Freezer Apple Pie Filling! (4-5 Pies)

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Freezer Apple Pie Filling recipe. This easy, homemade pie filling is so delicious and is so much better than canned pie filling!

How to Make Freezer Apple Pie Filling! (4-5 Pies)

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Here is an awesome recipe to use up all those apples you have!  Or just a great and inexpensive way to be prepared for the holidays!

When cutting the apples, I peeled them by hand and used an apple slicer/corer which gave me fairly thick chunks of apple!  If you have an Apple Peeler/Slicer/Corer this will definitely speed things up but your slices will be much thinner.  You will want to adjust the cooking time to about 5 minutes and the cooling with the lid to about 10-15 minutes.  After the cooling period you want to make sure your apples are not mushy… they should still have a very slight texture.

 

Repin Freezer Apple Pie Filling Here

 

This filing can be enjoyed on it’s own or on ice cream or it can be used in:

It’s easy to make and tastes 100 times better than store bought apple pie filling.  Technically, this will last about a year in the freezer… except it will be long gone before then!

Freezer Apple Pie Filling recipe. This easy, homemade pie filling is so delicious and is so much better than canned pie filling!

 

Items you’ll need for this recipe: 

* Apples * Freezer Bags * Cinnamon *

 

Print Recipe
5 from 2 votes
Servings: 32
FREEZER APPLE PIE FILLING! (4-5 PIES)
Prep Time:
15 mins
Cook Time:
16 mins
Total Time:
31 mins
 
Author: Holly
Course: Dessert
Cuisine: American
Keyword: apple pie filling
Here is an awesome recipe to use up all those apples you have! Or just a great and inexpensive way to be prepared for the holidays!
Ingredients
  • 7 lbs apples approx. 22-24 cups I used granny smith as it tends to hold up well in baking
  • 1 lemon
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup corn starch
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 6 cups water
Instructions
  1. Zest & juice the lemon and set aside.
  2. Peel and slice apples fairly thick. I sliced each apple into about 8 slices using an apple slicer to speed up the job. Toss apple slices with lemon juice & zest and set aside.
  3. In a large pot, combine both sugars, corn starch, cinnamon, nutmeg, salt and water. Bring to a boil while whisking over medium-high heat and let boil 2 minutes until thick and bubbly. Stir in apple slices and cover.
  4. Reduce heat to low and let simmer 10 minutes or until apples begin to soften. They do not need to be completely cooked! Remove from heat and cover. Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.
  5. Ladle equal amounts into 4-5 freezer bags. I wanted my bags to be the same size as a can of apple pie filling tend to be around 21oz. so I put approx 2 1/2 cups into each bag.
  6. Let cool on the counter and then freeze for up to one year.
Nutrition Information
Calories: 118, Sodium: 42mg, Potassium: 119mg, Carbohydrates: 30g, Fiber: 2g, Sugar: 23g, Vitamin A: 1.1%, Vitamin C: 7.7%, Calcium: 1.6%, Iron: 1.3%

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

A few questions:

Q:  Is the whole lemon mandatory or can we just use lemon juice and if so how much do we use?

 A: You can eliminate the lemon and zest and replace with 3 tablespoons lemon juice.

Q:  Will any variety of apple work in this recipe or does it have to be Granny Smith?

 A:  Any variety will work.  The key is making sure the apples don’t get too soft.  Certain varieties will soften more than others, only leave them covered as long as it takes for them to soften.  Once they are soft and not mushy, spoon them into the bags.

Here are a few more recipes you’ll love

* Apple Pie Egg Rolls * Apple Pie Tacos * Apple Pie Roll Ups *

Adapted for sweetness, flavor and consitency from Allrecipes.com

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

58 comments on “Freezer Apple Pie Filling! (4-5 Pies)”

  1. I saw someone had asked if you can you use flour instead of cornstarch? No response was given..

  2. Do u use flour or cornstartch for a little thickening and how much per pie ??

  3. How many cups of filling do you use per pie to freeze ??

  4. Recipe was spot-on for flavour and consistency. 

  5. Made it, Luv it

  6. Can I use pears instead?

    • I have been reading all the comments on freezing pie filling. All this seems like alot of work. I do what my mom did. Make pie (apple or other type of fruit or pumpkin etc ) and make it in a tin foil pie plate. Use your favorite recipie and bake it. cool, put another tin foil or a paper plate on top, face down to protect the pie from gettig crushed in, wrap in tin foil and place in a freezer bag, remove as much air from bag as you can and freeze. To use, set out on counter, unwrapped, to thaw. Serve

  7. I had apple pie filling that I made from scratch in my freezer for 4 years. I thawed it in my frig for about 4 days, would you say it would be safe to make my Apple pie?

