Many of the best apple dessert recipes are easy to make – but you may find preparing the apple filling takes more time than you’d like.
And sometimes we’re just not feeling it, right?
But what if you could just defrost a bag of homemade filling – that you made yourself months ago?
This Freezer Apple Pie Filling recipe takes all the fuss and prep time involved in creating apple desserts and tosses it out the window.
Buy fresh apples when they’re cheap, and prepare them all in one big batch. Not only will you save time, but it’s a great way to save money too!
That’s right, we’re doing things a little differently around here, but trust me when I say, you’re going to love it!
And the best part – our freezer apple pie filling is uncooked. We’re talking peeling, slicing, and mixing – that’s it!
You’ll be on your way to cooking your favorite apple recipes, with that heavenly aroma of baking apples and cinnamon in no time.
And just to tickle your taste buds a little, here’s a quick peek at the kind of treats you can whip up with this magical filling:
- These Bakery-style Apple Muffins are perfect for breakfast.
- Or perhaps these elegant Simple French Apple Tarts tickle your fancy.
- Nothing beats a Cozy Apple Crisp, a hearty Apple Cobbler, or perhaps even a freshly baked loaf of Apple Bread!
- And for a truly unique dessert, give our No-bake Apple Pie Lasagna a try. It’s a real showstopper!
And that’s just scratching the surface. We’ve got even more apple dessert recipes waiting for you to try here!
So, let’s jump right in, shall we?
All the simple ingredients to make this easy recipe are sitting on the shelves of your neighborhood grocery store:
- Apples: You’ll need about 8 cups of peeled and cored apples.
- White sugar: To add that perfect touch of sweetness.
- Brown sugar: For a rich, molasses-like flavor.
- Corn starch: The key to getting that delightful, thick consistency.
- Cinnamon: To give your pie filling that classic, spicy warmth.
And, of course, don’t forget to pick up a pack of medium-sized freezer bags.
How to make No Cook Freezer Apple Pie Filling
Alright, it’s time to roll up your sleeves and get started on this super-simple Freezer Apple Pie Filling!
- Start by rounding up those extra apples you’ve got sitting in your crisper drawer. Once they’re all peeled and cored, chuck them into a big bowl.
- Next, combine the dry ingredients, white and brown sugar, corn starch, and a dash of cinnamon in a separate small bowl. This sugary mix is going to give our apples a beautiful, caramel-like coating.
- Now, it’s time to bring the two together. Pour your sugar mix over the apple slices, giving them a good toss to make sure they’re completely coated.
- After that, you’ll want to scoop about 1 1/2 to 2 cups of your apple mixture into a gallon freezer bag. Don’t forget to jot down today’s date on the bag before popping it into the freezer. Easy as pie, right?
All that’s left to do when you’re ready to bake is to pull your apple pie filling from the freezer a couple of hours ahead of time, and you’re good to go!
And just like that, you’ve got your very own homemade easy apple pie filling for the freezer, ready to be used! Need a little extra guidance? Don’t worry, I’ve got a printable recipe card for you just below.
Expert Freezer Apple Pie Filling tips
Follow these expert tips, and you’ll be making the best apple pie filling in no time:
- Apple Variety: A mix of tart and sweet apples, like Granny Smith apples and Honeycrisp, will give your filling the perfect balance of flavors.
- Peeling Pro-tip: Invest in a good apple peeler/corer. It’ll save you tons of time and make prep work a breeze!
- Sugar Savvy: Adjust the sugar level based on the sweetness of your apples. Remember, you can always add more, but you can’t take it out!
- Corn Starch Check: Don’t skimp on the corn starch. This is what’s going to give your filling that delightful, thick consistency we all love in an apple pie.
- Freezer Friendly: For the best results, squeeze out as much air as possible before sealing your freezer bags. This will prevent freezer burn and keep your filling fresh and delicious!
Here are some answers to the most common questions I get about making this easy apple filling:
How do you know if apple pie filling is bad?
I’ve never had anything in my freezer long enough, but this filling should keep up to one year.
That’s also why you should write the date on the freezer bags. I think if there’s a freezer burn inside the bag, it’s time to throw it out.
What are the best apples for apple pie?
The age-old question! Some cooks and bakers think only cooking apples are what you should use, but I think whatever variety of apples 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 is a great eating apple, but their sweetness also works well in a baked apple dessert, too! And, of course, golden delicious or gala apples will work in a pinch, too!
Is it better to freeze an apple pie cooked or uncooked?
I’ve done both successfully! A cooked apple pie just needs to be thawed to room temperature and reheated quickly, while an unbaked frozen apple pie will need some time in the oven to bake.
Some baked goods go straight from the freezer right to the oven – you’ll notice many frozen pies in your grocer are like that.
What’s the best way to peel and core apples?
Good question! I’ve 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 can slice apples nice and thick, which are great for any type of apple dessert.
I’ve 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!
If you look below, you’ll see I’ve included links to the products I use.
Where did I get my inspiration for this recipe?
Apples are one of the easiest fruits to freeze, IMHO. I accidentally realized this when I was preparing apples for my apple pie muffins.
After picking up a huge batch of apples during harvest week at the local orchards, I peeled all the apples I had left to use them up, only to realize I had far too many.
So, what’s a baker to do with extra peeled apples? Easy! I bagged up the surplus, creating a no-cook apple pie filling – approximately 1 ½ cups’ worth, all set for the next time those irresistible muffins were on the menu.
Then, life happened, and I completely forgot about them!
The memory came rushing back when I decided to whip up a loaf of apple pie bread. We’d just returned from a trip to the Big Apple in Colborne, Ontario, laden with their yummy bread. Inspired, I wanted to recreate some of that sweetness at home.
I took out the frozen apples and found they were an amazing addition to this yummy quick bread recipe. The spicy warmth of cinnamon with the rich brown sugar was so good.
So I decided to make a habit of it. Whenever there’s a good deal on apples in my local supermarket, I make a big batch and freeze it off.
People ask if the apples go mushy or soft. But I’m pleased to report I’ve had great success with this filling in everything from muffins to pies to cobblers.
You’ll be done in no time. And then the next time your family asks for one of your famous apple desserts, you’ll be happy to oblige, with no fuss at all.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
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If you’ve made this delicious Freezer Apple Pie Filling, I’d love to hear about it in the comments below. Be sure to give us a 5 star rating!
- 6 lb apples (about 8 cups of peeled & cored apples)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/4 cup corn starch
- 1 1/2 teaspoons cinnamon
- medium sized freezer bags
Grab your leftover apples from the crisper and get them ready. Once you've peeled and cored them, place in a large bowl.
Mix in the white and brown sugar, corn starch, cinnamon together in a small bowl.
Mix the sugar mixture with apples, making sure they are well coated.
Put 1 1/2 to 2 cups of apple mixture into a freezer bag, that you can label with today's date and freeze
Just take your freezer apple pie filling out of the freezer a couple of hours before you are going to bake and you're all set.
Don't worry if you have more apples than the recipe calls for. You can either increase or decrease the sugar and cinnamon to taste, and if there are more apples, increase the cornstarch as well.
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Amount Per Serving: Calories: 331Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 87gFiber: 8gSugar: 71gProtein: 1g
This makes 8 cups approx. of apple pie filling.
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