This perfect homemade freezer apple pie filling is easy to make, and super-delicious. Bite after bite of juicy apples are perfectly sweetened and ready to pour into your favorite pie crust. From Fall family feasts to holiday dinners to Summertime picnics, this is the undisputed champion of American desserts. And we’ve just made it easier than ever to prepare!
I’m just gonna say it: Pie is better than cake. Cake may have cornered the market on birthdays and weddings, but as far as desserts go, it’s a show pony. Professional dessert lovers know that a homemade pie is unbeatable.
And the mother of all pies is the old-fashioned, all-American, apple pie. I love it nice and warm, but apple pie is delicious at every temperature. Some like it chilled, straight from the fridge. My hubby’s favorite is kitchen-counter temperature (late at night when everyone is sleeping!)
Whipped cream is the topping of choice for most people, although my friends in New England insist that apple pie isn’t complete without a nice slice of sharp cheddar cheese.
I’ve tried it that way and it’s not bad – but for me there’s nothing better than apple pie à la mode. Warm apple pie with a scoop of vanilla ice cream that’s just starting to melt and drip down the sides… Mmmm…yes, please!
As delicious as apple pie can be, it requires some prep work. But the beauty of this recipe is that it’s designed to let you make the pie filling in advance and freeze it ‘til you need it.
Whether you make your pie crust from scratch or opt for a ready-made frozen pie crust, this is the time-saver you need for the apple pie you love. In about 55 minutes you’ll have 4 batches of pie filling to freeze to use throughout the season.
Special occasion? Holiday dinner? Fun, family treat? Just grab a bag of this make ahead pie filling and you’re halfway done. It’s as close as we may ever come to homemade pie on-demand (a lifelong fantasy of mine).
WHAT KIND OF APPLES ARE BEST FOR APPLE PIE?
There are more than 100 varieties of apples grown commercially in the United States – but don’t let the choices overwhelm you. Fresh apples with a firm texture are the key to a great pie. When choosing your apples, first you need to decide the flavor profile of your pie.
For a sweeter pie, go with Golden Delicious or Braeburn, or Cosmic Crisp.
For a pie that’s more tart, go with Granny Smith, Fuji Crimson Crisp, or Jonathan.
There are so many wonderful options available that it’s hard to go wrong. You could even combine 3-4 different types of apples in the same pie. Just make sure to avoid Red Delicious and Gala apples, which turn a little mushy after baking.
SHOULD I SOAK MY APPLES IN LEMON JUICE OR SALTED WATER?
Once you peel or slice an apple, you’ll notice the insides start to turn brown. This is a natural chemical reaction that occurs when oxygen comes in contact with the enzymes of the fruit. Your apples are still perfectly edible, but visually less appealing. A quick soak of your sliced apples in salted water or lemon juice water prevents the browning and keeps your apple slices looking beautiful. Your water soak can be done with either lemon juice or salted water.
I prefer the salt option because I always have salt on hand, but I don’t always have fresh lemons or lemon juice. I’ve also found that salt works better than lemons at keeping my apples looking pretty. Salt is also much less expensive – and we’re all about saving money!
INGREDIENTS – WHAT YOU NEED
This easy-to-make freezer apple pie filling requires a few bags of fresh apples. And the rest of the ingredients you probably already have in your kitchen. #BudgetFriendly
It’s made fresh with only natural ingredients. No chemicals, nothing impossible to pronounce. The 8 ingredients you need are pictured below.
HOW TO MAKE FREEZER APPLE PIE FILLING – Step by Step
Create your water soak by adding 8 cups cold water to a large bowl, then add 2 teaspoons salt and stir until salt it is dissolved (OR 8 cups cold water, then add the juice of 1 lemon).
Peel, core and slice all of your apples thinly, adding directly into the salted water. I use an apple peeler corer slicer, which is a HUGE time saver.
Once you’ve added the last apple to the water soak, set aside to soak for at least 5 minutes.
In a large Dutch oven or stock pot add white sugar, brown sugar, cornstarch, salt, cinnamon and nutmeg. Whisk until combined.
Add 6 cups water and whisk again until mixed well. Place pot onto stove (uncovered) on medium heat. Bring to a boil, then cook for 1 minute, whisking constantly.
Drain apples using a strainer and gently rinse with tap water.
Add apples to the pot of sugar and spices, and stir with a large spoon (wooden or nylon to prevent scratching the pot). When everything is mixed together, increase heat to medium-high and bring to a boil. You’ll know it’s boiling when you hear the first few plops of liquid between the apples, like bubbling lava. This should take around 5-6 minutes to get to boiling.
As soon as it starts boiling, reduce heat to medium-low. Cover and simmer, stirring occasionally, for 8-9 minutes or until apples are tender but still firm. Yes, the best way to tell is by tasting a piece. But don’t burn your mouth!
Remove from heat, uncover and let cool for at least 20 minutes, stirring every 5 minutes or so to help it cool quickly.
Place the apple pie filling in a container of your choice (mason jars, air-tight containers or a large bowl) and refrigerate up to 5 days or place into gallon sized freezer bags to freeze for up to 12 months.
Boom, you’re officially pie-ready!
WATCH MY VIDEO ON HOW TO MAKE APPLE PIE FILLING TO FREEZE
———————-🡪 video here
HOW DO I FREEZE APPLE PIE FILLING?
Ladle 5 cups of cooled apple pie filling into each gallon-sized freezer safe bag. Seal bag, removing as much air as possible and freeze flat. Can be stored for up to a year in the freezer. Recipe makes 4 bags. Each bag = 1 pie.
