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Homemade Apple Pie Filling
Use your apple abundance to make this easy homemade apple pie filling. Freeze it for later and you can enjoy a little taste of fall anytime!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 cups
Calories: 196 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 pounds mixed sweet/crisp and tart apples* about 8 large or 10 medium
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg freshly grated if possible
- ½ cup all-purpose flour
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Peel the apples. Core and cut into 1/4-inch slices. Place in a Dutch oven, large soup pot or braiser, or similar sturdy-wide pot.
- To the pot, add the sugar, salt, cinnamon, allspice, nutmeg, and flour. Toss to evenly coat the apples.
- Heat the pot over medium-low heat. Cook, stirring periodically, until the apples just begin to give up their juices, about 10 minutes. Stir in the lemon juice.
- Let cool completely to room temperature. To freeze, spoon the apples and any juices that have collected in the pot into a sturdy, ziptop freezer bag. Remove as much air as possible, seal, and freeze flat for up to 3 months. To use, let stand at room temperature for 20 to 30 minutes, until the filling loose enough to spread evenly into the pie crust (do not thaw completely).
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Notes
- TO STORE: Apple pie filling will keep in the refrigerator for up to one week.
- TO FREEZE: Transfer the apples and their juices to a sturdy zip-top freezer bag. Press out any air, then seal and freeze flat for up to 3 months.
- *For tart, use a variety such as Granny smith; for sweet/crisp, I love Honeycrisp; varieties like Jazz, Braeburn, Fuji, Gala and Pink Lady are good too.
- YIELD: About 8 cups filling, Enough for one 9-inch pie (deep dish or regular)
- TO STORE: Apple pie filling will keep in the refrigerator for up to one week.
- TO FREEZE: Transfer the apples and their juices to a sturdy zip-top freezer bag. Press out any air, then seal and freeze flat for up to 3 months.
- TO REHEAT: Let the apple pie filling thaw in the refrigerator, then warm it up in the microwave or on the stovetop to use it as a topping.
Nutrition Information
Serving
1cup
Calories
196kcal
(10%)
Carbohydrates
50g
(17%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.02g
Sodium
148mg
(6%)
Potassium
254mg
(7%)
Fiber
6g
(24%)
Sugar
36g
(72%)
Vitamin A
123IU
(2%)
Vitamin C
11mg
(12%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 196
% Daily Value*
| Serving | 1cup | |
| Calories | 196kcal | 10% |
| Carbohydrates | 50g | 17% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 148mg | 6% |
| Potassium | 254mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 36g | 72% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.