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Freezer Apple Pie Filling + Video Tutorial

October 28, 2013 by Missy Rakes 82 Comments

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Mix up a few bags of this Freezer Apple Pie Filling to keep for quick homemade pies all year long!
This freezer apple pie filling is an easy and delicious way to use in season or on sale apples!

Freezer Apple Pie Filling

I had planned on canning some apple pie filling this year, until I realized that freezing it is MUCH easier. I made these two bags up during Walker’s nap and the best part is that there is no cooking involved.

All you do is prep the apples and then mix all of the ingredients. After that, just throw the mixed apple pie filling into a freezer bag and label it. It’s so simple and you can do several at one time with little effort and then you’ll have homemade apple pie filling available all year long.

How to Make Freezer Apple Pie Filling:

makes one pie

Place butter in freezer.

Mix all ingredients except apples, butter and lemon juice in a gallon freezer bag and shake until combined. 

Peel and slice apples.

Coat apples in lemon juice.

 

Add apples and butter to sugar mixture and shake until combined.

Remove air from bag, label and freeze flat.

When ready to bake, thaw and bake in regular pie crust just like you would any other apple pie. I would recommend baking at 350 for 60 minutes.

Want more freezer recipes? Here are some of my favorites:

Oven-Roasted Tomato Sauce (Freezer-Friendly!)
3-Ingredient Strawberry Freezer Jam
Bean and Cheese Freezer Burritos
Quick and Easy Freezer Meatloaf

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Print Recipe

Freezer Apple Pie Filling

Easy Make ahead Apple Pie Filling
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Apple Pie Filling
Servings: 6
Calories: 262kcal

Ingredients

  • 5-6 apples peeled and sliced thin
  • 2 tbsp lemon juice
  • 1 C sugar
  • 1/4 C flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 2 tbsp butter cut into chunks

Instructions

  • Place butter in freezer.
  • Mix all ingredients except apples, butter and lemon juice in a gallon freezer bag and shake until combined.
  • Peel and slice apples.
  • Coat apples in lemon juice.
  • Add apples and butter to sugar mixture.
  • Shake until apples are well coated.
  • Remove air from freezer bag, seal, label and freeze.
  • When ready to use, thaw and bake in pie crust like any other apple pie filling. I would recommend baking your pie at 350 for 1 hour.

Video

Notes

Pie filling with last up to one year in a deep freezer.

Nutrition

Calories: 262kcal | Carbohydrates: 59g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 132mg | Potassium: 162mg | Fiber: 4g | Sugar: 49g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg

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Filed Under: 31 Days to Celebrate Autumn, Cooking Tips & Tricks, Desserts, Easy Recipes, Freezer Cooking, natural living, Preserving Food Tagged With: Preserving Food

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  1. momma-lana says

    November 1, 2013 at 3:52 pm

    Thanks for the recipe! I just put four bags in my freezer this morning and I am going to be so glad when holiday pie baking rolls around.
    Reply
    • Missy says

      November 1, 2013 at 5:31 pm

      How exciting! I need to make a few more bags as well. :)
      Reply
  2. Justine says

    November 25, 2013 at 3:40 pm

    Perfect! I have been wanting to do this with the apples that we're not canning. Thanks for sharing!
    Reply
  3. Cheree says

    September 21, 2014 at 4:53 pm

    Just bought a big box of apples yesterday. I don't make a lot of pie but it would be nice to have a couple bags made up for the holidays!
    Reply
    • Missy Rakes says

      September 21, 2014 at 8:12 pm

      I'm so glad this recipe will help! I don't make apple pie too often either, but it's nice to keep in the freezer for when you need it. You can also use it in cobblers, fried pies or anything else you would need apple pie filling. Have a great day!
      Reply
  4. Cally H says

    September 23, 2014 at 4:04 pm

    Are certain apples better for this?? I'm brand new to baking apple pies! We just picked a whole bunch of tart apples, like honey crisp.
    Reply
    • Missy Rakes says

      September 23, 2014 at 5:59 pm

      Hi Cally, Tart apples work best for baking and freezing so HoneyCrisp would be perfect! Have a great day! Missy
      Reply
  5. Vicki Casey says

    September 25, 2014 at 12:04 pm

    Thanks for this recipe. It would help to have the measurement of the apples (in cups) per pie. Apples come in all sorts of sizes. ;-)
    Reply
    • Missy Rakes says

      September 27, 2014 at 1:19 pm

      Hi Vicki, I'm not sure of the cup measurements, but the apples that I used were small/medium sized. I hope that helps!
      Reply
      • Missy Rakes says

        September 27, 2014 at 9:03 pm

        I would guess around 7-8 cups.
        Reply
        • Ida Pletz says

          October 25, 2019 at 8:28 pm

          I tasted a zapple pie which is zucchini and with all the apple pie condiments you would never know the difference. So since my garden was going nuts I took a big huge one and that's the kind that is good for pies cut the skin off and cut them up like apples and froze so when I take them out I will do the condiments and I used cornstarch instead of flour so we will see how that comes out.
          Reply
          • Missy Rakes says

