If you have a bag of apples and no time to bake right now, this apple pie filling recipe for freezing is the answer. You cook a spiced filling, freeze it in the shape of your pie dish, and on the day you want pie, you just drop the frozen disc into a crust and bake. It tastes like you made everything from scratch that morning.
Quick answer: cook sliced apples briefly in a thickened, spiced sugar syrup, cool completely, then freeze in a pie dish lined with plastic wrap. Once solid, pop it out, wrap it and store it for up to 6 months. Bake from frozen in an unbaked crust at 425°F, then 375°F, for about 70 to 80 minutes.
RECIPE
Freezer Apple Pie Filling
Ingredients
- 3 lb apples about 7 medium, a mix of tart and sweet, such as Granny Smith and Honeycrisp
- 2 tablespoons lemon juice
- 3/4 cup granulated sugar 150 g; or half brown sugar
- 1/4 cup cornstarch 30 g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup water or apple cider 120 ml
Method
- Peel, core and slice the apples about 1/4 inch (6 mm) thick. You should have about 7 to 8 cups. Toss with the lemon juice to stop browning.
- In a large pot, whisk the sugar, cornstarch, cinnamon, nutmeg and salt, then whisk in the water or cider. Cook over medium heat, stirring, until thick and glossy, about 2 minutes.
- Add the apples and stir to coat. Cook for 2 to 3 minutes, just until the slices start to soften at the edges but still hold their shape. Don’t cook them through.
- Spread on a tray and cool completely, first at room temperature, then in the fridge.
- Line a 9-inch pie dish with a large sheet of plastic wrap or foil, leaving plenty hanging over the edges. Spoon in the cold filling and fold the wrap over the top.
- Freeze until solid, about 4 hours. Lift the frozen disc out of the dish, wrap it again tightly, and seal it in a freezer bag. Label with the date. Freeze for up to 6 months.
- To bake: line a pie dish with pastry, unwrap the frozen filling and set it straight into the crust. Add a top crust or crumble, cut vents, and bake from frozen at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 50 to 60 minutes more, until the juices bubble through the vents. Cover the edges with foil if they brown too fast.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Why Freeze It in the Pie Dish?
This is the step that makes the whole thing work. Freezing the filling in a lined pie dish gives you a disc that fits your crust perfectly, with no thawing and no mess. It also takes up much less freezer space than containers, since the discs stack flat. Make several on a weekend and you have pies ready for Thanksgiving, Christmas and every Sunday in between.
The Best Apples for Freezer Pie Filling
- Tart and firm: Granny Smith, Northern Spy, Braeburn
- Sweet and firm: Honeycrisp, Jonagold, Pink Lady, Golden Delicious
Use a mix for the best flavor. Avoid soft apples such as McIntosh on their own, since they turn to mush after freezing.
Cooked or Raw Filling?
You can freeze raw, sugared apple slices, but they release a lot of liquid and can make a soggy bottom crust. Briefly cooking the apples in a thickened syrup, as in this recipe, gives a filling that stays saucy but not watery, and a crust that bakes up crisp. The key is to cook the apples only for a few minutes, since they will finish cooking in the oven.
Freezing vs. Canning Apple Pie Filling
This recipe uses cornstarch and is meant for the freezer only. Cornstarch and flour are not safe for canned pie fillings, because they thicken unevenly and can stop heat from reaching the center of the jar. If you want jars on the shelf, use a tested recipe with ClearJel, a modified cornstarch made for canning, from the National Center for Home Food Preservation.
Troubleshooting
- Soggy bottom crust: bake the pie on the lowest rack, on a preheated baking sheet.
- Runny pie: it was cut too early. Let it cool at least 3 hours so the juices set.
- Freezer burn: wrap the disc twice and press out all the air before sealing.
- Filling too tart: sprinkle a spoonful of sugar over the frozen filling before adding the top crust.
Other Ways to Use Apple Pie Filling
- Thaw it and spoon over pancakes, waffles or French toast
- Use it as the base for a quick apple crumble
- Fill hand pies, turnovers or puff pastry pockets
- Warm it and serve over vanilla ice cream
Apple Pie Filling FAQs
How long does frozen apple pie filling last? Up to 6 months for the best flavor and texture. It is safe longer but may lose quality.
Do I need to thaw it before baking? No. Baking from frozen actually helps the crust stay crisp. Just add baking time.
Can I make this with less sugar? Yes. Reduce the sugar to 1/2 cup and use sweeter apples.
How many pies can I make at once? As many as you like. Multiply the recipe by the number of pies, and freeze each disc separately.
