This delicious homemade freezer apple pie filling is simple to make. Apples that are juicy and sweet to the right degree are ready to be poured into your preferred pie crust. This is the undisputed champion of American desserts, perfect for picnics in the summer, holiday dinners, and autumnal family gatherings. And we’ve just made it easier than ever to prepare!.
I’m just gonna say it: Pie is better than cake. Cake may have a monopoly on weddings and birthdays, but when it comes to desserts, it’s a one-trick pony. Professional dessert lovers know that a homemade pie is unbeatable.
The traditional, all-American apple pie is the mother of all pies. Although apple pie is delicious at any temperature, I prefer it when it’s warm. Some like it chilled, straight from the fridge. The temperature of the kitchen counter, especially late at night when everyone is asleep, is my husband’s favorite.
Most people prefer whipped cream as their pie’s topping, but my New England friends insist that an apple pie wouldn’t be complete without a nice slice of sharp cheddar cheese.
I’ve tried it that way, and it’s not bad, but for me, apple pie à la mode is the best. Yes, please! Warm apple pie with a scoop of vanilla ice cream that is just beginning to melt and run down the sides.
Even though apple pie can be delectable, preparation is necessary. However, the genius of this recipe is that it enables you to prepare the pie filling in advance and store it in the freezer until you need it.
This is the time-saving trick you need for the apple pie you love, whether you choose to use a homemade or pre-made frozen pie crust. You can prepare four batches of pie filling to freeze and use all season long in just 55 minutes.
Grab a bag of this premade pie filling, and you’re halfway there whether it’s for a special occasion, a holiday dinner, or just a fun family treat. It fulfills a long-held fantasy of mine about having homemade pie available whenever we want it.
Here is 5 recipe(s):
Freezer Apple Pie Filling
Homemade apple pies made with freezer apple pie filling are incredibly sweet and delicious. Served warm with a scoop of vanilla ice cream. Every blissful bite has all the best flavors of home.
Serving Size: 1 g
Serving Size: 1 g, calories 634 kcal, 164 g carbohydrate, 1 g protein, 1 g fat, 1 g saturated fat, 925 mg sodium, 8 g fiber, and 136 g sugar.
- 8 cups water
- 2 tsps salt
- 8 cups water
- 1 juice of a lemon
- 20 cups thinly sliced apples (about 20 apples)
- 2 cups white sugar
- 2 cups brown sugar (packed down when measuring)
- 1 cup cornstarch
- 1 tsp salt (regular table salt or iodized salt)
- 2 tsps ground cinnamon
- 2 dashes of ground nutmeg (1/8 of a teaspoon equals a dash) 2 dashes is a ¼ teaspoon).
- 6 cups water (for pie filling)
- Set aside to soak for at least five minutes after you’ve added the final apple to the water soak.
- I advise against adding the apples after cooking the syrup in this recipe if you want to can it. Apples are drained, then 3 tablespoons freshly squeezed lemon juice is added. Approximately 7-8 quart-sized jars should be used to pack the apples. The jars should then be filled with syrup. 20 minutes in a water bath canner after sealing
Freezer Apple Pie Filling – OAMC
When apples are plentiful in the fall, you can make this wonderful apple pie filling. Simply remove a package of pie filling from the freezer in the winter, let it defrost, and then pour it into your preferred pie crust. This makes enough filling for 4 pies.
Yield: 4 pies, 32 serving(s)
Nutrition Facts: calories 146. 1, Fat 0. 1, Saturated Fat 0, Cholesterol 0, Sodium 75. 8, Carbohydrate 37. 7, Fiber 1. 7, Sugar 31. 5, Protein 0. 2.
- 16 cups apples, peeled and thinly sliced
- 4 tablespoons lemon juice
- 4 cups white sugar
- 1 cup cornstarch
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 8 cups water
- Apples should be mixed with lemon juice in a big bowl, then set aside.
- Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover, and simmer for 6 to 8 minutes or until apples are tender. Cool for 30 minutes.
- Ladle with a 1/2 inch headspace into 4 freezer containers or gallon freezer bags. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
- You can also make pies right away.
Apple Pie Filling
You can use this homemade apple pie filling right away or freeze it and use it later to make the best fruit-filled sweets, treats, and desserts. Making apple pie filling from scratch on the stovetop couldn’t be simpler with this recipe!
Serving Size: 1 serving
Nutrition Facts: calories 164 kcal, Carbohydrate 33 g, Protein 0. 4 g, 5 g, 3 g of saturated fat, and 0 g of trans fat. 2 g, 11 mg of cholesterol, 36 mg of sodium, 3 g of fiber, 27 g of sugar, 1 g of unsaturated fat. 2 g, servingSize 1 serving.
