Apples freeze well for any recipes that require cooking, including pies. Fujis and Galas typically retain their flavor better than tart apples, but all varieties last up to nine months in the freezer. Freezing methods depend on how the cook plans to use the apples.
About a tablespoonful of lemon juice in a gallon of water keeps pared apple slices or chunks from turning brown. Some cooks prepare favorite pie recipes, wrap tightly and freeze for baking at a later date. Some cooks place apple slices on cookie sheets and pre-freeze them for a couple of hours before packaging. Freezing whole, wrapped apples may make them difficult to use later.