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.
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!
Items you’ll need for this recipe:
Freezer Apple Pie Filling! (4-5 Pies)
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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.
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Adapted for sweetness, flavor and consistency from Allrecipes.com