Freezer Apple Pie Filling

4.17 from 12 votes

Freezer apple pie filling creates amazingly sweet and delicious homemade apple pies. Served warm with a scoop of vanilla ice cream. Every blissful bite has all the best flavors of home.

Prep Time20

Cook Time20

Cooling Time20

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Freezer Apple Pie Filling, Make Ahead Apple Pie Filling

Servings:

Calories: 634kcal

Author: Karrie

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 8x8 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

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.

USE 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 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 8x8 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