Apple Pie Filling

212 Reviews 18 Pics
Recipe by  Terri

“Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.”

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Adjust Servings

Original recipe yields 5 - 9 inch pies



  1. In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  2. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  3. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  4. Seal and freeze. Can be stored for up to 12 months.

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Reviews (212)

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I love this recipe! I went to an apple orchard and got jonathan apples and scaled back on the water called for to 5 cups and increased my apples to 24 cups as orchard apples tend to be juicier.) I found this out by trial as my first batch came out a little heavy on the sauce and light on apple pieces. By doing this, my apple pie cut into neat pieces (when it cooled) without all that sauce oozing out onto the pan between slices. (Since you have decreased the water, you should also decrease your cornstarch by 1/3) I like this recipe so much that I have made 4 batches of this pie filling to freeze so I have it all winter. This was a 5 star winner on taste, texture, appearance, how it made my house smell, how much my kids loved it, althought they hated peeling all those apples. A definate recipe to use over and over and over...and to pass down to your kids.



This makes the best apple pie filling ever. I cut the water back to 8 cups and increased the cinnamon and added more nutmeg. I have made pies both from the fresh mixture and frozen mixtures. I always make it with an oatmeal brown sugar crumb topping (different every time, just mix brown sugar, oats, butter, cinnamon, nutmeg and a little flour to help hold it together until it feels right) and have rave reviews.



I also reduce the water, but by almost 3 cups. I make the recipe as a double batch in a 20 QT pot, so the fresh-from-the-orchard (key point) apples always make a lot of their own juice. I have found that 1 cup of apple equates closely to 1 apple, so it makes measuring them less tedious.

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Amount Per Serving (40 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Apple Pie I


next recipe:

Fireman's Apple Pie