Last Updated September 21st, 2020 at 08:15 pm by Lisa
Finally, an Apple Pie Filling recipe that prevents soggy pie crusts. It can be made-ahead, is freezer-friendly, and bakes the BEST apple pies, crisps, and hand pies!
French Apple Pie with a full-proof pie crust and this make-ahead filling are baking heaven. It has a crumble topping and a fresh lemony finish. This is one of the first recipes I ever wrote many years ago and is a family favorite.
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I love apple pie and always have. In 1998 I remember baking my first homemade apple pie in my kitchen near the beach, and over the years I have learned a thing or two about what I like in a good apple pie. Lots of experimentation over the years!
My homemade apple pie requirements: homemade crust (almost always), good thick delicious homemade apple pie filling, and a simple crumble topping. That to me is apple pie perfection.
Why You’ll Love This Easy Apple Pie Filling!
Is there any dessert more American than homemade apple pie?
As much as we love our apple pie, most people might not make it at home. Once you know the secret I am about to share with you, you will bake them again and again. We all know people go crazy over homemade pies, and they will love yours!
The 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!
Yuck, and no one wants a soggy crust (this is for you Angeli and other readers who have asked)! By pre-cooking the apple pie filling like I am going to show you in this post, the cornstarch and juice from the apples combine to make a thicker pie filling that bakes well in the pie crust.
How to Make Apple Pie 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!)
Apple Pie Filling Recipe Ingredients:
For the Apple Pie Filling:
- 6 large Granny Smith apples cored and cut into medium 1/2″ size pieces
- 1/2 cup fresh lemon juice
- 2 cups granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
Apple Pie Filling Recipe Instructions:
mix apple filling
- Rinse, cut apples (remove/discard the core) into 1/2 pieces.
- In a large pot, add lemon juice, granulated sugar, cornstarch, kosher salt, cinnamon, and ground nutmeg to a boil. Stir using a metal whisk.
cook the apples
- With the heat on high, bring the mixture to a boil. Boil for 2 minutes and keep stirring (don’t walk away) then add apples. Stir to combine and coat the apples.
- Cover, medium simmer 10 minutes.
- Turn off heat, cover, and cool for 30-45 minutes. It will get really thick, this will prevent the pie crust from getting soggy!
- Once the apple filling is cool, use or store in zip-top bags in the freezer.
How Much Pie Filling Do you Need Per Apple Pie?
For a standard 9-inch pie dish, you will need 5 to 6 cups of apple pie filling per apple pie.
How Many Pies Will This Filling Make?
This recipe makes approximately 12 cups of pie filling and will make 2 standard 9″ apple pies. If you make a deep-dish apple pie,( or pile it up higher), then you will have enough filling for approximately 1 deep dish pie, and some extra for hand pies or mini pies.
Can You Make Apple Pie Filling and Freeze It?
Yes, you can! Of course, you can use your fresh, homemade apple pie filling right away. But if you want to freeze it, it’s so easy to do.
Put pie portions in zip-top bags, date, and freeze. This is a freezer recipe for pies, hand-pies, tarts, and crumbles.
Can You Freeze Apple Pie?
According to Pillsbury, the best way to freeze apple pie is to freeze an unbaked, pre-assembled pie. They state to freeze the unbaked pie for up to two months and to bake it unthawed in the oven.
The problem with this method is you will still end up with a soggier crust than if you use this pre-made apple pie filling recipe. I would suggest making homemade apple pie filling and freezing it separate from your pie crusts so you can bake your crust and add this filling later. That will give you a crust that isn’t soggy at all!
Now, if you want to freeze apple pie that you’ve already baked, do the following:
- Make sure your pie is completely cooled off!
- Wrap the pie tightly with plastic wrap.
- Place your wrapped apple pie in a freezer-safe storage bag, making sure you’ve removed all excess air.
- Freeze the pie for up to two months.
How Far in Advance Can I Make an Apple Pie?
Apple pie stays fresh for quite a long time after baking! A freshly baked pie can stay fresh for up to five days: up to two days on the counter, or up to five days in the fridge. Make sure to loosely cover it with plastic wrap to keep it fresh as long as possible.
If you want to make it much earlier than five days before your event, see my section above on freezing an apple pie that has already been baked.
What are the Best Apples for Apple Pie?
I personally love the tart crunch of Granny Smith apples, the “gold standard” for apple pies. Other apple varieties that are good for apple pie:
Can You Make Apple Pie Filling without Cornstarch?
My pre-cooked apple pie filling recipe calls for 6 tablespoons cornstarch and I wouldn’t make it without it. The cornstarch helps thicken the homemade apple pie filling, and you can’t go without a thickener (if you want a good apple pie, that is!). If you’ve run out of cornstarch, you can use a substitution like arrowroot, tapioca powder, or even flour in a pinch.
The BEST French Apple Pie Recipe:
Favorite pies with readers!
Happy Baking and Eating!
