Freezer Apple Pie Filling! (4-5 Pies)


This post may contain affiliate links. Please read my disclosure policy.

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

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 *

 

5 from 2 votes
Review Recipe

FREEZER APPLE PIE FILLING! (4-5 PIES)

Prep Time 15 minutes
Cook Time 16 minutes
resting time 40 minutes
Total Time 31 minutes
Servings 32
Author Holly
Course Dessert
Cuisine American
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

avatarFollow Spend with Pennies on Pinterest

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%

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

Keyword 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 consitency from Allrecipes.com

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. 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.

  2. 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?

  3. 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?

  4. 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!

  5. 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.

  6. 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.

  7. 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…

  8. 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 … ) ?

  9. 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.

  10. 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

  11. 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!

  12. 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!

  13. 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.

  14. 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?

  15. 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!

      –>

    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).

  16. 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?