To use, simply thaw in the refrigerator for 24-48 hours and then add to pie crust as usual.
HOW DO I USE THIS FILLING IN A PIE?
Begin to thaw the frozen apple pie filling by placing the bag in the fridge 2 days before making pie. Once thawed, simply squeeze the filling out of the bag. Prep your pie pan by adding your bottom crust into the pan. Squeeze filling into pan and add top crust on top. Brush with 1 beaten egg, and then bake pie in preheated oven at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and continue baking for 35-40 minutes or until crust is golden and apples are bubbling.
PRO TIPS/RECIPE NOTES
A silicone pie crust shield will protect the outer ring of your crust from burning. You can also use strips of aluminum foil. Be sure to remove your protective ring for the last 15 minutes of baking.
How to use it in apple crisp: In a lightly greased baking dish pour the filling into 8×8 pan. Top with apple crisp topping then bake as directed. Here is my recipe for the best ever apple crisp.
If you want to can this recipe I recommend not adding the apples after cooking the syrup. Drain the apples then mix them with 3 tablespoons fresh squeezed lemon juice. Pack the apples into about 7-8 quart sized jars, pour syrup into jars and use knife to remove air bubbles. Seal and process for 20 minutes in a water bath canner.
WHAT ELSE CAN YOU DO WITH APPLES?
- Dip them into a https://happymoneysaver.com/recipe-delicious-apple-dip/
- Create these easy Campire Apple Crisp Foil Packets
- Bake a yummy Freezer-Friendly Old Fashioned Apple Crisp
- Make this old-fashioned Apple Brown Betty Recipe
- Make a batch of hand-dipped Caramel Apples
- Make Canned Applesauce
The next time you make this freezer apple pie filling, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!
Freezer Apple Pie Filling
Ingredients
Water Soak
- 8 cups water
- 2 tsps salt
- …OR…
- 8 cups water
- 1 juice of a lemon
Pie Filling
- 20 cups thinly sliced apples about 20 apples
- 2 cups white sugar
- 2 cups brown sugar packed down when measuring
- 1 cup cornstarch
- 1 tsp salt regular table salt or iodized salt
- 2 tsps ground cinnamon
- 2 dashes ground nutmeg a dash is 1/8 of a teaspoon. 2 dashes is a ¼ teaspoon
- 6 cups water for pie filling
Instructions
Water Soak
- Create your water soak by adding 8 cups cold water to a large bowl, then add 2 teaspoons salt and stir until salt it is dissolved (OR 8 cups cold water, then add the juice of 1 lemon).
- Peel, core and slice all of your apples thinly, adding directly into the salted water. I use an apple peeler corer slicer, which is a HUGE time saver.
- Once you’ve added the last apple to the water soak, set aside to soak for at least 5 minutes.
Pie Filling
- In a large Dutch oven or stock pot add white sugar, brown sugar, cornstarch, salt, cinnamon and nutmeg. Whisk until combined. Add 6 cups water and whisk again until mixed well. Place pot onto stove (uncovered) on medium heat. Bring to a boil, then cook for 1 minute, whisking constantly.
- Drain apples using a strainer and gently rinse with tap water.
- Add apples to the pot of sugar and spices, and stir with a large spoon (wooden or nylon to prevent scratching the pot). When everything is mixed together, increase heat to medium-high and bring to a boil. You’ll know it’s boiling when you hear the first few plops of liquid between the apples, like bubbling lava. This should take around 5-6 minutes to get to boiling.
- As soon as it starts boiling, reduce heat to medium-low. Cover and simmer, stirring occasionally, for 8-9 minutes or until apples are tender but still firm.
- Remove from heat, uncover and let cool for at least 20 minutes, stirring every 5 minutes or so to help it cool quickly.
- How to use it in apple crisp: In a lightly greased baking dish pour the filling into 8×8 pan. Top with apple crisp topping then bake as directed. Here is my recipe for the best ever apple crisp.
- If you want to can this recipe I recommend not adding the apples after cooking the syrup. Drain the apples then mix them with 3 tablespoons fresh squeezed lemon juice. Pack the apples into about 7-8 quart sized jars, pour syrup into jars and use knife to remove air bubbles. Seal and process for 20 minutes in a water bath canner.
Notes
- A silicone pie crust shield will protect the outer ring of your crust from burning or use strips of aluminum foil. Be sure to remove your protective ring for the last 15 minutes of baking.
- How to use it in apple crisp: In a lightly greased baking dish pour the filling into 8×8 pan. Top with apple crisp topping then bake as directed. Here is my recipe for the best ever apple crisp.
- If you want to can this recipe: I recommend not adding the apples after cooking the syrup. Drain the apples then mix them with 3 tablespoons fresh squeezed lemon juice. Pack the apples into about 7-8 quart sized jars, pour syrup into jars and use knife to remove air bubbles. Seal and process for 20 minutes in a water bath canner.
Nutrition
Loved this recipe?
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Andrea Anderson says
So yummy!! We used fresh apples off a friend’s trees in Utah and after a long drive to Arizona we made our filling. I made a few recipe mistakes but it still turned out super delicious. First I got too busy after the soak stage and the apples sat till the next afternoon, w a lid and it was fine. Then I misread the directions and put the apples in with the filling and boiled them together, til thick and it was great. I did extra nutmeg and Cinnamon, it was perfect. Looking forward to pie day soon!!
Jeni says
I really enjoyed this recipe. I have never made apple pie filling before, so I wasn’t sure what to expect. It was simple and the filling was delicious. I will definitely make this again.
Cindy Freland says
This sounds so good. But why does it make four servings when it makes four pies? Doesn’t each pie make eight servings?