Freezer Apple Pie Filling! (4-5 Pies)


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freezer apple pie filling in a jar with freezer apple pie filling in ziploc bags in the background

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 its 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 in ziploc bags

 

Items you’ll need for this recipe: 

* Apples * Freezer Bags * Cinnamon *

 

freezer apple pie filling in a jar with freezer apple pie filling in ziploc bags in the background
4.75 from 16 votes
Review Recipe

Freezer Apple Pie Filling

Prep Time 15 minutes
Cook Time 16 minutes
Cooling time 40 minutes
Total Time 1 hour 11 minutes
Servings 4 batches
Author Holly Nilsson
Course Dessert, Pie
Cuisine American
This recipe for Freezer Apple Pie Filling is the perfect way to use up all those apples!

Ingredients

  • 1 lemon
  • 7 pounds apples approx. 22-24 cups (I used granny smith as it tends to hold up well in baking)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup corn starch
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 6 cups water

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Instructions

  • Zest & juice the lemon and set aside.
  • Peel and slice apples fairly thick (about 8 slices per apple.) Toss apple slices with lemon juice & zest, and set aside.
  • In a large pot, combine both sugars, corn starch, cinnamon, salt, nutmeg, 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.
  • 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.
  • Ladle equal amounts into 4-5 freezer bags. (approx 2 ½ cups into each bag.)
  • Let cool on the counter and then freeze for up to one year.

Recipe Notes

Recipe makes filling for 4-5 pies.

Nutrition Information

Calories: 118, Carbohydrates: 30g, Sodium: 42mg, Potassium: 119mg, Fiber: 2g, Sugar: 23g, Vitamin A: 55IU, Vitamin C: 6.4mg, Calcium: 16mg, Iron: 0.2mg

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

Keyword apple pie filling, apple pie filling recipe, freezer apple pie filling, how to make apple pie filling

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 consistency from Allrecipes.com

More Recipes You'll Love

About the author

Holly

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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!

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Comments

  1. I lucked into over a bushel of Northern Spy apples this fall and have just finished making 4 batches of this recipe, prepped for 16 deep-dish pies. The 2 sample pies I made resulted in rave reviews from my family. It’s a simple recipe, especially as I didn’t bother peeling the apples, and I selected it because it had less sugar than others. It still seems very sweet. Thanks for sharing this recipe!5 stars

  2. I just made my first batch of pie filling. It smelled so good as it was cooking, my husband ran out and bought pie pre made pie crusts. I unrolled them, filled the pie crust, topped it and it is in the oven baking now. Can’t wait to try a warm apple pie!! The filling is wonderful so I expect to love the pie. Thank you for a wonderful, easy recipe with normal ingredients. This is a keeper for sure!!!5 stars

  3. Fantastic! It’s just the way I had hoped it would be. Not too sweet, and very tangy. Your recipe has the least amount of sugar on the web. At least from a quick search. Don’t listen to the nay-sayers. They probably tweaked the recipe. I only had about 3 1/2 pounds of apples, so I halved the recipe and it worked great. It filled three quart size freezer bags. Thanks, Holly!5 stars

  4. I made this exactly as written and ended up with enough for 4 pies and a 8×8 size pan apple crisp. The apple crisp was so flavorful and my family loved it. I used green apples from my Moms tree. It was easy as pie!5 stars

  5. This pie filling is congealed and not cooking up well at all. Your recipe doesn’t say how to actually use the filling so I put it in the cooked pie crust cold and put it in the oven. It was smooth when I put the filling in the freezer bag a few days ago. This is the worst pie right now. Why isn’t it flowing nicely? Your apple pie recipe states you don’t need cornstarch but this recipe calls for 1 cup of cornstarch. Is that why this is all gloppy?1 star

    1. I am sorry to hear that Margaret, we have had great success with this recipe. Once defrosted you would use the apple pie filling as directed in the recipe you are preparing. If the cornstarch was fully mixed into the apple pie mixture that shouldn’t be what is causing it to be gloppy. But I have never had that issue so I am sorry I can’t be of more help.

  6. I Have frozen apple pie filling. I Have ready made pie crust. Have taken Both out of freezer to thaw. Please tell me time and temperature to cook. Also, do I precook the pie crust before putting the pie filling in? Thank you!

    1. 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 (no need to prebake)! Be sure the filling is defrosted before baking.

      1. Thank you for this information. This was my only question. The Filling can out great, I fill 5 freezer bags. Ready to bake for Thanksgiving!! I’ll keep you posted.

  7. My first try at this. I had planned to can the filling, but would rather do this. I have sure gel. How much should I use instead of cornstarch. Thanks5 stars

    1. Hi Gena, we have only made this recipe as listed so I am not sure. Maybe another reader will be able to help.

  8. Thank you!! I am a ‘Little” older than you and didn’t know Apple Pie Filling could be frozen. My trees are loaded now and have to do something. Too hot to do the traditional canning thing. A little searching and bingo, there you were. Printed your recipe and another bingo, larger print that I can see without the BIG glasses. Thank you again. Will let you know how it turns out later this week once the job is done. Just thought a note of thanks was needed.5 stars

  9. I did thaw it before hand but it was like a gel in the bag that I had froze it in. I baked it anyway but peering through the lattice top it appears to still be gelled? Did I use too much cornstarch? I used the same amount in the recipe though? I’m starting to think that maybe I should have just made it from scratch and then used it right away like I normally do vs freezing it…

    1. Yes, it will seem to be gelled once defrosted, this is the nature of the cornstarch. I’ve had great success baking this from frozen so once baked hopefully you a lovely pie just as you expect.

  10. I made this recipe a couple of weeks ago and I’m about to make an apple pie for Thanksgiving. My question is do I fully thaw the filling before baking it in the pie?

  11. Roughly how many apples is 7lbs?  I have 8 large Granny Smiths and is like to try this filling. Not sure if cutting the recipe in half would be too little?

  12. I’ve made a recipe similar to this but when I take it out of the freezer and use it, the bottom crust seems soggy. Is there a way to avoid that? Thank you.

    1. I sometimes add a sprinkle of flour/sugar to the bottom of the pie crust before adding the filling with my rhubarb pie (maybe a tablespoon of each or so), if you try it, let me know how it works!

  13. Food thickened with regular corn starch commonly seperates after freezing and thawing you should use Waxy Maize Starch(a modified cornstarch) to avoid this problem. It’s easily found in health food stores

    1. 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

      1. Freezing just the filling in a ziplock takes up much less space in the freezer. It also allows the cook to use the filling in more ways than just making a pie. That’s why I feeeze pie filling.

  14. 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?

    1. 4 years is a long time to keep pie filling so I’m not sure if it would still be good. Even if it cooks fine, the flavor may be off.

  15. 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…

  16. 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 … ) ?

  17. 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.

  18. 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

  19. 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!

  20. 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!!!

    1. 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!

  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.

    1. 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

      1. I freeze my apples but don’t cook it first. All them apples and only 2 cups of sugar? The amount of cornstarch also scares me.

  22. 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?

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

    1. Sure do! I have an apple crumb pie that is amazing! The best pie yet.. and you can definitely use the crumb from that recipe!

      –>

  24. 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!

    1. 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).

  25. 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?