Apple Pie Filling

This year, I picked WAY too many apples and had no idea how we were going to eat them all.

The only way I knew how to alleviate my apple problem was to come up with a way to stick some in the freezer. The best way to do that is to make this super versatile apple pie filling!

The options are endless with this apple pie filling recipe. Whether you are making a pie, apple turnovers, or just to scoop over some vanilla ice cream, this freezable-pie filling can be used at your discretion for up to 3 months!

Ingredients

• 6 cups apples, cored, peeled, and roughly diced
• 2 cups water
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice

Instructions

1. In a deep mixing bowl, toss the apples in lemon juice. This will prevent them from turning brown. Set aside. 
2. In a large saucepan, add water, cornstarch, brown sugar, granulated sugar, cinnamon, nutmeg, and allspice. Whisk until combined. 
3. Cook on medium heat and bring mixture to a boil, while constantly whisking, or you will end up with lumps. 
4. Add the apples and bring to a boil again. Lower the heat and allow the mixture to simmer for about 15 minutes, or until the apples are soft but not mushy. 
5. Turn off the heat and allow the filling to cool completely. The mixture will thicken as it cools. 
6. Pour the mixture into jars or containers with sealed tops and refrigerate for up to 1 week. If freezing, pour into freezer bags once the filling is completely cool. Seal and freeze for up to 3 months. 

apple pie filling

In a deep mixing bowl, toss the apples in the lemon juice. This will keep them from browning! 

In a saucepan, add some water, brown sugar, granulated sugar, cinnamon, nutmeg, and allspice. 

Cook on medium heat and bring to a boil, while constantly whisking, or you will end up with lumps. 

Keep whisking until the mixture has thickened. 

Add the apples and bring to a boil again. Lower the heat and allow the mixture to simmer for about 15 minutes, or until the apples are soft but not mushy. 

Turn off the heat and allow the filling to cool completely. The mixture will thicken as it cools. 

Pour the mixture into jars or containers with sealed tops and refrigerate for up to 1 week. 

If freezing, pour into freezer bags once the filling is completely cool. Seal and freeze for up to 3 months. 

Putting the filling in these apple turnovers is just one way to utilize it!