I don’t know about your neighborhood, but in ours it is really starting to feel like fall. Last weekend my family and I went to a local orchard and picked our own apples. We came home with way more apples than we expected, and I knew that making a few batches of apple pie filling was the perfect solution. I love all pie, of course, but apple is one of my favorites and it’s the perfect way to get into the fall spirit.
The best part of making multiple batches of apple pie filling was that I was able to put a few of the batches in the freezer for later in the season. I’m hosting Thanksgiving this year, and it’s nice to have some at least one thing that’s already prepared.
When it comes to apple pie filling, some people prefer their apples sliced, and others prefer them diced. I like big, juicy slices but if you prefer to dice your apples, this recipe will still work well.
When it comes to picking the perfect apple for making apple pie from scratch, Granny Smith is the go-to. However, Honeycrisp and Pink Lady are also recommended. To be honest though, I’m not picky and I’ll love almost any variety.
- 5 cups apples, peeled, cored, and sliced thin
- 1 tbsp lemon juice
- 3/4 cup white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 1.5 cups water
- In a medium sized bowl, toss the apple slices in the lemon juice.
- In a mixing bowl combine sugar, cornstarch, cinnamon, cinnamon, nutmeg, allspice, and salt.
- Pour water into a dutch oven and whisk in sugar mixture. Bring to a boil, stirring constantly.
- Once mixture is boiling, stir in apples.
- Reduce heat to low and simmer for about 10 minutes, until apples are soft but not mushy.
- Remove from heat and allow to cool completely.
- To freeze filling:
- Spoon cooled pie filling into a quart sized freezer bag, squeeze out excess air, and seal.
- Freeze up to 3 months.
- Thaw completely before using. *It's not recommended that you can this recipe because it contains cornstarch.
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