Freezer Apple Pie Filling (Easy Make-Ahead Recipe)

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 at least one thing that’s already prepared.

Apple Pie Filling

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.

Apple Pie Filling

How to freeze apple pie filling

Cook the filling as directed below, simmering the apples for about 10 minutes until soft but not mushy. Transfer it to shallow containers and refrigerate promptly to cool. Do not leave the filling at room temperature for more than 2 hours. Once completely chilled, pack it in freezer bags or freezer-safe containers, leaving room for expansion. Remove excess air from bags, seal, label, and lay flat to freeze. Use within 3 months.

How to thaw and use the filling

Thaw the filling completely in the refrigerator before using it. This recipe makes approximately 4 cups; check how much your pie recipe needs, since pan sizes and filling quantities vary. Follow that recipe’s crust, oven temperature, and baking instructions. You can also use the filling in our caramel apple pie cookies.

Can I can this apple pie filling?

No—this recipe is intended for the freezer and has not been tested for canning. For shelf-stable filling, use a tested apple pie filling canning recipe and its specified thickener and processing method. Do not use the freezing directions as canning instructions.

Holiday Prep Mode? Here Are My Go-To Recipes Everyone Loves

• Holiday turkey in a roaster 
• maple-glazed ham in an electric roaster 
• Green beans with breadcrumbs, garlic and almonds
• Homemade Crescent Rolls 
• Ham and Cheese Scones
• Honey Roasted Carrots with Garlic & Thyme
• Christmas Deviled Eggs
• Candy Cane Amish Sugar Cookies
• Caramel Apple Pie Cookies/Tarts (using the freezer apple pie filling!)

Freezer Friendly Apple Pie Filling

Allison McGee

4.19 from 58 votes

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 cups

Equipment

Ingredients

  

• 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

Instructions

 

• In a medium sized bowl, toss the apple slices in the lemon juice.
• In a mixing bowl combine sugar, cornstarch, 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. Transfer the filling to shallow containers and refrigerate promptly to cool; do not leave it at room temperature for more than 2 hours. Chill completely before packing for the freezer.

To freeze filling:

• Spoon the chilled filling into a freezer bag or freezer-safe container large enough to leave room for expansion. Squeeze excess air out of bags, seal, and label with the date. Lay bags flat to freeze.
• Freeze up to 3 months.
• Thaw completely in the refrigerator before using. This recipe is for freezing, not canning. Follow the baking directions in the pie or dessert recipe you are using.

Notes

Yield: approximately 4 cups of filling. Measure the thawed filling against the amount required by your pie or dessert recipe; the amount needed varies with the pan and recipe.

Freeze for up to 3 months. Thaw in the refrigerator, not on the counter. This is a freezer recipe and has not been tested for canning; use a tested canning recipe if you want shelf-stable filling.

Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.

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