Autumn is in the air in our neighborhood, and last weekend my family and I visited a local orchard to pick apples. We came home with far more than we expected, so I decided to make several batches of apple pie filling. Apple pie is one of my favorite fall treats, and making filling in advance is a simple way to get into the season.
The best part of preparing multiple batches was that I could freeze several of them for later. I’m hosting Thanksgiving this year, so it’s reassuring to have at least one thing already ready to go.
Apple Pie Filling
Some people like their apple pie filling with sliced apples, others prefer diced. I enjoy large, juicy slices, but this recipe also works well with diced apples if that’s your preference.
When choosing apples for pie, Granny Smith is a classic choice for its tartness and texture. Honeycrisp and Pink Lady also work beautifully. That said, I’m not too picky — many apple varieties make a delicious pie filling.
Apple Pie Filling
Holiday Prep Mode? Here Are My Go-To Recipes Everyone Loves
- Holiday turkey in a roaster
- Maple-glazed ham in an electric roaster
- Green beans with breadcrumbs, garlic and almonds
- Homemade Crescent Rolls
- Ham and Cheese Scones
- Honey Roasted Carrots with Garlic & Thyme
- Christmas Deviled Eggs
- Candy Cane Amish Sugar Cookies
- Caramel Apple Pie Cookies/Tarts (using the freezer apple pie filling!)
Freezer Friendly Apple Pie Filling
Allison McGee
Pin Recipe
Equipment
Ingredients
- 5 cups apples peeled, cored, and sliced thin
- 1 tbsp lemon juice
- 3/4 cup white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 1.5 cups water
Instructions
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In a medium bowl, toss the apple slices with the lemon juice to prevent browning.
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In a separate bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
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Pour the water into a Dutch oven or large saucepan and whisk in the sugar-spice mixture. Bring to a boil, stirring constantly so the cornstarch dissolves and the mixture thickens.
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Once the mixture is boiling and has thickened, stir in the prepared apples.
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Reduce heat to low and simmer about 10 minutes, until the apples are tender but still hold their shape.
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Remove from heat and allow the filling to cool completely before storing or using.
To freeze filling:
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Spoon the cooled pie filling into a quart-sized freezer bag, press out excess air, and seal the bag.
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Freeze for up to 3 months for best quality.
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Thaw completely before using in pies or other recipes. Note: this recipe is not recommended for canning because it contains cornstarch.
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