All The Best Dishes,
Lisa
XO
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Make-Ahead Apple Pie Filling
Ingredients
For the Apple Pie Filling:
- 6 large Granny Smith apples cored and cut into medium 1/2″ size pieces
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
mix apple filling
- Rinse, cut apples (remove/discard the core) into 1/2 pieces.
- In a large pot, add water, lemon juice, granulated sugar, cornstarch, kosher salt, cinnamon, and ground nutmeg to a boil. Stir using a metal whisk.
cook the apples
- With the heat on high, bring the mixture to a boil. Boil for 2 minutes and keep stirring (don’t walk away) then add apples. Stir to combine and coat the apples.
- Cover, medium simmer 10 minutes.
- Turn off heat, cover, and cool for 30-45 minutes. It will get really thick, this will prevent the pie crust from getting soggy!
- Once the apple filling is cool, use or store in zip-top bags in the freezer.
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!
Not sure where the 4 cups of water comes in? I’m in the middle of making it right now. Yikes
Dennine, Yikes indeed…. Thank you for commenting and I am so sorry this recipe wasn’t clear. A mistake on my part. The water is added in the pot with all other ingredients, then the apples are added. I corrected the recipe and hope your pie filling is perfect!
How many pies will this fill?
Hi Donna, This recipe makes enough pie filling for 2 standard 9″ apple pies. If you make a deep dish apple pie, or pile it up higher, then you will have enough filling for approximately 1 1/2 pies. Great question Donna, I updated the recipe based on your question! Thank you!
Hey there is still an error in Section 1 on the web-page itself (not the recipe card). “APPLE PIE FILLING RECIPE INSTRUCTIONS: Step 1: In a large pot, add lemon juice, sugar, cornstarch, kosher salt, cinnamon, and ground nutmeg to a boil.” ——> I followed this section and did not add the water (I also missed it in the section above this where it is at the bottom).
I added the water at the end of the 10 minute simmer and am going to see how this turns out, just thought I’d make you aware! Thanks.
Jacquie! Oh my gosh, first of all THANK YOU! I work so hard to be sure there are no mistakes but somehow this one happened. I have corrected the recipe card and the web portion, so we are all good now. Thanks so much for your comment, and for understanding!!!
Dear Lisa
I’m confused. You’re recipe doesn’t call for water.
In the method it says to just add water.
Does this recipe need water?
I made this but it didn’t turn out. Tastes good though.
Sincerely
La Vonne
La Vonne, I am so so sorry! I believe there is a mistake in the recipe (it happens) but I feel terrible! There should not be water. I am retesting this recipe this week and will email you when it is retested.
The flavor was great on this recipe, but way way way too much water! I was left with so much syrup that could not be baked into a pie. I kept it to add to other things, but I would modify this to use much less water in the recipe.
Hey Sheri! I want to thank you…your comment is so appreciated! I retested this recipe last night, and adjusted the recipe and agree. Flavor is great, but the liquid was too high. So it is now updated and improved all thanks to YOU! Appreciate your comment and thanks for following along with Delicious Table.
6 or 6lb of apples?
Hi Christina! 6 Granny Smith apples, (not lbs) sorry that was a mistake, recipe corrected, and thank you!
I just made this and it’s so watery even after sitting an hour.
In your ingredients you list 3 tbs cornstarch and later in your comments you refer to 6 tbs cornstarch.
Which is it?
Hi Aprkl, Just last week I retested this recipe and changed the recipe online. Is it possible you have a printed copy that is different from the website? Try to lower the water down to 1/2 to 1 cup if you wish (but it works with 2 cups).Here are the ingredients:
6 large Granny Smith apples cored and cut into medium 1/2″ size pieces (my favorite apples for homemade apple pie filling, but read below for other apple suggestions)
2 cups water (adjust this down to 1/2 cup-1 cup)
1/2 cup fresh lemon juice
2 cups sugar
3 tablespoons cornstarch
1 teaspoon kosher salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
I made this for apple crisp with it last week, and the filling sets beautifully when cool. Hope this answers your question, and Happy Thanksgiving!
I’m a little confused on the amount of cornstarch used. The recipe says 3 tbsp but then you say the recipe calls fo 6 tbsp. I’d love to try this as it is exactly what I’m looking for! Thanks for your help in advance.
Sue
Hi Sue! I just retested/updated the recipe a couple weeks ago, and the recipe calls for 3 tablespoons cornstarch. You might want to reprint the recipe as it has been corrected, hope that helps, and Happy Thanksgiving!
Can you finish recipe by posting how long and what temp to bake pie using this filling ? Thanks
Here is a complete recipe for pie crust and French Apple Pie Corey! Enjoy and Happy Thanksgiving…https://www.delicioustable.com/french-crumble-mini-apple-pies-foolproof-pie-crust-make-ahead-filling/
quick question… This is cooked before putting into the pie crust – but not sure how long to bake or the temp.
Patty, link over to my French Apple pie recipe, the dish and size of pie makes a difference on how long to bake. https://www.delicioustable.com/french-crumble-mini-apple-pies-foolproof-pie-crust-make-ahead-filling/ You will find pie crust tips and tricks too! Happy Thanksgiving!