Can you freeze apple pie filling?

Yes! Let it cool completely and store in a freezer-safe container. It lasts up to 3 months. Thaw overnight in the fridge before using.

What apples should I avoid?

Avoid soft apples like McIntosh , Gala , or Golden Delicious . These tend to break down and create a mushy texture.

Will the filling thicken more when baked?

Absolutely. If you’re using it in a pie or pastry, the additional baking time helps thicken the filling even more.

How long does it last in the fridge?

Stored in an airtight container, your homemade apple pie filling will keep for up to 4 days in the refrigerator.

What’s the best way to sweeten it naturally?

You can reduce or replace sugar with maple syrup , honey , or apple juice . Just adjust the liquid content accordingly.

Apple Pie Filling – The Best Homemade Version You Can Freeze

Name: Apple Pie Filling
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 medium apples, peeled, cored, and sliced (3 pounds / 1.35kg); 1/3 cup lemon juice (80mL); 2/3 cup granulated sugar (133g); 2/3 cup brown sugar, light or dark (140g); 1/2 cup unsalted butter (113g); 2 teaspoons ground cinnamon; 6 tablespoons cornstarch; 1/2 cup water (120mL)

Apple Pie Filling

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This homemade apple pie filling is rich, flavorful, and easy to make with fresh apples, cinnamon, butter, and brown sugar. Perfect for pies, desserts, or as a topping, it’s freezer-friendly and much better than the canned version.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 cups
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

8 medium apples, peeled, cored, and sliced (3 pounds / 1.35kg)
1/3 cup lemon juice (80mL)
2/3 cup granulated sugar (133g)
2/3 cup brown sugar, light or dark (140g)
1/2 cup unsalted butter (113g)
2 teaspoons ground cinnamon
6 tablespoons cornstarch
1/2 cup water (120mL)

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Instructions

In a large mixing bowl, toss the apple slices with lemon juice.
Add the granulated sugar, brown sugar, and cinnamon, then toss to combine.
In a large skillet, melt the butter over medium-high heat.
Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer (about 2 minutes).
Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices (about 7 minutes).
In a medium bowl, whisk together the cornstarch and water to make a slurry.
Add the cornstarch slurry to the apples and cook for 1 to 2 minutes, stirring frequently, until the mixture thickens.
Remove from heat and let cool completely before storing or using.

Notes

Use a mix of tart and sweet apples for the best flavor.
Always cool filling before adding to pie crust to avoid soggy bottoms.
Freeze in flat, freezer-safe bags for up to 3 months.
Reheat gently over medium-low heat with a splash of water if needed.
Try adding vanilla or warm spices like nutmeg for variation.

Find it online: https://recipeshots.com/apple-pie-filling-recipe/