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–+ servings

Freezer Apple Pie Filling

Enozia
Make easy freezer apple pie filling with fresh apples, brown sugar, butter, and cinnamon. Perfect for make-ahead pies, crisps, and holiday baking!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 1 pie
Calories 911 kcal

Ingredients
  

  • 4 apples peeled and thinly sliced
  • 2 tablespoon butter
  • ⅓ cup brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ lemon juiced

Instructions
 

  • Peel, core and slice the apples. Transfer them to a bowl and toss them in freshly squeezed lemon juice to keep them from turning brown.
  • Melt butter in a large saucepan or pot and add the apple slices, brown sugar, ground cinnamon and nutmeg and 2-3 tablespoons of water.
  • Cook on medium heat until the apples just start to soften a bit. In a small cup, combine the cornstarch with a bit of water to form a slurry.
  • Pour the slurry into the saucepan and stir immediately. Cook for an additional minute, then take off heat.
  • Transfer to shallow containers and refrigerate promptly to cool; do not leave at room temperature for more than 2 hours (1 hour above 90°F). Once cold, transfer to a freezer-safe bag, remove excess air, seal and lay flat to freeze. Use within 3 months for best quality.

Notes

  • Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn for the best results. A combination of sweet and tart apples gives the filling a nicely balanced flavor.
  • Peel, core, and slice the apples into evenly sized pieces so they cook uniformly and hold their shape.
  • Toss the sliced apples with lemon juice immediately after cutting to help prevent browning.
  • Cook the apples over medium heat, stirring gently to coat them in the butter, brown sugar, and spices without breaking the slices.
  • Avoid overcooking the apples, as they will soften further when baked into a pie, crisp, or crumble.
  • Mix the cornstarch with cold water before adding it to the hot apple mixture to prevent lumps from forming.
  • Adjust the brown sugar depending on the sweetness of your apples, or add a little extra cinnamon for a stronger spiced flavor.
  • Add a pinch of ground ginger, cloves, or allspice for a warmer, more aromatic filling.
  • Transfer the cooked filling to shallow containers and refrigerate promptly to cool before freezing.
  • Divide the cooled filling into freezer-safe bags, remove excess air, and flatten them for easy stacking and quicker thawing.
  • Label each bag with the date and quantity, and freeze for up to 3 months for the best quality.
  • Thaw the filling overnight in the refrigerator before using. Stir gently to redistribute any separated juices.
  • If the thawed filling seems watery, simmer it briefly to reduce the excess liquid, then cool before adding it to a pie crust.
  • Use the filling in homemade apple pies, turnovers, crisps, crumbles, or as a warm topping for pancakes, waffles, and ice cream.

Nutrition

Calories: 911kcalCarbohydrates: 186gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 210mgPotassium: 977mgFiber: 19gSugar: 149gVitamin A: 1108IUVitamin C: 68mgCalcium: 132mgIron: 2mg
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