            October 28, 2019 at 11:07 am

            Interesting!
  6. Tammy says

    September 27, 2014 at 8:08 pm

    Do you have a recipe you use to complete the pie when you thaw the filling? The crust and baking times?? Thanks!
    Reply
    • Missy Rakes says

      September 27, 2014 at 8:58 pm

      Hi Tammy, Here is the pie crust recipe that I use http://www.gracefullittlehoneybee.com/super-simple-pie-crust/ You can then cover with another pie crust or make a crumb topping and bake at 350 for 70 min Have a great day! Missy
      Reply
  7. Christine @ Once Upon a Time in a Bed of Wildflowers says

    October 2, 2014 at 8:38 pm

    This is such a brilliant idea! Thank you for sharing it on the From the Farm Blog Hop this week. I wanted to let you know that this will be my featured post this week! I hope you'll be joining us again! :) ~ Christine
    Reply
    • Missy Rakes says

      October 2, 2014 at 9:14 pm

      Yay! I'm so excited to be featured! This really is a great recipe and so much easier than canning. We have an apple tree and I've already made 7 bags of it from this years apples. Enjoy!
      Reply
  8. Karmen says

    October 12, 2014 at 2:18 pm

    Have you actually used one on the frozen pie fillings yet? I am just concerned about the water...often things that are frozen when thawed have excess water. Did the juices thicken up as expected once cooked? I really want to do this in prep for the holidays! :)
    Reply
    • Missy Rakes says

      October 12, 2014 at 2:45 pm

      Hi Karmen, I've used this recipe several times and it works just like regular apple pie filling in my experience. I've already frozen 7 bags this year in preparation for the holidays. I hope this helps! Have a great day!
      Reply
  9. Rosemarie Groner says

    October 16, 2014 at 10:33 am

    OOh! I love this! Thanks for posting. I found you at the Living Well, Spending Less Thrifty Thursday Link up and I've notice I end up drawn to your pins week after week, Keep up the great work!
    Reply
    • Missy Rakes says

      October 16, 2014 at 11:07 am

      Thanks for stopping by Rosemarie!
      Reply
  10. mary says

    October 17, 2014 at 8:11 am

    does one bag equal a can of pie filling? I have several recipes that call for that, so i'd like freeze bags in that portion. very excited to try this!
    Reply
    • Missy Rakes says

      October 17, 2014 at 2:22 pm

      Hi Mary! I'm not sure because I never buy filling, but I would guess that it is close or maybe a little more. It fits into a 9" deep dish pie pan. Have a great day! Blessings, Missy
      Reply
  11. AmieJo says

    October 19, 2014 at 9:09 pm

    I wanted to can some as well but never have had the time. I might have to try this. Thanks!
    Reply
  12. Stephanie J says

    October 28, 2014 at 12:37 pm

    Thank you for posting this! I have been making homemade apple sauce this afternoon and found several tart apples mixed in my box. This is perfect and it took me less than 20 mins to whip up 2 bags. SO EASY! Can't wait to try it.
    Reply
  13. Jeanette says

    November 2, 2014 at 10:58 am

    How long can you keep this filling in the freezer before using it?
    Reply
    • Missy Rakes says

      November 2, 2014 at 2:52 pm

      I would say 6 months for a regular freezer and up to a year for a deep freeze.
      Reply
  14. Heather @ My Overflowing Cup says

    November 13, 2014 at 3:08 pm

    I prefer canned apple pie filling, but not enough to actually do the canning. Most of the time, I freeze mine, too. It is so much easier and comes out just as good. Thanks for showing us how you do it, Missy.
    Reply
  15. Lois says

    August 21, 2015 at 4:56 pm

    How easy is that? Now I know what part of my freezer will be holding this winter. Thanks for the recipe I can't wait to try it.
    Reply
  16. corina says

    August 25, 2015 at 12:28 pm

    i didnt see the amount for the butter and what u do with it could you let me know
    Reply
    • Missy Rakes says

      August 25, 2015 at 2:10 pm

      You will cut 2 tbsp butter into chunks and place in the freezer while you get everything else ready. Then add the butter in last when you add the apples and shake. Then freeze. Hope this helps!
      Reply
  17. Kim says

    August 28, 2015 at 9:08 pm

    So when you go to make this pie, you just thaw the apples and put them in a crust? You don't add any liquid? This recipe sounds too good to be true! Haha
    Reply
    • Missy Rakes says

      August 29, 2015 at 8:00 am

      There is plenty of liquid from the apples and everything thawing. It works great!
      Reply
      • Kira says

