-and-what-the-old-folks-taught-me/

Cornmeal stuffed poblano chili tart

Use this recipe for the cornmeal tart portion of this recipe. But first roast the peppers in the oven until they soften but haven't broken open so their juices are still inside. Take them out of the oven and gently slits them open to gently remove the water juice and seeds place them back on the baking sheet and stuff each with Mexican cheese and put them back in the oven at 400 degrees until they are moderately well done but still manageable. Meanwhile bake the crust as directed let it cool just slightly and then arrange the poblano peppers in a radiating fashion on the crust and Shred a small amount of cheddar on top and place them back in the oven to finish approximately 15 or 20 minutes. Removed from the oven and let stand on a cooling rack for at least 10 minutes before serving. The tart depending on the pan may be able to be removed and put on a cutting board to be cut into hors d'oeuvre size slices. This last part will depend entirely on the Integrity of the crust and I don't know if this will be possible in any case it will taste great

https://www.cabotcheese.coop/vegetable-tart-with-cheddar-cornmeal-crust