  8. here is a great idea,,,line a pie plate with Saran wrap, pour in your filling, place more wrap on top & freeze in zip lock bag…now your pie is easy to take out & remove wrap & place into pie dough pie plate…I usually buy the same size of tin foil plates as my pie plate I will use…add a topping for Dutch apple pie & slide into oven…DONE …is good for most fruits to do same…freeze them for up to 1 yr…takes 3 min to get your pie in the oven & bake it as you would if using the zip lock bags…

  9. Hi Holly.
    Thanks for the recipe.
    I still have to ask a question : ” 7 lbs apples” means this “7 ibs cross weight” (with apple peel, core case .. ) or “net weight” ( peeled … ) ?

  10. Yes, to Karen. You can use Splenda–works the same. My aunt made pies like this all the time for her di
    diabetic husband.
    To Janet Rotundo, the tapioca in that quantity flavors the filling.

  11. Can you use Splenda instead of sugar and splenda brown sugar.

  12. How do you stop the apples turning brown while you are peeling them?

  13. This is an excellent recipe. I love how the apples still have crunch to them. So many recipes leave you with apple mush! I bake the first pie after the filling is done for about 50 minu

  14. Love your recipe easy to follow. Thank You.

  15. Love, love, love the the flavor of this filling. 2nd year making it, Had to can it this year, we were given some apples that seemed dry replaced water for apple juice, delicious!

  16. I love this recipe! I got a lot of compliments on my apple bars. I just wanted to also tell people that you can save your peels and cores to make an inexpensive apple cider vinegar. Works great! Thanks again for a great recipe!!!

  17. Can tapioca be used in place of the cornstarch?

  18. Do you think this recipe would work with peaches. Would any adjustments have to be made? Thanks for the recipe.

    • I haven’t tried it with peaches so I can’t say for sure how it would work out. Peaches seem to have much more juice than apples so you’d probably have to adjust for the liquid. If you do try it, I’d love to hear how it works out for you!

  19. Can I use lemon juice instead of real lemon and if so what would the measurements be?

  20. Do you have a recipe for Apple pie filling for a 4lb bag of macs?

  21. This filling is really yummy. Done correctly, the cornstarch makes it thick and delicious. I used dark brown sugar because it is my favorite – the color was beautiful too.

  22. i swapped the sugar for honey and the kids said it was the best apple pie ever :) love xx

    • This is so cool. I never heard of freezing pie filling. So easy to make pie. I usually don’t make much pies cause I don’t have the filling.Noe I have frozen an canned apple filling. So much fun an not hard st all. Thank you

  23. Thanks, this is great idea to keep in the freezer not only pie crust but also the filling. It is really – to be prepared for any occasion.
    The question I have is about water. How much water you added to a freezer bags with apple slices?

  24. does anyone have a crumb topping recipe? my family prefers the crumb topped apple pie, over the double pastry crust. thanks!!

  25. Won’t a cup of corn starch make them really thick….

  26. I see someone asked but there is no reply. How long do I bake for once I put them into a pie? I need to make one tonight!

    • I cooked mine at 375 for about 40 minutes (until the crust is browned). Because the filling is cooked, you just want to make sure the crust is cooked! (Be sure the filling is defrosted before baking).

  27. If I use a vacuum sealer, is that the same as canning? Meaning could I not freeze them then our would it be best to freeze them anyway?

  28. My apples are turning brown. Is that ok?

  29. Am I correct in assuming 2.5 cups is for a regular pie – not deep dish?

  30. Please leave instructions how to put this in a crust to finish it. lol

  31. love it. gonna try it today.

  32. Can this recipe be canned also?

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