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

Directions:

1. In a large bowl, toss apples with lemon juice; set aside.
2. In a large nonstick stock pot combine sugar, cornstarch, cinnamon, salt and nutmeg over medium heat
3. Add water, stirring to combine all the ingredients, bring to a boil.
4. Boil for 2 minutes, stirring constantly.
5. Add apples stirring well to combine them with the sauce mixture
6. Remove from the heat, cover and let set for about 1 hour
7. Remove the top, stir the mixture and allow to cool for a couple of hours, or until the mixture is about room temperature.
8. Put the mixture into ziplock bags, you can choose the size.
9. 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.
10. 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.
11. 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.

To Unthaw:

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

Kimberly