- 6 medium apples
- 1 ½ Tbsp lemon juice
- 3 Tbsp butter
- ½ cup sugar
- 1 1/2 teaspoons apple pie spice (use cinnamon or refer to the recipe)
- 3 Tbsp cold water
- 1 12 Tbsp cornstarch ((for slurry-making with water))
- Peel, core, and chop or slice your apples (*see note). Sliced apples should be covered in lemon juice to prevent browing while you’re preparing.
- Melt the butter and sugar with the cinnamon or apple pie spice in a saucepan over medium heat. Stir in the water and/or apple slices once it has melted.
- The apples should start to soften after 5 minutes of cooking under cover and sporadically stirring.
- Combine 1 12 tablespoons of cornstarch and 2 tablespoons of water in a small dish. Turn off the heat in the pan and gradually stir in the slurry.
- If necessary, you can put the pan back on the stovetop and cook it slowly until it reaches the desired thickness. Take the pan out of the heat and let it cool before using or storing.
Freezer Apple Pie Filling
This easy apple pie filling makes the best pies. It’s easy to prepare, freezes well, and is my preferred method of preserving fresh apples. .
- Use a combination of two of the apples listed below: Gala, Honey Crisp, Golden Delicious, or 5 to 6 cups peeled and sliced Granny Smith apples.
- 1 tablespoons lemon juice or use fruit fresh
- 3/4 cup granulated or raw sugar
- 1 teaspoon cinnamon
- 3 tablespoons flour
- 1/4 cup apple cider or apple juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 large gallon size freezer bag
- Add the dry ingredients to a gallon-size resealable freezer bag, and shake to combine.
- Apples are peeled and sliced using an apple peeler, corer, and slicer.
- Sliced apples can be used fresh or combined with lemon juice in a large bowl.
- Drain the water from the bowl once all of the apples have been cored, peeled, and cut into slices.
- Mix the apples with the apple cider and vanilla extract.
- When all the apples are thoroughly coated, seal the bag with the apple mixture and sugar mixture. Knead the bag with your hands to mix the apples.
- Add the 2 tablespoons of butter and squeeze the bag to get rid of as much air as you can. Label, date and freeze flat.
- Freeze the apple pie filling for up to 1 year. When ready to use, thaw the filling and pour it into one pie crust that has been prepared.
Apple Pie Filling ~ Make Ahead & Freezer Friendly!
A simple, freezer-friendly apple pie filling made with crisp, fresh apples and warm spices. And for the best apple desserts, you need a really good filling to avoid soggy bottom crusts. Learn how to make a pie filling that is thicker and has the best apple flavor in every bite.
Serving Size: 1 serving
Nutritional Information per Serving: Calories 163 kcal, Carbohydrate 35 g, Protein 1 g, Fat 4 g, Saturated Fat 2 g, Sodium 267 mg, Fiber 2 g, Sugar 30 g, Cholesterol 9 mg
- 6 large Granny Smith apples
- 3 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup freshly squeezed lemon juice and 1 tablespoon cornstarch should be combined. Set aside. This is your pie filling thickener.
- Let the apple mixture cool completely so it thickens. After the apple filling has cooled, you can use it in recipes, keep it in the fridge for up to 3–4 days in a Mason jar, or freeze it in zip-top bags or an airtight container.
How to make Apple Pie filling for freezer
Can I freeze homemade pie filling?
Pie Filling for Freezing: Dot with butter and, if desired, sprinkle with cinnamon or nutmeg. Squeeze out the air before sealing a freezer bag if you plan to freeze the filling. Put the bag inside the pie pan, adjusting it to fit, and freeze until solid.
Is it better to freeze apple pie baked or unbaked?
Pumpkin and fruit pies are much better frozen before baking than after. The texture of pies suffers substantially if frozen after baking. Pies that have been baked and then frozen should be defrosted at room temperature for roughly three hours before being crisped for roughly 20 minutes in an oven set to 450 degrees Fahrenheit.
How do you thicken frozen apple pie filling?
There are several options to think about when thickening a fruit pie filling. Tapioca, arrowroot, and potato starch can occasionally be used in addition to flour or cornstarch to help achieve the desired consistency.
Is it better to cook apple pie filling first?
The apple pie filling is never undercooked or watery because it is precooked before baking. Additionally, it’s a fantastic method for preventing the dreaded space between the baked top crust and the filling.