How to Make Freezer Apple Pie Filling

Get a jump start on holiday baking this year. Stock the freezer with premeasured deep dish apple pie filling. Once you see how to make freezer Apple Pie Filling you'll want to make all of your homemade pie fillings this way.

Love apple pie? You’re not alone—it’s ranked the #1 pie in the U.S.! According to Food & Wine, followed by pumpkin pie in second place and pecan pie in third.

So if you've ever found yourself staring at a pile of fresh apples and wondering how you’ll use them all before they start to go bad, this easy homemade apple pie filling is just what you're looking for.

It’s a simple way to put those apples to good use without having to make a pie right this minute.

Just peel, slice, mix, and freeze. You’re one step ahead for the next time you want to whip up a warm, homemade fall dessert without starting from scratch.

This apple filling is perfect for Dutch apple pies, apple turnovers or hand pies, and is packed with cozy fall flavors anytime you need them.

If you like Crock Pot dump cakes use it to make my Caramel Apple Dump Cake.

Jump to:

• Important Recipe Notes
• Pros & Cons of common pie filling thickeners
• Helpful Tools
• Pie Filling Freezer Labels
• Recipe Prep
• Ingredient Notes
• Additional Ingredients to make 2 Apple Pies
• Step by Step Freezer Directions
• How to bake an apple pie using the freezer pie filling
• Can you use freezer apple pie filling in a pie crust and freeze the whole pie?
• How to avoid a soggy bottom pie crust
• Recipe FAQs
• Freezer Cooking for Real Life
• Get a head start
• ⭐Leave a Star Rating
• Freezer Apple Pie Filling Recipe

Important Recipe Notes

This recipe uses Instant Clear Jel Thickening Powder. Make sure you use the Instant and not the cook type which will not work for freezer pie fillings.

The cooked type is used when you are making water bath canned pie fillings that are cooked before filling canning jars.

Instant Clear Jel is a modified food starch that is used in making many different types of recipes that require a thickener.

In the case of freezer pie filling Instant Clear Jel works much better than cornstarch or flour. It also is a better thickener for other recipes but it is not as easily available as flour or cornstarch.

Pros & Cons of common pie filling thickeners

• Instant Clear Jel: The difference between Clear Jel and other thickeners is it will not turn cloudy, separate or get lumpy.
• Cornstarch thickener: When using cornstarch as a thickener for freezer pie filling there is a good chance it will separate and get runny when you thaw the filling to bake a pie. The reason this happens is because cornstarch needs to come to a complete rolling boil to thicken. Even though the pie filling is bubbling while baking it may not reach a high enough temperature that cornstarch needs.
• Flour as a thickener: The issue with using flour as a pie filling thickener is that it almost always gets lumps when mixed into the filling. It can add a gummy flavor. Biting into lumps of flour is nasty.

That is why Clear Jel is the chosen thickener for canning pie filling and is used in commercial kitchens.

You will most likely not find it in a local store unless you have a restaurant supply company nearby that carries it. It can be found at Amazon for a reasonable price.

I have always used Hoosier Hill Farm Instant Clear Jel Thickening Powder. It comes in a 1 ½ lb container. If you are only going to make this recipe for 2 deep dish apple pie filling you are going to have plenty left to make more apple pie filling, other freezer pie fillings, fruit sauce or gravy.

It can be used in equal amounts in place of cornstarch. You can use it to thicken any recipe that calls for cornstarch. If you need ¼ cup of corn starch use ¼ cup of Clear Jel.

Helpful Tools

• Very large bowl or a 12-Quart Dishpan plastic basin: My largest bowl was not big enough to hold all of the sliced apples, toss them and mix in the rest of the ingredients. Many times you have seen me mention the plastic tubs I use when I am working with large amounts of produce or herbs. They fit in my sink making rinsing produce a breeze. The one I linked to above is only $5.40 on Amazon. I buy mine at the dollar store in bulk. They are very handy and I use them all the time.
• Apple peeler and corer: I used a regular kitchen peeler but if you plan on making a few batches of filling I suggest getting one of the Apple Peeler/Slicer/Corer 3 in 1 gadgets. It will make things go so much faster.
• Gallon size freezer bags: I use disposable freezer bags. You can check out my Apple Pie Freezer Label if you like to keep an organized freezer.
• Baggy Rack Holder For Food Prep: these handy bag stands make filling the freezer bags so much easier. It also cuts down on the amount of food that might get in the way of the zip top.

Recipe Prep

• As you know peeled apples start to brown immediately. Prepare all the other ingredients before you start peeling and slicing the apples. This is a necessary step because the longer the prepared apples have to sit in the mixing bowl there is a high likelihood they will start to brown.
• In a medium bowl mix the sugars, cinnamon, salt, nutmeg and the Instant Clear Gel. Set aside until needed. Break up as many lumps of brown sugar as possible.

Ingredient Notes

Check out the ingredient notes below. The full ingredient list can be found at the bottom of this post.

