I found this recipe online while looking for the perfect apple pie filling that I could freeze. I had an abundance of apples and didn’t want all of it to be turned into applesauce. I’m new to the canning and freezing so I needed something simple and foolproof, I found it with this recipe. If you are new to the canning and freezing like me, this apple pie filling recipe is absolutely delicious and so very simple to make 🙂
Apple Pie Filling
- 24 cups sliced peeled baking apples (6-7 lbs)
- 3 Tablespoons lemon juice
- 4 ½ cups sugar (I use half brown sugar, half white)
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 10 cups water
- In a large bowl, toss apples with lemon juice; set aside.
- In a large nonstick stock pot combine sugar, cornstarch, cinnamon, salt and nutmeg over medium heat
- Add water, stirring to combine all the ingredients, bring to a boil.
- Boil for 2 minutes, stirring constantly.
- Add apples stirring well to combine them with the sauce mixture
- Remove from the heat, cover and let set for about 1 hour
- Remove the top, stir the mixture and allow to cool for a couple of hours, or until the mixture is about room temperature.
- Put the mixture into ziplock bags, you can choose the size.
- I use gallon size bags and add 5-6 cups of the apple pie filling mixture into each bag. This gives me enough for a hearty 9″ pie.
- Make sure to leave about 2″ space from the filling to the top so that the filling doesn’t get into the seal. The mixture may get freezer burn this way.
- Put the bags into your freezer, I like to lay them flat to freeze then I can store them easily without them taking up to much room.
I just remove a bag of the filling whenever I want to make a pie or apple crisp. Let the bag come to room temperature, about 4 hours on your counter top and use in your favorite apple recipes 🙂
If you have any questions or comments & suggestions, please leave them below