So Many Apples… Make Pie Filling!


Suncrisp and Gala apples—and one lonely pear—from Phillips Farm in New Jersey

Back in 2012, I wrote a post on the Farm2Me Blog about what to do with the surplus of apples you may find yourself with this time of year. If you are not ready to bake a pie today, prepare and freeze pie filling! You’ll be all set when the holidays roll around.

apple pie slice
Thanksgiving Apple Pie – My post about pie-baking while traveling is here.

I’m in the same situation right now, so I looked up my how-to. My basic recipe is below.


Apple Pie Filling
Recipe Type: dessert
Author: Amélie Walker-Yung
  • 9 cups apple slices (about 6 medium-large apples)
  • 9 tablespoons lemon juice
  • 2 cups sugar
  • 3 cups water
  • 1/2 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  1. Core, peel and slice your apples, then toss with lemon juice.
  2. Bring sugar, water, cornstarch, cinnamon, nutmeg and salt to a boil.
  3. Boil for two minutes, stirring, then add your sliced apples.
  4. Bring back to a boil, then cover, reduce heat, and simmer for 6-8 minutes.
  5. Cool the cooked apples for 30 minutes in the pot.
  6. Put the apples into sealable containers or plastic bags with some room for expansion as your filling freezes.
  7. Leave containers open as they cool for up to 1 1/2 hours.
  8. Once room temperature, seal and freeze.
  9. Keep frozen for up to a year.
Allow 2+ hours to take cooling time into account.

For more information, see “Apples, Apples Everywhere.” {now available here}

2 thoughts on “So Many Apples… Make Pie Filling!

    1. This is enough for one 9″ pie, maybe a little filling left over.

      Apple pie recipes call for anything from 6-9 cups apples for one pie, it really varies.

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