Crockpot Apple Pie Filling
Enjoy the comfort of homemade dessert with minimal effort using this slow cooker apple pie filling. Made with a blend of sweet and tart apples and warm spices, this filling easily elevates pies, tarts, and breakfast toppings. It's also freezer-friendly, offering a convenient option for future uses.
Servings: 6 cups of pie filling
Ingredients
- 8 to 12 apples peeled, cored, sliced; 8 cups of apple slices
- 2 teaspoons fresh lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch or tapioca flour*; or ½ cup clear jel
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 3 tablespoons butter cut into small cubes
- 1 teaspoon vanilla extract
Instructions
- Begin by peeling, coring, and slicing the apples, then place them into the slow cooker. Toss them with lemon juice.
- In a small bowl, combine the sugar, cornstarch (or tapioca flour), cinnamon, nutmeg, and salt. Stir with a fork. This will distribute the cornstarch or tapioca throughout the sugar so it won’t clump when you add it to the apples.
- Add the sugar mixture to the crockpot and toss with the apples. Drop the pieces of butter on top and place the lid on the crockpot.
- Cook on high for 1-½ to 2 hours or on low for 3 to 4 hours or until the apples are tender. The time will vary depending on how thick you sliced the apples. When the apples are tender, stir in the vanilla extract. The filling will get thicker as it cools.
- Let the pie filling come to room temperature, then transfer it to an airtight container.
Notes
- I like to use a mixture of different types of apples. Some good choices for apple pie filling are: Granny Smith, Honeycrisp, Gala, and Fuji.
- Some varieties, like Red Delicious or Macintosh, will get mushy when they cook, so stick to apple varieties that stay firm when cooked.
- If you want to freeze the pie filling, I recommend using tapioca flour instead of cornstarch.
- Cornstarch has a tendency to become spongy when frozen and then thawed, which can alter the texture of your filling. It will also lose some of its thickening power. Tapioca flour, on the other hand, holds up much better under freezing conditions. It maintains a consistent texture and doesn't break down, ensuring that your pie filling will remain thick after you thaw it out.
- Store in the fridge for up to 4 to 5 days or in the freezer for up to 3 months.
- If you plan to can in a hot water bath, use the clear jel for thickening.
Nutrition
Serving: 1/4 cup | Calories: 76kcal | Carbohydrates: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 34mg | Fiber: 1g | Sugar: 12g
