It’s apple season and that means it is time to make our homemade Freezer Apple Pie Filling.
Each year as the weather begins to turn cooler, one of our favorite things to do is to stroll down our mini-orchard and begin to pick our apples.
We planted our trees a few years ago and they are finally producing enough apples for us to make all sorts of delicious recipes!
But in order to make sure that we don’t pick the apples too early, we always take a bite of the first few just to make sure that they are perfectly ripe.
And oh boy, can you tell if they are not! Just bite into an apple that isn’t quite ripe and your face will pucker up immediately from the sour taste.
I always try and convince Jim to take the first bite. I can’t help but laugh when he tries to hide his expression when he bites into the first unripe apple.
His lips clinch together, his eyes blink really fast and he nods his head. And then he tells me it ‘isn’t too bad’ and that I should try a bite.
I can’t do anything but laugh, knowing that I will try a tiny bite too.
We have a few different varieties in our mini-orchard that are perfect, when ripe, for making apple butter, apple sauce, apple streusel cake and even apple turnovers. See: Our Apple Recipes Page.
However, when it comes to making our freeze apple pie filling, we prefer to use a combination of apples.
Granny Smith apples hold up well during the cooking process and don’t turn to mush. However, they don’t have much of that classic apple taste.
Instead of using all Granny Smith apples we will mix in a few other varieties to make our freezer apple pie filling. Braeburn, Jonagold, Rome and Northern Spy are some of our favorite apples to add to this recipe.
We can find all sorts of apples at a nearby orchard, and if we are lucky they will have seconds that we can purchase.
Seconds are the not so pretty apples that aren’t great for eating raw. However, they are an inexpensive way to get a lot of apples that are needed for cooking.
We bring them home, peel them, and cut out any bad spots.
We then use our apple corer/slicer to make quick work of cutting all of those apples. I used to use our apple peeler/corer/slicer but I prefer the larger wedges of the apples as compared to thin apple slices for this recipe.
How to Freeze The Apple Pie Filling
After the apples have been cooked and cooled it is time to freeze the filling.
We have done this in two different ways.
Each can of store bought apple filling is approximately 2 1/2 cups. So we will scoop out that amount and place them in freezer safe bags.
When we are ready to use the filling, we simply pull it out of the freezer and let it defrost until ready to use.
However, a friend taught me another storage method for freezer apple pie filling intended for making an apple pie.
Line a foil, disposable pie pan with plastic wrap. Then pour the filling in the pan, cover and flash freeze.
Once frozen, remove the apple pie filling and store in a freezer safe bag or vacuum seal using a Food Saver.
Once you are ready to make your pie, just drop the frozen filling into your pie crust and it’s ready to bake!
Freezer Apple Pie Filling
*A printable recipe card is located at the bottom of this post.
*makes approximately 4-5 cans of apple pie filling
7 lbs. pie apples, approximately 24 cups of apple wedges
1 cup white sugar
1 cup brown sugar
1 cup corn starch
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
6 cups water
1. Peel, core and slice apples into 8 wedges, using an apple corer/slicer to save time if possible.
2. Zest and juice the lemon and pour over top of the apples. Toss well and set aside.
3. In a large saucepan, add the white sugar, brown sugar, corn starch, cinnamon, nutmeg, salt and water. Bring the mixture to a boil while whisking over medium-high heat. Allow for a rapid boil for 2 minutes, stirring constantly.
4. Reduce heat to a low simmer and add in the apple wedgess. Stir and cover with a lid.
5. Simmer for 10 minutes or until apples begin have just begin to soften. Remove from heat and set aside, still covered.
6. Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.
7. Ladle 2 1/2 cups of the pie filling into 4-5 gallon size freezer bags.
8. Let them cool completely and place them in the freezer for up to one year.
*You could also line tin foil pie plates with plastic wrap, cover and freeze. Once frozen place in air tight vacuum sealed bags.
Use the filling just like you would use a can of apple pie filling.
Mary and Jim
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Freezer Apple Pie Filling
- 7 lbs. pie apples approx. 22-24 cups of apple wedges
- 1 lemon
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup corn starch
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 6 cups water
Peel, core and slice apples into 8 wedges, using an apple corer/slicer to save time if possible.
Zest and juice the lemon and pour over top of the apples. Toss well and set aside.
In a large saucepan, add the white sugar, brown sugar, corn starch, cinnamon, nutmeg, salt and water. Bring the mixture to a boil while whisking over medium-high heat. Allow for a rapid boil for 2 minutes, stirring constantly.
Reduce heat to a low simmer and add in the apple slices. Stir and cover with a lid.
Simmer for 10 minutes or until apples begin have just begin to soften. Remove from heat and set aside, still covered.
Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.
Ladle 2 1/2 cups of the pie filling into 4-5 gallon size freezer bags.
Let cool completely and then freeze for up to one year.
You could also line tin foil pie plates with plastic wrap, cover and freeze. Once frozen place in air tight vacuum sealed bags. Recipe provided by Old World Garden Farms