Freezer Apple Pie Filling

Freezer Apple Pie Filling

Ok, so I think freezing things for winter is the greatest gift.  I am a firm believer in trying to utilize everything you have and avoid waste.  I was given half a box of apples during apple harvest and they weren’t exactly eating apples.  I am very picky when it comes to eating apples.  They have to be crisp, firm, not overripe apples for me to eat.  No mushy apples here.  So I had these apples and knew I had to do something useful with them before they went bad.  I love apple crisp and apple pie so this was going to be the use for my apples.  Now I thought how should I store the apple pie filling?  Why not freeze it I thought then you could just take the bag out whenever you want to make pie/crisp and let it come to room temp and Viola!

Sorry I don’t have more pictures of this I am still learning to blog efficiently !


I peeled and cut up all my apples and set the aside in a large bowl.  Add in the lemon juice and give it a good stir.

In your huge pot add your sugars, corn starch, spices, salt and water.  Whisk everything till the corn starch isn’t lumpy and combined, bring to a boil for a couple minutes then dump in all of your apples.  I let this simmer for about an hour or so until the apples are tender and your mixture should thicken and look like caramel.


Let cool for  another hour at least, stirring occasionally.  Once cool you can spoon in about 4-6 cups (depending on your pie size) of filling into a gallon ziploc bag.  Freeze them flat so it is easier to thaw out.  When needed just bring out of freezer and defrost on the counter or in the fridge the previous day then dump into your pie crust and bake.

This filling is really great for making mini apple pies.  I cut up my apples in small pieces just for this reason.  Whenever you need a dessert for an event your already half way there.  If you wanted to cheat some more you could buy you pie crust from the freezer section of the grocery store and just cut little circles out, dab some pie filling in the middle the seal shut and bake.

20-24 cups sliced peeled baking apples (roughly 6 pounds)

3 Tablespoons lemon juice

2 Cups Granulated Sugar

2 Cups Brown Sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon ground nutmeg

10 cups water

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