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Apple Pie Filling
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Freezer Friendly Apple Pie Filling

Course Desserts
Cuisine American
Servings 4 cups
Author Allison McGee

Equipment

  • Measuring Cups and Magnetic Measuring Spoons Set
  • Stainless Steel Whisks
  • Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
  • Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
  • Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls

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.