Making freezer apple pie filling is a great way to preserve apples during apple season. Even better, freezing apple pie filling is a great way to make a quick pie whenever you want it and be prepared for the holidays!
Plan Your Pie
Apple pie filling with brown sugar and cinnamon has an old-fashioned and nostalgic taste and is a classic dessert at holiday tables.
A great way to plan your pie-making during the busy holiday season is to make freezer apple pie filling. That way it’s all ready for you whenever you need a delicious and easy apple pie.
All you’ll need is a no-fail pie crust and it’ll be high time for pie time before you know it!
Besides the fact that this ends in pie, another good reason to make freezer apple pie filling is to make good use of apple season abundance.
There are lots of ways to preserve apples, and using them in a variety of ways keeps your life exciting and filled with apple goodness. And pie!
Of course, canning apple pie filling is a popular option to be ahead of the pie game for the holiday season. But, freezing apple pie filling is much easier and works perfectly if you are making less filling, for just one or two pies.
Freezer Apple Pie Filling
Freezing apple pie filling is an easy way to make a pie, and your future self will thank you for getting it ready now. This easy apple pie filling is cooked, cooled, and frozen for easy storage.
It doesn’t need to freeze in a pie shape, because it will thaw before use. It’s best to lay it flat for maximum pie storage capacity in the freezer.
This recipe is for one freezer apple pie filling, but keep in mind it’s super easy to double or triple – or more. There is no end to the amount of future pies you might want, so have at it!
Tart apples: Tart apples such as Granny Smith, Braeburn, Pink Lady, Cortland, or Honeycrisp work best. I peel them usually for this recipe, but the apple peels can be left on if you prefer.
Lemon juice: I like freshly squeezed!
Sugar: I usually use organic pure cane sugar, but whatever you have on hand works great.
Brown sugar: Apple pie filling with brown sugar is what fall is all about!
Arrowroot powder: To thicken my freezer apple pie filling I use arrowroot powder. Use cornstarch equally as a substitute.
Easy Apple Pie Filling
First, place the apple slices, lemon juice, and water in a large pot.
Put the stove on medium heat and cover the pot with a lid.
Cook for about 10-15 minutes or until the apples are softened, stirring the mixture gently every few minutes.
In the meantime, while the apples cook, stir the sugar, brown sugar, arrowroot powder, salt, cinnamon, cloves, allspice, and nutmeg together.
Once the apples are softened, reduce the heat to low and add the sugar and spices mixture. Then stir to combine the mixture with the apples.
Once stirred and combined, cook the apples for about 2 more minutes and gently stir until the sauce thickens.
Now remove the pot from the heat and let the filling cool completely until it’s at room temperature.
Once the apple pie filling is completely cooled, put it into a one-gallon zip-top freezer bag. Make sure to remove any extra air, and then put it in the freezer.
Tip: Flatten the gallon bag of pie filling before freezing so that it will stack easier in your freezer.
How to Use Freezer Apple Pie Filling
To use freezer apple pie filling, just thaw the filling before using it in a pie. Then you can proceed to make a pie as you normally would!
Freezing apple pie filling is a super easy way to ensure you have a future full of delicious and quickly made pies. This recipe can easily be doubled or tripled or more!
Your future just got a lot more apple-y!
More Apple Recipes
- Grandma’s Apple Cinnamon Cake
- Homemade Spiced Apple Butter
- No Sugar Apple Jelly
- Mulled Hard Cider
- Fermented Apple Ginger Beer
Freezer Apple Pie Filling
- Combine the apples, lemon juice, and water in a large pot over medium heat and cover. Cook for about 10-15 minutes or until softened, stirring gently every few minutes.
- While the apples are cooking, stir together the sugar, brown sugar, arrowroot powder, salt, cinnamon, cloves, allspice, and nutmeg.
- Once the apples are softened, reduce the heat to low and add the sugar mixture. Stir to combine with the apples. Then cook the apples for about 2 minutes, gently stirring, until the sauce thickens.
- Remove the pot from the heat and let it cool completely to room temperature.
- Once cooled, put the apple pie filling into a one-gallon zip-top freezer bag, remove any extra air, and freeze.
- Thaw the filling before using it in a pie.
- Tart apples such as Granny Smith, Braeburn, Pink Lady, Cortland, or Honeycrisp work best.
- The apple peels can be left on if you prefer.
- Flatten the gallon bag of pie filling before freezing so that it will stack easier in your freezer.
- This recipe can easily be doubled or tripled or more!