• lemon juice and water or apple juice to keep the apples from browning.
• 14 cups of peeled and cored apple slices. I used Honey Crisp apples. If you use a smaller or larger apple variety
• other filling ingredients: white sugar, brown sugar, ground cinnamon, ground nutmeg, vanilla extract and salt
• thickener: this recipe uses Instant Clear Jel for the pie filling which I prefer. You can substitute equal amounts of cornstarch.

Additional Ingredients to make 2 Apple Pies

• 4 pie crusts, homemade or store bought
• 4 tablespoons butter, divided and used to dot on top of each pie when baking.
• milk or egg wash
• 2 tablespoons sugar to sprinkle on top of the pie crust when baking the pie

Step by Step Freezer Directions

Follow the easy step by step directions with pictures below. You can find the more detailed directions in the recipe card below.

• Step 1: In a very large bowl combine the apple juice or water with the lemon juice.

• Step 2: Peel and core the apples. Slice the apples into ¼ to ½ inch thick slices. As you slice each apple immediately put the slices in the bowl with the lemon juice mixture. Frequently toss the apple pieces to coat them and keep them from browning.

• Step 3: Mix the dry ingredients into the sliced apples. Add the vanilla extract and toss to mix well.

• Step 4: Prop up each gallon freezer bag using bag racks or place the bag in the bottom of a large wide bowl.

• Step 5: Measure six cups of pie filling into each gallon size freezer bag.

• Step 6: Once the bag is filled wipe any sticky bits from the closure area and zip it closed. Press as much air from the bag as you can.

• Step 7: Place a freezer label on the bag or write the name of the recipe on the bag with a permanent marker. You can find my Pie Filling Freezer Labels in my shop.

• Step 8: Lay the filled bags flat on a small baking sheet and place in the freezer.

• Step 9: Once the filling is frozen solid remove the baking tray and stack the bags in a drawer or on a shelf in the freezer until ready to bake an apple pie.

If you have any filling left after measuring the 6 cups of filling into the freezer bags freeze it separately. You don't want to over fill the pie crust too much or the juices will overflow and make a mess.

This recipe makes enough filling for two nine inch deep dish apple pies with about 2 cups leftover.

How to bake an apple pie using the freezer pie filling

• Step 1: Thaw the pie filling in the refrigerator overnight.
• Step 2: Preheat the oven to 425 f. Degrees.
• Step 3: Press a 9-inch pie crust into the bottom of a 9-inch deep dish pie baking dish. Pour the thawed apple pie filling into the deep dish pie crust mounding the filling up in the middle.
• Step 4: Cut 2 tablespoons of cold butter into small pieces and dot the pieces over the top of the pie filling.
• Step 5: Place the second pie crust over the top of the apple filling. Trim off any excess pie crust from the edges. Crimp the edges, pinching the edges of the top and bottom crusts together as you move around the edges of the pie crust. Using a sharp pointed knife cut vent holes around the top of the crust.
• Step 6: Brush the top crust with a milk or egg wash and sprinkle with white granulated sugar.
• Step 7: Place the pie pan on a cookie or baking sheet.
• Step 8: Bake in the preheated oven for 20 minutes, then reduce the temperature of the oven to 375 F. degrees and bake for another 40 to 50 minutes or until you can see the filling bubbling.

If at any time you notice the edges or the top crust getting too dark carefully cover with aluminum foil to prevent the crust from burning.

Can you use freezer apple pie filling in a pie crust and freeze the whole pie?

Yes, you can use this freezer pie filling recipe and fill a pie crust then freeze the whole pie. But a whole pie takes up much more room in the freezer than a flattened bag of pie filling. Do you have enough room in the freezer and can you be sure that the pie won't get damaged while its in the freezer?

You also risk a soggy bottom pie crust if you do this. The longer the wet pie filling is in contact with the bottom pie crust before you start baking it the more chances you have of ending up with the bottom crust getting soggy.

How to avoid a soggy bottom pie crust

It is easier to prevent a soggy bottom crust if you fill the pie crust and bake it immediatly.

Place the pie plate on a small baking pan or pizza stone while baking. The metal or stone concentrates the oven heat towards the bottom of the pie crust and will bake the crust better as the pie bakes. Avoiding the soggy pie crust dilemma. Use a small baking sheet verses a large cookie sheet that might buckle as it heats up in the oven.

I like to use a heavy bottomed ¼ sheet pan sheet pan when I bake pies or cookies.

Recipe FAQs

Freezer Cooking for Real Life

New to freezer cooking? Come join my Freezer Cooking for Real Life email series! I’ll walk you through simple, doable steps that real families can use to make freezer cooking work. Small changes add up to big results—less stress, more time, and easier meals, one step at a time.

Get a head start

If you’ve got extra apples on hand and don’t want to waste them, this freezer apple pie filling is the perfect solution.

You’ll keep those apples from going bad and have a homemade dessert ready to go whenever a craving—or a holiday—rolls around.

⭐Leave a Star Rating

Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.

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