Last Updated April 5th, 2021 at 08:27 am by Lisa
Learn how to make Apple Pie Filling (for one 9" pie) that can be made ahead, is freezer-friendly, and bakes the BEST apple pies and dessert recipes.
And, this pie filling recipe helps prevent soggy pie crusts, because it has a secret to thicken the pie filling. And nooooo one wants a soggy apple pie! 🥧
Is there any dessert more American dessert than homemade apple pie?
Why This Recipe Works...
As much as we love our apple pie, most people might not make apple pie filling at home. It is sold canned in stores, but once you know the secret I am about to share with you, you will make your own filling again and again.
We all know people go crazy over homemade pies, and they will love yours!
- One challenge of fruit pies is the filling can ruin the crust. Apple pies baked with an uncooked filling release the juice (from the apples) into your pie crust. And that is why the pie crust never bakes, and the crust gets soggy. So making your filling AHEAD helps to prevent this issue!
- By pre-cooking the apple pie filling, and freezing it, you can make pies and desserts quickly anytime.
- The taste of homemade pie filling is amazing, you can control the spice levels of the salt, cinnamon, and nutmeg if you like more/less/none.
- I found while testing this apple pie filling many times, that combining the lemon juice and cornstarch makes an ideal thicker in pie filling that bakes well in the pie crust.
- Adding the cinnamon and nutmeg at the after cooking the apples gives this apple pie filling recipe OUTSTANDING flavor as you don't cook off the spice flavor in the heat of cooking. Win-win!
Let's Make The Filling...
Are you ready to make the most delicious apple pie filling you've ever tasted? And yes, you can freeze it for later... I'll tell you how to do that soon!
prepare apples and thickener
- Wash the apples, peel, core, and cut into ½ pieces in a bowl with lemon juice.
- Squeeze ¼ cup fresh lemon juice, whisk in 1 tablespoon cornstarch. Set aside. This is your amazing magical apple pie filling thickener.
cook the apples
- In a large skillet or cast iron pan, melt 3 tablespoons butter and cook the cut apples for about 5 minutes
- Pour the lemon juice and cornstarch mixture (a thickener) over the apples and stir until well combined for a couple of minutes.
- Add the brown and white sugar over the apples, and the sea salt. Stir until well combined.
- Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
- Let the pie filling cool completely so it thickens. Once the apple filling is cool, use it in a recipe, store in in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.
Pop Into Your Freezer...
Yes! you can put pie portions in zip-top bags, date, and freeze each one ready for pies, hand-pies, tarts, crumbles, and other desserts.
PRO TIP: Lay the filled ziplock bag flat on a small cookie tray, they will stack neatly in your freezer!
9-inch pie = needs 4 cups filling - this is a standard pie dish size
7-inch pie = needs 2 cups filling
5-inch pie = needs ¾ cup filling
deep-dish pie = needs 5-6 cups filling
What are the Best Apples for Apple Pie Filling?
I personally love the tart crunch of Granny Smith apples, the "gold standard" for apple pie filling.
Other apple varieties to try:
Honeycrisp Granny Smith
More Recipes For Apple Pie Filling:
- Homemade Apple Pie Filling by Crazy For Crust
- Apple Pie Filling by Spend With Pennies
- Apple Pie Filling by All Recipes
More of My Pie Recipes:
CRAVING MORE?
Get my newsletter and follow along on Facebook, Pinterest, and Instagram for more Delicious Table recipes!
Apple Pie Filling ~ Make Ahead & Freezer Friendly!
Ingredients
For the Apple Pie Filling:
- 6 large Granny Smith apples peel, core and cut into ½" pieces
- 3 tablespoons butter
- ¼ cup fresh lemon juice
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Instructions
prepare apples and thickener
- Wash the apples, peel, core (use apple corer/slicer), and cut into ½ pieces. Place into a bowl with lemon juice to prevent browning.
- Squeeze ¼ cup fresh lemon juice, whisk in 1 tablespoon cornstarch. Set aside. (This is your pie filling thickener).
cook the apples
- In a large skillet or cast iron pan, melt 3 tablespoons butter and cook the cut apples for about 5 minutes, stir every minute until they just turn soft. I like them with a little firmness, so taste them and cook them to the firmness you prefer.
- Next, pour the lemon juice and cornstarch mixture over the apples and stir until well combined for a couple of minutes.
- Sprinkle ½ cup brown sugar, ½ cup white sugar over the apples, and the sea salt. Stir until well combined.
- Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
- Let the pie filling cool completely so it thickens. Once the apple filling is cool, use it in a recipe, store in in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.
Notes
pie dish/cups filling:
pie filling quantities:
This recipe makes approximately 3 ½-4 cups of pie filling (depending on the size of your apples) and will make 1 standard 9" apple pie. PRO TIP: If you are ever short on pie filling, simply peel and slice up another apple or two and add them right into your filling uncooked. It adds a nice texture!freeze apple pie filling:
Yes! you can put pie portions in zip-top bags, date, and freeze each one ready for pies, hand-pies, tarts, crumbles, and other desserts.PRO TIP: Lay the filled ziplock bag flat on a small cookie tray, they will stack neatly in your freezer!
What would be the best way to add fresh blueberries to this? Thanks 🙂
Hey Jo! I am not sure how the blueberries will do in the apple pie filling as I haven't tested that, try it out and let us all know. That is exactly how I test recipes...
Why do you "remove the drips" from thawed filling instead of including it to bake? How much liquid drains out?
Shelia, when the frozen bag of apple pie filling defrosts in the refrigerator it drips a little on the outside of the bag, I just keep it in a small container to keep the shelf clean..that's all. Nothing to do with the filling itself dripping. Happy Cooking!
How long do I need to defrost the frozen pie filling? 1 day or longer?
Hi Bonnie, I usually put mine in the refrigerator in a small container to catch the drips for about 24 hours. Hope that helps!
Looks delicious! If you make a crumb top for this Apple Pie, do you still bake it at 350 for 30-45 minutes, even when adding an extra fresh apple or two? Will the crust be cooked?
Yes Linda, good question, but I often add extra apple when making a deeper dish apple pie and it works! I typically use a ceramic dish. All our ovens and pans can bake differently, so just know that. Slide a knife under the crust to peek if its golden brown, then you know it's baked. Happy Thanksgiving!
I assume you thaw the frozen filling when ready to add to the pie crust. Is this correct?
Mary! Yes please thaw the filling before baking. Happy Baking...
People keep mentioning water but no where in the recipe do I see instructions to add water.
Hello Annie! I improved the recipe significantly and removed the water entirely. It's an all-new recipe, enjoy!
This sounds amazing! Can you tell me how long to cook the pie if the filling is precooked?
Aleta, for a 9-10" apple pie, and bake it 350 degrees for 45 minutes, check on it at 30 minutes. One thing I like to do is add a little more fresh-cut apple into my pie if the filling I have is not quite enough. It adds nice texture. You can also use a couple of different apple varieties to mix up the filling. All our ovens bake differently, and the amount of filling and even the type of pie dish all affect baking times. I y mostly use ceramic pie dishes, which hold the heat nicely and brown evenly, metal pie tins work just fine as well. Hope this helps!
Wow, that is helpful info about the soggy crust and how to avoid it. I made this hoping to try a pie armed with this new knowledge but it was so good I warmed it up and served it over ice cream before I even got the crust! Needless to say, I will be making it again. Hopefully, next time it will make it to the pie stage! LOL!