Every fall, I somehow end up with more apples than I know what to do with. Even though I’ve planted apple trees at nearly every home we’ve lived in — and moved before they ever produced a single apple — I still wind up with bags and boxes of apples from family and friends.
My mother-in-law knew the feeling well. Her big apple tree produced more than she could keep up with, and one fall she handed me this simple recipe as an easy way to use up the extras before they spoiled.
We don’t actually eat a lot of apple pie around here (we’re more of an apple crisp family), but when time is short or the apples are piling up, freezing apple pie filling is a quick way to save them for later. This freezer-friendly recipe keeps the apples fresh and ready for pies, crisps, or whatever you’re craving — no canning required.
Why You’ll Love This Recipe
- Quick & Easy: No fancy equipment, no complicated steps — just simple ingredients and a freezer.
- Perfect for Busy Seasons: When the apples are piling up and time is short, this recipe saves them for later.
- Freezer-Friendly: Keeps for months in the freezer without losing flavor or texture.
- Versatile: Works great in pies, crisps, or even spooned over oatmeal or ice cream.
- No Canning Required: A great way to preserve apples without pulling out the canner.
Ingredients for Freezer Apple Pie Filling
You only need a handful of simple ingredients to make this freezer-friendly filling. Choose firm, tart apples for the best texture and flavor after freezing — and feel free to add a pinch of spice if you like.
- 3½–4 cups peeled and sliced apples — about 3–4 medium apples. Firm, tart varieties like Granny Smith, Honeycrisp, or Braeburn hold up best.
- ½ cup brown sugar — for rich, caramel-like sweetness.
- ¼ cup granulated sugar — to balance the tartness of the apples.
- ¼ teaspoon salt — enhances the flavor of the apples and balances the sweetness.
Optional: a sprinkle of cinnamon, nutmeg, or allspice if you like a spiced filling.
How to Make Apple Pie Filling to Freeze
Making this freezer apple pie filling is quick and easy — and letting the apples sit for a few minutes before freezing helps soften them and draw out their juices for the best texture later.
Step 1: Mix the sugars and salt
In a large bowl, combine the brown sugar, granulated sugar, and salt. Stir to mix.
Step 2: Peel and slice the apples
Peel, core, and slice the apples into thin, even slices.
Step 3: Toss apples with sugar mixture
Add the apple slices to the bowl and toss with the sugar mixture until the apples are well coated.
Step 4: Let the apples sit
Let the apples sit for about 5–10 minutes, stirring occasionally, so they release some of their juices.
How to Freeze Apple Pie Filling
Once your apples have rested and released some of their juices, you’re ready to package and freeze them for later.
Step 1: Portion the filling
Spoon the apple mixture into a freezer-safe zip-top bag or container. This recipe makes enough for one standard 9-inch pie.
Step 2: Remove excess air
If using a bag, press out as much air as possible before sealing. This helps prevent freezer burn and keeps the filling fresh.
Step 3: Label and date
Write the date and contents on the bag or container so you know what you have and when you froze it.
Step 4: Freeze flat
Lay the bag flat in the freezer to save space and help it freeze evenly.
How to Thaw and Use Frozen Apple Pie Filling
When you’re ready to bake, the easiest way to thaw your frozen apple pie filling is to move it from the freezer to the refrigerator and let it thaw overnight. This slow thaw helps preserve the texture of the apples.
Once thawed, you might notice some extra liquid in the bag — you can either drain a little off or stir it back in, depending on how juicy you like your filling. From there, simply use it in your favorite pie, crisp, or dessert recipe.
If you want to bake it directly from frozen, that works too — just add a few extra minutes to your baking time to account for the cold filling.
FAQ: Freezing Apple Pie Filling
If you’ve never frozen apple pie filling before, you might have a few questions about how it works and what to expect. Here are some of the most common questions and answers to help you get the best results.
Can you freeze apple pie filling before baking?
Yes, you can! This recipe is designed to be frozen before baking, so you can have ready-to-go filling on hand whenever you need it.
How long does frozen apple pie filling last?
For best flavor and texture, it’s recommended to use frozen apple pie filling within 6 months. That said, I’ve kept mine in the freezer for up to a year and it’s still been perfectly fine — just be sure it’s sealed tightly and shows no signs of freezer burn.
Can you freeze apple pie filling raw?
Yes — the apples in this recipe are tossed with sugar and salt, left to rest briefly, and then frozen without cooking. This helps preserve their texture and flavor.
Do I need to adjust the thickeners for freezing?
This recipe doesn’t call for any flour or cornstarch, so you don’t need to worry about adjusting thickeners. You can always sprinkle a little flour into your pie when you assemble it if you like a thicker filling.
Why did my frozen apple pie filling turn stringy?
If your filling turns stringy after baking, it’s usually because the apples didn’t have time to release their juices before freezing. Make sure to mix the apples, sugar, and salt in a bowl and let them sit for 5–10 minutes before freezing. This softens the apples and evenly coats them for a better texture. Using firm, tart apples and sealing the bags well also helps prevent stringiness.
Homemade Apple Pie Filling (Freezer-Friendly Recipe)
Ingredients
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 3½–4 cups peeled and sliced apples (about 3–4 medium apples)
Instructions
- In a large bowl, combine the brown sugar, granulated sugar, and salt. Stir to mix.
- Peel, core, and slice the apples into thin, even slices.
- Add the apple slices to the bowl and toss with the sugar mixture until the apples are well coated.
- Let the apples sit for about 5–10 minutes to draw out some of their juices, stirring occasionally.
- Spoon the mixture into a freezer-safe zip-top bag or container. Remove as much air as possible and seal.
- Label with the date and freeze flat for easier storage.
To Use:
- Thaw overnight in the refrigerator or on the counter for a few hours before baking in your favorite pie, crisp, or dessert.
Notes
- Best apples to use: Choose firm, tart apples like Granny Smith, Honeycrisp, or Braeburn for the best texture and flavor after freezing.
- Spices: Feel free to add cinnamon, nutmeg, or allspice to the sugar mixture if you prefer a spiced apple pie filling.
- Freezing tips: Remove as much air as possible from the freezer bag to prevent freezer burn. Flatten the bag before freezing for easier storage and quicker thawing.
- Thawing: Let the filling thaw overnight in the refrigerator before using, or bake it straight from frozen — just add a few extra minutes to the baking time.
- Scaling: You can easily double or triple this recipe to make multiple batches at once.
Slow Down and Savor It
It’s easy to get caught up in the busyness of fall — the apples, the baking, and the holidays just around the corner. Freezing a batch of apple pie filling is one small way to slow down, save what you have, and make life a little easier down the road.
Whether you use it in a pie, a crisp, or just spoon it over ice cream, you’ll be glad you took the time to tuck some away.
Don’t forget to slow down and savor the season! 🍻
