Our freezer apple pie filling will help you get to that cozy smell of apples and cinnamon baking.
Now I know you could just light up your favourite scented candle to get that wonderful smell, but we can’t eat candles!
Some of the best apple dessert recipes are so easy to make, but it’s preparing the apples, usually the apple filling that takes time.
And sometimes we’re just not feeling it right?
But what if you could just defrost a bag of homemade apple pie filling – that you made yourself months ago?
And there is no cooking involved. Just peeling, slicing and mixing.
It’s a whole different story.
Apple pie filling can go so many places.
We’ve got some of the best apple dessert recipes that you can use your amazing apple pie filling in!
This recipe for apple pie filling takes away all that mess and prep time!
You will not only save time with our method of making apple pie filling, but you will save money too!
Apple Pie Filling Ingredients
People ask if the apples go mushy or soft. I have had great success with this filling in everything from muffins to pies to cobblers.
Apples are one of the easiest fruits to freeze IMHO. I accidentally realized this when I was preparing apples for my apple pie muffins.
I had peeled all of the apples left in the crisper to use them up but had too many. What to do?
I bagged up the leftovers – about 1 ½ cups for the next time I baked those yummy muffins.
And then forgot about them!
Until I decided to make Apple Pie Bread. We had just visited the Big Apple in Colborne, Ontario and brought home some of their yummy breads, so I wanted to recreate that sweetness.
I took out the frozen apples and they tasted so good inside this yummy quick bread that’s not only full of apples, but cinnamon and brown sugar too.
Freezer Apple Pie Filling FAQs
Got questions about making this recipe? We’ve got answers!
I’ve never had anything in my freezer long enough, but this filling should keep up to one year. That’s also why we write the date on the freezer bags. I think if there is freezer burn inside the bag, then you should really throw it out.
The age old question! Some cooks and bakers think only cooking apples are what you should use, but I think whatever you have on hand is perfectly fine.
I find that Paula Red Apples are usually on sale at our grocery store, so that’s what I buy. Granny Smiths are firmer so they are great in pies too.
McIntosh are a great eating apple, but that sweetness is so good in a baked apple dessert!
I’ve done both successfully! A cooked apple pie just needs to be thawed and reheated, while an unbaked frozen apple pie will need to be baked. Some bakers go from freezer right to the oven, many frozen pies in your grocer are like that..
Good question! I have always used a vegetable peeler until quite recently when I switched to an apple slicer.
You know the kind where you push down on the apple and it slices and cores at the same time?
I like this way because you end up with nice and thick apple slices which are great for any type of apple dessert. I have tried to use an apple peeler, like the old fashioned ones that sit on your counter and you crank away, but I just end up with a mess.
I’m sure that’s just me. If you have any tips for me I’d love to hear them!
I’ve included links to some of the products I’ve used in the recipe card.
Preparing a batch of freezer apple pie filling is the perfect way to spend a wintry afternoon. Put on some of your favourite tunes, make a yummy hot drink (spiced apple cider?) and peel away.
You’ll be done in no time. And then the next time your family asks for your famous apple dessert you’ll be happy to oblige, with no fuss at all.