This easy apple pie filling makes the best pies. It's simple to make, freezes well, and my favorite way to preserve fresh apples.
Freezer Apple Pie Filling
Normally when I make homemade apple pie filling I usually home can it, but recently I started making this Freezer Apple Pie Filling. Purchasing clear gel (which is the thickener used to can apple pie filling) can get a bit pricey and hard to find, so freezing apple pie filling instead of canning is a much easier option. What I love about this recipe is that there is no cooking involved. Just prepare the apples, mix all the ingredients together and add them to a freezer bag. That's it, just like that you have prepared apple pie filling to store in the freezer so you can enjoy homemade apple pie all year long.
When it comes to which apples to use for apple pie filling, I prefer to use a combination of apples. Granny Smith hold up well when baked, but aren't very sweet. Instead of using all Granny Smith apples, I like to mix in Honey Crisp or Golden Delicious apples for a bit of sweetness. I think using a combination of 2 different apples makes the best apple pies.
I love having this freezer apple pie filling on hand because it's perfect for unexpected guests or for a last minute dessert. This recipe doubles or triples easily, so you can make multiple bags of filling. I like to store mine in the freezer flat and stack them so they take up less space. I like to double or triple the recipe to make several bags of apple pie filling.
Freezer Apple Pie Filling
- 5 - 6 - cups apples, peeled and sliced (use a combination of two apples below granny smith + honeycrisp, golden delicious, pink lady or gala)
- 1 - tablespoons lemon juice or use fruit fresh
- 3/4 - cup granulated or raw sugar
- 1 - teaspoon cinnamon
- 3 - tablespoons flour
- 1/4 - cup apple cider or apple juice
- 1 - teaspoon vanilla extract
- 2 - tablespoons butter
- 1 - large gallon size freezer bag
- In a gallon size resealable freezer bag, add the dry ingredients and shake until combined.
- Peel and slice apples (I use my apple peeler, corer and slicer).
- Place sliced apples in a large bowl and coat apples in lemon juice or use fruit fresh.
- When all the apples are peeled, cored and sliced, drain the water from the bowl.
- Add the apple cider and vanilla extract to the apples; mix to combine.
- Pour the apple mixture into the bag of sugar mixture and close the bag, mix the apples (kneading the bag with your hands) until all the apples are well coated.
- Add the 2 tablespoons of butter and remove as much air as possible from the bag. Label, date and freeze flat.
- Freeze the apple pie filling for up to 1 year. When ready to use, thaw filling and pour into one prepared pie crust and bake.