I don't see why you couldn't just pack raw apples in jars with the thickend syrup and process them. You would have to let them cook for about 25 minutes or so, and they should be fine. Of course, I think the frozen ones only cooked for a short time would be firmer in the pie. You might make the syrup with some apple juice to make it more flavorful.
I have 5 apple trees, and they are all loaded with apples. My granny smith is way to loaded, I think I should have thinned them as they are kind of small, but in past years it has thinned itself.. Not sure what I'll do with them all, I think the food pantry will be getting a lot of them. My Bonnie Best tree is having it's first big yield this year. It's a really good apple. Very aromatic and makes really good pies as well as fresh eating. Of course the Cortland is my favorite for fresh eating, love it with peanut butter. The Wolf River is another one I like, they get such big apples, that 3 of them will fill a pie shell.
