Freezer Apple Pie Filling

This freezer apple pie filling recipe was first published in 2013. It was updated with new photos and slightly updated recipe October 2020.

This Freezer Apple Pie Filling recipe is simple and stocks your freezer with ready-to-bake apple pie filling!

It's apple season and that means APPLE PIE season!

And apple crisps and apple crumbles and apple muffins and, well, everything apple!

One of the make-ahead recipes I've been making in big batches is Freezer Apple Pie Filling.

I first published this recipe back in 2013. Even though I've been making it every fall, I thought it was time to finally update this post with new photos and slightly updated recipe!

What you need to make freezer apple pie filling

First, you need some equipment:

• Cutting board
• Knife
• Dutch Oven with lid
• Measuring cups & spoons
• Mixing bowls
• Whisk
• Freezer-safe zip-lock bags - quart size should work, but I only have the larger gallon-size bags, which is what you see in these photos.

Next, gather your ingredients:

• Green apples - I prefer Granny Smith apples. They hold their shape well, and have a delicious slightly sweet, slightly tart flavor that's perfect for baked goods.
• Lemon juice
• Granulated sugar
• Cornstarch
• Ground cinnamon
• Ground nutmeg
• Salt

How do you make freezer apple pie filling?

This next section is to help guide you as you make this recipe. Remember that exact measurements and instructions are in the recipe card below.

Start by peeling and slicing the apples. I prefer somewhat thin slices. Not paper thin, but not too thick either. You can also cut apples into chunks if you prefer chunks to slices in your apple pie.

Next, add the apple slices to a large mixing bowl and gently toss with lemon juice.

In a medium bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt.

Pour water into the Dutch Oven, turn the heat to medium-high, and add the sugar & spices mixture. Gently whisk or stir as the water comes to a low boil.

Add the apple slices to the Dutch Oven, increase heat to high, and bring to a boil. Stirring constantly, allow apples and mixture to boil for 4-6 minutes. Then lower heat, cover, and simmer for 6-8 minutes, just until the apples are softened.

Turn the heat off, uncover, and allow to cool to room temperature. This can take around 30 minutes.

Once cool, carefully ladle even portions into prepared large ziplock freezer bags. Make sure you labeled them ahead of time!

Place into the freezer and freeze for up to 12 months.

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

How much does this recipe make?

Every pie recipe calls for a different amount of apple pie filling. Therefore, answering this question can be a bit tricky. In general, this recipe makes enough for approximately two standard 8" pies. I actually get three pies out of this recipe, but I also prefer a greater crust & crumble to filling ratio (more cinnamon-y carbs for me!).

If you prefer really thick, filling-heavy pies, you can easily double or even triple the recipe to make more.

More Fall Dessert Recipes

• Apple Pie Bars
• Skillet Apple Cranberry Crisp
• Best Fall Dessert Recipes
• Adorable Mini Apple Pies
• Pear Tartlets

Freezer Apple Pie Filling

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Cooling Time: 30 minutes mins

Total Time: 55 minutes mins

Recipe by Marlynn Schotland

This make-ahead apple pie filling is perfect for fall and winter baking!

Servings: 2 pies

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Equipment

• ▢
  Dutch Oven

Ingredients

• ▢ 4 cups water
• ▢ 8 cups thinly sliced apples
• ▢ 3 tablespoons lemon juice
• ▢ 1½ cups granulated sugar
• ▢ ¾ cup cornstarch
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ½ teaspoon kosher salt

Instructions

• Start by peeling and slicing the apples. I prefer somewhat thin slices. Not paper thin, but not too thick either. You can also cut apples into chunks if you prefer chunks to slices in your apple pie.
• Next, add the apple slices to a large mixing bowl and gently toss with lemon juice.
• In a medium bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt.
• Pour water into the Dutch Oven, turn the heat to medium-high, and add the sugar & spices mixture. Gently whisk or stir as the water comes to a low boil.
• Add the apple slices to the Dutch Oven, increase heat to high, and bring to a boil. Stirring constantly, allow apples and mixture to boil for 4-6 minutes. Then lower heat, cover, and simmer for 6-8 minutes, just until the apples are softened.
• Turn the heat off, uncover, and allow to cool to room temperature. This can take around 30 minutes.
• Once cool, carefully ladle even portions into prepared large ziplock freezer bags. Make sure you labeled them ahead of time!

Notes

Makes enough for about 3 standard pies, and several mini pies or tartlets.

The best apples to use are Granny Smith apples, since they hold their shape well in baked goods.

Freeze this apple pie filling in freezer-safe ziplock bags for up to 12 months.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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