Crock Pot Apple Pie Filling
Crock Pot apple pie filling is the easiest way to make a delicious homemade stuffing for your fall pies. Skip the canned filling and make the most of the season’s fresh fruit with this easy slow cooker pie recipe.
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Is there anything better than a freshly baked apple pie on a crisp fall day?
It perfumes the house with its cinnamony sweet fragrance and tastes so good.
But, homemade apple pie can require just a little too much of my attentions sometimes since you need to saute & babysit the filling on the stove.
I’d rather do a set it and forget it method like I do in this slow cooker apple pie filling recipe.
You basically just prep the ingredients, dump it in your crock pot and you are good to go and ready to stuff a pie crust or enjoy the filling on ice cream or however else you want.
Ingredients
To make this you’ll need:
- Apples– I used a mix of tart Granny Smith apples and sweeter Fuji apples. You’ll want to peel and core them before you roughly chop them.
- Water
- Brown sugar– Pack it in so you are using enough.
- Lemon juice– To prevent browning.
- Spices– Is it apple pie without cinnamon and nutmeg?
- Butter– Cut into slices.
- Cornstarch– To thicken the filling.
How to Make
To make this, start by peeling and coring the apples. Then chop them into roughly equal sized pieces.
Add the prepared apples, half of the water, sugar, lemon juice, spices, and butter to your slow cooker.
Put the lid on your crock pot and cook the apple mixture on high for 1 hour.
Whisk together the remaining half cup of water and the cornstarch in a small bowl until a uniform slurry has formed.
Then, pour this into the apple mixture, stirring to combine.
Return the lid to the pot, and continue cooking until the apples are your desired level of tender and the sauce has thickened slightly.
At this point, turn off the slow cooker, and allow the apple pie filling to cool completely.
Stir it a couple times to prevent it from sticking as it cools.
Transfer the filling to glass jars and seal.
Refrigerate for up to 2 weeks, and once opened use immediately.
Enjoy!
Using Apple Pie Filling
The most obvious way to use slow cooker apple pie filling is by stuffing it into a pie, but that’s not the only way!
We also use it:
- as a side dish sort of like Cracker Barrel’s fried apples
- on top of ice cream
- inside of dumplings
Really though, you can use it any recipe that calls for apple pie filling!
Can I freeze this?
Yes! This filling freezes very well.
To freeze it, just let it cool complete and transfer it to ziplock freezer bags before placing it in the freezer for up to 3 months.
Thaw in the fridge before using.
How much filling does this recipe make?
This recipe makes 4 even pints of apple pie filling!
You can halve it if you don’t need that much or double it if you need more.
Tips and Tricks
- Don’t have a crock pot? You can make this recipe on the stove top, cooking it until the apples are to your desired doneness.
- You can omit the cornstarch, but the filling may be thinner than originally intended. In that case, you can separate and blend a bit, then stir it back into the pot to thicken it up if desired.
- Firm tart apples like Granny Smiths work very well in this. Avoid softer apples or they will break down too much.
Apple Desserts You’ll Love
This crock pot apple pie filling makes an easy way to enjoy homemade apple desserts. Make it the next time you want a taste of fall flavors.
Looking for apple desserts that you can use this filling in? Try these:
- Homemade Apple Crisp Recipe
- Caramel Apple Fluff Salad
- Apple Butter Cupcakes with Cinnamon Cream Cheese Frosting
- Caramel Apple Stuffed Waffles
- Apple Pie Taquitos
- Caramel Apple Blondies
- Caramel Apple Snickers Salad
- Fireball Whiskey Glazed Apple Cider Dumplings
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Homemade Apple Pie Filling Made In The Crockpot
Ingredients
- 10 apples peeled, cored, & roughly chopped
- 1 cup water divided
- packed 1/4 cup brown sugar
- 2 tbsp lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter cut into slices
- 2 tbsp cornstarch
Instructions
- To the bowl of your slow cooker, add the prepared apples, half of the water, sugar, lemon juice, spices, and butter.
- Add the lid to the crockpot, and cook on high for 1 hour.
- In a small bowl, whisk together the remaining half cup of water and the cornstarch until a uniform slurry's formed. Pour this into the apple mixture, stirring to combine.
- Return the lid to the pot, and continue cooking for another 30-60 minutes- just until the apples are your desired level of tender and the sauce has thickened slightly.
- Turn off the slow cooker, and allow the apple pie filling to cool completely. Stir it a couple times to prevent it from sticking as it cools.
- Transfer the filling to glass jars and seal. Refrigerate for up to 2 weeks, and once opened use immediately.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
By sealing, do mean process in a water bath and canning them??? Sounds like a great way to use all of our apples
No, I mean adding the lid and then the ring to the jar- or whatever lid you’re using. I don’t water bath these. However, I add the pie filling to sterilized glass jars while still hot- so they do actually seal. I refrigerate them then, and use the same day I open them.
But can you eater bath these?
You cannot if you use cornstarch as the thickener. Cornstarch isn’t shelf stable. If you want to can them, you’d need to omit that and use clear jel powder as the thickening agent instead.
How many servings does this make? In other words, how many pies can I make with this and how many quart size bags will this fill? My typical pie shell will hold a 4-5 apple mixture so I’m curious if this is just enough for 2 pies. Thanks!