        November 13, 2015 at 5:38 pm

        I was wondering whether there would be to much liquid?? In the summer i picked a few bushels of apples from my brother in laws tree and i made apple pear butter with a lot of it but then i froze a few bags of sliced apples for apple crisps and a couple of weeks ago i grab a bag out for some fried apples with pancakes and i couldn't believe just how much liquid was in the bag with the apples...! I guess the liquid and sugar would turn into a thick syrup? Sorry we just went apple picking and now i have 3 bushels hah so i am now rushing around trying to figure out what to do with them all!! I have sliced apples, apple butter and apple sauce so when i came across this i was super excited?!? :)
        Reply
        • Missy Rakes says

          November 13, 2015 at 9:08 pm

          It is kind of watery once thawed, but should thicken up during baking.
          Reply
  18. Janice says

    September 30, 2015 at 7:35 pm

    Tip, Place filled freezer bag in pie tin to freeze. Remove tin once frozen. When ready to bake, prepare crust and place frozen filling in pastry lined tin. Cover with top crust and bake as usual.
    Reply
  19. crystal says

    October 18, 2015 at 7:20 am

    I'm wondering about adding cornstarch? Would it help set-up the pie? Any thoughts? Thanks!
    Reply
    • Missy Rakes says

      October 18, 2015 at 8:40 am

      I think it would probably work out. Do you think you should wait to add it before baking instead of freezing it?
      Reply
  20. Betsy says

    August 30, 2016 at 8:55 am

    How would it work to vacuum pack this pie filling? And also, also, my apples are small so how many cups of apples for one pie?
    Reply
    • Missy Rakes says

      September 1, 2016 at 12:08 pm

      I would say around 5 cups. I have not vaccum packed it, but I don't know why it wouldn't work.
      Reply
  21. Kristen says

    September 17, 2016 at 4:35 pm

    Made 6 bags last yr. They were fantastic at thanksgiving and Christmas. I'm fixing to more for this yr.
    Reply
  22. Arita Droog says

    September 25, 2016 at 3:19 pm

    Hi! I do this myself except with a few I put the bags with apples in the pie pan that I will be using to make a pie Then after it has frozen just remove the clean pie pan from the freezer. When the time comes to make a pie just remove the bag and place in the unbaked pie shell. Top with a oatmeal crumble. Note: make sure there is lots of apples as they mush down somewhat when baking!
    Reply
  23. Loetta says

    September 25, 2016 at 10:00 pm

    My daughter in law and I have done the apple pie filling last year made great pies. this year instead of putting mixture in bag and mixing we put the mixture in a bowl and then folded the apple in the mixture with a rubber spatula works much better not handling the apples so much.
    Reply
  24. Mary says

    October 23, 2016 at 10:06 am

    does this recipe fit a 8 inch or nine inch pie pan
    Reply
    • Missy Rakes says

      October 23, 2016 at 2:01 pm

      9 inch would work best, but I believe I have done it in both.
      Reply
  25. Colleen says

    October 24, 2016 at 10:26 pm

    I added an extra tsp. Of cinnamon... didn't seem like enough
    Reply
  26. Barb says

    September 3, 2017 at 12:31 pm

    I've seen some recipes that call for light brown sugar. Have you ever tried the recipe with light brown sugar, and if so did you what was your thoughts compared to the White sugar and how much did you?
    Reply
  27. Racheal says

    September 17, 2017 at 11:14 am

    I'm concerned about the amount of sugar and flour? Generally my recipe calls for 1/4 cup sugar and 2 tbs flour, would this be more due to freezing?
    Reply
    • Missy Rakes says

      September 18, 2017 at 8:16 am

      I am not sure. You could try your recipe out and see how it does.
      Reply
  28. Roz says

    October 2, 2017 at 3:59 pm

    Love, love, love this recipe. I just put 10 apple pie bags in the freezer, it took less than two hours, with my husband helping! So easy. I tested it by making a pie with your recipe, delicious! Thank you
    Reply
  29. Christina says

    November 20, 2017 at 10:21 am

    I made my first pie with ur freezer pie recipe my pie was very runny i followed the recipes thawed the bag completely & put in my pie crust & to oven it never set was like cinnamon water it had great flavor tho
    Reply
    • Mrs. C says

      November 24, 2017 at 4:53 am

      I just made mine for Thanksgiving and it, also, was very runny. I kept poring the juice from the sheet pan back in the center hole. The syrup that my son didn't try to eat. Maybe I didn't crimp enough? Also, I was beginning to think my glass pie plate had a crack in it but it didn't. Tasted very good but next time I freeze filling I will try a recipe that cooks it first. I don't know but it's worth a try.
      Reply
      • Missy Rakes says

        November 24, 2017 at 9:44 am

        I"m sorry that yours were runny. Do you think it's from the uncooked apples?
        Reply
  30. Iacie says

    May 27, 2018 at 10:41 am

    Looks pretty easy but kind of apples do u use certain kinds are better for pies! I hate when they mush up and there’s to much juice! I like apples to hold there shape when cooked in pie and that the juice thickens!
    Reply
    • Missy Rakes says

      May 28, 2018 at 8:23 am

      You should use a tart apple like Granny Smith.
      Reply
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