Back in August, my friend Ann and her husband Steve were busy picking apples from their very own apple tree. And this year it produced quite a number of apples! Ann told me about an easy apple pie filling she was making with these apples. It’s made in a slow cooker, and after it’s done cooking and cooling, you simply put the mixture in a freezer bag, freeze it, and it’s ready for whenever you’re wanting to make an apple pie with your favorite crust, whether it’s homemade or ready-made. Or you can use it to make an apple crisp or cobbler.
Ann gave me the recipe, along with lots and lots of apples from her tree, so I could try it out. This pie filling is so good! After making my first batch, I ate some of it just as it was and decided, in addition to pie filling, it would also be great as a warm topping for pancakes, french toast, yogurt (top vanilla or plain yogurt and some granola with it for a great breakfast or snack), and even as a topping for ice cream. It also reminds me of those fried apples at Cracker Barrel—so I think it could work great served as a fruity side dish!
An added bonus is that this apple pie filling smells so wonderful as it’s cooking, especially after the first few hours—the apples, cinnamon, and other spices give your kitchen a wonderful autumn aroma!
Ann's Slow Cooker Apple Pie Filling
ANN’S SLOW COOKER APPLE PIE FILLING
Makes one 9″deep dish pie (or one 9″ square apple crisp or cobbler)
- 2 cups hot water
- 1/2 cup cornstarch
- 2 cups granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 Tablespoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 8 cups of peeled, cored, and sliced apples
In slow cooker, put 2 cups of hot water and whisk in 1/2 cup of cornstarch; whisk together until there are no lumps.
Add in the sugar, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract. Whisk all ingredients together; then add the sliced apples, mixing everything together.
Cook on low for 4 hours, stirring occasionally, then cool completely. After mixture cools, put in a gallon freezer bag and store in the freezer. Just take out when needed, thaw, and pour into a 9″ deep dish pie shell and bake!
Follow baking instructions from your favorite pie recipe, or if you don’t have one, you can bake at 375˚F for 50 to 60 minutes, until crust is golden brown and filling is bubbly. If it looks like there’s too much filling for the size of your pan, just use what you need—you can always save the rest of the filling to use as a topping.
Recipe courtesy of Ann W. | nancy-c.com
This is the first time I’ve made my own apple pie filling, so I feel like I’ve really accomplished something! 🙂 Have you ever made it?