Freezer Apple Pie Filling
User Reviews
4.8
Freezer Apple Pie Filling
Description
The recipe begins by peeling and slicing around seven pounds of tart apples such as Granny Smith into fairly thick slices, which are treated with lemon juice and zest to prevent browning and add brightness. Meanwhile, a syrup made from granulated sugar, brown sugar, cornstarch, cinnamon, salt, nutmeg, and water is brought to a boil until thickened.
Apple slices are then simmered briefly in the hot syrup to soften somewhat while retaining shape, ensuring the filling won’t be mushy when baked in pies. Cooling and portioning the filling into freezer bags allows for convenient use in homemade apple pies or other desserts throughout the year.
Proper cooling before freezing and keeping the filling sealed extends shelf life up to one year. This filling saves preparation time and provides spiced apple mixture ready for baking without compromising freshness.
Ingredients
- 1 lemon
- 7 pounds apple approx. 22-24 cups (I used granny smith as it tends to hold up well in baking
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup cornstarch
- 1 tablespoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 cups water
Instructions
- Zest & juice the lemon and set aside.
- Peel and slice apples fairly thick (about 8 slices per apple.) Toss apple slices with lemon juice & zest, and set aside.
- In a large pot, combine both sugars, corn starch, cinnamon, salt, nutmeg, and water. Bring to a boil while whisking over medium-high heat and let boil 2 minutes until thick and bubbly. Stir in apple slices and cover.
- Reduce heat to low and let simmer 10 minutes or until apples begin to soften. They do not need to be completely cooked! Remove from heat and keep covered. Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.
- Ladle equal amounts into 4-5 freezer bags. (approx 2 ½ cups into each bag.)
- Let cool on the counter and then freeze for up to one year.
Notes
- This recipe yields enough filling for 4 to 5 standard apple pies.
- Cool the filling to room temperature before sealing and freezing to maintain quality.
- Frozen filling can be stored for up to one year without loss of flavor or texture.
- Use firm, tart apples such as Granny Smith for best results, as they hold shape well during freezing and baking.
- Slice apples thickly (about 8 slices per apple) to avoid mushy texture in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4batches
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118 | 6% |
| Carbohydrates | 30g | 10% |
| Sodium | 42mg | 2% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 16mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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